almond flour cocoa cookies

5 from 2 votes

Based on our viral chocolate chip cookies, these fudgy almond flour cocoa cookies are made with no protein powder! Made with hemp seeds and lots of chocolate, they are easy to whip up in one bowl. Our freezer is never without these cookies in it!

Cook Time13

chill time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: gluten free, hemp hearts, high protein

Servings:

Calories: 205kcal

Author: Mika Kinney

Ingredients

¼ cup unsalted butter room temp, or butter substitute, coconut oil, see notes for using salted
¼ c pure maple syrup
⅓ cup cocoa powder unsweetened
¼ cup coconut sugar or brown sugar
¼ c cashew butter runny (I like Target and Whole Food's brands, any nut butter will work)
2 egg yolks save the egg whites for baked oats!
1 teaspoon pure vanilla extract
1 c almond flour
½ c hemp hearts or hemp flour can swap for extra almond flour
¼ c low fat unsweetened plain greek yogurt full fat or non-fat work too
½ teaspoon baking soda
¼ teaspoon salt
1 cu Hu milk chocolate bar diced or any chocolate chips you like
Flaky sea salt for topping

Instructions

In a large bowl, beat together the ¼ cup unsalted butter and ¼ cup coconut sugar until fluffy (about 2 minutes). Then beat in the ¼ c pure maple syrup, ¼ c cashew butter, 2 egg yolks, 1 teaspoon pure vanilla extract, and ¼ c low fat unsweetened plain greek yogurt until well combined.
Mix in the ⅓ cup cocoa powder, 1 c almond flour, ½ c hemp hearts or hemp flour, ½ teaspoon baking soda, and ¼ teaspoon salt until fully incorporated.
Let the dough chill in the freezer for 30 minutes or in the fridge overnight.
Preheat the oven to 350 degrees and line a tray with a silicon mat or parchment paper. You can also go unlined but they can stick a bit.
Use a cookie scoop to portion out 12 even balls onto the cookie sheet. Leave 2-3" between each one for them to spread. Gently roll into balls but minimize touching them because it will make the butter melt again.
Bake for 8 minutes, then remove the pan and slam or drop the tray on the counter twice to flatten them. Drop them from 33"-6" above the counter onto a surface that won't break.
Return to the oven to bake for another 5 minutes or until the edges are just set. Remove from the oven and slam on the counter once more.
Top with flaky sea salt right when they come out of the oven. Then let them cool for 15 minutes on the counter(super important when working with gluten free baked goods) to continue baking and firm up. Then move them to the freezer to fully cool and set up, otherwise they will crumble on you. Then enjoy!
If you're not sure what this means, check out the video to see what it means to slam it on the counter.

Video

Notes

Don't get soupy cookies: On our original recipe we had one comment that the cookies were soupy. And obviously, we don't want to happen to you! The key to avoiding this is to put the cookies in the freezer to set up, both the dough and the baked cookies. Almond flour has a big habit of not binding right away so in order to get that chewy fudgy inside but still keep the cookies together, you need to cool them in the freezer. Don't just keep baking; otherwise, they will be dry.

Slamming the pan
This gives the cookies that crinkle look. Without the slam, the cookies will be too puffed up. So, don't be afraid to really let her rip! And by that, I mean carefully and evenly drop the pan from about 3"-6" above the counter onto a surface that won't break. Ha!

The cookies are dry
This happens when they are overbaked, so don't let this happen to you!

Storage
I actually prefer to store these in the freezer. Just flash freeze them on a baking tray for a few hours, then transfer to a freezer-safe container. When eating, just let them sit at room temperature for 5 minutes or so before enjoying them. You can also scoop out dough balls and freeze those!

Nutrition