4 Ingredient Chocolate Cloud Cookies (No Wheat Flour, Dairy, Butter or Oil)

These chocolate cloud cookies are airy, soft and chewy. They need just 4 ingredients and don’t contain any wheat flour, dairy, butter or oil. The cookies are easy to make and you don’t even need a mixer to make them. The cookies also store well.

My family really loved the lemon cloud cookies I made recently, so I wanted to try making a chocolate version. These cookies have a slightly crunchy exterior and a soft, chewy center. They remind me a little of brownie cookies but lighter.

Ingredients

• Cocoa powder
• Almond flour
• Egg
• Sugar

Cocoa powder: The cookies get their chocolate flavor from unsweetened Dutch process cocoa powder. Don’t like chocolate? I also have a lemon version.

Almond flour: These cookies use superfine blanched almond flour. Make sure to use superfine almond flour and not regular almond flour or almond meal.

Egg: Egg is used as a binding agent and creates the structure for the cookies.

Sugar: Regular granular white sugar is used to sweeten the cookies and help create their chewy texture. The cookie dough is also rolled in sugar so that they have a slightly crunchy exterior and a crinkle surface. I also added a little bit of sparkling sugar on top to decorate the cookies, but that is completely optional.

How to Make Chocolate Cloud Cookies

• The cocoa powder, flour and sugar are first mixed together. The egg is then added in and mixed until a thick dough forms.
• The cookie dough is scooped out using a 1.5 tablespoon cookie scoop. The dough portions are then rolled into balls and lightly coated in sugar. Each dough ball is then slightly flattened to form a thick round disk.
• The cookies are then baked until puffy and set.

Texture

The cookies will initially be very soft and light if you eat them soon after they are baked. If you let them fully cool, they will also develop a chewy center, similar to a brownie. The cookies have a slightly crunchy exterior from the sugar coating and then give way to a brownie-like chewy center. They are lightly sweet but not super sweet.

Expert Tips

• You don’t have to roll the cookies in sugar before baking but that step is needed to achieve a crinkle surface. The cookies will look more plain if you don’t roll them in sugar.

More Cloud Cookie Recipes

• 4 Ingredient Lemon Cloud Cookies
• 3 Ingredient Chocolate Chip Cloud Cookies
• 4 Ingredient Peanut Butter Cloud Cookies

4 Ingredient Chocolate Cloud Cookies

Servings: 11 cookies

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Course: Dessert

Cuisine: American

These chocolate cloud cookies have a slightly crunchy surface and an airy, chewy center. They are just 4 ingredients and don't require any wheat flour, dairy, butter or oil.

Print Pin Rate

Ingredients

• 1 1/4 cups + 2 tbsp (120g) superfine blanched almond flour see note for measuring
• 2 tbsp (12g) unsweetened Dutch process cocoa powder
• 1/2 cup + 1 tbsp (117g) granulated white sugar plus an additional 2 tbsp for rolling the cookie dough balls
• 1 large egg

Instructions

• Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
• In a large mixing bowl, add almond flour, cocoa and sugar. Whisk until evenly combined. Then add in the egg. Mix until the egg is fully incorporated and you have a thick dough. At first your dough may seem too dry, but if you continue to mix, the flour will continue to absorb the moisture from the egg until all of the flour is incorporated into the dough. Add 2 tbsp sugar to a small bowl and set aside.
• Use a 1.5 tbsp cookie scoop to scoop the cookie batter and release onto your prepared baking sheet. Take each dough ball and roll between your palms to form smooth balls. Lightly coat each ball in sugar. Place the coated balls back onto the prepared baking sheet and press down lightly on each one to form a thick round disk, about 1/2 inch thick. Space the cookies so they have about 1 inch space between each one. If desired, you can sprinkle a little sparkling sugar on top of each cookie for garnish.
• Bake cookies for about 12-14 minutes or until the cookies are done. When the cookies are done, the edges should be set and they should be puffed up and have a crinkle surface. Let the cookies fully cool on the baking sheet before removing and eating. Store uneaten cookies in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer.

Notes

• How to measure almond flour: When measuring almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe.
• Make sure to use superfine blanched almond flour. Regular almond flour or almond meal is not fine enough. I used Amazon Fresh superfine almond flour.*
• I used Rodelle Dutch process cocoa powder.*
• The sparkling sugar on top is completely optional. I used India Tree Sparkling Sugar.*
• *These product links are affiliate links. This means I earn a commission from qualifying purchases.

Nutrition

Serving: 1cookie, Calories: 117kcal, Carbohydrates: 12g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Sodium: 6mg, Fiber: 2g, Sugar: 10g, NET CARBS: 10

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!