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Simple Almond Flour Chocolate Cookies (Low-Carb & Fudgy) – vegetarian recipe
Stav Kogan

Simple Almond Flour Chocolate Cookies (Low-Carb & Fudgy)

Craving a rich, fudgy chocolate cookie that won't derail your health goals? These incredibly simple almond flour chocolate cookies are a game-changer. They're low-carb, packed with deep cocoa flavor, and have the perfect melt-in-your-mouth texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 20 cookie
Calories: 25
Ingredients Method Nutrition

Ingredients
  

  • 1/2 cup (113 g / 4 oz) unsalted butter, room temperature
  • 1 tsp (5 ml) vanilla extract
  • 1/4 cup (60 g / 2.12 oz) unsweetened applesauce
  • 2 cups (224 g / 7.9 oz) blanched almond flour
  • 3 Tbsp (21 g / 0.74 oz) unsweetened cocoa powder
  • 3/8 tsp (40 ml) pure stevia powder extract, or to taste
  • 1/2 tsp (3 g / 0.11 oz) salt
  • If the dough feels too sticky to handle, chill it in the refrigerator for 15-20 minutes before scooping.
  • Stevia potency varies by brand. Taste a tiny bit of the raw dough before baking and adjust the sweetener to your personal preference.
  • For a richer flavor, fold in 1/4 cup (960 ml) of sugar-free chocolate chips or a teaspoon of instant espresso powder.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months.

Method
 

  1. Preheat your oven to 300°F / 150°C.
  2. Line two large baking sheets with parchment paper.
  3. In a medium bowl, whisk together the dry : almond flour, cocoa powder, stevia, and salt until well combined.
  4. In a separate large bowl, use a hand mixer to cream the room-temperature butter until smooth.
  5. Beat in the vanilla extract and applesauce until fully incorporated.
  6. Gradually add the dry ingredient mixture to the wet , mixing on low speed until a soft, uniform dough forms. Scrape down the sides of the bowl as needed.
  7. Using a small cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 30-35 minutes, or until the edges are set and the centers are firm to the touch. They will still be soft.
  9. Let the cookies cool on the baking sheets for 10 minutes before carefully transferring them to a wire rack to cool completely. They will firm up as they cool.

Nutrition

Calories: 25kcalCarbohydrates: 1gProtein: 3gFat: 3g

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