Inside: My recipe for Almond Flour Chocolate Chip Cookies (Gluten free, Grain Free)
I love a good soft, puffy chocolate chip cookie. The softer and puffier, the better. What I don’t love is what traditional cookies do to my body (arthritis flare ups are NO JOKE.)
It’s Valentine’s day tomorrow, and I was in the mood to make a treat for my family to enjoy. We have big dinner plans – we’re going to light a fire, play some board games, and picnic on the floor. We’ll nibble on some veggies, meat and cheese, olives, nuts, and some homemade (Plant Paradox compliant) crackers or bread. To finish it off, I thought a batch of my favorite almond flour chocolate chip cookies would totally hit the spot. These are pillowy soft cookies -so for all you thin and crispy cookies fans – move right along. I won’t be offended!
Almond Flour Chocolate Chip Cookies Recipe:
Almond Flour Chocolate Chip Cookies (Gluten Free, Grain Free)
Soft and puffy chocolate chip cookies that just melt in your mouth. If you're looking for a gluten free, grain free, low carb alternative to the classic chocolate chip cookie, you've come to the right place. Perfect with a cold glass of almond milk
- 2 tbl Lakanto Golden (or sub brown sugar or sweetener of choice)
- 2 tbl Lakanto Classic (or sub regular sugar or sweetener of choice)
- 3 tbl butter, room temp (or sub Coconut oil if dairy free)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder (I love Pamela's brand)
- 2 cups almond flour (superfine)
- 1/4 tsp salt
- 1/2 cup chocolate chips
Preheat oven to 375 degrees. LIne a cookie sheet with parchment paper or a silicone baking mat.
In a small bowl, mix softened butter (or coconut oil) with Lakanto golden and classic sugar until well combined.
Using a fork, beat in egg and vanilla extract.
In a medium bowl, stir together almond flour, baking powder and salt.
Add wet ingredients to dry and stir with a wooden spoon. Add in chocolate chips and stir to combine.
Spoon rounded tablespoons of cookie dough onto the silicone mat, two inches apart. Flatten slightly.
Bake for 10-11 minutes until the outsides of cookies start to brown.
Let cool on cookie sheet and ENJOY!
I love using a silicone mat for baking – no extra butter or coconut oil needed!
Aren’t these almond flour chocolate chip cookies heavenly? Puffy and soft – just the way we love them.
On a plate or
A stack of eight…
I’ll take these cookies now
Because I can’t wait!
I follow a low lectin, low carb diet, as outlined in the Plant Paradox. I’ve found that doing so has greatly helped my autoimmune issues and prevented flare-ups.
While you can substitute the ingredients in this recipe for what you have on hand, these are products that I really love and recommend!
Lakanto Monkfruit Golden Sugar – A great tasting substitute for brown sugar. I can’t tell a difference!
Lakanto Monkfruit Classic Sugar – The perfect substitute for Cane Sugar
Pamela’s Baking Powder – An aluminum and corn-free/grain-free option
Almond Flour – This is not the same as almond meal. Look for a superfine grind.
If you try my recipe for almond flour chocolate chip cookies – let me know what you think!
22 thoughts on “Almond Flour Chocolate Chip Cookies (Gluten free, Grain Free, Low Carb)”
These are delicious!
Thank you so much for trying the recipe. Glad you enjoyed them!
They look delicious! I know so many people struggle with being gluten free. I can’t imagine life without chocolate chip cookies, so kuddos to you for figuring out how to make them without gluten!!
Yes, just because some of us have food allergies doesn’t mean we have to sacrifice delicious food. Thanks for the kind words!
These sound heavenly! I try to monitor my gluten intake but don’t need to be 100% gluten-free but I’m always looking for great recipes. I prefer a pillowy cookie to a flat greasy one!
Same here, the puffier the cookie, the better!
These cookies are “to die for” !!!
Best chocolate chip cookies yet!
Thanks a million!
Hurray! So happy you enjoyed the recipe!
Hi there! These look so good. Do you remember if you used semi-sweet or dark chocolate chips? Trying to remain lectin free (I’m thinking dark chocolate?). Thanks in advance!
This is a good brand (but pricey):
These are sooooo goood! Thank you for great recipe. My second batch I use the lint 90% cacao because it was difficult for me to use the soy free but unsweetened chips. Awesome recipe
So happy you enjoyed them! I haven’t tried the Lindt 90% – but that sounds like a great option. Thank you for trying my recipe and reviewing it!
These are delicious. I ran out of vanilla extract, so had to use 1/2 vanilla, 1/2 almond extract. Still delicious! They store well in the freezer and take very little time to thaw and enjoy.
Is it important to use golden/brown sugar? Can I double up on regular sugar?
I like to use the golden/brown sugar to closer mimic the flavor of traditional chocolate chip cookies, but you can absolutely do it with just a white sugar substitute. I personally prefer the flavor of the golden over the white sugar substitute, but it’ll work either way.
Hi! This looks delicious! Sadly, I am allergic to almonds. Can I substitute with a different nut flour?
I think most nut flours would work well – and I also heard someone say they used tapioca flour!
I replaced 1/2 cup of almond flour with tapioca flour and it turned out great … thanks !
Awesome! Thanks for trying my recipe and leaving feedback – so glad you enjoyed them!
Do you have the nutritional info for this recipe? Carbs, fat,fiber?
Super delicious!!! 😋