Almond Flour Chocolate Chip Cookies

These almond flour chocolate chip cookies are keto-friendly and gluten-free. One bowl, simple steps, and perfectly chewy cookies every time.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Rest time 20

Total Time 45

Servings cookies

Calories 180kcal

Preheat the oven to 350°F. Line a cookie sheet (or a baking sheet) with parchment paper.
In a large mixing bowl, using a handheld electric whisk on medium speed, mix the butter, stevia, vanilla, and egg. The mixture won't be smooth at this point, and that's okay. Scrape the sides of the bowl with a rubber spatula as needed.
6 tablespoons unsalted butter, 1 teaspoon stevia glycerite, 1 teaspoon vanilla extract, 1 large egg
Gradually mix in the almond flour, ½ cup at a time, until well-blended. Then mix in the salt and baking soda. Scrape the sides of the bowl with a rubber spatula as needed.
1 ½ cups superfine almond flour, pinch salt, ¼ teaspoon baking soda
Using a rubber spatula, fold in the chocolate chips.
½ cup dark chocolate chips
Drop the dough by rounded tablespoonfuls (I use a 2-tablespoon scoop), two inches apart, onto the prepared cookie sheet. Gently flatten and shape the mounds with the palm of your hand.
Bake the cookies until lightly browned. Depending on how hot your oven runs, this can take 12 to 20 minutes. In my oven, it usually takes 14 minutes.
Let the cookies cool on the baking sheet for about 20 minutes before enjoying them.

The cookies' texture improves dramatically after being stored in an airtight container at room temperature for 24 hours. They become soft and chewy, and their texture is much closer to the real thing than the freshly baked cookies, which tend to be more crumbly.
It's best to measure almond flour by weight. If you don't have a kitchen scale, use the spoon-and-level method. Gently stir it in its container to loosen it. Using a spoon, lightly scoop the flour into your measuring cup without pressing it down. Once the cup is slightly overflowing, use the flat edge of a knife to level it off. Avoid dipping the measuring cup directly into the bag, as this can pack the flour and lead to using more than the recipe calls for.
I use stevia glycerite. You can use a granulated sweetener instead, including sugar if you don't mind the additional carbs. If you use a granulated sweetener, check the dough's consistency. If it seems dry, add water or milk, a tablespoon at a time, until you reach a smooth dough consistency.
Sweetness is a personal preference. Use this recipe as a guide and adjust to taste.
You can keep the leftovers in an airtight container at room temperature for up to four days. You can also freeze these cookies once they're completely cool. Place them in freezer bags and freeze them for up to three months.