Almond Flour Chocolate Chip Cookies
These almond flour chocolate chip cookies are soft, chewy, buttery and made entirely grain free. They taste just like the "real" thing!
Servings: 20 cookies
Ingredients
For the tapioca starch variety
- 1 ½ cups finely ground blanched almond flour
- ½ cup tapioca starch/flour
For the coconut flour variety
- 1 ⅔ cups finely ground blanched almond flour
- ¼ cup coconut flour
For both varieties
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ¾ cup granulated coconut palm sugar or an equal amount, by weight, light brown sugar
- 4 tablespoons unsalted butter melted and cooled (or an equal amount of virgin coconut oil)
- 2 eggs at room temperature, beaten
- 2 teaspoons pure vanilla extract
- 5 ounces dark chocolate chips
Instructions
Make and chill the cookie dough.
- In a large bowl, place the 1 1/2 cups of almond flour and 1/2 cup tapioca flour, or 1 2/3 cup almond flour and 1/4 cup coconut flour), salt, baking soda, and sugar, and whisk to combine well.
- Create a well in the center of the dry ingredients. Add the butter, eggs, and vanilla and mix to combine.
- Add the chocolate chips to the cookie dough, and mix until the chips are evenly distributed throughout the dough.
- Both varieties of the dough will be soft but the almond flour/coconut flour combination will be softer than the almond flour/tapioca starch combination.
Chill the cookie dough.
- Cover the mixing bowl with plastic wrap and place the cookie dough in the refrigerator for at least 1 hour, but up to a week or more if you don't want to bake all of the cookies at once.
- When you are nearly ready to bake the cookies, preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper.
Shape the chilled cookie dough.
- Remove the cookie dough from the refrigerator, remove the plastic wrap and using an ice cream scoop or two spoons, divide the dough into about 20 portions, each about 30 grams. Place about 2 inches apart from one another on the prepared baking sheets.
- You can roll each piece of dough into a round between your palms, or leave it as is. The longer you chilled the dough, the easier it will be to shape into a round.
- For the coconut flour variety, flatten each ball of dough into a 1/2-inch thick disk on the baking sheet after rolling into a ball. The coconut flour cookies will not spread as readily.
Bake the cookies.
- Place the baking sheets, one at a time, in the center of the preheated oven and bake until lightly golden brown all over and mostly set toward the center (about 12 minutes).
- Remove from the oven and allow to cool completely on the baking sheet (about 10 minutes). They will become more firm as they cool.
- Store any leftovers in a sealed container in the refrigerator or freezer.
Video
Notes
Nutrition information.
Nutrition information is an estimate, per cookie, for the almond flour/tapioca starch variety of these cookies. It is made using an online nutrition calculator and should not be relied upon.
How to make crispy cookies.
All that has to change in the recipe as written are the flours to make crunchy, crispy cookies. Instead of the almond flour and tapioca starch or coconut flour amounts in this recipe as written, use:
- 1 cup (112 g) blanched almond flour
- 1/2 cup (60 g) tapioca starch/flour
- 1/4 cup (32 g) arrowroot starch (or cornstarch)
- 2 tablespoons (16 g) coconut flour
Nutrition
Serving: 1cookie | Calories: 143kcal | Carbohydrates: 14g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 139mg | Potassium: 53mg | Fiber: 1g | Sugar: 7g | Vitamin A: 94IU | Vitamin C: 0.04mg | Calcium: 42mg | Iron: 1mg