Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies

They'll be even healthier with dark chocolate chunks. A cold egg is better to keep the batter from spreading. Toasting the pecans makes a world of difference. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 25 minutes

Makes: 12 - 13 cookies

Almond Flour Chocolate Chip Cookies

Ingredients:

  • 3 Tablespoons softened butter
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 cold egg
  • 1 teaspoon vanilla

  • 1 1/2 cups super-fine blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

  • 1/2 cup toasted pecans
  • 1/3 cup (1 1/2 ounces) 70% dark chocolate chunks (or chocolate chips)

Instructions:

  1. Preheat oven to 350° F.
  2. With an electric mixer on medium-high, beat butter, sugars, egg, and vanilla until well combined - about 1 minute.
  3. On lowest speed add flour, baking soda, and salt followed by chocolate chips and nuts. Do not overmix.
  4. Drop by rounded teaspoonfuls onto parchment-lined baking sheet about 2 inches apart.
  5. Bake for 12 minutes or until the edges are golden. Cool on the pan for a couple of minutes.

46 Comments on "Almond Flour Chocolate Chip Cookies"

  1. Jan

    Had an unopened package of Almond flour in freezer since 2014 and started to throw it out. Decided to ask internet if it was still good and learned it keeps indefinitely in freezer so I made your cookies. I am so glad I didn’t throw this almond flour away as these cookies are DELICIOUS!!!! I will be making them often.

  2. Michelle

    I wanted to introduce my vegan/gluten and egg free friends to Jenny so I made thIs recipe w/Bob’s Red Mill as the egg replacer and Earth Balance stick “butter”. Fantastic!! Thank you Jenny.

  3. Jeanne

    I baked the Chocolate Chip cookies Tuesday using All Purpose Flour. OMG they are soooo good. I think I might have to bake another batch soon. Thank you for the great recipes!

  4. Marlene

    I wanted to substitute sugar and decided to use pureed dates. I used 1/2 cup
    of the cooked dates (cooled a bit) in place of the sugars. Also, sprinkled
    coconut on top then pat down. Baked longer by 3-4 minutes until brown. The
    cookies are very light tasting are not crispy. I used your recipe but omitted
    the sugars. Thank you for a wonderful recipe since I don’t do grains, g-f
    and try to keep sugar as low as posible. Dates are a good sub for me!!

  5. Mela Andrade

    Amazing recipes! Bread rolls, pizza dough, flour tortillas, almond cookies…. Etc….. I have found joy in making this season. I thought pizza was so difficult, yet watching your lovely, funny, and comedic videos has made it so easy. My husband is the happiest man alive. Thank you Jenny for sharing your knowledge and for making us laugh in the kitchen during coronavirus. God keep blessing you💕🙏

  6. Jenng

    Cooking with almond flour issues solved! Fantastic cookies. I find your recipes to be foolproof! Thank you Jenny.

  7. Mike F.

    I made these delicious Almond Flour cookies with the addition of about a tablespoon of Cocoa Powder. It added to the flavor perfectly.

  8. Hilda

    I don’t eat sugar but do eat natural sweeteners ie. maple syrup and honey. How much of either do I use in place of your sugar in the almond flour chocolate chip cookies? 🙂

    • Krystel

      Hi Hilda,

      I make a very similar chocolate chip cookie recipe & I use honey. You can add 1/4 cup of honey in a half & they will be sweet but not too sweet hope this helps.

      I haven’t tied it with maple syrup but you can try 1/4 cup as well maple syrup in my opinion is a bit sweeter so you may not need as much.

  9. Debbie

    Hi Jenny,
    I haven’t been this excited about cooking in a very long time. My husband and I are both diabetics. Since they have swerve all natural sugar substitute, I just put swerve instead of regular sugar. I also use Libby’s sugar free choc chips. This is so amazing to me I want to tell the world. Swerve also has brown sugar. Ou are an amazing person. It is not often you find people who are not greedy. We need more people like you in this world.

    Thanks a bunch

    Debbie Gehrich
    If you ever come to Cincinnati I would love to meet you.

    • Jenny Can Cook

      It’s good of you to share all of this with everyone. Thank you.

      • Sherrie

        I also use Swerve for baking but not on a 1:1 ratio. If the recipe calls for a cup of sugar, I will do 2/3 C of Swerve and 4 Tablespoons of regular supar. (or less).

  10. Gorette

    Thank you so much for this recipe.It is delicious.I use half almond flour and half oat flour and it still comes out great.

  11. Carol H.

    These cookies are fabulous! They’re soft, yet crunchy. We ate them as soon as they cooled.

  12. Louise Moore

    I made these last night — next time I’ll DOUBLE the recipe! Thanks for another great recipe.

  13. Rita

    Could I use a different flour than Almond hard to find in Northern Michigan. Love your recipes.

    • Rena

      almond flour is so easy to make. You can just grind the raw almonds using high speed blender. lots of videos on you tube.

  14. Love Cookin'

    My son just said the other day he would love to try a chocolate chip cookie with an almond flavor. I started a Google search and then I received your email with this new recipe. Coincidence??? The Lord knows what you need before you even ask!!! Will try this recipe asap.

  15. Marisa

    Just made these and they are delicious!!!!

  16. Aquila Clark

    Thanks so much for using allmond flour–I will try this one–I need the lower carb everything–Please come up with some more recipes using almond flour or coconut flour–

  17. Sandi

    so happy to see a gluten free cookie and low sugar. thank you

  18. Sheila M

    Saved to my ‘great recipes to try’. Thanks.

  19. Bonnie borgeson

    Wonderful to see your low sugar recipes. Just for your info most youtube recipes also add the the count of carbs per cookie etc. I just thought you would like to know.

    Thanks again,
    Bonnie

  20. Helen & Paul Canin

    Jennie, You are tops in our book! My husband is hooked on your no knead crusty rolls and I am hooked on watching that video of you making them. We have shared that video with MANY friends. Thank you for all the wonderful things you have been involved with even besides baking!

  21. Garrett S

    Would this work with either white or whole wheat flour as well? On another note, your recipe for whole wheat bread is outstanding–thanks so much for relieving the frustration of trying to find a wheat bread that isn’t dense!

    Garrett

  22. Tami Lynn

    Thank you Jenny please continue to make delicious recipes . Keep them coming

  23. Darlene

    Mmmmmm! I didn’t have the pecans (will next time!) and only had unblanched (brown color and courser) almond flour. My husband loved them and so did I! Will be making this recipe a regular at our house!

  24. Jo

    These sound so yummy Jenny and I am planning on giving them a try. I am trying to avoid “white sugar” and have found other alternatives that don’t spike my blood sugar. I sometimes us Coconut Palm sugar, Monk Fruit Sugar or Swerve, that’s made with Erythritol. Swerve comes in white and brown sugars. So I can now enjoy a cookie here and there and not worry. Thanks for all the great recipes you are creating, I find them simple to make which is always an incentive to get into the kitchen and make something good!

  25. Martin Ringis

    Jenny, Could I substitute HONEY ROASTED CASHEWS for the PECANS.

  26. Tish

    Thank you for sharing, I’m going to make these tonight.
    I love all your healthy recipes!

  27. Sylvia

    Thanks for all your much common sense recipes. I am going to try your almond cookie since I have almond flour in my cupboard..
    Got to say happy baking but I need to say goodbye for now.

  28. Ross

    Looks great. Any chance of a substitute for butter?

    • Sylvia

      Use butter where it will make it taste best; don’t use butter on things that don’t enhance the flavor. In baking butter is so much tastier.

    • Jenny Can Cook

      I tried them with oil but they spread too much.

    • Linda N

      I use coconut oil instead of butter. The texture is the same as butter. Don’t melt it, but let it reach room temperature so that’s soft like butter. Cookies also don’t need refrigeration.

  29. GUY

    Another winner, I’m sure!

    Thank you Jenny.

    G

  30. DCT

    Thank you for sharing this cookie recipe! I bought a larger quantity than usual of almond flour and have been looking for other recipes to use it. It’s on my list, now!
    I still use your recipes for no knead crusty rolls and 2-hour fastest no knead bread, they have become my go-to recipes for both of these breads.
    I hope you have a blessed day and thank you, again, for sharing your expertise.

  31. Devorah Bayer

    Thank you, I have been looking for a poet keto friendly chocolate chip cookies.

    .FYI to modify for a Keto friendly recipe, just swap out the white sugar for Swerve Granular and the Brown Sugar for Swerve Brown, a 1:1 replacement in both cases. Then swap out the chocolate chips for a sugar free variety.

    • Jo

      I see you’ve discovered Swerve too. I am so grateful that in this day and age there are sweeteners for those of us who don’t like the plain white sugars.

  32. Bob in The Villages

    Hey Jenny,
    Love your videos. I have to go really easy on the sugar. Is there anything I can substitute for the white and brown sugar? Can I use less of the 2?

    • Jenny Can Cook

      Sorry, I have no experience with sugar substitutes.

  33. Debbie

    Would you know sugar count. Diabetic have to watch carbs and sugar

    • laura

      My husband is diabetic
      Purchase stevia which is sold in the baking section. I use it all the time for baking and the results are excellent. I do not use brown sugar because it is a sugar but when mixed you can add a little more vanilla. My aunt used more vanilla when she cut down on sugar.

      • Laura

        so the stevia would be measured the total of brown and regular sugar. Out of pecans, so will substitute walnuts

      • Ama

        Using extra vanilla is a good idea (it’s one of my favorite flavors). Thanks for the tip! I’ll be trying that.

  34. Dolores

    Hi Jenny
    I HAVE ALMOND FLOUR BUT NEVER USE IT, SO I WILL GIVE THIS A TRY. MY HUSBAND LOVES COOKIES AND THIS ONE IS HIS AT THE TOP OF HIS LIST. OH YES HE IS POLISH ALSO

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