Almond Flour Chocolate Chip Cookies

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5 from 1 vote

Almond Flour Chocolate Chip Cookies

Pillowy-soft Almond Flour Chocolate Chip Cookies, made in a few simple steps with no chilling required! They're incredibly moist and light, thanks to the almond flour. Flaxseed meal binds the dough and gives them a chewy texture so good you'll never miss the eggs! They're naturally gluten-free, lower in carbs, and plant-based and vegan. Let's bake!

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Author: Jenné Claiborne

Ingredients

2 tbsp ground flaxseed
¼ cup water
2 cups blanched almond flour
1 tsp baking powder
¼ tsp sea salt
⅓ cup vegan butter or coconut oil melted
⅓ cup packed light brown sugar
1 tsp vanilla extract
⅓ cup bittersweet chocolate chips or other vegan chocolate chips

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed and water. Stir to combine and set aside to thicken for at least 5 minutes.
Add the almond flour, baking powder, and salt to a mixing bowl. Whisk well to combine and break up any chunks.
Make a well in the center of the almond flour. Add the melted butter, brown sugar, vanilla extract, and flaxseed mixture. Whisk to blend the wet ingredients, then use a spatula or wooden spoon and stir until well incorporated and the batter is smooth.
Add the chocolate chips and stir to incorporate.
Use a medium cookie scoop to form about a dozen cookies, transferring each to the baking sheet and leaving 2 inches between each scoop. Add any stray chocolate chips to the tops of the cookie dough balls.
Use the back of a spoon or damp hands to gently flatten the cookies to about ½-inch thickness.
Bake for 13 minutes, or until the bottoms and edges are golden.
Transfer the baking sheet to a wire cooling rack and cool the cookies on the sheet completely before enjoying.

Video

Notes

Storage Directions

Storing: Once cooled completely to room temperature, transfer the cookies to an airtight container where they can be stored for up to 3 days at room temperature or up to 5 days in the fridge.
Freezing: For extended storage, place the cooled cookies in a freezer-safe container and freeze for up to 3 months.

Recipe Pro-Tips

Use blanched almond flour. Natural almond flour is made with skin-on almonds, making it more coarse and giving the cookies a heavy and dense texture. For light, soft, and moist cookies, use blanched almond flour.
Stir the batter well. Understirring can result in uneven-textured cookies. Once you've added the melted butter, flaxseed "egg," and vanilla extract, stir the mixture very well until it is completely combined and smooth, and no dry pockets of almond flour remain.
Press down the scoops of cookie dough. Unlike traditional dough, this cookie dough doesn't naturally spread while baking. The shape it will be when it goes into the oven will be very similar to when the cookies come out. Gently press down the cookie dough balls into 1/2-inch thick rounds before baking.
Cool the cookies completely. As tempting as it is to grab the cookies straight from the sheet while hot, they need to cool to room temperature to set up properly. Any earlier, and they will easily fall apart and crumble.

Nutrition