almond flour cookies

Almond Flour Chocolate Chip Cookies that are naturally gluten-free, perfectly chewy, buttery (but with no butter), a bit cookie-doughy in the middle and super yum. Mixed up and ready in under 20 minutes!  

Almond Flour Chocolate Chip Cookies

vanilla extract

flour

baking powder

salt

cinnamon

chocolate

flaky sea salt (for sprinkling on top)

Preheat oven to 350°F (175°C) and line a baking tray with a silicone baking mat or parchment paper. Set the tray aside, away from the oven so it doesn&#x27;t get warm.

In a large mixing bowl, add the nut butter, milk and vanilla extract. Whisk together until combined. Be sure to scrape the whisk off well when you remove it from the bowl, so that you don&#x27;t waste any.

Add the almond flour, sugar, baking powder, salt and cinnamon to the bowl and mix really well with a wooden spoon or spatula until you can&#x27;t see any dry flour anymore and it looks like cookie dough. It starts off looking like it will be too dry but suddenly comes together as you stir it. Then add the chocolate chips and stir them through.

Roll into balls and place on the baking tray with about 2 inches free space between each one . I used an ice cream scoop to portion my dough so they were all the same size or you can measure about 2 tablespoons of mixture for each one.

With slightly damp fingers (dip them in a cup of water and shake them off) press the top of each ball down to flatten it so it&#x27;s about half an inch thick. The water stop your fingers sticking to the dough.

Stick a few extra chocolate chips in the top of each one and sprinkle with flaky sea salt, then bake for 15 minutes.

Remove from the oven and leave on the tray for 10 minutes before transferring carefully to a cooling rack. It is normal for them to be really soft while hot but they firm up as they cool.

Once completely cool store in an airtight container.

https://embed.mediavine.com/videos/cqzzjii6k82iqy8ocoua

Almond Flour Chocolate Chip Cookies that are naturally gluten-free, grain-free, perfectly chewy, buttery (but butter/oil-free), a bit cookie-doughy in the middle and super yum. Mixed up and ready in under 20 minutes!

This recipe is one of the easiest keto desserts, with only 4 ingredients. The almond flour dough is easy to mix and form by hand, no special equipment needed. Softened butter binds everything together without the use of eggs. The end result is a delicious cookie with a shortbread-like texture, great for a variety of occasions.

Butter Cookies

almond flour ((Note 1))

salted butter, softened to room temperature

Prepare: Preheat oven to 350 F. Prepare baking sheet lined with parchment paper or nonstick baking mat.

Make Dough: Combine all ingredients using hands or sturdy spoon in medium mixing bowl until dough forms. The mixture will initially be crumbly, but will eventually become cohesive (Note 3). For flavor add-ins, see Note 4.

Form Cookies: Use dough to make ten 1-inch balls, placing them on lined baking sheet about 2 inches apart from each other. Flatten each ball using fork, then rotate 90 degrees and flatten again, forming criss-cross pattern (Note 5).

Bake &amp; Serve: Bake at 350 F until cookies are golden around edges, about 10 minutes (Note 6). They will be very soft coming out of oven; cool completely before removing from baking sheet. Then serve (Note 7) or store leftovers (Note 8).

These almond flour chocolate chip cookies are gluten-free, grain-free, and sugar-free (except there is sugar in the chocolate chips). It&#x27;s the perfect way to enjoy a sweet, soft cookie without the guilt!

Gluten-Free Chocolate Chip Cookies Sweetened With Monk Fruit

Honeyville Blanched Almond Flour

ZenSweet Monk Fruit Sweetener

Kosher salt

tsp baking soda

softened (not melted) butter ((equivalent to 1 stick))

Tbsp vanilla extract

chocolate chips (or sugar-free carob chips)

Gluten-Free Chocolate Chip Cookies Sweetened with Monk Fruit

Preheat oven to 350º F. Line a baking sheet with foil or parchment paper.

Blend almond flour, monk fruit sweetener, salt and baking soda in a large bowl.

Add a softened stick of butter to dry ingredients and use your hands to mix it all together (I recommend using gloves) until well combined.

Add egg and vanilla to mixture and continue to blend by hand. The mixture will be wet. Add chocolate chips.

Roll 1 inch dough balls  and place on baking sheet. Do not flatten the cookie - they will bake up really soft in the middle if you leave them in the rounded shape. You&#x27;ll have enough dough to make about 14-16 cookies.

Cook in oven for about 12-13 minutes until top of cookies start to brown. Remove from oven and let sit for 10 minutes before removing from the tray and digging in!

Store cookies in an airtight baggie for up to 3-4 days.

The BEST Almond Flour Cookies with Chocolate Chips. Thick, chewy, and they take just one bowl with no refrigeration! Gluten free, super quick and easy!

Almond Flour Cookies

unsalted butter (at room temperature (to make vegan, use vegan butter

coconut sugar (or light or dark brown sugar)

almond butter

baking soda

almond flour (sifted if lumpy)

chocolate chips (dairy free if needed)

Flaky sea salt,

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.

In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter, coconut sugar, almond butter, egg, and vanilla extract on medium-high speed, until smoothly combined.

Sprinkle the baking soda and salt evenly over the top, then sprinkle in the almond flour. With the mixer on low speed, beat until the mixture is well combined. By hand, fold in the chocolate chips.

With a cookie scoop or spoon, portion the dough by 2 tablespoonfuls and roll into balls (each ball will be about 2 inches in diameter). Arrange on the baking sheet, leaving 2 inches between each.

With your fingers, lightly flatten the tops of the cookies. Sprinkle with salt, if using. Bake for 10 to 12 minutes or until the edges are just beginning to brown. The cookies will feel dry on the top and edges but slightly molten and underbaked beneath the surface when touched. Place the sheet on a cooling rack. Allow the cookies to cool on the sheet for 5 minutes, then transfer them to the cooling rack and let them finish cooling for as long as you can stand the suspense.

These Almond Flour Cookies are the perfect low carb cookie you never knew you needed in your life and they only take 5 ingredients to make! Simple, delicious and keto. What more could you ask for?

Almond Flour Cookies | 5 Ingredient Keto Shortbread Cookies

Butter (softened)

Swerve

Almond Extract

Eggs

Flour

Preheat oven to 350F.

Using a hand mixer or stand mixer, beat together Swerve and butter until creamy (about 2 minutes). Then add the eggs one at a time and mix until smooth.

Add almond extract.

Add in almond flour slowly and mix until well incorporated.

Scoop out the cookie batter onto a sheet pan into 20 cookies.

Bake for 15-18 minutes until the bottom is browned and edges are crispy.

Recipe for the best Almond Flour Cookies with Chocolate Chips. This gluten-free, refined-sugar free, paleo and vegan cookie recipe is the easiest one you could ever make. All you need is 6 ingredients, one bowl and 30 minutes (from start to finish.)

almond flour

coconut oil

maple syrup

chocolate chips

almonds (as garnish (optional))

Pre-heat oven to 350 F degrees. Line a baking sheet with parchment paper. Set it aside.

Mix together almond flour, salt, and baking soda in a bowl. 

Stir in the oil and maple syrup into the batter. 

Fold in the chocolate chips.

Using a tablespoon-size measuring spoon, scoop the dough onto the prepared sheet pan. Gently press down to flatten. If preffered, place an almond in the center of each cookie.

Bake for 12-14 minutes until it is lightly browned on top. Serve.

Love cookies? Well, why not try a healthy almond flour cookie recipe for a change and make this gluten-free, refined sugar-free, grain-free, paleo, and vegan almond flour cookies? All you need is six ingredients, one bowl, and less than 30 minutes. 

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Ingredients
2 cups (240gr) almond flour
½ teaspoon kosher salt
¼ teaspoon baking soda
¼ cup coconut oil melted and cooled
¼ cup maple syrup
½ cup vegan/paleo semi-sweet chocolate chips
12-14 whole almonds as garnish (optional)

Instructions
1. Pre-heat oven to 350 F degrees. Line a baking sheet with parchment paper. Set it aside.
2. Mix together almond flour, salt, and baking soda in a bowl. 
3. Stir in the oil and maple syrup into the batter. 
4. Fold in the chocolate chips.
5. Using a tablespoon-size measuring spoon, scoop the dough onto the prepared sheet pan. Gently press down to flatten. If preferred, place an almond in the center of each cookie.
6. Bake for 12-14 minutes until it is lightly browned on top. Serve.

Get the full recipe: https://foolproofliving.com/almond-flour-cookies/

Check Out Other Popular Almond Flour Recipes:
Paleo Zucchini Bread with Almond Flour Recipe | Gluten Free: https://www.youtube.com/watch?v=0yZ30TdYxZw&t
Almond Flour Bread Recipe: https://www.youtube.com/watch?v=8lCBgkXBTwY&t
Almond Flour Pancakes: https://www.youtube.com/watch?v=s7jQNzQYozY
Paleo Gingerbread Cookies with Almond Flour: https://www.youtube.com/watch?v=xSwxWk-yiNY

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Healthy Almond Flour Cookies with Chocolate Chips Recipe

These easy Lemon Almond Flour Shortbread Cookies are crisp and buttery. These slice and bake cookies are gluten-free and perfect for spring!

Lemon Almond Flour Shortbread Cookies

(85 grams) unsalted butter

(100 grams) granulated sugar

lemon

almond extract

Using an electric mixer, cream together the butter and sugar until well combined and creamy. Scrape down the sides of the bowl.

Add the lemon zest and mix on low speed until combined.

Add the salt and almond extract and mix on low speed to combine, scraping down the sides of the bowl as needed.

Add the almond flour in 3 separate additions, mixing on low after each addition until combined. The dough will be crumbly at first, but continue to mix on low speed and it will come together. Once the dough begins to stick together (see photo in the post above), stop mixing.

Divide the dough in half. Shape each half first into a ball and then into a log that is 1 ½ inches in diameter and wrap in plastic wrap. You can roll the dough log a bit more after wrapping it in the plastic wrap to smooth it out. Refrigerate for at least 2 hours and up to 24 hours.

When you are ready to bake the cookies, preheat your oven to 350 degrees F. Line two baking sheets with parchment paper.

Using a sharp knife, cut the dough into ¼-inch thick slices. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 7-10 minutes, until the cookies are barely golden on the edges and bottoms. Be very careful not to over-bake the cookies. If you are baking two pans of cookies at once, rotate the pans from top to bottom and front to back halfway through the baking time.

Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling. Store cooled cookies wrapped airtight at room temperature for up to 5 days or in the freezer for up to 3 months.

Top your Christmas spread with these Linzer Cookies: choose your jam, choose your cookie cutters, and make 'em the way you want!

Classic Linzer Cookies

c. all-purpose flour

cloves

kosher salt

pure vanilla extract

c. (1 stick) butter

c. sugar

raspberry jam

tbsp. powdered sugar,

What type of butter do you like baking with?

I made this recipe exactly as written and it was perfect!

I followed the recipe exactly, the dough was dry, would not come together and very difficult to roll. Extremely disappointed in this application. As a matter of fact I ended up tossing the bulk of the dough into the trash out of pure frustration. I inquired with my accomplished baking friends and the consensus is the ratio of fat to flour and using the almond flour which might have been the cause of the poor consistency in the dough.

These cookies were soo easy to make. Very happy with the outcome. Will be bookmarking this recipe.

Made the recipe exactly as written (except I made my own preserves instead of using store bought!) and these cookies came out delicious!! I did use blanched almond flour though, I’m not sure if that would make a difference as the recipe calls for just “almond flour.” I’ve never used almond flour before at all so I just picked up a random bag of red mill and it just happened to be blanched almond flour. 

I do want to mention one review on here that states the flour was too tough to work with and their “accomplished baking friends” had something to say about it. I believe that person definitely screwed something up and just likely didn’t notice. There isn’t a ton of moisture to this cookie dough so that may pose a challenge to some, however, my personal trade mark with baking is to *always* get something wrong or screw something up and even I thought this recipe was easy to follow and I’m impressed with my own work! I just hope that review doesn’t scare anyone away from this recipe because it’s 100% worth the effort!

For me the dough was easy to manipulate, roll, and cut with my cookie cutters even after being frozen, when I took the dough scraps and joined and rolled them again to cut more cookies. 

One last thing, the recipe ingredient list also just says “1 stick of butter” being  that the recipe calls for the butter and sugar to be beat together, I did make sure to use softened butter(unsalted). I’m sure it wouldn’t have worked otherwise.

I make these cookies every year, but substitute gluten free flour for the all purpose flour.  The jam will stay nice and bright if you put the powdered sugar on all the tops before placing on top of the jam.

https://streaming.hearstdigitalstudios.com/610794cf-84bd-4953-be6d-d3da6b27f4c2/video_rover_16x9_1080p_hd_1632865965_75212.mp4

Nothing Beats These Classic Raspberry Linzer Cookies

Almond Flour Cookies with Chocolate Chips - A reader favorite and the most popular almond flour recipe on Foolproof Living. This gluten-free, refined-sugar free, paleo and vegan cookie recipe is the easiest one you could ever make. All you need is 6 ingredients, one bowl and 30 minutes (from start to finish.)

Almond Flour Cookies - A reader favorite almond flour recipe

Chewy, sweet and perfectly delicious! These two ingredient almond flour cookies are a must make. A gluten free, keto friendly, and low carb. This almond flour cookie recipe is one you will want to add to your list.

Almond Flour Cookies (Only 2-Ingredients)

almond flour (I used fine almond flour, not almond meal)

sea salt

In a small mixing bowl, mix the almond flour and maple syrup together. The dough will start off crumbly, but the more you mix it, a ball of dough will form. The dough will be sticky.

Use a tablespoon to scoop out each piece of dough and place it on a parchment lined cookie sheet. Grease your hands and roll each ball of dough to form a smooth ball. Then, oil the bottom of a measuring cup and flatten each cookie. I made my cookies thick, but if you like crispy cookies, you can flatten them thinner.

Place the cookies in the oven on the center rack and bake for 12-15 minutes, or until the cookies are golden brown.

Place the cookies on a cooling rack to cool.

Store leftover cookies in a jar or airtight container.

Crunchy edges and moist middles, these almond flour peanut butter cookies are bursting with deliciousness. Just 6 ingredients and 20 minutes needed!

Almond Flour Peanut Butter Cookies [Gluten Free]

peanut butter (smooth

vanilla

almond flour (approx 1.5 cups)

tsp sea salt

Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.

In a medium mixing bowl, add the peanut butter, maple syrup and vanilla, and mix well. Use a fork or silicone spatula to ensure the ingredients are well combined.

In a separate, small bowl, whisk together the almond flour, baking soda and the salt. Then add the dry ingredients to the bowl of wet. Mix well. The batter will be sticky and thick, but just keep mixing until incorporated.

Divide the mixture into 16 balls of dough and place on your tray. Then using a slightly wet fork, press down on each ball to form a crisscross pattern on top of each cookie.

Bake for 10 minutes, then remove from the oven and let cool for 10 minutes and do not touch the cookies during this time. After the 10 minute rest, transfer the cookies to a cooling rack for another 5-10 minutes. This cooling off period is crucial for the cookies to completely set and for the edges to get nice and crunchy.

https://content.jwplatform.com/videos/xHDD8HN5.mp4

Moist with crunchy edges, and tons of nutty flavour, these almond flour peanut butter cookies are bursting with deliciousness! Simple to prepare, with just 6 ingredients and 20 minutes needed. Clean ingredients have never tasted this good!

Almond Flour Peanut Butter Cookies

These EASY almond flour cookies with chocolate chips are soft, chewy, and super simple to make in just one bowl with 5 ingredients. Naturally grain-free, gluten-free, refined sugar-free, and vegan!

tsp baking powder

Tbsp date sugar ((or sugar of choice))

almond butter (softened (see notes))

water

dairy-free chocolate chips

Please measure all ingredients in grams (use my written measurements) on a kitchen scale, if possible. Also, watch the video in the post for easy visual instructions.

First, preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.

Then, mix the almond flour, baking powder, and sugar in a medium bowl (or a food processor) until there are no lumps.

Add the almond butter (or nut/seed butter of your choice) and mix well. If the dough is dry, which it likely will be, add a tablespoon of water and mix again.If it’s still too dry, add more water, a teaspoon at a time, mixing thoroughly in between.

Fold in the chocolate chips, reserving a few for the top, then use a small ice cream or cookie scoop or tablespoon to divide the dough into 6 cookies.

Spread the cookies across the prepared baking sheet with space in between, using your fingers to flatten them gently, and press the reserved chocolate chips into the top.

Bake the cookies for 11-12 minutes until they’re lightly browning on the edges. They will be soft right out of the oven, but firm up as they cool. Leave them to cool on a wire rack. Enjoy!

https://content.jwplatform.com/videos/CW8j7xOw.mp4

These slice and bake cookies are made with super simple Paleo ingredients and are so delicious.

Slice and Bake Paleo Cookies

arrowroot flour

coconut oil (melted)

In a medium bowl, whisk together the almond flour, arrowroot, baking soda, and sea salt.

Add the coconut oil, maple syrup and vanilla extract, and stir until completely combined.

Divide the dough in half. Place each dough half onto 2 separate sheets of parchment paper to roll into 2 thin logs measuring 8 inches long x 1 inch round, using your hands to form the logs as you roll.

Label and wrap with plastic wrap or place in a container, reusable silicone bag, or plastic bag before placing in the freezer to store.

When ready to bake, preheat the oven to 350°F.

Unwrap the dough and cut into ½-inch thick slices. Place on a cookie sheet lined with parchment or a silicone baking mat. Bake for 6 minutes or until golden brown. If baking from frozen, add 1-2 minutes.

Remove and place on a wire rack to cool.

Chewy &amp; gooey center, sweet chocolate chips, *slightly* crispy edges, classic cookie texture, all without a touch of gluten! These chocolate chip almond flour cookies taste just like the real deal and can be yours in just 30 minutes!

light brown sugar or coconut sugar (I prefer light brown)

easpoons vanilla extract

almond flour (not meal)

corn starch

cream butter and sugar

Add the butter to a mixing bowl or bowl of a stand mixer. If it was previously in the fridge, just stick it in the microwave to soften for about 15 seconds. 

beat together

Add in the sugar and beat with the butter until well combined, about 30 seconds with an electric mixer.

add egg

Beat in the egg and the vanilla until the egg is completely broken up. 

add flour

Beat in all remaining ingredients aside from the chocolate chips, making sure to spoon and level the flour into the measuring cup, don't scoop right from the bag.

add chocolate

Fold in the chocolate chips with a wooden spoon until evenly incorporated.

fridge

Add the dough to the fridge for 20 minutes. This ensures the cookies don't spread flat while baking. The temperature of the butter is really important with cookies!

preheat

While you wait, preheat the oven to 350 degrees Fahrenheit. 

scoop

After 20 minutes, use a medium cookie scoop and scoop the dough into roughly 1 1/2 tbsp balls, but do not flatten.

bake

Bake for 13-18 minutes, 15 is perfect in my oven if you want soft centers but a very slight crisp on the edge. 

cool

Remove from the oven and let cool as is for 15 minutes, then transfer to a wire rack to finish cooling.

I made these last night and they were delicious.  Instead of using all brown sugar, I used 1/2 brown sugar and the other half coconut sugar.  I also added toasted walnuts.  I am freezing some to enjoy for later.  Thank you for sharing your recipe. I will check out your other recipes to try!

Very delicious cookies following your recipe.  I used Splenda brown sugar instead of light brown sugar, even less sugar.

The BEST almond flour chocolate chip cookies I have ever made. NO recipe tweaks needed at all! Chefs kiss! Thanks for sharing!

By far the best gluten free chocolate chip cookie recipe I’ve ever made!!! The office had no idea they were made from almond flour. I used my small scoop this second batch and they came out beautiful! My new go to recipe from now on! Amazing!!!!

I made these last night and they were a hit !!! I didn’t have cornstarch so instead I used 2 tbs of regular flour. They were super fluffy and soft. Thank you !!!

I just made these cookies and they are absolutely amazing.

I've made these twice now. I took the first batch into work and they received rave reviews. Everyone was so surprised that they were gluten-free. My only change to the recipe was to use potato starch instead of cornstarch as I don't use cornstarch, so I didn't have any on hand. I also used 70% cocoa chocolate chips. I made them again this morning and my husband and I are enjoying a couple right now while sitting in Starbucks with our coffees. We just love the texture and taste. Thank you so much for sharing such a great recipe.

I made this cookie today and absolutely loved it. It was delicious. I substituted 3 tablespoons of butter with 5 tablespoons of coconut oil.

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