I make these whenever I’m craving cookies and milk!
These cookies contain no refined sugar, they’re gluten free, made with almond flour, and yet somehow soft in the middle, lightly crisp on the edges, and loaded with melty chocolate pockets.
I started making these when I wanted cookies that didn’t send my energy crashing an hour late.T
hey’re simple, cozy, and taste like a proper bakery-style treat, not a compromise cookie.
I’m adding variations and substitutes at the bottom of the recipe. You can use chocolate chips or get a nice big dark chocolate bar and cut those up in chunks!
Tips to Make It Even More Delicious
- Use this stainless steel cookie scoop to portion the dough evenly — it helps every cookie bake perfectly round and chewy.
- Use full-fat greek yogurt.
- For that rich, bakery-style flavor, try this high-quality vanilla extract — it makes all the difference in aroma and depth.
- Always chill the dough! Store it in these airtight glass containers for up to 24 hours before baking — it enhances the texture and caramel flavor.
- Swap half the chocolate chips for these dark chocolate chunks — they melt into those beautiful gooey pockets.
- If you like extra chew, bake on this insulated cookie sheet — it slows the baking process slightly and keeps the centers soft.
Almond Flour Chocolate Chip Cookies
Course: DessertDifficulty: Easy12
cookies15
minutes10
minutesIngredients
almond flour
unsalted butter or coconut oil, melted and slightly cooled
granulated monk fruit sweetener or erythritol, no sugar added
vanilla extract
baking soda
fine sea salt
sugar-free dark chocolate chips
Directions
- Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper, then set it aside so it’s ready to go once the dough is mixed.
- In a medium bowl, mix the melted butter or coconut oil with the monk fruit sweetener and vanilla until smooth and glossy, making sure the mixture isn’t hot so it doesn’t affect the texture of the dough.
- Add the almond flour, baking soda, and salt to the bowl and gently fold everything together until a soft dough forms that holds its shape without being sticky.
- Fold in the sugar-free chocolate chips, reserving a few to press into the tops later so the cookies look extra bakery-style once baked.
- Scoop out small portions of dough, roll lightly into balls, and place them on the prepared tray, then gently flatten each one and press a few extra chocolate chips on top.
- Bake for 10–12 minutes until the edges are set and lightly golden but the centers still look soft, then remove from the oven and let them cool on the tray for at least 10 minutes to firm up properly.
Notes
- This goes so beautifully with a glass of milk.
Variations and Substitutes
- You can use coconut oil instead of butter for a dairy-free version, just make sure it’s melted and not hot.
- Add chopped walnuts or pecans for a little crunch and a more classic cookie feel.
- Swap vanilla extract for almond extract if you want a deeper nutty flavor.
- Turn these into double chocolate cookies by adding a tablespoon of unsweetened cocoa powder and an extra splash of vanilla.
- For thinner cookies, add a tablespoon of almond milk to loosen the dough slightly.
Conclusion
These almond flour chocolate chip cookies are soft, cozy, and quietly addictive.
These almond flour chocolate chip cookies are proof that no-sugar-added baking doesn’t have to feel restrictive or sad. Simple ingredients, minimal effort, and a cookie that actually tastes like a cookie. I keep a batch in the fridge almost every week, and honestly, they never last long.
Bake a batch, pour a glass of milk, and enjoy!
