Name: Low Carb Baking Almond Flour Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 cups almond flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup coconut oil or butter, melted; 1/3 cup coconut sugar or brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup sugar-free or dark chocolate chips

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Sometimes all I want is a cookie that feels like a hug in edible form, and these almond flour chocolate chip cookies deliver exactly that. Baking them reminds me of the afternoons when I’d sneak into the kitchen hoping the smell of butter and sugar meant warm cookies were coming out of the oven. This recipe takes that cozy memory and gives it a low carb twist, which means I can indulge without the sugar rush aftermath. We’re talking crisp edges with a soft, almost chewy center, the kind that makes you pause mid-bite to appreciate the texture. I like to keep the chocolate chunks a little uneven because it makes every bite a fun surprise. No two cookies come out the same, and that’s part of the charm. If you’ve been looking through almond flour cookies recipes or trying almond cookies recipes easy enough to pull off on a Tuesday night, this one will save the day. Whether you’re curious about an almond butter cookies recipe, craving chocolate chipless cookies recipe experiments, or reminiscing about Italian Almond Cookies like your grandmother made, this version hits the spot. Plus, it’s the kind of recipe you can whip up as easily as peanut butter no bake cookies recipe—only these get even better with a little oven magic.

1) Key Takeaways
2) Easy Almond Flour Chocolate Chip Cookies Recipe
3) Ingredients for Almond Flour Chocolate Chip Cookies
4) How to Make Almond Flour Chocolate Chip Cookies
5) Tips for Making Almond Flour Chocolate Chip Cookies
6) Making Almond Flour Chocolate Chip Cookies Ahead of Time
7) Storing Leftover Almond Flour Chocolate Chip Cookies
8) Try these Dessert next!
9) Almond Flour Chocolate Chip Cookies
10) Nutrition

1) Key Takeaways

Simple almond flour chocolate chip cookies that fit into low carb baking.
A recipe with crisp edges and chewy centers.
Flexible ingredients with options for butter, coconut oil, or sugar swaps.
Works well for weeknight baking or weekend treats.

2) Easy Almond Flour Chocolate Chip Cookies Recipe

Whenever I need comfort, cookies are my first thought. These almond flour chocolate chip cookies manage to be both indulgent and balanced, which is why they’ve become my go-to for low carb baking. The flavor is nutty, the texture is soft, and each bite brings a familiar sweetness that doesn’t overwhelm.

When I pull them from the oven, the smell reminds me of afternoons spent waiting by the kitchen door as a kid, hoping for cookies to appear. These have that same energy, except now I don’t crash from sugar. They’re quick, which means I can decide late in the evening and still end up with warm cookies before bed.

If you’ve tried almond flour cookies recipes before, you’ll see this one feels almost too simple. That’s the charm. Easy steps, reliable results, and cookies that disappear faster than you expect. It’s the balance between tradition and smart swaps that makes them worth keeping on repeat.

3) Ingredients for Almond Flour Chocolate Chip Cookies

Almond Flour forms the base. It brings a natural sweetness and nutty flavor while keeping the cookies tender. It’s what separates these from standard wheat cookies and makes them stand out in texture.

Baking Soda might seem small, but it helps lift the cookies so they don’t flatten into pancakes. It’s that little push that creates a nice crumb.

Salt balances everything. A pinch sharpens the chocolate flavor and makes each bite more satisfying.

Coconut Oil or Butter gives richness. Coconut oil leans lighter, butter leans classic. I swap depending on my mood and pantry.

Coconut Sugar or Brown Sugar adds depth. Coconut sugar keeps it on the lower side of carbs while brown sugar gives a more traditional bite. Both work.

Egg binds everything. It makes sure the cookies hold together while keeping the inside soft.

Vanilla Extract enhances flavor. Without it, the cookies taste flat. With it, they taste cozy and complete.

Chocolate Chips are the highlight. I like to use sugar-free or dark varieties, but if I’m feeling old-school, classic chips work fine too.

4) How to Make Almond Flour Chocolate Chip Cookies

Step 1. Preheat the oven to 350°F. Line your baking sheet with parchment paper so nothing sticks and you can lift them easily.

Step 2. In a bowl, mix almond flour, baking soda, and salt. This keeps the dry ingredients even so the cookies bake properly.

Step 3. In another bowl, whisk coconut oil, sugar, egg, and vanilla until smooth. This step makes the base rich and flavorful.

Step 4. Combine the wet and dry mixtures. Stir until the dough forms, slightly sticky but workable.

Step 5. Fold in the chocolate chips. Uneven chunks are fine; they make each cookie different.

Step 6. Scoop small dough balls onto the baking sheet. Leave some room between them since they spread a little.

Step 7. Bake for about 10 to 12 minutes. Watch for golden edges. Don’t wait for the centers to look done; they finish as they cool.

Step 8. Cool on the sheet before moving to a rack. Patience here keeps them from breaking apart.

5) Tips for Making Almond Flour Chocolate Chip Cookies

One thing I learned early with almond flour cookies recipes is to measure carefully. Almond flour packs differently than wheat flour. Scooping straight from the bag sometimes adds too much, so I spoon and level to avoid dry cookies.

Another tip: let the dough chill for a short time before baking. It’s not required, but the cookies spread less and bake up thicker. On hot days, it keeps the dough from getting too loose.

If you want variation, try swapping chocolate chips with chopped nuts or using chunks instead of small chips. I’ve even tested a batch with no chips, which gave me something close to a chocolate chipless cookies recipe that still felt rich and satisfying.

6) Making Almond Flour Chocolate Chip Cookies Ahead of Time

I often make the dough in advance. It holds well in the fridge for two days and freezes without issue. When I bake from frozen dough balls, I just add an extra two minutes in the oven. That way, fresh cookies are possible anytime.

If I’m planning ahead for guests, I shape the dough into small balls, place them on a tray, and freeze them. Once solid, I transfer them into a freezer bag. Later, I can bake as many or as few as I need without thawing the whole batch.

It feels almost like having a cookie bakery in my own freezer. Each time I bake, the smell fills the kitchen and I’m reminded why I keep this habit. It’s the kind of convenience that makes low carb baking sustainable long term.

7) Storing Leftover Almond Flour Chocolate Chip Cookies

I store leftovers in a jar with a lid that seals tight. On the counter, they stay fresh for three days. In the fridge, they last a week. In the freezer, a month or longer. They rarely make it that far, though.

When stored, the edges soften a bit, but a quick toast in the oven or air fryer brings them back. If you like a firmer bite, the fridge works better than the counter.

I once hid a few in the freezer to save for later and completely forgot. Finding them weeks later felt like striking gold. Cold cookies are different but no less enjoyable, especially when paired with coffee.

8) Try these Dessert next!

9) Almond Flour Chocolate Chip Cookies