The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Almond Flour Chocolate Chip Cookies are chewy and baked to golden-brown perfection. They’re naturally sweetened, paleo, and even have peanut butter. You’re going to love every mouthful!
This recipe makes twelve cookies for $0.37 per cookie. The entire recipe costs about $4.47 to make.
These almond flour chocolate chip cookies are a delicious treat to indulge in. They are thick with a soft center and chewy edges. The cookies are made with almond flour, chocolate chips, and a few other simple ingredients.
The recipe is made in one bowl and is simple to make. These cookies are perfect as a mid-day snack, evening treat, or for a family get-together any time of the year.
Ingredients for Almond Flour Chocolate Chip Cookies:
Almond flour — will be the gluten-free flour of choice.
Peanut butter — adds that ooey-gooey texture and nutty flavor. You may use almond butter or even cashew butter instead.
Butter — uh, no need to explain. It’s butter, c’mon!
Chocolate chips — use your favorite chocolate chips. I prefer dark chocolate, which is around sixty percent and above.
Pure maple syrup — will help give these cookies moisture and natural sweetness.
And other essentials such as vanilla extract, kosher salt, and baking soda.
Ingredients and Estimated Cost:
- ¼ cup creamy peanut butter – $0.17
- ½ cup pure maple syrup – $2.20
- 1 teaspoon vanilla extract – $0.31
- 3 Tablespoons unsalted butter – $0.30
- 1 teaspoon baking soda – $0.01
- ¼ teaspoon kosher salt – $0.01
- 1 Tablespoon + ¼ cup almond flour – $0.60
- 1 cup chocolate chips – $0.87
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Almond Flour Chocolate Chip Cookies
- First, add the peanut butter, maple syrup, vanilla extract, melted butter, kosher salt, and baking powder into a mixing bowl. Stir together until well combined.
- Then, fold in the almond flour and then the chocolate chips.
- Cover the dough with plastic wrap and set it in the fridge for thirty minutes.
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- Scoop the dough onto the baking sheet creating twelve cookie dough mounds.
- Bake for 15-18 minutes.
- Finally, sprinkle with flake sea salt (optional) and allow the cookies to cool for fifteen minutes before serving.
***For complete recipe instructions, see the recipe card below.
- Instead of peanut butter you can use any nut butter like almond butter, cashew butter, etc.
- To make things a little healthies you can use ghee instead of butter.
- These cookies double and triple nicely.
- I like to sprinkle flake sea salt on the cookies, I feel it gives them a nice tough. If you do not have flake sea salt, then you can use kosher salt.
SERVE: Serve these slightly warmed or at room temperature.
STORE: Do not stack the almond flour cookies on top of each other because they will stick to each other. Instead, place the cookies on a flat surface and store them in the fridge for up to 3 days. The cookies taste amazing from the refrigerator and still have a nice soft, chewy texture.
FREEZE: Place the cookies in a freezer-safe container. If you need to stack the cookies, then separate the layers with pieces of parchment or wax paper so they don’t stick together.
DEFROST: Defrost the cookies at room temperature for about two hours before serving.
Tips For Make The Perfect Almond Flour Chocolate Chip Cookies
- Let the batter rest in a cold fridge: when doughs or batters of any kind have time to rest, all ingredients absorb one another to their full potential. Furthermore, placing the batter in the fridge to rest allows it to thicken.
- Use a cookie scooper: this will ensure each cookie is the same size and will finish baking at the same time.
- Know your Leavening agent: baking powder, baking soda, or both? For this recipe, we will only use baking soda. Simple enough, this will ensure each cookie will spread out to an even circle while baking.
- Bake on a lower heat: I find that 350 °F is too high when baking with gluten-free flours. Low and slow is the holy grail here.
Also, always use parchment paper or a baking mat to prevent the cookies from sticking.
Almond flour adds a rich and mild sweetness to cookies. It also helps retain moisture in cookies making a soft and moist cookie.
Yes, you can substitute almond flour for regular flour in cookies at a 1:1 ratio. However, the recipe may need more eggs to bind the flour if you are making that substitution in any recipe.
Baking cookies at a low temperature helps them retain moisture that consequently makes them soft. I also find that my secret ingredient, pure maple syrup, helps to keep these cookies nice and moist as well.
More Healthy Desserts
- Almond Joy Chia Pudding
- Chocolate Coconut Butter Cups
- Paleo Pumpkin Bread
- Almond Flour Pumpkin Cake Balls
- Chocolate Truffle Recipe with Coconut and Pecans
- Cinnamon Plum Chia Pudding
- Plum Galette
- ¼ cup creamy peanut butter
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- 3 tbsp melted and cooled unsalted butter
- 1 tsp baking soda
- ¼ tsp kosher salt
- ¼ cup plus 1 tbsp almond flour packed
- 1 cup chocolate chips
- flake sea salt
MAKE AND CHILL COOKIE DOUGH:
- Add the peanut butter, maple syrup, vanilla extract, cooled melted butter, kosher salt, and baking powder in a medium mixing bowl. Mix until well-combined.
- Add the almond flour. Fold and mix to combine.
- Next, add the chocolate chips. Fold and mix to combine.
- Cover the cookie dough with saran wrap or a lid and transfer to the fridge for 30-minutes.
PREP OVEN AND BAKING SHEET:
- Move the oven rack to the middle position.
- Preheat the oven to 325 °F.
- Line a baking sheet with parchment paper or a silicone baking mat.
SCOOP AND BAKE COOKIES:
- Remove the cookie dough from the fridge and scoop out the dough creating 12 cookie dough mounds. Space each one about 1-2 inches apart, giving each one plenty of room to expand.
- Bake at 325 ° F for 15-18 minutes or until golden brown.
- Sprinkle the cookies with flake sea salt (optional).
- Cool the cookies for 15 minutes before serving.