The best Almond Flour Chocolate Chip Cookies – my favorite vegan and low-carb cookie recipe! These vegan cookies are soft and chewy with a crispy crust and melting chocolate chips, they are truly the best vegan almond flour cookie.
Be ready for the most delicious crispy-chewy chocolate chips cookies! These are crispy, chewy, melt-in-your-mouth cookies that everyone can make with only 7 basic ingredients in one bowl.
Plus, these Almond Flour Chocolate Chip Cookies are healthy clean eating treats. Good for your keto macros with only 1.1g of net carbs per cookie.
Almond Flour Chocolate Chip Cookies
Baking delicious healthy cookies, desserts, or breakfasts for my family is my passion. Baking and sharing healthy sweet treats with my loved ones is what makes me happy.
But I have to say, these past few years have been a real challenge. Since my husband Damien switched vegan I don’t bake with eggs anymore!
It’s a real problem when you love sugar free treats because most sugar-free crystal sweeteners won’t hold well in baking without the eggs.
Fortunately, this year I discovered sugar-free maple-flavored syrup made from Monk fruit!
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This is a natural sugar-free liquid sweetener that works as regular maple syrup. You can use 1 cup for 1 cup as a sugar-free replacement. It’s a lifesaver to make vegan sugar-free baking recipes.
What ingredients to make this almond flour chocolate chip cookie recipe?
It only takes 6 ingredients to make these keto almond flour chocolate chip cookies. All you need is:
Almond meal, blanched, or unblanched. I use a blanched almond meal to create a lovely golden/white cookie color but an unblanched meal also works. Using this flour instead of wholewheat flour reduces the carbs and makes this a gluten-free chocolate chip cookie with almond flour.
Sugar-free maple-flavored syrup. I love to use sugar-free liquid sweeteners made from Monk-fruit sugar because it has no carbs, no calories and it’s natural. If you can eat a bit of sugar or carbs, use regular maple syrup or brown rice syrup.
Coconut oil, melted. I used virgin unrefined coconut oil, it adds a lovely light coconut flavor to the cookies. If you don’t like coconut flavor, use refined coconut oil.
Baking soda. It slightly raises the cookies to create a softer cookie.
Salt. I also use an extra pinch of coarse sea salt to drizzle on top of the baked cookies. It’s a really delicious addition.
Dark Chocolate Chunks. I use sugar-free dark chocolate bars that I cut into chunks. You can use any dark chocolate of your choice. Any chocolate with more than 70% cocoa is a healthy choice.
How to make the perfect Almond flour chocolate chips cookies?
You’ll find below my top recommendations to make the best keto chocolate chip cookies with almond flour, but don’t worry this recipe is the easiest! It’s a NO-FAIL cookie recipe.
Combine all the ingredients – order doesn’t matterbut don’t add the chocolate chunks/chips now!
Shape a large cookie dough ball, roll into a cylinder and cut into 6/8 even pieces.
Roll each ball between your hands to form 6/8 cookie dough balls.
Place each ball on a cookie sheet covered with parchment paper, they won’t expand so don’t leave much space between them.
Flatten with your hand to your favorite thickness, the border can crack a bit but it is easy to reshape with your hands, dough is soft and not crumbly!
Add the chocolate chunks on top of the shaped cookies, not too close to the border to avoid the chocolate to melt outside of the cookie.
Bake and enjoy with a sprinkle of coarse sea salt on top!
I hope you enjoy this simple almond flour vegan cookie recipe. If so, leave me a comment! I love to read your thought.
This recipe serves 8 large Almond Flour Chocolate Chip Cookies. See the nutrition panel after the recipe box.
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Preheat oven to 180°C (350°F).
Line a cookie sheet with parchment paper. Set aside.
In a large mixing bowl add almond meal, liquid sweetener, melted coconut oil, vanilla, salt, and baking soda.
Combine with a spatula or a spoon until all the ingredients are combined and it forms pieces/crumble of cookie dough.
Use your hands to bring the pieces together into a large cookie dough ball. The dough is soft, easy to bring together into a ball, not a crumbly dough.
Roll the dough ball into a cylinder of about 20 cm long (7 inches long), use a sharp knife to divide the cylinder into 8 even pieces. I usually make 8 medium size cookies but feel free to make 6 large cookies if preferred!
Take a piece of dough, roll into a ball and place the cookie dough ball on the cookie sheet. Repeat for the other pieces of dough. Leave about a thumb space between each cookie dough ball – the cookies won’t expand much when baking so you don’t need lots of space between balls. Repeat for all cookie balls until you obtain 8 cookie balls on the cookie sheet covered with parchment paper.
Flatten each cookie ball with your hands. The more you press the thinner and crispier they will be. Don’t press too much for a softer, chewier, and thicker cookie. If the border slightly cracks, simply use your finger to smooth the border and reshape.
Add a few dark chocolate chunks or chips onto each flattened cookies. Slightly press to stick the chocolate to the dough- not much as you don’t want the chips/chunks to go through the dough. Place the chocolate chunks away from the border, to prevent the chocolate from overflowing from the cookie when baking.
Bake 12 minutes or until the edges are golden.
They will be slightly soft when out of the oven, cool down 5 minutes on the baking sheet then using a spatula, transfer onto a cooling rack.
Store for 1 week in a cookie jar.
Dark chocolate: feel free to use your favorite dark chocolate if you are not sugar-free. Any chocolate with more than 70% cocoa is a healthy option.Almond flour is the same as almond meal or ground almond. Terms differ from brands and countries. Use blanched or unblanched almond flour as you like. Liquid sweetener: if you are vegan and not sugar-free you can also use maple syrup or brown rice syrup or agave syrup