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paleo chocolate chip cookies on a marble board
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5 — Votes 14 votes

Almond Flour Chocolate Chip Cookies

These almond flour chocolate chip cookies are perfectly soft and chewy, but made with better-for-you ingredients!
Cook Time12 minutes
Total Time12 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
Author: Amber Goulden

Ingredients

Instructions

  • Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  • In a medium-sized bowl, whisk together the almond flour, arrowroot, baking powder, baking soda, and sea salt.
  • 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.
  • 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.
  • Scoop the cookies into 1-inch balls and place at least 2 inches apart on the baking sheet.
  • Cook for 12 minutes, until the cookies are browned on top. Let cool, then store in an airtight container for up to one week.

Notes

  • You can also substitute erythritol for coconut sugar in this recipe
  • For a dairy-free cookie, we recommend substituting ghee or your favorite vegan butter for the butter

Nutrition

Calories: 150kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 89mg | Potassium: 91mg | Fiber: 1g | Sugar: 6g | Vitamin A: 72IU | Vitamin C: 0.04mg | Calcium: 42mg | Iron: 1mg