Almond Flour Chocolate Chip Cookies
Healthy Almond Flour Chocolate Chip Cookies are slightly crisp on the outside, soft on the inside with a buttery melt in your mouth taste! Naturally gluten free and grain free, these will be your new favorite dessert.
Servings: 26 cookies
Calories: 128kcal
Ingredients
- 2 eggs large
- 1/3 cup cane or coconut sugar
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup coconut oil or butter melted and cooled a bit
- 3 cups almond flour
- 1/2 cup chocolate chips I like to use mini
- Pecans, raisins, dried cranberries, walnuts, cacao nibs Optional mix ins
Instructions
- Preheat oven to 375 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Set aside.
- In a medium mixing bowl, add eggs, sugar, vanilla extract, baking soda and salt. Beat with an electric mixer until well combined, about 3 minutes.
- Add coconut oil and beat a bit more to incorporate. Add almond flour and using a spatula (mixer in the beginning and then spatula at the end), mix until the dough forms. Add chocolate chips and give a few more stirs to incorporate.
- Using small cookie dough scoop, place small balls of dough on a baking sheet pressing with your hands to flatten them a bit. Leave about 2" between the cookies - cookies spread a bit but not much.
- For more soft baked with a bit of chew outside almond flour chocolate chip cookies, bake at 350 degrees F for 20-23 minutes. For more crunchy on the outside but still chewy inside almond flour chocolate chip cookies, bake at 375 degrees F for 15 ish minutes. Time is for regular oven. Convection oven bakes twice faster. Check which one you have before baking.
- Remove from the oven and let cool for 10 minutes before removing onto cooling rack to cool a bit more.
Video
Notes
- Store: Keep in a cool dry place uncovered or in a container with some ventilation. If you put them into covered container they soften.
- Freeze: In an airtight container for up to 3 months.
- Almond flour or almond meal: I use almond flour, almond meal may work, but the look will be a bit different.
- Coconut oil or butter: General rule is that cookies with coconut oil come out more crispy and softer with butter. You could also use avocado oil or olive oil.
- Chocolate chips: I use mini dark chocolate chips Enjoy Life as they have less sugar than semi-sweet and you get more of them in each bite as cookies are smaller.
- Other flours: No other flour can be used, this includes gluten free, coconut flour, or any other wheat type of flour.
- Other sweeteners: Liquid sweeteners such as maple syrup, honey, or liquid stevia can be used. Granulated erythritol can be replace sugar 1:1.
- Do cookies spread? Not much. I would say 20%. Leave about 2" between each cookie. Therefore it is important to flatten the balls of dough on a baking sheet a bit.
Nutrition
Serving: 1cookie | Calories: 128kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 81mg | Fiber: 2g | Sugar: 3g