Almond Flour Chocolate Chip Cookies

Name: Almond Flour Chocolate Chip Cookies
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 18 servings
Cuisine: American
Ingredients: 2 cups blanched almond flour (not almond meal); 1/2 tsp baking soda; 1/2 tsp fine sea salt; 6 tbsp unsalted butter, melted, cooled; 2/3 cup granulated erythritol or monk fruit sweetener; 1 large egg; 1 1/2 tsp pure vanilla extract; 2/3 cup sugar-free dark chocolate chips (such as Lily's)

Soft, chewy chocolate chip cookies made with almond flour and sweetened with erythritol for a genuinely satisfying low-carb treat that bakes up golden in under 15 minutes.

25 minEasyServes 18140 cal/serving

AmericanDessertOvenLow CarbKetoVegetarianGluten-FreeSoy-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

2 cups blanched almond flour (not almond meal)
1/2 tsp baking soda
1/2 tsp fine sea salt
6 tbsp unsalted butter, melted, cooled
2/3 cup granulated erythritol or monk fruit sweetener
1 large egg
1 1/2 tsp pure vanilla extract
2/3 cup sugar-free dark chocolate chips (such as Lily's)

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2

In a large bowl, whisk together 2 cups blanched almond flour (not almond meal), 1/2 tsp baking soda, and 1/2 tsp fine sea salt.
3

In a separate bowl, stir together 6 tbsp melted, cooled unsalted butter, 2/3 cup granulated erythritol or monk fruit sweetener, 1 large egg, and 1 1/2 tsp pure vanilla extract until smooth.
4

Pour the wet ingredients into the dry ingredients and stir until a uniform dough forms. Fold in 2/3 cup sugar-free dark chocolate chips (such as Lily's).
5

Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly with your palm, as they won't spread much on their own.
6

Bake for 11 to 13 minutes, until the edges are set and just turning golden. The centers will look slightly underdone - they firm up as they cool.
7

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They are fragile when hot.

Questions

Can I make Almond Flour Chocolate Chip Cookies dairy-free?

Yes. The dairy in this entry is 6 tbsp unsalted butter, melted, cooled. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Almond Flour Chocolate Chip Cookies ahead?

Yes, it takes well to being made ahead. Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Almond Flour Chocolate Chip Cookies?

Yes. As written it serves 18. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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