Made with almond flour, tapioca flour, coconut sugar, maple syrup, and almond butter, these cookies hide a molten chocolate center for a rich, gooey bite.
These Chocolate Stuffed Almond Flour Cookies use a handful of simple gluten-free ingredients and are also dairy-free and egg-free. The dough combines almond flour, tapioca flour, and coconut sugar for a nutty, lightly sweet base.
Almond butter, maple syrup, and vanilla act as the binders—no eggs required. After combining wet and dry ingredients, shape the dough into balls, press a chocolate square into the center of each, and seal with a bit more dough so the chocolate becomes molten as it bakes.
These cookies are simple to make and perfect for sharing. Enjoy!
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Ingredients for Almond Flour Chocolate Cookies
Gluten-free baking can be sensitive to ingredient changes. Use the following for best results:
- Almond Flour: The nutty base for these cookies. I recommend using almond flour as listed for texture and flavor consistency.
- Tapioca Flour: Gives the cookies a light, springy texture and helps bind the dough in gluten-free baking.
- Coconut Sugar: A natural sweetener that replaces brown sugar in this recipe.
- Baking Soda: Helps the cookies rise and form a gentle dome.
- Creamy Almond Butter: Acts as the primary binder. Swap with another creamy nut or seed butter like peanut, cashew, or tahini if needed.
- Vanilla Extract: Enhances the cookie’s sweetness and depth of flavor.
- Maple Syrup: Adds sweetness and complements the nutty almond flavors.
- Chocolate: Use your preferred chocolate squares for the molten center.
- Flaky Sea Salt: A final sprinkle to balance sweet and savory.
How to Make Almond Flour Chocolate Cookies
Preheat your oven to 350°F.
In a medium bowl, whisk together almond flour, tapioca flour, coconut sugar, baking soda, and salt until evenly combined.
In a separate bowl, stir together the almond butter, vanilla, and maple syrup until smooth. Combine the wet ingredients with the dry, mixing until the dough has no lumps.
Form the dough into about 10 balls, reserving a little dough to seal the chocolate. Arrange the dough balls on a parchment- or silicone-lined baking sheet.
Press a chocolate square into each dough ball, top with the reserved dough, and press to seal so the filling stays enclosed.
Bake for about 13 minutes. Transfer to a wire rack to cool, then sprinkle with flaky sea salt and serve.
More Holiday Dessert Recipes:
- Cinnamon Rolls (Gluten-Free, Dairy-Free, and Refined Sugar-Free)
- Healthier Carrot Cake Bars (Gluten-Free, Dairy-Free, and Refined Sugar-Free)
- Gluten-Free Cinnamon Swirl Coffee Cake
- Shortbread Cookies (Gluten-Free, Dairy-Free, and Refined Sugar-Free)
CHOCOLATE STUFFED ALMOND FLOUR COOKIES
Ingredients
- 1 ¼ cups almond flour
- 2 tablespoons tapioca flour
- ½ cup coconut sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup creamy almond butter
- 2 teaspoons vanilla
- ½ cup maple syrup
- Chocolate squares, for filling
- Flaky salt, for topping
Instructions
- Preheat the oven to 350°F.
- Whisk the dry ingredients (almond flour, tapioca flour, coconut sugar, baking soda, and salt) in a medium bowl until combined.
- Stir almond butter, vanilla, and maple syrup in a small bowl until smooth.
- Combine wet and dry ingredients and mix until no lumps remain.
- Roll into about 10 balls, reserving some dough to seal the chocolate. Place on a lined baking sheet.
- Press a chocolate square into each ball and top with reserved dough, sealing well.
- Bake for about 13 minutes. Cool on a wire rack, sprinkle with flaky sea salt, and enjoy.
Notes
Nutrition
Carbohydrates: 26 g |
Protein: 7 g |
Fat: 17 g |
Saturated Fat: 1 g |
Fiber: 3 g |
Sugar: 16 g
Nutrition information is an estimate and should be used as a guideline only.
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