I reinvented Easy Paleo Chocolate Chip Cookies using almond flour and one unexpected swap that keeps the recipe simple and pantry-friendly.
I didn’t expect a cookie made with blanched almond flour and studded with semisweet chocolate chips to become my new habit, but it did. It’s not trying to be a replica of the usual bakery thing; it’s lighter, a little tender at the edges yet still chewy, with pockets of chocolate that catch you off guard.
I often call it my Easy Paleo Chocolate Chip Cookies moment because people assume paleo means bland. And honestly it sits right next to my favorite Gluten Free Dairy Free Baking Recipes on the shelf, without trying too hard.
If you like small surprises in a cookie, you’re gonna love this.
Ingredients
- Almond flour: nutty, higher in protein and healthy fats, adds moistness and mild sweetness.
- Brown sugar: gives caramel warmth and chew, adds quick carbs and some moisture.
- Granulated or coconut sugar: pure sweetness, mainly simple carbs, less depth than brown sugar.
- Egg: binds everything, adds protein and structure, makes cookies less crumbly.
- Butter or coconut oil: provides fat for richness, makes cookies tender and flavorful.
- Chocolate chips: sweet bites, mostly carbs and fat, gives classic chocolatey pockets.
- Vanilla extract: small amount adds aroma and depth, makes flavors feel rounded.
- Flaky sea salt: optional, brightens flavors and balances sweetness with little sodium.
Ingredient Quantities
- 2 cups (200 g) blanched almond flour, lightly packed
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar or coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 large egg, room temperature
- 1/4 cup (56 g) unsalted butter, softened or coconut oil
- 1 teaspoon pure vanilla extract
- 1 cup (170 g) semisweet chocolate chips
- Flaky sea salt for sprinkling, optional
How to Make this
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, this keeps the bottoms from burning and makes cleanup easy.
2. In a medium bowl whisk together 2 cups (200 g) blanched almond flour, 1/2 teaspoon baking soda, and 1/4 teaspoon fine sea salt until there are no lumps; set aside.
3. In a larger bowl cream 1/4 cup (56 g) softened unsalted butter or coconut oil with 1/2 cup (100 g) packed light brown sugar and 1/4 cup (50 g) granulated sugar or coconut sugar until smooth, you can do this with a hand mixer or by hand if you want a small workout.
4. Beat in 1 large room temperature egg and 1 teaspoon pure vanilla extract until fully incorporated, scrape the sides of the bowl cause stuff sticks.
5. Fold the dry almond flour mixture into the wet mixture gently until combined, dont overmix or the cookies can get dense.
6. Stir in 1 cup (170 g) semisweet chocolate chips by hand so they are evenly distributed, taste a chip if you must.
7. For thicker chewier cookies chill the dough 20 to 30 minutes, if you want flatter quicker cookies skip chilling; chilling also makes them easier to scoop.
8. Scoop rounded tablespoons or use a small ice cream scoop onto the prepared sheet spacing about 2 inches apart, press each mound down slightly with your fingers or the bottom of a glass.
9. Bake 9 to 12 minutes until edges are set and tops are just turning golden, remove from oven and sprinkle flaky sea salt if using, let cool on the pan 10 minutes before transferring to a wire rack to finish cooling so they firm up and dont break.
Equipment Needed
1. Baking sheet (lined with parchment paper or a silicone baking mat)
2. Medium mixing bowl
3. Large mixing bowl
4. Whisk
5. Hand mixer or sturdy wooden spoon
6. Measuring cups and spoons
7. Rubber spatula
8. Small ice cream scoop or tablespoon for portioning
9. Wire cooling rack
10. Oven mitts and a kitchen timer
FAQ
Almond Flour Chocolate Chip Cookies Recipe Substitutions and Variations
- Almond flour: swap 1:1 with fine oat flour for a similar chew, but cookies will be a bit less tender so add 1 to 2 tbsp extra butter or one more egg and chill the dough before baking. You can also use hazelnut flour 1:1 for a nuttier flavor.
- Light brown sugar: replace with 1:1 coconut sugar for nearly the same sweetness and moisture. If you want liquid sweetener, use about 1/3 cup maple syrup and reduce the butter by 1 to 2 tbsp, dough may spread more so chill it.
- Egg: use a flax “egg” for vegan baking, mix 1 tbsp ground flax + 3 tbsp water, let sit 5 min until gelled. Works as a binder but cookies can be slightly chewier. Another option is 3 tbsp aquafaba (chickpea brine) whipped a bit.
- Unsalted butter: substitute with solid coconut oil 1:1 (same volume). If you use melted oil, refrigerate the dough before baking to prevent big flat cookies. Ghee also works 1:1 for a richer taste.
Pro Tips
1) Weigh the almond flour, dont eyeball cups. Almond flour packs and clumps, so scales give way more consistent cookies every time.
2) Don’t use melted butter unless you want flatter crackers. Softened butter or solid coconut oil gives lift and chew. If you need thicker cookies freeze the scooped dough 10 to 15 minutes before baking, it helps them keep shape.
3) Press a few extra chocolate chips on top right before they go in the oven, they look better and you get melty pockets on top. Sprinkle flaky sea salt as soon as they come out so it sticks.
4) Watch the edges not the center. Pull them when the edges are set but centers still look a little soft, they firm up as they cool. Rotate the pan halfway through baking for even color, and use a light-colored baking sheet if you can.
5) Store cooled cookies in an airtight container with a slice of bread if you want them soft, or leave the lid off for a few hours to get crisper. Reheat briefly in a warm oven or microwave to revive that just-baked melty chocolate feeling.
Almond Flour Chocolate Chip Cookies Recipe
I reinvented Easy Paleo Chocolate Chip Cookies using almond flour and one unexpected swap that keeps the recipe simple and pantry-friendly.
24
servings
126
kcal
Equipment: 1. Baking sheet (lined with parchment paper or a silicone baking mat)
2. Medium mixing bowl
3. Large mixing bowl
4. Whisk
5. Hand mixer or sturdy wooden spoon
6. Measuring cups and spoons
7. Rubber spatula
8. Small ice cream scoop or tablespoon for portioning
9. Wire cooling rack
10. Oven mitts and a kitchen timer
Ingredients
-
2 cups (200 g) blanched almond flour, lightly packed
-
1/2 cup (100 g) packed light brown sugar
-
1/4 cup (50 g) granulated sugar or coconut sugar
-
1/2 teaspoon baking soda
-
1/4 teaspoon fine sea salt
-
1 large egg, room temperature
-
1/4 cup (56 g) unsalted butter, softened or coconut oil
-
1 teaspoon pure vanilla extract
-
1 cup (170 g) semisweet chocolate chips
-
Flaky sea salt for sprinkling, optional
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, this keeps the bottoms from burning and makes cleanup easy.
- In a medium bowl whisk together 2 cups (200 g) blanched almond flour, 1/2 teaspoon baking soda, and 1/4 teaspoon fine sea salt until there are no lumps; set aside.
- In a larger bowl cream 1/4 cup (56 g) softened unsalted butter or coconut oil with 1/2 cup (100 g) packed light brown sugar and 1/4 cup (50 g) granulated sugar or coconut sugar until smooth, you can do this with a hand mixer or by hand if you want a small workout.
- Beat in 1 large room temperature egg and 1 teaspoon pure vanilla extract until fully incorporated, scrape the sides of the bowl cause stuff sticks.
- Fold the dry almond flour mixture into the wet mixture gently until combined, dont overmix or the cookies can get dense.
- Stir in 1 cup (170 g) semisweet chocolate chips by hand so they are evenly distributed, taste a chip if you must.
- For thicker chewier cookies chill the dough 20 to 30 minutes, if you want flatter quicker cookies skip chilling; chilling also makes them easier to scoop.
- Scoop rounded tablespoons or use a small ice cream scoop onto the prepared sheet spacing about 2 inches apart, press each mound down slightly with your fingers or the bottom of a glass.
- Bake 9 to 12 minutes until edges are set and tops are just turning golden, remove from oven and sprinkle flaky sea salt if using, let cool on the pan 10 minutes before transferring to a wire rack to finish cooling so they firm up and dont break.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 26g
- Total number of serves: 24
- Calories: 126kcal
- Fat: 8.11g
- Saturated Fat: 2.71g
- Trans Fat: 0.01g
- Polyunsaturated: 1.29g
- Monounsaturated: 3.42g
- Cholesterol: 12.8mg
- Sodium: 28.3mg
- Potassium: 70.1mg
- Carbohydrates: 12.57g
- Fiber: 1.25g
- Sugar: 10.43g
- Protein: 2.35g
- Vitamin A: 27.6IU
- Vitamin C: 0mg
- Calcium: 27.1mg
- Iron: 0.5mg
