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November 29, 2019

Best (Paleo) Almond Flour Chocolate Chip Cookies

These are the best paleo chocolate chip cookies made with almond flour! This will be your new favorite healthy chocolate chip cookie recipe. You’re whole family will love these cookies and won’t even know that they are refined sugar free, grain-free, gluten free, and dairy free.

Rows of chocolate chip cookies on top of parchment paper.

WHY YOU’LL LOVE THESE (PALEO) ALMOND FLOUR CHOCOLATE CHIP COOKIES:

  • These thick, bite sized cookies have a crispy texture on the outside with a chewy chocolatey inside.
  • These cookies are a healthy version of your favorite childhood chocolate chip cookies. You won’t even know they are made with clean ingredients, that you won’t feel guilty about eating. Even my teenage brother loved them!
  • This chocolate chip cookie recipe is grain-free, dairy-free, refined sugar-free, gluten free, and low carb.
  • So easy to make! You don’t need a mixer, just a spoon and a bowl. Prep time is only 10 minutes!
Rows of almond flour chocolate chip cookies on top of parchment

WHY ALMOND FLOUR?

Almond flour is a great substitute for processed, refined white flours and whole wheat flours. Get them out of your pantry and order this healthier flour.

Almond flour is very nutritious, much more so than wheat and white flours.

Almond flour is:

  • better for your blood sugar than wheat flour
  • gluten-free (I highly recommend staying away from gluten, even if you don’t have celiac disease or wheat intolerance.)
  • lower carb
  • rich in vitamin E, and magnesium
rows of chocolate chip cookies on sheet pan with blue napkin on the side

WHAT YOU NEED:

The best chocolate chip cookies = high quality ingredients

Wet ingredients:

  • coconut oil– Use virgin coconut oil. I use the Thrive Market brand.
  • an egg (pasture-raised is the best!)
  • vanilla extract– I use simply organic vanilla extract. Yes, it is expensive. But if you want a high quality vanilla extract, you have to spend the money.
  • maple syrup– try to buy out of a glass bottle. I use Coombs Family Farms Organic Maple Syrup.
  • creamy almond butter– (the runnier the almond butter, the better). Look for almond butter with oil at the top and no added sugar.

Dry ingredients:

  • almond flour– I used Bob’s Red Mill Super-Fine Almond Flour. Make sure to get almond flour, not almond meal.
  • baking powder– You want aluminum free baking powder. I used Pamela’s Baking Powder
  • dark chocolate chips– Look for dairy-free, 85% dark chocolate chips. I used Pascha Organic 85% Bitter Sweet Dark Chocolate Chips.
Rows of almond flour chocolate chip cookies on top of parchment paper on a sheet pan

HOW TO MAKE THE BEST (PALEO) CHOCOLATE CHIP COOKIES

These chewy chocolate chip cookies are easy to make and healthy! They use maple syrup as a natural sweetener, are dairy free, and use almond flour instead of processed and refined white/wheat flours.

STEP 1: MIX WET INGREDIENTS

Preheat oven to 350 degrees Fahrenheit.

Grab a medium-large mixing bowl and whisk together an egg, vanilla extract, and maple syrup.

Add in the almond butter and cooled coconut oil to the bowl and whisk again with the other wet ingredients.

Wet ingredients in glass bowl with gold fork

STEP 2: MIX DRY INGREDIENTS

In the same bowl, mix together almond flour, baking powder, and chocolate chips. Mix until dough forms.

Note: Do not pack almond flour into measuring cup.

Dry ingredients mixed with wet ingredients in glass bowl

STEP 3: ROLL DOUGH

Roll dough into 1-inch balls using your hands, or a cookie scooper. Place cookie dough balls onto a baking sheet lined with parchment paper.

Bake for 10-15 minutes, or until cookies are a golden brown color. The darker the cookie gets, the crispier it will be.

Let cookies cool for 5-10 minutes before serving.

almond flour chocolate chip cookie dough in glass bowl

TIPS AND VARIATIONS

  • For vegan chocolate chip cookies: simply use a flax egg instead of a real egg.
  • Make sure to use creamy almond butter that is runny.
  • Temperature of the coconut oil will affect the cookies. Make sure the coconut oil is softened, and not melted. If it accidentally melts, place it in the fridge until it is softened again.
  • I do not recommend omitting or subbing the almond flour for another flour, unless you have a nut allergy.
  • To substitute for almond butter, use any other drippy nut butter. Cashew butter may work well.
  • If you have a nut allergy, you can substitute for other paleo flours. Check out this link on how to cook with other paleo flours.

Enjoy, friends!

Print
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Rows of chocolate chip cookies on parchement paper

Best Paleo Almond Flour Chocolate Chip Cookies


  • Author: Abbey Blackwell
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2226 cookies 1x

Description

These are the best paleo chocolate chip cookies made with almond flour! This will be your new favorite healthy chocolate chip cookie recipe. You’re whole family will love these cookies and won’t even know that they are refined sugar free, grain-free, gluten free, and dairy free.


Scale

Ingredients

Wet ingredients:

1/4 cup coconut oil, or (grass-fed butter) softened at room temperature

1 large egg (pasture-raised)

1 teaspoon vanilla extract

2 tablespoons maple syrup

1/2 cup almond butter, creamy

Dry ingredients:

2 cups (200 grams) almond flour, super fine

1 teaspoon baking powder

1/2 cup dark chocolate chips (dairy-free, 85% dark chocolate chips)


Instructions

  1. Preheat oven to 350 degrees Fahrenheit. In a small ramekin, soften coconut oil by placing it in the microwave  and set aside. In a medium-large baking bowl, whisk together egg, vanilla and maple syrup. Add in the creamy almond butter and cooled coconut oil and whisk again into other wet ingredients.
  2. In another medium bowl, mix together almond flour, baking powder, and chocolate chips. Pour mixture into wet ingredients and mix until dough forms.
  3. Roll dough into 1-inch balls using your hands, or a cookie scooper. Place cookie dough balls onto a baking sheet lined with parchment paper.
  4. Bake for 10-15 minutes, or until cookies are a golden brown color. Allow the cookies to cool for 5-10 minutes. Sprinkle with sea salt and enjoy!

Notes

Tip! If chocolate chips are sticking to the dough, due to the coconut oil, mold with your hands.

Almond butter: make sure almond butter is runny, and drippy. Look for oil sitting on top of the almond butter when it’s in the jar.

Coconut oil: if your coconut oil becomes too melted, put it in the fridge to soften for 5-15 minutes, or until it is like softened butter.

Storage: Store in an airtight container or the fridge for up to one week.

  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: paleo chocolate chip cookies, almond flour chocolate chip cookies, best chocolate chip cookies

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Hi, I’m Abbey! Food blogger, health coach, and personal trainer. I’m just a girl who loves food, and loves to show others how good healthy eating can taste! Here you’ll find easy real food recipes as well as healthy lifestyle and fitness content. I’d love to get to know you!

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