Paleo Almond Flour Chocolate Chip Cookies
Chewy, golden-edged, and loaded with melty chocolate chips, these cookies deliver everything you want from a classic treat without a grain of wheat or refined white sugar in sight. Packed almond flour forms the base, giving each bite a subtly nutty richness and a satisfyingly dense texture that holds up beautifully once cooled. Coconut sugar and melted coconut oil keep the sweetness warm and caramel-like, while a single egg and a splash of vanilla pull the whole dough together into something that genuinely feels indulgent. One thing worth knowing: almond flour cookies don't spread the way conventional ones do, so the recipe has you flatten each dough ball before baking — a small step that makes a big difference in getting that perfect cookie shape. The edges come out golden and slightly crisp while the centers stay soft, and they firm up to just the right texture as they cool on the rack. This batch makes 16 cookies, so there's plenty to share — or not.
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Learn more →Ingredients
16 servings
- 2 cups almond flour, packed
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ⅓ cup coconut sugar
- ¼ cup coconut oil, melted and cooled
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup dairy free chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the almond flour, baking soda, and salt until evenly combined with no lumps.
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