Almond flour chocolate chip cookies

5 from 8 votes

Delicious chocolate chip cookies made with blanched and powdered almond flour with toasted walnuts

Prep Time10

Cook Time13

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 224kcal

Author: Nisha

Preheat oven to 350 degrees .Meanwhile get ready with a baking tray and line with a parchment paper
Cream the butter , coconut oil and coconut sugar till it is smooth using a stand mixer
Add the vanilla essence and eggs and make sure it is well incorporated
Add baking soda, salt and 1 cup of almond flour and mix well. Next add the rest of the almond flour one cup at a time and mix well
Fold in the chocolate chips and toasted walnuts with a wooden spoon or spatula
Use a cookie or ice cream scoop about 1 ½ tbsp and bake for about 11- 13 mins

Expect a softer cookie - Almond flour naturally contains more moisture than regular flour, resulting in soft and tender cookies. If you prefer a firmer, chewier texture, refrigerate the baked cookies for a short time before serving.
Use superfine blanched almond flour- For the best texture, use superfine blanched almond flour. Almond meal, which contains the almond skins, will produce a coarser texture and a darker-looking cookie.
Chill the dough for extra chewiness - While this step is optional, chilling the cookie dough for about 15 minutes before baking can help create a slightly chewier texture and prevent excessive spreading.
Coconut sugar can be replaced with brown sugar
Do not overbake - The cookies will continue to set as they cool. Remove them from the oven when the edges are lightly golden, and the centers still look slightly soft.