These almond flour chocolate chip cookies are a deliciously guilt-free treat your whole family will love—soft cookies with lots of melty chocolate chips in every bite. If you want an incredible grain-free chocolate chip cookie recipe, this is an incredible recipe.
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(*This post was sponsored by Raley’s. All opinions are my own.)
Recipe At A Glance:
I usually don’t start a blog post like this, but you all KNOW how expensive gluten free products are. It is one of the biggest downsides to gluten free living! Cookie lovers need to look no further than my favorite grocery store, Raley’s (aka Nob Hill Foods in my area).
Raley’s has helped us with this problem with their new private-label foods! High-quality foods, even tons of organic foods, at a fraction of the cost of name brands!
Raley’s private-label foods are everyday products that you always use! Check out the price of organic cage-free eggs! Most brands of organic eggs are double the cost! It just got less expensive to do my weekly grocery shopping!
I know you have heard me gush about Raley’s Shelf Guide and how it makes it much easier to find gluten free foods (and healthier options.) Think of Raley’s Shelf Guide as your wellness tool whenever you shop. You can read more about their shelf guide and try these delicious Egg Muffin Cups.
Allergen Information:
This homemade almond flour cookie recipe is gluten-free, dairy-free, refined sugar-free, and grain-free. It is considered paleo.
Almond Flour Cookie Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Almond Flour – I love using Anthony’s brand because they mill the flour finely.
- Coconut Flour – Coconut flour absorbs a LOT more liquid than a gluten free flour blend. It is important to make sure you use enough liquid in this recipe.
- Coconut Sugar – This low glycemic sweetener is natural and easy to use.
- Coconut Oil – You can also use plant-based butter or another oil.
- Eggs – Use size large.
Step-By-Step Photos and Directions:
Step 1: Add all of the dry ingredients to a large
👀 Sandi Says: You can also use a stand mixer in this recipe if you prefer.
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Step 2: Add the wet ingredients to a bowl and whisk to blend. I melted the coconut oil and then tempered the eggs so they didn’t cook them.
How to temper eggs:
The first step to tempering eggs is adding a small amount (1 tablespoon) of the hot liquid. I whisk the whole time and gradually add the hot liquid. Once half of the liquid is whisked in, it is safe to add the rest of the liquid.
Step 3: Mix the wet ingredients into the dry ingredients.
Step 4: Your cookie dough batter will look like this. Let the dough sit for -10 minutes.
Usually, I wouldn’t suggest letting cookie dough sit, but coconut flour absorbs a LOT of moisture, and you want to ensure everything is absorbed before you bake the cookies.
Note: Raley’s chocolate chips are not paleo. If you prefer a full-on paleo chocolate chip, Raley’s carries several brands, including Lily’s Chocolate Chips.
These are the best paleo chocolate cookies ever…coconut sugar keeps them lower glycemic, and coconut oil helps keep these cookies dairy-free!
Step 5: Preheat the oven to 350º F. Use a cookie scooper to make cookie balls and drop each onto a parchment paper-lined
Step 6: Take them out of the oven and cool on a cooling rack. If you are like me, I like them warm when the chocolate chips are still slightly melted and gooey!
These homemade grain-free chocolate chip cookies can be tricky if you substitute or change ingredient amounts. Here are some questions people often ask. If you are craving gluten free chocolate chip cookies, try my daughter’s favorite gluten free chocolate chip cookies recipe.
Frequently Asked Questions:
I use coconut flour to give these cookies some structure. Almond flour by itself won’t hold up and will be very crumbly. Crumbly cookies are no fun, so pick up the Organic Coconut Flour at Raley’s!
I prefer almond flour to an almond meal because almond flour is finely ground, leaving very little texture to baking. Almond meal is more coarse and absorbs liquids a little differently because of this.
Unfortunately, you can’t interchangeably use almond flour and regular gluten-free flour. As I mentioned above, almond flour doesn’t absorb liquids similarly.
Store these almond flour cookies in an airtight container in the refrigerator. You can also freeze these cookies in a zip-style freezer bag.
More Gluten Free Cookie Recipes:
- Coconut in a cookie…these Gluten Free Coconut Chocolate Chip Cookies are so hard to resist.
- Mr. Fearless Dining’s favorite Gluten Free Snickerdoodles recipe.
- Gluten Free Brookies (a cross between cookies and brownies!)
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Paleo Almond Flour Chocolate Chip Cookies
Ingredients
- ¼ cup coconut flour
- 1 cup almond flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ⅔ cup unsweetened shredded coconut
- ¾ cup coconut sugar
- 1 cup coconut oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ⅓ cup pecans or another type of nut
- ⅓ cup chocolate chips
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Instructions
- Preheat the oven to 350º F. Line a cookie sheet with parchment paper.
- In a large bowl, add the dry ingredients. Mix well.
- In a small microwave-safe bowl, melt the coconut oil. Do not overheat.
- In another bowl, add the eggs and vanilla. You will need to temper the egg mixture so the coconut oil doesn’t cook the eggs. To do this, add a tablespoon of coconut oil to the egg mixture, whisking the whole time. Add another tablespoon and repeat. Once you have added 4 tablespoons, pour the rest of the coconut oil in.
- Pour the wet ingredients into the dry ingredients and mix well.
- Use a cookie scoop to drop cookie dough balls onto a baking sheet. Press down slightly with the back of the scoop.
- Bake for 10 minutes. Remove the cookies and cool on a cooling rack.
Notes
- I recommend using almond flour in place of almond meal. It is less gritty.
- To make this recipe fully paleo, use Lily’s Sugar-Free Chocolate Chips. They are sweetened with Stevia instead of sugar.
- Store these cookies in an airtight container. They will keep fresh in the refrigerator for up to 4 days. You can also freeze these cookies in a freezer safe container or freezer bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I really want to try this recipe though can I substitute the shredded coconut for anything else ?
Hi Kuveshnie, Thank you for your note. I haven’t tested this recipe without the shredded coconut. It absorbs liquid in the recipe so I feel just substituting something may not be easy because the liquid ingredient ratios would also need to change. Is it just the shredded coconut you don’t like, or do you need to avoid all coconut (like the coconut flour?)
I am so glad. Let me know how you like these cookies 🙂
Can’t wait to try this one AND the creamy dark chocolate custard you just loaded up. That will be for my kids – but sounds like a must try!!
Please do come back and let me know how everyone likes this.