These Almond Flour Chocolate Chip Cookies feature crisp edges and a soft, cakey center, generously studded with gooey chocolate chips. Naturally gluten-free and low carb with a dairy-free option, this recipe is sure to be one of the most irresistibly healthy chocolate chip cookies you've ever tasted - No butter!
All the classic flavors of a chocolate chip cookie but in a healthier form! These cookies boast slightly crisp edges and a soft, cakey center when freshly baked. However, as they sit, the edges soften, transforming into a delightfully chewy treat.
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Why you'll love it?
- Delightfully chewy and cakey with crisp edges
- Tastes like the real deal
- No butter
- Naturally gluten free and low carb with dairy free option
- Easy one-bowl recipe
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond flour - It can be easily found in all major grocery stores or Amazon. Make sure you use super fine.
- Almond butter - I used Barneys creamy almond butter. It is smooth, creamy and makes it easy to incorporate into the cookie dough.
- Coconut oil - If your coconut oil is solid, then melt it in the microwave and cool it lukewarm.
- Egg - A single large egg is crucial for binding the ingredients together, as almond flour lacks gluten.
- Brown sugar - This recipe works well with golden or dark brown sugar. However, it's worth noting that using darker brown sugar enhances the molasses flavor and delivers a more classic chocolate chip cookie taste.
- Leaveners - Baking soda helps with the browning and also makes them cakey.
Substitutions & Variations
- Use melted and cooled butter instead of coconut oil.
- I haven't tested this recipe using flax eggs. Let me know if you try it!
- Use coconut sugar to keep them refined sugar free.
- Use creamy peanut butter instead of almond butter.
- Use vegan chocolate chips to make them dairy free.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Pro tip: The dough is quite thick, making it challenging to mix in the chocolate chips with an electric beater. I recommend using a rubber spatula to incorporate them thoroughly.
Step 2 - Scoop about 3 tablespoon mounds of cookie dough onto a parchment lined baking sheet, place more chocolate chips on top and bake in a preheated 350 degree oven for about 20 minutes.
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How to serve?
For the ultimate experience, enjoy these low carb cookies with chocolate chips warm, right out of the oven, with a sprinkle of coarse sea salt. This way, the chocolate chips remain melty and gooey!
While these cookies are delicious even after they've cooled, they are at their best when enjoyed slightly warm. For a quick reheating, microwave one for 13 to 18 seconds or air fry at 300°F for a few minutes. Just be cautious not to overheat, as almond flour lacks gluten and may cause the cookies to break apart if too hot.
Helpful tips
- If your coconut oil is solid, then melt it in the microwave until liquid and leave aside to cool to lukewarm, before making dough.
- I prefer to use golden or dark brown sugar for a deep molasses flavor.
- Use peanut butter instead of almond butter.
- Use super fine almond flour and not almond meal.
More chocolate chip cookie recipes
Almond Flour Chocolate Chip Cookies
Equipment
Ingredients
Wet ingredients
- 1 large egg
- ½ cup golden or dark brown sugar not packed
- ¼ cup melted coconut oil not hot
- ¼ cup creamy almond butter or use peanut butter
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups almond flour super fine
- ½ cup semi sweet chocolate chips plus more for topping
Instructions
- Pre heat oven to 350°F and line a large baking sheet with parchment paper and set aside.
- Add all ingredients (except almond flour and chocolate chips) into a large bowl.
- Using an electric beater, mix for about one minute until the mixture is smooth and creamy.
- Add almond flour and continue beating, until thoroughly combibed.
- Add chocolate chips and mix in using a rubber spatula.
- Scoop approximately 3 tablespoons of dough (an ice cream scoop works well) onto the prepared cookie sheet, spacing the mounds about 2 inches apart. If desired, add extra chocolate chips on top of the cookie dough.
- Bake for 18 to 21 minutes, rotating the pan halfway through, until the cookies are a deep golden color.
- Place pan on a wire rack to cool.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
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