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Almond Flour Chocolate Chip Cookies are a mouthwatering and healthier alternative to traditional chocolate chip cookies. Made with nutrient-dense almond flour and monk fruit sweetener, these cookies are gluten-free, low-carb, and keto-friendly. They are quick and easy to make and offer a deliciously nutty flavor and soft texture that everyone will love.
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Check out my PBfit Soft Gluten Free Cookies and my Fruit Pizza Sugar Cookies for more delicious cookie recipes!
Almond flour chocolate chip cookies are a delicious and gluten-free alternative to traditional chocolate chip cookies. Almond flour provides a nutty flavor and a tender crumb, while monk fruit sweetener is a natural, zero-calorie sweetener that adds sweetness without adding sugar.
These cookies are easy to make and a great option for those following a low-carb or keto diet. They're also a great treat for anyone who loves chocolate chip cookies!
Why You'll Love This Recipe
- Healthier. This recipe is a healthier alternative to traditional chocolate chip cookies.
- Delicious. These cookies have a nutty flavor from the almond flour and a sweet and chocolatey flavor from the chocolate chips, making them a delicious treat for anyone with a sweet tooth.
- Easy to make. This recipe is simple and easy to follow, making it a great option for beginner bakers or anyone who wants to whip up a batch of cookies quickly.
- Low-carb and keto-friendly. This recipe is low in carbs and high in healthy fats, making it a great option for those following a low-carb or keto diet.
Ingredients You'll Need
- Butter: Provides flavor, moisture, and richness to the cookies.
- Monk Fruit Sweetener: A natural, low-calorie sweetener that is a great alternative to sugar.
- Egg: Helps to bind the ingredients together and provide structure to the cookies.
- Vanilla Extract: Adds a sweet and aromatic flavor to the cookies.
- Almond Flour: Has a nutty flavor and provides a tender crumb to the cookies.
- Baking Soda: A leavening agent that helps the cookies rise and provides a light and airy texture.
- Sea Salt: Enhances the flavor of the cookies and helps to balance the sweetness.
- Chocolate Chips: Provides a deliciously sweet and chocolatey flavor to the cookies
Step-By-Step Instructions
Step 1:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Step 2:
In a mixing bowl, cream together the softened butter and monk fruit sweetener until light and fluffy. Beat in the egg and vanilla extract until well combined.
Step 3:
In a separate bowl, whisk together the almond flour, baking soda, and sea salt.
Step 4:
Gradually mix the dry ingredients into the wet mixture until well combined. Fold in the chocolate chips, reserving a few to press into the top of the cookies.
Step 5:
Scoop the dough into 1-inch balls and place them onto the lined baking sheet, spacing them about 2 inches apart. Press a few chocolate chips into the top of each cookie.
Step 6:
Bake the cookies for 8-10 minutes or until golden brown around the edges.
Step 7:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Use room temperature ingredients. Make sure your butter, egg, and vanilla extract are at room temperature before starting the recipe. This will ensure that they mix together smoothly and evenly.
- Don't overmix the dough. Once you add the dry ingredients to the wet mixture, be careful not to overmix the dough. Overmixing can cause the cookies to become tough and dry.
- Chill the dough. If your dough is too sticky or soft, try chilling it in the refrigerator for 30 minutes before scooping it into balls. This will make it easier to handle and help the cookies hold their shape during baking.
- Use parchment paper. Line your baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.
- Press chocolate chips into the top of the cookies. Reserve a few chocolate chips to press into the top of each cookie before baking. This will make your cookies look extra delicious and chocolatey!
- Don't overbake the cookies. Almond flour cookies can burn quickly, so keep an eye on them and remove them from the oven as soon as they start to turn golden brown around the edges.
- Let the cookies cool completely. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them firm up and prevent them from breaking.
Variations
- Add nuts: Chop up some almonds, walnuts, or pecans and mix them into the dough for extra crunch and flavor.
- Use different types of chocolate chips: Try using dark chocolate, white chocolate, or butterscotch chips instead of the traditional semi-sweet chocolate chips.
- Add shredded coconut: Mix in some unsweetened shredded coconut to give your cookies a tropical flavor.
- Use different extracts: Swap out the vanilla extract for almond, coconut, or maple extract for a different flavor profile.
- Add spices: Mix in some cinnamon, nutmeg, or ginger to give your cookies a warm, spicy flavor.
- Make them double chocolate: Add some cocoa powder to the dough to make them extra chocolatey.
- Make them mini: Scoop smaller balls of dough and bake them for less time to make mini chocolate chip cookies.
Storing & Freezing
Storing: To store the cookies, wait until they have cooled completely to room temperature. Then, place them in an airtight container or a zip-top plastic bag and store at room temperature for up to 3 days. You can also store them in the refrigerator for up to a week.
Freezing: Place them in a single layer in a freezer-safe container or a zip-top plastic bag. If you're stacking the cookies, place a piece of parchment paper between each layer to prevent them from sticking together. You can freeze them for up to 3 months.
Recipe FAQ's
Yes, you can use any sweetener of your choice, such as granulated sugar, coconut sugar, or maple syrup. Keep in mind that the amount may need to be adjusted depending on the sweetness level of the sweetener you use.
You can substitute the butter with vegan butter or coconut oil and use a flax egg instead of a regular egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it thickens.
This could be due to a number of factors, such as using melted butter instead of softened butter, overmixing the dough, or not chilling the dough before baking. Try adjusting these factors and see if it improves the texture of your cookies.
This could be due to not measuring the ingredients properly or using too much almond flour. Make sure to spoon and level your almond flour and other dry ingredients to ensure an accurate measurement.
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Almond Flour Cookies
Equipment
Ingredients
- ½ cup butter
- ¼ cup monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and monk fruit sweetener until light and fluffy. Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the almond flour, baking soda, and sea salt.
- Gradually mix the dry ingredients into the wet mixture until well combined. Fold in the chocolate chips, reserving a few to press into the top of the cookies.
- Scoop the dough into 1-inch balls and place them onto the lined baking sheet, spacing them about 2 inches apart. Press a few chocolate chips into the top of each cookie.
- Bake the cookies for 8-10 minutes or until golden brown around the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. Make sure your butter, egg, and vanilla extract are at room temperature before starting the recipe. This will ensure that they mix together smoothly and evenly.
- Don't overmix the dough. Once you add the dry ingredients to the wet mixture, be careful not to overmix the dough. Overmixing can cause the cookies to become tough and dry.
- Chill the dough. If your dough is too sticky or soft, try chilling it in the refrigerator for 30 minutes before scooping it into balls. This will make it easier to handle and help the cookies hold their shape during baking.
- Use parchment paper. Line your baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.
- Press chocolate chips into the top of the cookies. Reserve a few chocolate chips to press into the top of each cookie before baking. This will make your cookies look extra delicious and chocolatey!
- Don't overbake the cookies. Almond flour cookies can burn quickly, so keep an eye on them and remove them from the oven as soon as they start to turn golden brown around the edges.
- Let the cookies cool completely. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them firm up and prevent them from breaking.
- Storing: To store the cookies, wait until they have cooled completely to room temperature. Then, place them in an airtight container or a zip-top plastic bag and store at room temperature for up to 3 days. You can also store them in the refrigerator for up to a week.
- Freezing: Place them in a single layer in a freezer-safe container or a zip-top plastic bag. If you're stacking the cookies, place a piece of parchment paper between each layer to prevent them from sticking together. You can freeze them for up to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Veena Azmanov
Almond flour sounds so very healthy and these cookies are best gifting option too. Looks yum.
Lisa | Garlic & Zest
I have been feeling snacky lately, so this recipe is just in time for my nagging cravings... Thank you for sharing, they look crispy and de-lish!
Rebecca
gimme chewy chocolate chip cookies any day! yum
Candice
Yum! I love that these cookies are low carb but don't taste like it. Such a great, simple cookie to make. Thank you for the awesome recipe!
Scarlet
These chocolate chip almond flour cookies sound delicious. Can't wait to try them!
cate
I love the combo of chocolate and almond flour, it's so tasty. Saving these for later! 🙂
Tania | Fit Foodie Nutter
These cookies would be perfect with a cup of coffee! I can't wait to try the recipe!