If you’re craving cookies that are soft, chewy, and full of almond flour chocolate chip cookies but also a little healthier then you’re in for a treat! These almond flour chocolate chip cookies are made with better-for-you ingredients like almond flour, coconut oil, and cashew butter. Trust me, they’re SO good, and super easy to make.
Whether you’re baking for a snack, dessert, or just because you love cookies (me too!), this recipe is a keeper!
Method
Mix the Wet Stuff
First things first, grab a mixing bowl and add your brown sugar, cashew butter, egg, coconut oil (make sure it’s at room temperature), and vanilla extract. This is the base of your cookie dough and it’s super important to mix it well. Stir everything together using a spoon or spatula until the mixture looks smooth and creamy. The cashew butter and coconut oil will give your cookies that rich, melt-in-your-mouth texture, while the vanilla adds a sweet and cozy aroma.
Combine the Dry Ingredients
In a separate bowl, it’s time to prep the dry ingredients. Sift together the almond flour, baking soda, and cinnamon to make sure everything is evenly combined and there are no lumps. Sifting also helps make the cookies light and fluffy instead of dense. Once the dry mix is ready, slowly add it into your wet mixture. Stir everything together gently until you get a soft, slightly sticky dough. Don’t overmix it just needs to be blended enough to hold together.
Chocolate Time
Now comes the best part: adding the chocolate! Fold in your dark chocolate chips using a spatula or spoon. Try to distribute them evenly so every cookie gets a good amount of chocolate. If you sneak a few chocolate chips for yourself while mixing… Well, I totally understand.
Scoop & Shape
Once your dough is ready, line a baking sheet with parchment paper. Use a spoon or an ice cream scoop to scoop out small amounts of dough, about 1 inch in size. This helps the cookies bake evenly. Place them on the sheet with a little space in between. Then, gently press each ball down just a little to help them spread while baking. You want them to be cookie-shaped, not stay as little domes.
Top with Sea Salt
Before the cookies go into the oven, sprinkle a tiny bit of flaky sea salt on top of each one. This small step really boosts the chocolate flavor and adds that fancy, bakery-style finish. It’s the magic touch that takes these cookies from good to wow.
Bake It Up
Preheat your oven to 350°F (175°C) and pop the baking sheet in the middle rack. Let the cookies bake for 11 to 14 minutes. You’ll know they’re done when the edges turn a lovely golden color. The centers might still look a little soft, but don’t worry they’ll firm up as they cool.
Cool & Enjoy
After baking, let the cookies cool right on the baking sheet for at least 5 minutes. This helps them set and makes them easier to move without breaking. Then, transfer them to a wire rack to cool completely or eat one warm while the chocolate is still melty. They’re amazing either way!
Necessary Tools
Let’s make baking simple! Here’s what you’ll need:
- 2 mixing bowls (one for wet, one for dry)
- Measuring cups & spoons
- Spoon or spatula
- Ice cream scoop (optional, but so fun!)
- Baking sheet
- Parchment paper
- Oven
Healthy Almond Flour Chocolate Chip Cookies Made with Cashew Butter
Cuisine: AmericanDifficulty: Easy12
servings10
minutes15
minutes24
minutesIngredients
1/2 cup brown sugar
1/4 cup cashew butter
1 egg
2 tablespoons coconut oil (room temperature)
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 cups almond flour
1/2 cup dark chocolate chips
Flaky sea salt (for topping)
Directions
- Mix the wet stuff!
In one bowl, mix together the brown sugar, cashew butter, egg, coconut oil, and vanilla extract. Stir it up until it’s all smooth and creamy. - Combine the dry ingredients.
In another bowl, sift together the almond flour, baking soda, and cinnamon. Then, slowly add this into your wet mixture. - Chocolate time!
Fold in those dark chocolate chips. Try not to eat them all before they go in the dough - Scoop & shape.
Use a spoon or ice cream scoop to scoop 1-inch balls of dough onto your parchment-lined baking sheet. Gently press them down to flatten a little. - Top with sea salt.
Sprinkle a tiny pinch of flaky sea salt on each cookie. It brings out the chocolate flavor so good! - Bake it up!
Pop the cookies into a 350°F (175°C) oven and bake for 11–14 minutes. They should look golden around the edges. - Cool & enjoy!
Let the cookies cool for a few minutes (if you can wait!) and enjoy the sweet reward.
Notes
- Make sure your coconut oil is soft, not melted. Too hot and it could cook the egg early!
- Don’t overbake the cookies; they’ll continue to cook a little on the baking sheet even after you take them out.
- If the dough feels sticky, chill it for 10 minutes before scooping.
Serving Suggestions
- Pair them with a cold glass of almond milk or your favorite hot drink.
- Stack them up and tie with a ribbon for a cute gift!
- Add a scoop of ice cream on top for an easy dessert.
Fun Fact
Did you know almond flour is made just from ground almonds? That means these cookies are naturally gluten-free and packed with healthy fats and vitamin E!
Conclusion
These almond flour chocolate chip cookies are cozy, simple, and full of flavor. They’ve got the perfect balance of sweet, salty, chewy, and gooey. Plus, they’re made with better-for-you ingredients so you can feel good about every bite. Bake a batch, share with friends, or keep them all for yourself I won’t tell!
