These thin and crispy gluten-free chocolate cookies have a rich chocolate flavor and lots of crunch.
Just about everyone loves cookies around the holidays, even more so when there’s chocolate involved, so it will come as no surprise when I tell you that these thin and crispy chocolate cookies are a real crowd pleaser.
Don’t let their unassuming appearance fool you; these crunchy chocolate cookies are packed with rich chocolate flavor. They’re deliciously crisp and so irresistibly light that they will keep you reaching for another.
If you like your chocolate chip cookie edges nice and crisp, then you’ll love these. If you’re a fan of thin and crispy cookies like Tate’s, you’ll love these. Even if you’re more of a soft and chewy kind of cookie lover, I still think you’ll be pleasantly surprised with how much you’ll enjoy these.
And while many crunchy gluten-free cookies can be quite fragile and delicate, these are sturdy enough to pack into cookie tins and gift boxes. They also keep splendidly for at least 2 weeks at room temperature in an airtight container (maybe more, they’ve never made any longer than that at my house). Luckily they’re also quite easy to make.
How to make crispy chocolate cookies:
- There’s no need to haul out the mixer or rolling pin for these, all you’ll need is a food processor.
- First you’ll pulse together almond flour, tapioca flour, cocoa powder and coconut sugar to create a fine powdery flour mixture. It’s this step that creates the lightness and ensures your cookies will be crisp and crackly.
- Next you’ll mix in the rest of the wet ingredients to create a soft dough to which you’ll add a generous amount of finely chopped chocolate (this is where quality counts so use something bittersweet that you would eat on its own).
- After that the dough is shaped into a log and refrigerated until firm, then sliced and baked until set. The cookies will firm as they cool and achieve maximum crispness when completely cooled.
- Keep your cookies in an airtight container at room temperature and enjoy!
(full recipe amounts and detailed instructions below)
More cookies to try:
Crispy Chocolate Cookies
These thin and crispy gluten-free chocolate cookies have a rich chocolate flavor and lots of crunch.
Ingredients
- ¾ cup/84g almond flour
- ½ cup/48g tapioca flour
- ¼ cup/20g natural cocoa powder
- 2 Tablespoons/24g coconut sugar
- ½ teaspoon baking soda
- Pinch of fine sea salt
- ¼ cup/56g palm shortening (or room temperature butter for a non-vegan version)
- ¼ cup/60ml maple syrup
- 1 teaspoon vanilla extract
- 2oz/56g bittersweet chocolate, finely chopped
Instructions
- Preheat oven to 325 F. Line two baking sheets with parchment paper.
- Combine almond flour, tapioca, cocoa powder, coconut sugar, baking soda and salt in the bowl of a food processor. Pulse until mixture is fine and powdery.
- Add palm shortening (or butter), maple syrup and vanilla extract and pulse until a soft dough starts to come together. Stir in chopped chocolate and turn dough out onto a piece of parchment paper.
- Roll into a log, wrap in parchment and chill in the fridge for at least 3 hours until firm or for up to a week.
- To bake, preheat oven to 325°F. Line a baking sheet with parchment paper. Slice the cookies ¼-inch thick (re-shape if needed) and space on the prepared baking sheets about 2 inches apart.
- Bake until the edges are set (about 12-14 minutes). Transfer baking sheet to a wire rack and let cool completely before eating or storing.
- Serve immediately or store an airtight container at room temperature.
Notes
Dough can be prepared ahead of time and kept in the fridge for up to a week or frozen. If freezing, transfer dough from freezer to fridge to thaw before slicing.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 83Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 33mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Vicky says
These were so crispy and delicious, just what I was looking for. I used butter and subbed arrowroot powder for tapioca flour. YUMMY.
Sylvie says
Glad to hear you enjoyed them!
Holly says
Hi
Can I use coconut oil in place of the palm shortening?
Sylvie says
Hi Holly,
Unfortunately coconut oil won't work as a replacement for the palm shortening here but you can use butter instead if you'd like. Hope that helps!