Chewy Almond Flour Chocolate Chip Cookies
Golden at the edges, soft and chewy in the middle, and loaded with melty sugar-free chips. A little allulose gives them the brown-sugar color and chew that erythritol alone cannot.
Nutrition per serving
1 cookie- Net carbs
- 2.1g
- Calories
- 164kcal
- Protein
- 3.8g
- Fat
- 15g
- Total carbs
- 13 g
- Fiber
- 2.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Double chocolate: Cocoa in the dough as well as chocolate chips, for a dark, brownie-like cookie. A little almond flour comes out to keep the texture chewy.
- Whisk the cocoa into the dry ingredients.
- You cannot judge these by browning, so bake 10–11 minutes, until the edges look set and the tops have lost their wet shine.
Nut-free (coconut flour): Coconut flour and an extra egg replace the almond flour for a nut-free cookie. They are softer and more cake-like, and a little smaller.
- Beat both eggs into the creamed butter. After adding the dry ingredients, let the dough stand 5 minutes to thicken, then chill it for 20 minutes.
- Scoop 16 smaller balls (about 25 g each), flatten to ½ inch and bake 12–14 minutes until golden at the edges. Cool completely on the sheet; they are very soft while warm.
With toasted pecans: Toasted pecans folded in with the chips add crunch and a buttery, praline-like flavor, for almost no extra carbs.
- Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant, cool, chop and fold them in with the chocolate chips.
- Also add
- Also add
- Also add
Estimated cost $11.42 for 16 servings ($0.71 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
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Whisk the almond flour, baking powder, xanthan gum and salt together in a bowl, breaking up any lumps.
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In a larger bowl, beat the butter with the erythritol and allulose for about 2 minutes, until light and creamy. Beat in the egg and vanilla.
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Add the dry ingredients and mix on low just until a soft dough forms, then fold in the chocolate chips. If the dough feels very soft or greasy, chill it for 15–20 minutes.
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Scoop 16 balls (a heaping 2 tablespoons, about 35 g, each) onto the sheets, 2 inches apart, and press each to about ½ inch thick — almond flour dough barely spreads, so the shape you make is the shape you get.
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Bake 10–12 minutes, until the edges are golden brown and the centers still look pale and a little underdone.
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Let the cookies cool on the sheet for 10 minutes — they are very fragile while hot and firm up as they cool — then move them to a rack.
Tips for success
-
Allulose keeps the centers chewy but browns faster than sugar, so if your oven runs hot, check at 9 minutes. For a crisper, paler cookie, use ½ cup granulated erythritol and skip the allulose. - Use blanched, finely ground almond flour rather than almond meal; meal makes gritty, greasy cookies that fall apart.
- They firm up overnight — warm one for 10 seconds in the microwave to bring back the gooey center, or crumble them over no-churn vanilla ice cream.
Nice to have, not needed
- A cookie scoop gives even cookies — a heaping 2-tablespoon measure works.
- A pinch of flaky sea salt on each cookie before baking is a nice finish.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Eat at room temperature, or warm 10 seconds in the microwave for a gooey center.
Prep tip: Freeze scooped dough balls and bake a few at a time straight from frozen, adding 2 minutes.
Airtight at room temperature 3 days, refrigerated 1 week, or frozen up to 3 months. Freeze dough balls and bake from frozen, adding 2 minutes.
Variations
3 variations, each with its own ingredients and macrosDouble chocolate
FlavorCocoa in the dough as well as chocolate chips, for a dark, brownie-like cookie. A little almond flour comes out to keep the texture chewy.
- blanched almond flour → blanched almond flour
- + ¼ cup unsweetened cocoa powder
2.2 g net · 157 kcal · 3.7 g protein · 15 g fat · ≈$0.71 per serving (+0.1 g net carbs vs the original)
Nut-free (coconut flour)
DietCoconut flour and an extra egg replace the almond flour for a nut-free cookie. They are softer and more cake-like, and a little smaller.
- blanched almond flour → coconut flour
- + 1 large extra egg
1.7 g net · 101 kcal · 1.9 g protein · 8.7 g fat · ≈$0.49 per serving (−0.4 g net carbs vs the original)
With toasted pecans
FlavorToasted pecans folded in with the chips add crunch and a buttery, praline-like flavor, for almost no extra carbs.
- + ½ cup pecans
2.2 g net · 188 kcal · 4.1 g protein · 18 g fat · ≈$0.82 per serving (+0.1 g net carbs vs the original)
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