Almond Flour Chocolate Chip Cookies
Chewy, soft, and 100% dairy-free and grain-free, these Almond Flour Paleo Chocolate Chip Cookies will satisfy your sweet tooth no matter your dietary needs!
Servings: 2 dozen cookies
Calories: 165kcal
Ingredients
- ½ cup softened coconut oil or grass-fed butter see notes
- ⅔ cup coconut sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ¾ cup blanched almond flour
- ⅔ cup tapioca flour see notes
- 1 teaspoon baking powder see notes
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips or chocolate chunks see notes
Instructions
- Preheat oven to 350°F. Set aside an ungreased baking sheet, or line a baking sheet with a silicone baking mat or parchment paper.
- In a medium mixing bowl, cream the coconut oil or butter with the sugar using an electric mixer or wooden spoon until smooth.
- Add in the egg and vanilla, and mix until smooth.
- Stir in the blanched almond flour, tapioca flour, baking powder, baking soda, and salt. Mix until smooth.
- Fold in the chocolate chips, reserving a few for dotting the tops of the cookies, if desired.
- Form 1 ½” balls of the dough or use a 1 ½ tablespoon cookie scoop and place cookies 2” apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the cookies are golden brown around the edges, but still soft in the middle. Remove from the oven and let cool for 5 minutes on the baking sheet, and then transfer to a baking rack to cool completely.
Video
Notes
- Because of the dark color of the coconut sugar compared to regular granulated sugar, these cookies will have a slightly darker color than your typical chocolate chip cookies.
- Both butter and coconut oil work in this recipe, but result in slightly different cookie textures. Cookies with butter are more cakey and tender. Coconut oil cookies are chewy but still soft. Both are delicious!
- For strict paleo cookies: use coconut oil, make paleo baking powder (see how in the post above), and make sure to use paleo chocolate chunks instead of chocolate chips.
- Feel free to swap the tapioca flour for arrowroot flour with similar results.
Nutrition
Serving: 1cookie | Calories: 165kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 99mg | Fiber: 1g | Sugar: 10g
