Made with almond flour, tapioca flour, coconut sugar, maple syrup, and almond butter, these cookies hide a molten chocolate center for a gooey, irresistible bite.
These Chocolate Stuffed Almond Flour Cookies use a handful of simple gluten-free ingredients and deliver big flavor. They are gluten-free, dairy-free, and egg-free, making them accessible for many dietary needs while still tasting indulgent.
The dough combines almond flour, tapioca flour, and coconut sugar to create a slightly nutty, lightly sweet base with a tender texture. The binding comes from creamy almond butter, maple syrup, and vanilla extract, so no eggs are needed.
After mixing the wet and dry ingredients, you roll the dough into balls, press a square of chocolate into the center of each, then cover with a little extra dough so the chocolate melts into a decadent lava center while baking.
These cookies are simple to make and perfect for sharing. Enjoy!
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Ingredients for Almond Flour Chocolate Cookies
Gluten-free baking requires the right ingredients for reliable results. Gather these for tender, domed cookies with a melty chocolate center:
- Almond Flour: The nutty base for these cookies. I recommend using finely ground almond flour and sticking to the measurements for best results.
- Tapioca Flour: Adds a light, springy texture that complements the almond flour.
- Coconut Sugar: A natural, less refined sweetener that stands in for brown sugar here.
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- Baking Soda: Helps the cookies rise into a soft dome.
- Creamy Almond Butter: Binds the dough and adds richness. You can substitute another creamy nut or seed butter if needed.
- Vanilla Extract: Enhances the flavor.
- Maple Syrup: Adds sweetness and complements the nutty base.
- Chocolate: Use your favorite chocolate squares for the filling — they melt into a luscious center.
- Flaky Sea Salt: A finishing sprinkle to balance the sweetness.
How to Make Almond Flour Chocolate Cookies
Preheat the oven to 350°F.
In a medium bowl, whisk together the 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. Add the wet mixture to the dry ingredients and mix until smooth with no lumps.
Divide the dough into about 10 equal balls, saving a small portion to seal the tops. Place the dough balls on a parchment- or silicone-lined baking sheet.
Press a chocolate square into the center of each ball, then cover with the reserved dough and pinch to seal so no chocolate shows. Bake for about 13 minutes, until the cookies are set and slightly golden.
Cool on a wire rack, then finish with a light sprinkle of flaky sea salt. Serve warm to enjoy the gooey center.
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
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Preheat the oven to 350°F.
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Whisk the dry ingredients (almond flour, tapioca flour, coconut sugar, baking soda, and salt) together in a medium bowl.
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Stir the wet ingredients (almond butter, vanilla, and maple syrup) in a separate bowl until smooth.
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Combine wet and dry ingredients, mixing until the dough is smooth and lump-free.
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Roll the dough into about 10 balls, reserving a little dough to seal the tops. Arrange them on a lined baking sheet.
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Press a chocolate square into each ball and cover with the reserved dough, pressing the seams closed.
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Bake for about 13 minutes. Cool on a wire rack, sprinkle with flaky sea salt, and enjoy.
Notes
Nutrition
| Carbohydrates: 26g
| Protein: 7g
| Fat: 17g
Nutrition information is automatically calculated and should be used as an approximation.
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