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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.
Shared notes will appear here.
Something Sweet
American, International
Kitchen Pace : 🕒
Servings: 32
Recipe by NAVA Kitchen
Almond flour chocolate chip cookies with melted chocolate chips on parchment paper.
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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:

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.
 
Make it yours
  • 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.
 
At the table
  • Serve with warm milk, coffee, or tea.
  • Crumble over yogurt bowls.
  • Pack as an easy snack.

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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
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