This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.
Almond flour cookies are a delicious way to enjoy cookies that are low-carb and gluten-free. Add chocolate chips for some extra flavor.
If you’re a lover of cookies, but can’t eat the gluten, these cookies are the perfect solution. Not only are these almond flour cookies gluten-free, they are also low-carb.
These cookies ditch the white all-purpose flour and are made with almond flour instead.
Why You’ll Love This Recipe
- Perfect for a gluten-free dessert.
- Chewy cookies to satisfy your sweet tooth.
- Made with ingredients you can find at any grocery store.
What you’ll need to make this recipe.
How To Make This Recipe
Preheat the oven to 350 degrees F and line a baking sheets with parchment paper.
In a large mixing bowl, add the butter, monk fruit sweetener, egg and vanilla extract and mix together well.
In a separate bowl, mix together the almond flour, baking soda and salt.
Slowly add the dry ingredients into the wet ingredients and mix until everything is mixed together well.
Fold in the chocolate chips.
Scoop the cookies onto lined baking sheets. The recipe makes about one dozen cookies. Using a cookie scoop ensures even cookies, but a spoon works great too.
Bake for 8-10 minutes, allowing cookies to fully cool on baking sheets before removing them.
How Do I Store Leftover Cookies?
Place cooled cookies in an airtight container and store at room temperature for about 3 days.
Can I Freeze Leftover Cookies?
Yes! Allow the cookies to cool completely. Place them in the freezer on the lined parchment paper. Once they’re frozen, place them in a resealable zip top bag. The cookies will last in the freezer for about 3-4 weeks.
- 1/2 cup butter
- 1/4 cup monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup chocolate chips
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- In a large mixing bowl, add butter, monk fruit sweetener, egg and vanilla extract. Mix together well. In a separate bowl, mix together the almond flour, baking soda and salt.
- Add the dry ingredients into the wet ingredients and mix until everything is blended together well. Fold in the chocolate chips.
- Scoop the cookies onto lined baking sheets. Bake for 8-10 minutes, allowing cookies to fully cool on baking sheets before removing them. Enjoy!
The cookies will cook more evenly on parchment paper. However, if parchment paper in unavailable you can also lightly spray the baking sheet too.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
SHARDOR Hand Mixer 350W Power Advantage Electric Handheld Mixers with 5 Stainless Steel Attachments(2 Beaters, 2 Dough Hooks and 1 Whisk), Storage Case, Silver
Goodcook 08929002199 Nonstick Bakeware, Set Of 3 Non-Stick Cookie Sheet, Multicolor
Amount Per Serving: Calories: 188Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 126mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 2g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.