Almond Flour Chocolate Chip Cookies (great texture! keto, vegan options)
Servings 8
These almond flour chocolate chip cookies have a great chewy texture, crisp edges and are gluten-free and paleo with vegan and keto options.
Ingredients
- 1 3/4 cups (175 grams) almond flour finely ground; called ground almonds in some countries
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84 grams) coconut oil room temperature but NOT melted; or unsalted butter, see notes
- 3/4 cup (150 grams) coconut sugar very tightly packed; or brown sugar; for keto see notes
- 6 tablespoons (98 grams) natural almond butter room temperature, see notes
- 1 1/2 teaspoons vanilla extract
- 1 large egg room temperature; or 1 chia egg for vegan, see notes
- 1 1/4 cups (213 grams) semi-sweet chocolate chips divided; make sure to use paleo / keto / vegan chocolate chips, if desired
Instructions
- In a medium mixing bowl, stir together the almond flour, baking soda and salt. Set aside.1 3/4 cups (175 grams) almond flour, 1 teaspoon baking soda, 1/4 teaspoon salt
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sugar, almond butter and vanilla extract at medium speed until well combined, about 1 minute.6 tablespoons (84 grams) coconut oil, 3/4 cup (150 grams) coconut sugar, 6 tablespoons (98 grams) natural almond butter, 1 1/2 teaspoons vanilla extract
- Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips (ignore the quantity listed below - it's a technical error that I can't change). Place the bowl in the refrigerator for about 1 hour or until the dough is firm enough to roll into balls.1 large egg, 1 1/4 cups (213 grams) semi-sweet chocolate chips
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls (ignore the quantity listed below - it's a technical error that I can't change).1 1/4 cups (213 grams) semi-sweet chocolate chips
- Place 4" apart on the prepared baking sheet. If making the keto version, pat them down a little with the palm of your hand.
- Bake for 12-14 minutes or until the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.
Notes
- If your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate. I haven't tried these with ghee or shortening or anything other than coconut oil and butter.
- For a keto version the sweeteners I used were 100% xylitol, 100% erythritol and 100% stevia. This is about:
- 1/4 cup + 3/4 teaspoon (2 ounces or 57 grams) xylitol
- 3 tablespoons + 3/4 teaspoon (1.5 ounces or 43 grams) erythritol
- 1/4 teaspoon stevia
- To make a chia egg, mix together 1 tablespoon of ground chia seeds and 3 tablespoons water. Let sit 5-15 minutes or until goopy like an egg.
- Natural almond butter is the kind with just almonds in it and no added fat / sugar; here's how to make almond butter.
- For paleo: use coconut sugar, coconut oil, and paleo chocolate (some consider Enjoy Life to be paleo, some don't. If you really don't want to use cane sugar, try Pascha's 100% cacao chocolate chips).
- For dairy-free / vegan: use coconut oil and dairy-free chocolate.
- For keto / low-carb: use the keto sweetener listed (some consider it paleo, some don't). Also use sugar-free chocolate chips, such as Pascha 100% cacao chocolate chips (paleo) or Lily's Chocolate Chips (not paleo, due to soy).
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 521kcalCarbohydrates: 35gProtein: 10gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 22mgSodium: 250mgPotassium: 258mgFiber: 6gSugar: 22gVitamin A: 44IUCalcium: 114mgIron: 3mgNet Carbs: 29
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