Almond Flour Chocolate Chunk Cookies

Keto - Low Carb - Sugar Free - Healthy

"The ultimate almond flour chocolate chip cookies—paleo-friendly and gluten-free. Soft and chewy in the center with perfectly crisp edges. These are a lighter and healthier version of my popular Chewy Walnut Chocolate Chip Cookies. Low-Carb, Sugar Free and Keto Friendly!"

If there were ever a perfect time to master the ultimate chocolate chip cookie recipe, it's now!

Over the past few weeks, I've been revisiting and refining this recipe—testing every variation I could imagine—to create the BEST EVER almond flour chocolate chip cookies.

I've been baking almond flour chocolate chip cookies since I began my Keto journey over a decade ago. While I was always happy with my original recipe, I couldn't shake the feeling that they could be even better.

So, I got to work. Luckily, I have the world's most devoted taste tester right at home—me! And let me tell you, these cookies are everything:

• Perfectly chewy with golden, crisp edges

• Packed with melty chocolate chips

• Balanced beautifully with just the right touch of salt and vanilla

• Absolutely bursting with flavor

Honestly, they're giving my all-time favorite Chewy Walnut Chocolate Chip Cookies (also on the blog) some serious competition.

When I say these are perfection, I mean it—no other almond flour cookie even comes close.

Almond Flour Chocolate Chunk Cookies

Servings – 24 Prep Time – 10 Minutes

Chill Time: 2 Hours Cook Time – 10 Minutes

Ingredients:

• 2 1/2 cups almond flour

• 1 teaspoon baking soda

• 1/2 tsp sea salt

• 3/4 cup sweetener of choice or equivalent to: coconut sugar for paleo or Swerve sweetener for low carb, I use either sucralose or sucralose brown sugar.

• 1/2 cup unsalted butter, room temp

• 1 teaspoon vanilla extract

• 1 large egg

• 1 large egg yolk

• 1 cup chocolate chips of choice - paleo chocolate chips or sugar free chocolate chips for low carb or chopped low carb chocolate bar, I use and LOVE Hershey's zero sugar chocolate chips

• 1/4-1/2 cup chopped walnuts, optional

Instructions:

In a large bowl cream together melted butter and sweetener using an electric mixer. Beat for 1-2 minutes until slightly frothy.

Add egg yolk, full egg, and vanilla, mix until well combined.

Combine almond flour with wet ingredients. Stir well using a wooden spoon.

Add chocolate chips and optional walnuts; mix well to combine.

Dough will be quite soft. Cover dough with wax paper and place in refrigerator for 1-2 hours.

Preheat oven to 325 degrees, and line 2 baking sheets with parchment paper or you can grease them.

Using a tablespoon or small cookie scoop drop batter onto a baking sheet lined with parchment paper ; or form the dough into 1/2 inch balls.

Press the dough down gently with your fingers to flatten the balls slightly. Do not flatten all the way.

Bake for 9-12 minutes.

Remove from oven (the cookies will appear very soft) and place tray on a cooling rack. Allow to cool for 5-10 minutes. They will harden/set as they rest and cool.

Nutrition:

Calories: 162 | Carbohydrates 11g | Protein 3g | Fat 12g | Saturated Fat 5g | Cholesterol 26mg | Sodium 149mg | Potassium 50mg | Fiber 2g | Sugar 6g | Vitamin A 140IU | Vitamin C 1mg | Calcium 50mg | Iron 1mg

"Serve warm with a big ice-cold glass of almond milk for dunking!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.