Biscoitos de chocolate com farinha de amêndoa (prontos em 20 minutos)

Estes Biscoitos de chocolate com farinha de amêndoa are soft chocolate chip cookies with crispy edges and a delicious chocolate almond flavor. You won’t believe that these are healthy chocolate cookies, gluten-free, and dairy-free and they are ready in menos de 20 minutos. It shouldn’t be allowed with all that chocolatiness!

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Almond flour cookies are my area of expertise. I have shared tons of cookie recipes with almond flour, starting with my banana almond flour cookies or, the most popular, my 3-ingredient almond flour shortbread.

I created this new chocolate cookie recipe with almond flour, inspired by two previous recipes. I wanted to make a soft, chewy cookie like my biscoitos de chocolate com farinha de amêndoa but still add a crispy outer layer like in my vegan chocolate shortbread. The result is fantastic, delicious, healthy, and kids-approved!

Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!

Biscoitos de chocolate com farinha de amêndoa

These Almond Flour Chocolate Cookies are soft chocolate cookies with crispy edges and a delicious chocolate almond flavor. You won't believe that these are healthy chocolate cookies, gluten-free and dairy-free.

5 da 21 votos

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Tempo de preparação: 10 minutos minutos

Hora de cozinhar: 12 minutos minutos

Tempo total: 22 minutos minutos

Curso: Sobremesa

Cozinha: americano

Dose: 8 cookies (1 1/2 tablespoons each)

Calorias: 240.5 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

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Ingredientes

Sistema americano - métrico

• ▢ 1 ½ xícara Farinha de amêndoa
• ▢ ¼ xícara Cacau em pó sem açúcar
• ▢ ¼ xícara Açúcar de coco
• ▢ ⅓ xícara Maple Syrup
• ▢ 1 colher de chá de extrato de baunilha
• ▢ ½ colher de chá Fermento em pó
• ▢ 2 colheres de sopa Óleo de côco - derretido, resfriado
• ▢ ½ xícara Gotas de chocolate amargo sem lactose
• ▢ ¼ colher de chá sal

Instruções

• Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper. Oil with cooking spray. Set aside.
• In a large bowl, stir melted, lukewarm coconut oil, coconut sugar, maple syrup, and vanilla extract.
• Add in almond flour, unsweetened cocoa powder, salt, and baking powder.
• Stir to incorporate and fold in dark chocolate chips halfway. Stir until evenly distributed.
• Scoop out 1 1/2 tablespoons of cookie dough and roll it into a ball with grease hands.
• Release the cookie dough ball on the baking sheet, and lightly press the top to flatten – they won't expand in the oven.
• Repeat, leaving a thumb space between each almond flour cookie.
• Bake 10-12 minutes or until set on top and edges but still soft in the middle.
• Transfer immediately to a cooling rack and cool at room temperature.

Notas

Trocas de alergias

• Sem coco – Replace the coconut sugar with brown sugar and coconut oil with plant-based butter.
• Livre de óleo – I didn’t try replacing oil in this recipe. Mashed banana or applesauce might work, providing a different texture. 

Armazenamento 

Store the cookies in a cookie jar in the fridge for up to one week or freeze them in an airtight container for up to one month.

Modo forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

Equipamentos

Assadeira

Copos e colheres de medição

Mixing Bowl

Rack de resfriamento

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Nutrição

Servindo: 1biscoito | Calorias: 240.5kcal | Carboidratos: 16.9g | Proteína: 5.8g | Gordura: 18.9g | Gordura saturada: 6.5g | Gordura poliinsaturada: 0.2g | Gordura monoinsaturada: 1.7g | Gordura trans: 0.004g | Sódio: 67.5mg | Potássio: 119.8mg | Fibra: 4.4g | Açúcar: 6.7g | Vitamina A: 4.3IU | Vitamina B12: 0.03µg | Cálcio: 70.3mg | Ferro: 2.5mg | Magnésio: 38.5mg | Fósforo: 58.9mg | Zinco: 0.5mg

Why You Will Love These Cookies

• Fácil de fazer em menos de 20 minutos
• Naturally gluten-free,
• Refined-sugar free
• Sem ovos
• Vegan
• Saudável e saboroso
• livre de produtos lácteos

Ingredientes e Substituições

You need only a few ingredients, and basic steps to whip a batch of these almond flour cookies.

• Farinha de amêndoa – Use ultra-fine almond flour with a light, golden color. Almond meal is not great to bake with. It adds a gritty texture to cookies.
• Açúcar de coco – This refined sugar-free sweetener adds a caramel flavor to the cookies and delivers the best crispy edges. Brown sugar works as well.
• Maple Syrup – This other refined sugar-free sweetener adds a moist, chewy texture to the center of the cookies. You can also use agave syrup or coconut nectar.
• de extrato de baunilha para sabor
• sal – Salt is always a must when you bake something with chocolate to enhance the chocolate flavor.
• Óleo de côco – or melted plant-based butter. Both are great options. Olive oil also works but adds a different flavor.
• Chips de chocolate amargo – From 70% cocoa. This adds a bitter, sweet flavor to the cookies. Feel free to replace the chocolate with nuts like chopped pecans or walnuts.
• Fermento em pó – For a little rise, you can use baking soda simply half the amount called by the recipe.

How To Make Chocolate Almond Flour Cookies

The best part about baking with an almond flour double chocolate cookie recipe is that you don’t need to be an expert at baking to deliver tasty cookies.

1. First, in a mixing bowl or the bowl of a stand mixer using the paddle attachment, stir melted, lukewarm coconut oil with coconut sugar, maple syrup, and vanilla extract (foto 1).
2. Next, fold in the almond flour, cocoa powder, and baking powder (foto 2).

3. Stir until the cookie dough starts to form, then stir in chocolate chips halfway, and stir well until incorporated. It forms a sticky, thick chocolate almond cookie dough (foto 3).
4. Line a baking sheet with parchment paper. Lightly oil paper with cooking oil spray. Use a lightly oiled cookie scoop to scoop out about 1 1/2 tablespoons of batter – the batter is quite sticky. You may want to grease your tool or hands with coconut oil to prevent it from sticking to your finger. Roll a ball and flatten lightly onto the baking sheet. Repeat until you formed 8 cookies (foto 4).
   Bake the cookies on the center rack of the oven for 10 to 12 minutes in an oven preheated to 350°F (180°C).

Dicas de confeitaria da Carine

• Measure the flour and cocoa precisely – Don’t overpack your measuring cups with almond flour or cocoa powder. Fill the cups with a spoon until full, swipe the top, and that’s it.
• Don’t overbake almond flour cookies – Almond flour burns fast, and even if these almond flour chocolate cookies look underbaked after 10 minutes – because they are soft to the touch, they will firm up very quickly at room temperature. If you overbake them, the middle gets dry, and the edges are super hard.
• Combine liquid and crystal sweetener – This is the magic combination to bake chewy almond flour cookies that crisp on the edges.
• Grease your hands to shape cookies – Almond flour cookie dough is sticky. It’s easier to handle with oiled hands.
• Flatten the cookies – Cookies with almond flour don’t expand in the oven. They need a bit of help, a little firm press on top to form a nice circle cookie shape.
• Cool immediately on a cooling rack – Don’t keep these cookies on the baking sheet, or the cookie feet keep baking, getting ultra-hard and crispy. Instead, slide a spatula under each cookie and transfer immediately onto a wire rack to cool completely.
• Don’t swap almond flour – Substitutions like using almond meal, flour, or coconut flour won’t work well. Almond meal makes the cookie grainy, coconut flour will require at least 4 times more liquid and probably a binder.

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