BEST Almond Flour Chocolate Chip Cookies ever - Soft, Chewy, naturally gluten free and grain free. Made with almond butter instead of regular butter, these cookies tastes amazing!
Almond Flour Chocolate Chip Cookies
All the flavors of a classic chocolate chip cookie but made much, much healthier, just like the chocolate chip cookie for one. These are Soft, Chewy, made in one bowl, No chilling needed and use nut flour instead of plain flour and Coconut oil instead of butter ---> Amazingly delicious recipe like this oat flour cookies.
Everyone needs a good recipe in their repertoire. There are no funny ingredients and no chilling needed. Just a simple, straightforward, amazingly delicious, soft still fully cooked that turns out perfectly every single time!
One google search will result in thousands of chocolate chip cookies. These are one of our go-to since they are made using wholesome ingredients, you can enjoy a good cookie without much guilt like the almond flour shortbread cookies or Black Sesame Seed Cookies.
WHAT KIND OF ALMOND FLOUR TO USE?
Generally, there are two kinds available - meal and super fine. I used the super fine variety and it is easily available in all major US grocery stores, Costco and Amazon. Meal will not work in this recipe.
What is the difference between almond meal and flour?
Both made from ground almonds, however meal is ground whole nuts (with skin) and is much more coarser whereas the latter is ground after blanching (without skin) and much finer in texture.
Can this be made with coconut sugar?
Yes! It can be used instead of brown, however all our taste testers unanimously agreed that the recipe made with golden brown was much more tastier!
CAN I USE COCONUT FLOUR?
No – coconut flour has very different properties and it won’t work in this recipe unfortunately!
WHAT MAKES THESE GLUTEN FREE?
These are made completely grain free(which is naturally gluten free) and no all purpose flour. This makes them a soft, chewy texture and a slight nutty flavor which compliments the coconut oil and nut butter.
HOW LONG DO THEY LAST?
These will keep for 4-5 days in an airtight container at room temperature. If you want to keep them longer, then you should freeze them.
CAN THESE BE FROZEN?
Yes, these are great for freezing. You can freeze them once they’ve cooled by placing them in an airtight container in the freezer for up to 3 months.
- Almond flour - It can be easily found in all major grocery stores or Amazon. Make sure you use “Super Fine” for the recipe.
- Almond butter - I used Barneys creamy ( not a sponsored post). You could use peanut butter instead.
- Coconut oil - Use melted liquid coconut oil, cooled until warm.
- Egg - One large egg (straight out of the fridge is fine).
- Brown sugar - Golden brown gave the perfect color and taste. Light or dark brown will make them lighter or darker in color (check out more brown sugar desserts).
- Flavorings, Leaveners - Vanilla extract, salt and baking soda.
- For the coconut oil - Use melted butter but not vegetable oil
- For the egg - We haven't tested this recipe using flax eggs. Let me know if you try it!
- For the brown sugar: Feel free to use coconut sugar to keep the cookies refined sugar free.
- For the nut butter - Use creamy peanut butter instead.
- For the Chocolate Chips - Use Vegan Chocolate chips to make it dairy free
PRO TIPS FOR SUCCESS
- Liquid coconut oil - If your coconut oil is solid, then melt it in the microwave until liquid and leave aside to cool to warm, before making dough.
- Golden brown sugar - It gives that perfect color and taste of a traditional chocolate chip cookie.
- Thick almond (or peanut) butter - If your nut butter is thinner, then the cookie dough will be much softer which results in thinner cookies (it might take shorter baking time)
- Wait for cookies to cool completely - If cookies are removed from the pan when hot, they tend to break due to the absence of gluten.
HOW TO MAKE?
- Make dough - Add egg, brown sugar, nut butter, melted coconut oil and vanilla extract into a bowl and beat with a hand held electric beater, until creamy and smooth (about 1 minute). Add flour, baking soda and salt and continue beating until everything is incorporated. Stir in chocolate chips.
- Portion, Shape and Bake - Scoop mounds of cookie dough onto a parchment lined baking sheet (spacing about 2 inches apart). Bake at 350 degrees for 15 to 17 minutes (rotate pan halfway through baking to ensure even browning).
- Cool - Place pan on a wire rack to cool completely.
How to store?
These have crisp edges with soft and chewy centre on the day it is made and the edges tends to soften after that. However, the taste remains the same. They can be stored in a sealed container, at room temperature 3 to 4 days.
FREQUENTLY ASKED QUESTIONS
Brown sugar can be replaced with coconut sugar, however it does not the have the traditional chocolate chip cookie taste.
This recipe is naturally gluten free.
Cookies might flatten thinner than shown if either the nut butter used was thinner or coconut oil was more than than the recommended amount.
No, it has very different properties and unfortunately it does not work in the recipe.
It is more expensive than ground wheat for sure, after all, it is made by grinding blanched whole nuts.
We usually buy ours from Costco and keep it stored in the refrigerator for a long shelf life. However, it can be easily found in all major US grocery stores and Amazon.
More Healthy Cookies to try
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Almond Flour Chocolate Chip Cookies - No Butter
- 1 large egg
- ½ cup golden brown sugar not packed
- ¼ cup melted coconut oil not hot
- ¼ cup almond butter or use peanut butter
- 1 teaspoon vanilla extract
- 1 and ½ cup almond flour super fine variety
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi sweet chocolate chips
- Pre heat oven to 350°F and line a large baking sheet with parchment paper and set aside.
- Add all wet ingredients into a large bowl and beat with a hand held electric beater for about 1 minute, until creamy and smooth.
- Add almond flour, baking soda and salt and and continue beating, until thick and well combined.
- Add chocolate chips and mix in using a rubber spatula.
- Scoop 2 to 3 tablespoons measure dough mounds (an ice cream scoop comes in handy) onto the prepared cookie sheet, spacing about 2-inches apart.
- Bake for 15 to 18 minutes (rotating pan half way through baking), until the cookies are deep golden in color.
- Place pan on a wire rack to cool completely (due to the absence of gluten, cookies tend to break if removed when still hot).
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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