Cocoa Almond Flour Chocolate Chip Cookies

Bite into a cookie that proves indulgence can still be clean, nourishing, and gluten-free. 🍪 My cocoa almond flour chocolate chip cookies are made with simple, all-natural ingredients you can feel good about—rich and wholesome cocoa almond flour, and pure chocolate chips blended into a soft, decadent treat. Every bite skips the gluten and artificial fillers, focusing instead on clean ingredients that support your body with natural nutrients and healthy fats while satisfying your sweet tooth. It’s the kind of cookie you can enjoy knowing it’s crafted with intention: real food, bold chocolate flavor, and better-for-you goodness that feels just as good as it tastes.

Ingredients  

• 2 Cups Cocoa Almond Flour

• 1 Tsp Baking Powder

• 1/4 Tsp Sea Salt

• 1/4 cup Tapioca Flour

• 1 Large Egg

• 1/3 Cup Agave

• 1/3 Monk Fruit

• 2 Tsps Pure Vanilla Extract

• 1 Cup Chocolate Chips – I like Lily’s or Bake Believe

• 4 Mini Marshmallows Per Cookie - ChocZero

Instructions

1.                  Preheat oven to 350 degrees

2.                  Mix the almond flour, tapioca flour, baking powder, and salt in a mixing bowl.

3.                  Mix in the egg, agave, Monk fruit and vanilla in a separate mixing bowl.

4.                  Combine the wet in with the dry ingredients.

5.                  Fold in the chocolate chips.

6.                  Line a baking sheet with parchment paper, and scoop 3 tablespoon of doughballs (my cookies are extra-large so depending on your size, watch your time) onto the parchment paper two inches apart. Press in the middle 4 mini marshmallows. Roll the dough into a ball. Flatten slightly.

7.                  Bake for 12-14 minutes or until the edges are golden (my cookies are extra-large so depending on your size, watch your time). Allow them to cool on the baking sheet.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.