Go Back
–+ servings
two half cookies stacked over each other with chocolate chips.
Print Recipe
No ratings yet

Almond Flour Chocolate Chip Cookies 

Soft, chewy almond flour chocolate chip cookies made with simple ingredients. These gluten-free cookies are easy to make and perfect for a healthier sweet treat.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 12
Author: Rena Awada

Ingredients

  • 2 cups almond flour
  • 1/3 cup coconut oil melted (or butter, softened)
  • 3/4 cup coconut sugar or light brown sugar.
  • ¼ cup almond butter or peanut butter
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup dark chocolate chips plus 2 tbsp to top the cookies

Instructions

  • Preheat oven to 350F and line a sheet pan with parchment paper.
  • In a large mixing bowl, add the ¼ cup almond butter , 1/3 cup coconut oil, 3/4 cup coconut sugar, 1 large egg, and 1 teaspoon vanilla extract. Using a whisk or hand mixer, mix everything until it is incorporated.
    egg, sugar, oil, and nut butter placed in a clear bowl to make cookies.
  • Next, add the 2 cups almond flour, 1/4 teaspoon salt, and 1/2 teaspoon baking soda. Using a spatula, mix to combine.
    flour added to the wet dough to make the cookie dough before adding chocolate chips.
  • Add in the 2/3 cup dark chocolate chips and mix again to incorporate.
    chocolate chips added to the cookie dough in a clear bowl.
  • Using a cookie scooper, scoop out about 2 tbsp portions and evenly space them on the sheet pan. You can add a few more chocolate chips on top of each cookie if desired.
    2-inch dough placed on a sheet pan before baking.
  • Bake for 10-12 minutes, or until browned. Allow the cookies to cool for 10-12 minutes, then transfer them to a wire rack to cool for another 10-15 minutes before serving.
    cookies placed on a wire rack to cool after baking.

Notes

  • This recipe makes 12 large cookies. You can make 24 smaller cookies and cut the macros by half across the board.
  • You can use dairy-free or sugar-free chocolate chips.
  • Store on the counter covered for up to 2 days or in the fridge for up to 7 days. 

Nutrition

Calories: 281kcal | Carbohydrates: 19g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 131mg | Potassium: 109mg | Fiber: 3g | Sugar: 11g | Vitamin A: 24IU | Vitamin C: 0.05mg | Calcium: 90mg | Iron: 1mg