Desserts
Almond Flour Chocolate Chip Cookies
The most delicious and healthy Chocolate Chip Cookie recipe ever
Growing up the Nestle Toll House chocolate chip cookie was my absolute favorite. The smell of my mom making warm chocolate chip cookies would bring me down the stairs and straight into the kitchen. The warm gooey texture and sweet but salty flavor is one that I will remember for a lifetime.
Fast forward to today, I still love that chocolate chip cookie recipe, but it’s not one that I want to eat all the time. I knew I needed to create a recipe that was similar to the one I loved as a kid but was made with healthier ingredients that didn’t make me feel like crap afterwards.
Because well, let’s be honest, we are going to eat a handful of cookies not just one! Like all of my recipes, this recipe is made with healthier and wholesome ingredients. They are grain free and vegan making them suitable for most lifestyles.
Ingredients needed to make grain free Chocolate Chip Cookies
This recipe is made with only 9 simple ingredients, all of which i’m sure most of us already have in our pantry right now.
- almond flour
- baking powder
- salt
- peanut butter
- maple syrup
- ground flax
- vanilla
- chia egg
- chocolate chips
Tools needed to make this recipe
You will only need a handful of kitchen tools to make this recipe.
- mixing bowl
- measuring cups
- measuring spoons
- spatula
- baking sheet
- parchment paper or silicon baking mat
How to make healthy almond flour cookies
Like all of my recipes, this grain free almond flour cookie recipe is easy and simple to make. These chocolate chip cookies come together in just 30 short minutes and will make your home smell divine.
To start making this chocolate chip cookie recipe, first preheat your oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Make your chia egg by combining 1 Tbsp of chia seeds with 3 Tbsp of water. Mix well and set aside to thicken.
In a medium mixing bowl, combine almond flour, salt and baking powder then set mixture aside.
In a large mixing bowl, combine peanut butter, maple syrup, vanilla, ground flax and chia egg and mix with a rubber spatula until well incorporated.
Add almond flour mixture to wet and mix with spatula until a dough starts to form. It may look a little dry at first, but trust the process and keep mixing.
Once the two mixtures are well incorporated, add in chocolate chips and mix once more. Then, using a cookie scoop, scoop two spoonfuls of dough into the palms of your hands and roll into a large ball. Place onto the baking sheet and using the palm of your hand press down slightly on the ball to flatten the tops.
These cookies will spread only slighting during baking. Bake in the preheated oven at 350F for 12 minutes. Allow the cookies to cool for 5 minutes before removing to a cooling rack.
Enjoy!
Best Ever Grain-free Chocolate Chip Cookies
These chocolate chip cookies are by far the best grain free chocolate chip cookies i’ve ever had. They are soft, gooey and have that sweet and salty flavor that I remember from my childhood. The only difference is, these cookies are way healthier as they are made with wholesome ingredients. Not to mention they are both vegan and gluten-free.
Let me know if you try this recipe and if you do I would appreciate a comment or review below!
These cookies are my go whenever I am in the mood to bake. The texture and level of sweetness is perfect. I bring them to family functions all the time and people always ask me for the recipe. Yummyyy!
Hi Sara! That’s SO amazing!! I’m so humbled to know my recipes are apart of your family functions. Thanks so much for your support, i’m so glad you’re enjoying the recipes! I hope you have a great weekend! xx
These are gooey, chocolate chip cookie heaven!
Hi Reem! I’m so happy you loved the recipe!! thanks so much for your comment!
Hi,do your have the nutritional info of the recipe?
Hi Avril! I do not count macros or calories, so I don’t list them. However, you can always plug the ingredients into a calculator on google and it will tell you there!
Thank you for replying. I will keep trying and make sure I follow those suggestions. They are delicious!
of course! That’s what i’m here for. Let me know how they turn out!!
Thank you for replying. I did not change anything, just followed recipe. As far as the chia seed crunch-I wonder if maybe the first time I didn’t let the seeds soak as long? Not sure. I don’t know what is causing the dryness.
Let’s see, the chia egg should soak for about 5-7 minutes to thicken until it’s the consistency of chia pudding. Are you using a natural runny peanut butter? The texture of the nut butter could also affect the end result. If it’s thicker- like a skippy it could make it a bit dry. If using a natural runny one it will allow it it be more moist. The other factor to take into account is maybe you are over packing the measuring cup for the almond flour. It’s best to scoop into the cup than to dip the entire cup in and scoop out. Sometimes, this overpacks it and you end up with more than you wanted. That’s the only thing that I can think of.