Almond Flour Chocolate Chip Cookies
Chewy-crisp, buttery cookies with tons of chocolate chips in every bite. And thanks to almond flour, these cookies are gluten-free, vegan-friendly, easy-to-make, and completely addictive.
These cookies have more protein than regular chocolate chip cookies! You can thank the protein-rich almond flour from Blue Diamond California-grown almonds for that! Almond flour is keto-friendly gluten-free, kosher, vegan, paleo, and Non-GMO. Delicious and healthy? Now that’s a cookie we can all get behind.
This is safe-to-eat uncooked cookie dough! Since there’s no raw eggs or flour, you can nibble on this cookie dough to your heart’s content!
These cookies are gluten-free and vegan-friendly! There’s no wheat-based flour, just delicious almond flour. And if you use coconut oil instead of butter, they’re dairy-free and vegan too!
No mixer needed for these amazing cookies! You simply need two bowls and one whisk.
Want more almond flavor? No problem, simply add 1/2 teaspoon almond extract. Almonds and chocolate have a natural affinity, so go for it!
I added tons of mini chocolate chips! You can add less, or you can also use regular chocolate chips (instructions below).
Almond Flour Chocolate Chip Cookies
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons melted butter, or coconut oil
- 4 tablespoons packed light brown sugar, or maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/3 – 1/2 cup mini semisweet chocolate chips, I used 1/2 cup so the cookies are super chocolatey!, you can also use 1/2 cup regular chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, combine the almond flour, baking powder, and salt. Mix well.
- In a small bowl, whisk together the melted butter, brown sugar, and vanilla; mix until the brown sugar is dissolved. Add the mixture to the almond flour mixture and stir to combine. Fold in the chocolate chips. The mixture will be crumbly.
- Shape the dough into 12 balls, each using about 1 1/2 tablespoons of cookie dough. If any chips fall out, simply press them into the cookies once they’re on the baking sheet.
- Transfer the balls to the prepared pan and press down gently, until the cookies are about 1/2-inch thick.
- Bake for 9 to 11 minutes, until the edges are just golden. Cool the cookies, on the baking sheet, on a wire rack.
- Store leftovers in an airtight container.