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Chocolate Almond Cookies


  • 1 cup softened butter or vegan butter. I used the new Becel soft sticks and loved them.
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 1 tsp good vanilla
  • 3/4 cup good quality cocoa
  • 1 tsp baking soda
  • 3/4 cup chopped raw almonds ( or substitute another nut you like)
  • 2 cups gluten free flour blend (I recommend the Compliments gluten free flour blend found at Safeway and Sobeys or Bob’s Red Mill 1 to 1 gluten free flour blend)


  • Preheat oven to 350 degrees.
  • Line 2 cookie sheet with parchment paper.
  • In a stand mixer add the softened butter(vegan butter or Becel soft sticks) plus the sugars and mix well.
  • Add the eggs and mix again, scraping sides of bowl to make sure all is incorporated.
  • In a small bowl whisk the gluten free flour, baking soda and the cocoa.
  • Add the vanilla and then the dry ingredients to the mixer and mix until well combined.
  • I like to increase speed for a minute to add a bit of air into the batter too.
  • Add the nuts and mix.
  • Use an ice cream scoop to coop out batter onto the parchment lined cookie sheets.
  • Bake for 10-12 minutes.
  • Remove and cool.
Tried this recipe?Let us know how it was!