Almond Flour Chocolate Chip Cookies
These almond flour chocolate chip cookies are soft in the center, lightly crisp on the edges, and filled with rich chocolate. An easy, naturally gluten-free cookie for everyday baking.
Servings: 32
Ingredients:
- ¼ cup coconut oil
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 3 cups almond flour
- ½ tsp salt
- ½ tsp baking soda
- ½ cup semisweet chocolate chips
- ½ cup semisweet dark chocolate chips
Method:
Start Cooking- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In a bowl, whisk together almond flour, salt, and baking soda.
- In another bowl, beat butter, coconut oil, and brown sugar on medium speed for about 1 minute, until light and fluffy.
- Add eggs and vanilla. Mix on low speed until combined.
- Slowly add the dry ingredients. Mix until a soft dough forms.
- Fold in chocolate chips with a spatula.
- Scoop dough onto baking sheets, spacing about 2 inches apart to allow for spreading.
- Lightly flatten the centers with the back of a spoon or scoop.
- Bake about 20 minutes, until edges are set and centers are soft.
- Remove from the oven and carefully transfer to a wire rack to cool. Bon appétit.
Kitchen Tools:
- Baking sheet lined with parchment paper
- Cookie scoop medium, optional but recommended
Notes:
From the kitchen
- A 1 tablespoon scoop makes about 32 smaller cookies. Bake 13 – 15 minutes.
- A 1.5 tablespoon scoop makes about 24 medium size cookies. Bake about 20 minutes.
- Cookies are ready when the edges are set and the centers are still soft.
- If you only have one baking tray, bake in batches, letting the tray cool slightly between rounds.
- Make sure the coconut oil is in liquid form before mixing.
- Add ½ teaspoon cinnamon for warmth.
- Swap chocolate chips for dark chocolate chunks, or play with the type and amount of chocolate chips.
- Mix in chopped walnuts or pecans.
- Sprinkle flaky sea salt on top before baking.
- Serve with warm milk, coffee, or tea.
- Crumble over yogurt bowls.
- Pack as an easy snack.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.
Nutrition:
Calories: 140 kcal | Carbohydrates: 9 g | Protein: 3 g | Fat: 11 g | Saturated Fat: 4 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 18 mg | Sodium: 29 mg | Potassium: 29 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 105 IU | Vitamin C: 0.003 mg | Calcium: 31 mg | Iron: 1 mg
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Cookies
WHY WE LOVE IT
They’re one of the easiest ways to bring people into the kitchen, whether it’s baking with kids, sharing with friends, or enjoying a quiet moment with coffee or tea.
A LITTLE STORY
Cookies began in 7th-century Persia as small oven test cakes and later traveled to America, where the chocolate chip cookie was accidentally created in the 1930s, with the Dutch word ‘koekje’ (meaning ‘little cake’) giving us the word ‘cookie.
DID YOU KNOW?
Cookies are perfect for experimenting. Small changes in fat, sugar, or flour can completely change their texture. Play with your cookies and find the one that feels like yours.