Almond Flour Chocolate Chip Cookies
Soft, bakery-style cookies made with almond flour and a touch of lower-sugar chocolate. Cozy treat, kinder to blood sugar.
Prep: 15 min · Cook: 12 min · Total: 27 min · Serves: 14 cookies · Difficulty: Easy
Ingredients
- 2 cups blanched almond flour
- ¼ cup melted butter (or coconut oil)
- ⅓ cup allulose + monk fruit blend
- 1 egg
- 1 tsp vanilla
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup dark chocolate chips (low-sugar)
Method
- Whisk wet ingredients until smooth. Stir in almond flour, baking soda, and salt.
- Fold in chocolate chips. Chill the dough 10 minutes.
- Scoop onto a parchment-lined sheet. Bake at 350°F for 10–12 minutes until edges are set.
- Cool on the pan 5 minutes before moving — they finish setting as they cool.
Allergen-aware substitutions
- Nut-free: substitute sunflower seed flour 1:1 (cookies will tint slightly green — harmless).
- Dairy-free: use dairy-free chocolate chips and coconut oil instead of butter.
- Gluten-free by default.
Why this is diabetic-friendly
- Almond flour delivers protein, fiber, and healthy fats.
- Sweetened with allulose / monk fruit blend.
- Dark chocolate chips (70%+) keep added sugar minimal.
Storage, reheating & freezer
Storage: Store in an airtight container at room temp up to 4 days.
Reheating: Warm 8 seconds in the microwave for melty chips.
Freezer: Freeze baked cookies (or dough balls) up to 2 months.
Nutrition (per serving, estimated)
- Calories: 145
- Protein: 4 g
- Carbs: 8 g
- Fat: 12 g
- Fiber: 2 g
- Sugar: 3 g
Frequently asked
Can I make this ahead of time?
Yes — prep the ingredients up to 24 hours in advance and store in airtight containers. Cook just before serving for the cozyest texture.
What if I don’t have one of the ingredients?
See the substitutions section above. Most pantry swaps work beautifully here — this recipe was designed to be forgiving.
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Photo note: Parchment, cooling rack, warm kitchen light, flaky salt.