Why do my almond flour cookies fall apart?

Almond flour lacks gluten, making cookies more fragile. Using eggs, flaxseed, or a touch of xanthan gum helps bind the dough and prevent crumbling. Adding eggs, a touch of tapioca or xanthan gum, or chilling the dough before baking helps prevent crumbling.

What is the trick to baking with almond flour?

Almond flour lacks gluten and absorbs more moisture, so it needs extra binding agents like eggs. Using a lower baking temperature and allowing baked goods to cool completely before handling helps maintain structure. Pairing almond flour with starches like tapioca can improve texture.

Will almond flour rise with baking powder?

Almond flour doesn’t contain gluten, so it doesn’t rise the same way as wheat flour. Baking powder alone won’t provide much lift, but combining it with eggs or adding an acidic ingredient like vinegar can help create a lighter texture in baked goods.

Is almond flour healthier than flour?

Almond flour is a nutrient-dense alternative to wheat flour. It’s higher in protein, fiber, and healthy fats while being lower in carbs. It also contains more vitamins and minerals, like vitamin E and magnesium, making it a great choice for gluten-free and low-carb diets.

What is a good binder for almond flour?

Eggs work best to bind almond flour, adding both structure and moisture. For vegan options, flax eggs, chia eggs, or a small amount of xanthan gum can work well. Nut butters or mashed bananas can also add binding power while enhancing flavor.

Why is almond flour so hard to bake with?

Almond flour is challenging to bake with because it lacks gluten, which provides structure and elasticity in traditional flour-based recipes. It also has a higher fat content, making baked goods more delicate and prone to crumbling. For better texture, use eggs or flaxseed as binders and mix gently to avoid crumbling.

Almond flour chocolate cookies: rich, chewy, and easy

Almond flour chocolate cookies

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Author: Chef Kai
Total Time: 20 minutes
Yield: 12 cookies

Ingredients

2 cups almond flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
¼ cup coconut oil, melted
½ cup coconut sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup dark chocolate chips

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Instructions

1️⃣ Prepare the dough
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk almond flour, cocoa powder, baking soda, and salt. In another bowl, mix eggs, melted coconut oil, coconut sugar, maple syrup, and vanilla until smooth. Combine wet and dry ingredients until a thick dough forms.

2️⃣ Fold in the chocolate
Stir in dark chocolate chips, reserving a few for topping.

3️⃣ Shape and bake
Scoop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart. Lightly flatten and bake for 9–11 minutes until edges are set but centers are soft.

4️⃣ Cool and set
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle flaky sea salt on warm cookies if desired. Enjoy warm or let cool for a chewier texture!

Notes

Pro oh là là tip: for extra gooey centers, press a few chocolate chips into the cookies right after baking.

Prep Time: 10 minutes
Cook Time: 10 minutes