Almond Flour Chocolate Chip Cookies
These Almond Flour Chocolate Chip Cookies are soft, chewy cookies made with almond flour, coconut sugar, and mini chocolate chips for a naturally sweet, gluten-free treat.
Ingredients
- ½ cup butter, softened
- ½ cup coconut palm sugar
- 2 eggs
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 ½ cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and coconut sugar together until light and creamy.
- Add the eggs, honey, and vanilla extract, and mix until smooth and fully combined.
- Stir in the almond flour, coconut flour, baking soda, and salt until a thick dough forms.
- Fold in the mini chocolate chips until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet about 2 inches apart.
- Flatten slightly with your fingers or the back of a spoon.
- Bake for 9–11 minutes, or until the edges are golden brown and the centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
- Cream the butter and sugar well: This step helps the cookies turn out light and chewy, beat until fluffy before adding the wet ingredients.
- Don’t over mix the dough: Once you add the flours, stir just until combined to keep the cookies soft and tender.
- Slightly underbake for softness: Remove the cookies when the edges are golden and the centers look a little soft, they’ll firm up as they cool.
- Cool on the pan first: Let the cookies rest for 5 minutes before transferring; this helps them set without breaking.
- Add texture: Stir in chopped walnuts, pecans, or shredded coconut for extra flavor and crunch.
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