The secret ingredient in these delicate and crunchy chocolate chip cookies is almond flour. Take these fresh from the oven for the chewiest cookies. Wait until they have cooled before biting into one (or several) if you like them a little more crunchy. Any leftover cookies should be kept at room temperature and kept in a cookie jar for easy access.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 14 |
| Yield: | 14 cookies |
Ingredients
- ¼ cup brown sugar, light or dark
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons butter, at room temperature
- 2 teaspoons vanilla extract
- 1 large egg
- 2 cups King Arthur Almond Flour
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment.
- Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.
- Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.
- Stir in the chocolate chips.
- Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.
- Gently flatten the cookies to about 3/8-inch thick.
- Bake the cookies for 9 to 12 minutes, until golden brown.
- Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.
Nutrition Facts
| Calories | 162 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 108 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Loved these cookies, I added some peanut butter powder and vegan protein powder. I used coconut oil in place of butter. I did have to add a bit of nut milk due to the added dry ingredients. They turned out great.
Made these cookies for a gluten-free friend. Really liked them as they were NOT sweet… hate sickening sweet baked goods. Recipe was perfect and people who cannot follow simple instructions should not be baking, period. Followed instructions to the letter and got perfect cookies the first time! Very good recipe.
Really good cookies, easy to make. I just added instead of 1/4 cup of sugar 1/2 of brown sugar.
This recipe is prefect! It has become a favourite. It seems unbelievable to me that it works out with these quantities but it really does. I’ve made it a few times and only had problems with the mixture being too dry if my butter was too cold, a little zap in the microwave for 3-5 seconds fixed that so that creaming the butter and sugar went smoothly. The electric beater really brings together this mixture through all the steps so that the mixture is nice and moist. I like it with 1/3 cup of brown sugar so it is just a smidge sweeter.
I have made them with 1/4 coconut flour and I used coconut oil instead of butter. My friend who is gluten free thought they were awesome!
This recipe is way off. We ended up adding a whole stick of butter just to be able to work the dough. Not really like traditional chocolate chip cookies at all
I made these for my super skinny picky eater. He enjoyed them as a snack after school, served with a cup of chocolate milk. I used oil instead of margarine.
made these again as my kids LOVE them!! instead of using an egg I used a small container of apple sauce. this made them a little sweeter and so much tastier!!
This was such a disappointment and waste of ingredients. I made it exactly as the recipe says and it came out too crumbly to even form a ball for a cookie. I tried to salvage it by adding another egg and more butter, but they were awful. I have made this twice before and it was good so I think there must be an error in the recipe. There is too little moisture in it the way it currently states — only 1 egg and 2 T butter for all other dry ingredients. Please correct the recipe!
They look a little weird, but my non-gluten family loves these chocolate chip cookies more than regular cookies. The non-chocolate base can be modified for any type of cookie, like coconut or macadamia cookies. So good!
Great recipe but can’t be 5 stars because I too used coconut oil and more brown sugar as others suggested. Mine spread quite a bit on the parchment paper.
Perfectly delicious cookies! I didn’t change a thing and they turned out exactly how I wanted! Would recommend
I made something very similar…..I doubled the recipe ingredients, added 1/2 cup flax seed, an extra egg, Christmas M&Ms and made cookie bars
The recipe worked very well. I used 1/3 cup brown sugar per another review. Very good.
These are wonderful and cook up light and delicious every time!
Great tasting! Real moist not dry easy to make… I did adjust as follow 1/2 cup of brown sugar instead of 1/4 cup 3 tablespoons butter instead of 2 tablespoons 3/4 cup of chocolate chips instead of 1/2 C And I used FINE almond flour
Made this for the first time, didn’t change anything on the recipe, and they were perfect! Made a second batch using white chocolate chips and they also turned out great!
Wow! Read other reviews and added peanut butter. These were the best low carb cookies I’ve ever made. Used 1/3 cup of Splenda brown sugar to make them sugar free. Baked for 9 minutes and they were perfect. Recipe is definitely a keeper.
Since more than one person mentioned that the cookies could be sweeter, I added in another 1/4 cup of sugar. The cookies were delicious and were a great consistency as well.
Pretty good. I added two eggs instead of one. And I opted for 1/3 cup of brown sugar based on the reviews.
Delicious cookies! Great texture, flavor, everything. So incredibly easy to make. I followed this recipe, except replaced the butter with ghee and Artisana Organics coconut butter (as those are the most similar I had on hand), added a teensy bit of nutmeg and cinnamon, used a different brand of almond flour, and used a chopped dark chocolate bar instead of chips. I sprinkled each cookie with Celtic sea salt chunks to make the flavors really pop as I have done with other recipes of this same cookie before. Super yummy, cooked several minutes longer though, about 13min just to be a normal brownness. Will try using coconut oil and coconut butter next instead of butter/ghee as I believe it will add a better crisp and flavor profile. Also would be delicious with chopped pecans or walnuts. Definitely a yes-yum to these cookies!