Almond Flour Chocolate Chip Cookies

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!

Course Dessert

Cuisine American

Keyword almond flour chocolate chip cookies, almond flour cookies, gluten free chocolate chip cookies

Prep Time 5

Cook Time 19

Total Time 24

Servings cookies

Calories 201kcal

Author Maria Doss

Equipment

Electric beater

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.

Video

Notes

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.

Nutrition