Best Almond Flour Cookies
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
24
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Calories
128 kcal
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Course
Dessert
Best Almond Flour Cookies
Description
Combining softened butter, coconut sugar, and a large egg with vanilla extract creates a smooth dough base. Adding almond flour, salt, and baking soda produces a thick batter that holds dark chocolate chips evenly. Baking at 350ºF encourages cookies to spread modestly, developing lightly golden edges and a soft center when cooled.
The use of almond flour contributes a moist, tender crumb and slight nuttiness, while the coconut sugar offers caramel-like sweetness with less refinement. Dark chocolate chips add bursts of rich, bittersweet flavor that contrast nicely. Cookies are best enjoyed at room temperature on the baking day to retain their intended texture.
These cookies can complement a casual snack, dessert, or packed treat. Cooling them fully on the baking sheet allows them to firm up before handling to avoid crumbling. They do not keep well at room temperature over time, so refrigeration is recommended if storing leftovers to maintain texture.
Alternatives include using melted coconut oil instead of butter for a dairy-free option. For egg-free and fully vegan cookies, seek a related recipe that uses maple syrup and no eggs.
Ingredients
- ⅓ cup butter , softened
- ¾ cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt fine sea salt
- ½ teaspoon baking soda
- 2 cups almond flour blanched
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. (This recipe makes 24 cookies, so you'll need to bake in 2 batches on 1 pan, or use 2 pans to bake them all at once.) In a large bowl, combine the butter and coconut sugar, and mix well.
- Add in the egg and vanilla, and mix again. Then add in the salt, baking soda, and almond flour. Stir until a thick batter is formed.
- Fold in the chocolate chips, then scoop the dough using a tablespoon or 1-ounce cookie scoop. Drop the dough onto the lined baking sheet, then bake at 350ºF for 9 to 12 minutes, or until the cookies spread and the edges look lightly golden. Let the cookies cool for at least 10 to 15 minutes on the pan before trying to eat one warm, so they will firm up a bit.
- These cookies have the best texture at room temperature the same day you bake them. If you need to store them, don't keep them at room temp, because they will soften over time. Store them in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. They are even crispier when they are cold!
Notes
- Nutrition estimates are for one cookie out of 24 and are approximate.
- For dairy-free cookies, substitute butter with 1/4 cup melted coconut oil.
- To avoid coconut flavor, prefer refined or expeller-pressed coconut oil over virgin.
- For vegan and egg-free options, a related almond flour cookie recipe uses maple syrup as sweetener.
- Store cookies in an airtight container refrigerated to preserve firmness, as they soften at room temperature over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 105mg | 4% |
| Potassium | 43mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 92IU | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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