Almond Flour Chocolate Cookies
When it comes to low carb cookies, these Almond Flour Chocolate Cookies are the best! Full of cocoa powder and chocolate chips, it’s hard to believe that these treats have just 1.5 net carbs per cookie! When it comes to gluten-free goodness, you’re going to love these simple grain-free cookies!
Everyone knows that the texture of cookies is important. Some people like fluffy and light, while others like thin and crunchy. But what if I told you that these cookies toed the line between both? They’re flat, chewy, and delicious – all in one.
What I love about these almond flour chocolate cookies is that they’re really simple to bake. From start to finish, they’re ready for snacking in less than 20 minutes of time. I’ve whipped these up for the holidays, and they’re always a hit. People rave about the chocolate flavor and can’t believe it when I tell them that these cookies are low in carbohydrates!
Speaking of gluten-free cookies that are low in carbs, be sure to check out my Keto Almond Flour Chocolate Chip Cookies, Almond Flour Biscotti, and Almond Flour Oatmeal Cookies as well!
Ingredients
- Almond flour – The main dry ingredient used to make the cookie dough. You can use almond meal if necessary.
- Salted butter – It needs to be cold, so be sure to keep it in the fridge before using it. If you have unsalted butter add a pinch of salt.
- Cocoa powder – Adds flavor and coloring with the extra sweetness.
- Joy Filled Eats Sweetener – My sweetener blend that I love to use for baking.
- Egg – Large egg works best for baking.
- Cream cheese – Using cream cheese helps to create the chew factor for this cookie recipe.
- Baking soda – Aids in making them soft and slightly fluffy.
- Vanilla – Pure vanilla extract is perfect for adding a hint of vanilla flavor.
- Sugar-free chocolate chips – You can use milk chocolate or dark chocolate chips.
How to make Chocolate Almond Flour Cookies
The following instructions are so simple to do! Be sure to scroll to the bottom of the post for the printable recipe card for exact measurements for the ingredients.
Step One: Preheat oven to 350. Line a baking sheet with parchment paper.
Step Two: Put the dough ingredients (except the chocolate chips) in the food processor and pulse until a dough forms. Stir in the chocolate chips.
Step Three: Scoop with a cookie scoop to make 16 cookies. Bake for 15-18 minutes or until golden brown. Cool completely. For best results, chill on the trays in the refrigerator overnight.
Step Four: For best results, chill on the trays in the refrigerator overnight.
Top Tip💡
Using a cookie scoop is the perfect way to get uniform cookies that will be similar in size as they bake.
Substitutions
- Sugar substitutes – You can use any type of sweetener that you want for these cookies. The recipe card below has options for what to add to these best almond flour chocolate chip cookies. Brown sugar sweetener can be used as well.
- Dairy-free – I have not tested making these dairy-free but I think you could swap the butter for coconut oil and the cream cheese for coconut cream.
Be sure to check out my 3-Ingredient Almond Flour Cookies for another one of my favorite treats!
Variations
- Add some protein – A scoop of your favorite protein powder is a great way to take these cookies to a whole new level. This is one of my favorite substitutions to do with cookies.
- Add nuts – If you want to keep these cookies dairy-free, but add something extra to the dough, add some chopped pecans or walnuts.
- Top with a simple glaze – This will change the overall carb count and calories, but a nice glaze on top is a great way to add some sweetness.
- Chocolate drizzle – Melt some extra sugar-free chocolate chips in a small bowl and drizzle the melted chocolate on top of the cooled cookies. Or use it to sandwich two cookies together.
- Add vanilla extract – A teaspoon of vanilla extract is a fun way to add a little bit of extra flavor to these traditional cookies.
- Sea salt – Top the crispy cookies with a bit of salt for a sweet and salty taste. Cookie recipes like this can be versatile!
Equipment
To make these cookies, you’ll need a measuring cup, baking tray, mixing bowl, and a wire rack for cooling.
Storage
Since these are the best cookies to curb a sweet tooth, make sure that you store them so that you can enjoy them later! Once the baked cookies cool to room temperature, store them in an airtight container and keep them in the fridge.
You can also freeze these keto chocolate chip cookies for later as well. Simply add them to a freezer-safe bag and store them in the freezer. When you’re ready to enjoy this great recipe again, move them to the fridge to thaw.
Common Questions
It’s not a requirement, but a hand mixer or stand mixer will help if you don’t have a food processor. If you don’t have this as an option to use, stir with a wooden spoon or whisk to try and get the dough consistency.
Yes, once you put them on the prepared baking sheet, make sure that you leave room for them to spread during the baking process.
If you can leave a couple of inches between each cookie dough ball on the baking sheet, that will give them more than enough room to spread out without spreading into each other as they bake.
Make sure that you let them come to room temperature before storing them in an airtight container. These will need to be stored in the fridge and eaten within 2-3 days for the best flavor and texture.
As cookies cool, they’re going to start to firm up. They will instantly start to harden up from the moment that they get put on the cooling rack once they’re taken out of the oven.
If you want them to have a softer texture, you can actually put them in the microwave for a short burst of time. This will heat the cookies up, making them softer.
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Almond Flour Chocolate Cookies
Ingredients
- 3/4 cup almond flour
- 4 oz cold salted butter cut into pieces (1 stick)
- 1/2 cup cocoa powder
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 egg
- 2 oz cream cheese
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Put the dough ingredients (except the chocolate chips) in the food processor and pulse until a dough forms. Stir in the chocolate chips. Scoop with a cookie scoop to make 16 cookies.
- Bake for 15-18 minutes or until golden brown. Cool completely. For best results chill on the trays in the refrigerator overnight.
Notes
Nutrition
Originally Published November 2, 2022. Revised and Republished August 19, 2024.
I substituted white chocolate chips. They sort of caramelized and are delicious.
Thank you, Jennifer! That was what I was wondering about. I really miss a good icebox cake, and now I can go ahead, confidently. In fact, I’m betting these would be great for making keto ice cream sandwiches, too!
just curious, the servings say 16 but when scooping the cookies onto the tray it says to scoop 12. can you clarify please, thanks! eager to try them
That was a typo. Sorry about that! You can make 16 so they have 1.5 net carbs each as listed or make 12 bigger cookies. Either way would work.
These were really good! I put some in the freezer to save. I cut them in half and then made an icebox cake using heavy cream/vanilla for whipped cream and then putting it all in one container in the refrigerator overnight to soften. It was good! I also crumbled crushed candy canes on top to give it a minty taste since we are nearing the holidays.