Sweet Lupin Flour is a high-protein, gluten-free legume flour that can be used in baked goods. In this recipe it's combined with Almond Meal, both for flavor and added structure, to produce a delicious gluten-free chocolate cookie.

Prep time: 20 min

Cook time: 15 min

Total time: 35 min

Gluten-Free Almond-Chocolate Cookies
Copyright Recipe © 2015 Woodland Foods


Makes 24 cookies

  • 1 1/2 Cups Sweet Lupin Flour

  • 1 Cup Blanched Almond Meal

  • 2 Teaspoons Baking Powder

  • 1 Teaspoon Sea Salt

  • 2 Tablespoons Cocoa Powder

  • 1/2 Cup Unsalted Butter, room temperature

  • 1 1/2 Cups Granulated Sugar

  • 2 Large Eggs

  • 2 Ounces Chocolate, melted


  1. Preheat oven to 350°F.

  2. Combine flour, almond meal, baking powder, salt and cocoa in bowl, whisking to incorporate.

  3. Beat butter in separate bowl until soft and creamy. Add sugar and beat until butter becomes light. Add eggs, one at a time, to butter and sugar mixture. Add melted chocolate to butter mixture, and mix until incorporated.

  4. Add dry mixture to wet, and mix until thoroughly combined. Drop dough onto cookie sheet in 2-tablespoon balls, spaced at least 1 inch apart.

  5. Transfer to oven and bake for about 15 minutes, until cookies are just barely brown. Cool before serving.