Double chocolate almond cookies are so irresistibly good! Melted creamy chunks of orange scented dark chocolate are surrounded by a buttery chocolate almond cookie. This yummy cookie has an unforgettable taste that will have you wanting more!
Cookies that are made with pure ingredients and free of foods that are health depleting are the best treats to indulge in. These simple cookies have whole foods that your body can recognize and digest easily. My cookie recipe is free of refined white flour, white sugar, grains, and gluten.
I love to make desserts that don’t weigh me down or make me feel tired after eating them. I usually stick to eating lots of fresh fruits, chia seed puddings, and homemade ice creams and sorbets for dessert.
On the occasion that I want to make baked goods like cookies, pies, cakes, or cupcakes, I make them with almond; coconut; oat; buckwheat; or millet flours because these flours are nutrient-rich and gluten-free. Once you learn how to bake with these fantastic flours, you will never want to use bleached all purpose flour ever again.
Almond flour is one of my favorite flours for baking cookies because it creates a light cookie with a texture that is a cross between chewy and crispy. This texture is my ideal of the perfect cookie.
Today’s recipe uses almond flour, dark chocolate chunks, cocoa powder, cinnamon, vanilla, and organic pastured butter which adds amazing flavor to this cookie without the need for eggs or leavening agents like baking powder. You can also substitute creamy raw almond butter for the pastured butter for a dairy free version of this recipe.
Finely ground blanched almond flour is used in this recipe as a replacement for white all purpose flour. Blanched almond flour is made by soaking raw almonds in hot water to remove the skins.
The almonds are ground into fine almond flour that is a wonderful gluten-and-grain-free option for baking. Please don’t substitute coarse almond meal for blanched almond flour because it won’t yield the right texture in this recipe. Almond meal is usually coarse ground almonds that are ground with the skins still on them.
Almonds are a fantastic source of protein, fiber, vitamin E, potassium, antioxidants, and heart healthy monounsaturated fat. Even though almonds are considered a nut, they are really not a true nut because they are the seed of the fruit that grows on almond trees. Technically it’s a drupe.
Coconut sugar is a wonderful caramel flavored sugar that comes from the crystallized sap nectar that flows from the coconut blossom when coconut trees are tapped. Coconut sugar has 17 amino acids, key vitamins, minerals, and a glycemic index of 35. Coconut sugar is a great replacement for refined white sugar. I used Wholesome Sweeteners organic coconut sugar in this recipe.
Organic pastured butter is a healthy fat that you should not be afraid to eat or use in your recipes. Pastured butter comes from cow’s that eat a natural diet of grass. This natural diet produces a delicious, golden butter that is rich in vitamin A, vitamin D, omega-3 and omega-6 essential fatty acids, and selenium.
Dark chocolate is high in enzymes, amino acids, vitamins, minerals, phytochemicals, polyphenols, flavonoids, antioxidants, and soluble fiber. It’s particularly high in magnesium, iron, and chromium which are important nutrients for vibrant health.
Do you like cookies? What’s your favorite cookie? Are you eating gluten-free or grain-free? Please contribute to the conversation by leaving a comment.
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Double Chocolate Almond Cookies
Gluten-Free, Grain-Free, Paleo, Primal, Lacto-Vegetarian
Makes around 2 dozen 2-inch cookies
½ cup organic unsalted butter (8 tablespoons)—at room temperature or ½ cup organic raw almond butter
3 tablespoons raw cacao powder or cocoa powder
¼ teaspoon unrefined sea salt
1½ teaspoons pure vanilla extract
½ teaspoon cinnamon
1¼ cups blanched almond flour
2 ounces dark chocolate with orange—chopped into small chunks*
1. Cream together room temperature butter or almond butter and sugar until smooth and light. Add cacao powder, sea salt, vanilla, and cinnamon and blend until well mixed.
2. Stir in almond flour and mix together until completely incorporated. Once everything is blended, add the chocolate chunks and stir to combine.
3. Place cookie dough on a sheet of parchment paper and pat into a circle. Fold parchment over dough and put in the refrigerator to chill for at least 1 hour.
4. Once cookie dough is chilled, preheat oven to 300˚ F (150˚C), and position the rack in the middle of the oven. Place another sheet of parchment paper on top of dough and roll out dough into a ¼-inch thick circle. Cut with a 2-inch cookie cutter and place around 1-inch apart on a cookie sheet pan.
5. Bake cookies in the oven for around 18-20 minutes, rotating the pan halfway through the cooking process. Cookies are done when they start to feel slightly firm to the touch. Remove from the oven and cool on the cookie sheet for 5 minutes before removing. Cookies will stay fresh in an airtight container for 2-3 days if they last that long!
*If you can’t find dark chocolate with orange feel free to use plain dark chocolate in the recipe.