Almond Flour Chocolate Chip Cookies - Bravabod
Recipes

Almond Flour Chocolate Chip Cookies

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 30"

Thick, soft, and crispy-edged chocolate chip cookies that everyone will love. Made with a wholesome combination of almond flour, almond butter, and coconut sugar. Perfect for parties, lunchboxes, or freezing.

How To MakeDiet Type: Paleo

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Freeze For 3 months

Best by 1 week refrigerated


Shopping List
  • 3/4 3/4 cup blanched almond flour
  • 3/4 3/4 cup chocolate chips or chunks
  • 66666667/100000000 cup coconut sugar
  • 1 large egg(s) (or flax egg(s), Note 1)
  • 5 tablespoons smooth almond butter (or peanut butter)
  • 1/4 cup coconut oil, softened but not entirely melted
  • 3 tablespoons coconut flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions
  1. Step 1: In a mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
  2. Step 2: In a large mixing bowl with an electric hand mixer, beat together the softened oil, sugar, almond butter and vanilla extract at medium speed until well combined, about 1 minute. The coconut oil may make this look quite greasy, but it will firm up later.
  3. Step 3: Add the egg and beat on low and mix until just incorporated. Carefully stir in the flour mixture and until just combined. Fold in the chocolate chips. Place the bowl in the refrigerator for 30 minutes, or until the dough is firm. At this point, the dough could also be frozen and cooked directly from frozen (adding on a few minutes of cooking time as needed).
  4. Step 4: Preheat the oven to 350°F.
  5. Step 5: Scoop out the chilled batter onto a parchment-lined baking sheet. It should be a very thick batter. Each cookie ball should measure about 3 tablespoons. Press down the cookies slightly, keeping them about 1 inch tall.
  6. Step 6: Bake the cookies for 10 to 12 minutes, or until not gooey. Remove from the oven. Do not handle immediately - they will be very soft. Leave the cookie sheet on a cooling rack and allow the cookies to continue cooking slightly as they cool on the cookie sheet.
  7. Serve: Enjoy chilled or warm.

Recipe Notes

Note 1: To make 1 flax egg, combine 1 tablespoon of ground flax meal with 2.5 tablespoons of cold water. Place in the refrigerator for 5 minutes, or until it reaches a gel-like consistency. The flax egg option will make a slightly less fluffy cookie.

Nutrition

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Almond Flour Chocolate Chip Cookies

PT30M 3/4 3/4 cup blanched almond flour 3/4 3/4 cup chocolate chips or chunks 66666667/100000000 cup coconut sugar 1 large egg(s) (or flax egg(s), Note 1) 5 tablespoons smooth almond butter (or peanut butter) 1/4 cup coconut oil, softened but not entirely melted 3 tablespoons coconut flour 3/4 teaspoon baking soda 1/2 teaspoon vanilla extract 1/8 teaspoon salt Gluten Free Paleo Vegan 11 Servings Ingredients:

11 Cookies

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Takes 1 min