Almond Flour Chocolate Chip Cookies

paleo chocolate chip cookies on a marble board

5 from 4 reviews

These almond flour chocolate chip cookies are perfectly soft and chewy, but made with better-for-you ingredients!



  1. Preheat the oven to 350 F and line a cookie sheet with parchment paper.
  2. In a medium-sized bowl, whisk together the almond flour, arrowroot, baking powder, baking soda, and sea salt.
  3. In a large bowl, beat the butter and coconut sugar with an electric mixer until fully combined, then add in the cashew butter, eggs, and vanilla, and mix until well incorporated.
  4. Add the flour mixture into the wet mixture 1/2 cup at a time, beating constantly, until fully combined, then stir in the chocolate chips. Refrigerate for at least one hour, or up to overnight.
  5. Scoop the cookies into 1-inch balls and place at least 2 inches apart on the baking sheet.
  6. Cook for 12 minutes, until the cookies are browned on top. Let cool, then store in an airtight container for up to one week.