These gluten free chocolate sugar cookies are made with almond flour and have a crispy exterior with a chewy center. The dough is no chill and bakes in under 15 minutes. These chocolate sugar cookies are not only gluten free, but dairy free and paleo friendly as well!
Cut out sugar cookies may be my favorite holiday baked good, but these chocolate sugar cookies are a must when I don't have time for rolling, cutting out cookies and decorating.
These chocolate cookies have a crispy exterior, but are chewy on the inside. The dough is made in one bowl, scooped and rolled in coconut sugar, then baked in the oven. No chilling required and these chocolate sugar cookies turn out perfect every time!
Why You'll Love these Chocolate Sugar Cookies
- Gluten Free and Paleo - made with simple, wholesome ingredients.
- Dairy free - great for anyone with a dairy allergy or intolerance
- No Chill Dough - make the cookie dough and bake right away
- Easy to Make - no complicated steps or fancy equipment needed
Ingredients
10 ingredients are needed to make these paleo chocolate sugar cookies. The full recipe can be found in the recipe card below, but here's a list of what you'll need:
- almond butter - just dry roasted almonds
- palm shortening - may swap with grass fed butter
- egg + egg yolk - needed to bind the dough and achieve that chewy texture
- vanilla extract -for flavor
- coconut sugar - to sweeten the cookies and roll the cookies before baking. You may swap this with any granulated sugar or sugar substitute.
- blanched almond flour - tigernut flour would be the best substitute
- cocoa powder - I recommend a Dutch processed cocoa powder
- baking soda
- salt
How to Make Chocolate Sugar Cookies From Scratch
The dough for these cookies is made in one bowl, scooped and rolled in coconut sugar, then placed on a baking sheet and baked in the oven. Here are the step by step instructions:
- First, preheat your oven to 350 degrees F.
- Combine almond butter, shortening, egg, egg yolk, coconut sugar and vanilla. Whisk with a fork.
- Mix in remaining ingredients. Stir until well combined.
- Using a small cookie scoop, scoop the dough. Roll into a ball and then roll in coconut sugar.
- Place the cookies on a baking sheet and bake in the oven for 12-14 minutes.
- After baking, remove the cookies from the oven. You may top them with flaked salt if desired. Let the cookies cool for at least 5 minutes on the pan before transferring them to a wire cooling rack.
Storage
Store leftover cookies in an airtight container or bag. They are best kept in the freezer, but can also be stored at room temperature for a few days, or the freezer for up to one week.
FAQ
I like using organic Dutch processed cocoa powder. It has a rich chocolate flavor, is darker and creates a fudgier texture.
These cookies have crispy edges and a fudgy, chewy center.
No, the dough is too soft for cut out cookies.
More Gluten Free Cookie Recipes
Looking for other recipes like this? Try these:
Gluten Free Chocolate Sugar Cookies (Paleo)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 14-15 cookies 1x
Description
These gluten free chocolate sugar cookies are crisp around the edges, with a chewy interior. They're made with almond flour and completely gluten free, dairy free and paleo friendly.
Ingredients
- ⅓ cup almond butter, just dry roasted almonds
- ⅓ cup palm shortening, room temp (56g)*
- 1 large egg
- 1 large egg yolk
- ½ cup coconut sugar (78g), plus more for rolling
- 1 tsp vanilla extract
- ½ cup blanched almond flour (50g)
- ⅓ cup cocoa powder (27g)
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees F.
- Combine almond butter, shortening, egg, egg yolk, coconut sugar and vanilla. Whisk with a fork.
- Mix in remaining ingredients: almond flour, cocoa powder, baking soda and salt. Mix until well combined.
- Using a small cookie scoop, scoop the dough. (Each cookie should be about one rounded tablespoon.) Roll the dough into a ball and then roll in coconut sugar.
- Place the cookies on a baking sheet, leaving at least an inch between each ball of dough.
- Bake in the oven for 12-14 minutes.
- After baking, remove the cookies from the oven. You may top them with flaked salt if desired. Let the cookies cool for at least 5 minutes on the pan before transferring them to a wire cooling rack.
- Best stored in an airtight container or baggie in the freezer.
Notes
*May swap with butter
Katie
My family and I love these chocolate cookies! Enjoy!