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Almond Flour Chocolate Chip Cookies may sound like something that just can’t happen! How can you make chewy chocolate chip cookies with almond flour?
Paleo and gluten free friends rejoice, it can be done!
I actually heard from my husband “these taste just like my Grandma’s cookies!! Did you use Crisco?!”
Actually no. The secret ingredient action for these chewy chocolate chip cookies? Tahini and almond flour.
Tahini chocolate chip cookies that kids will eat?! Who would have thought!
Between two picky kids living on these and a husband who said they tasted like his grandma’s, well I’m happy! Let me warn you friends, these won’t last long in your house!
What can I say, cookies are a hit in this house. You can check out more of our favorite healthy cookie recipes on the blog.
THE SECRET TO CHEWY ALMOND FLOUR CHOCOLATE CHIP COOKIES
So what is the secret to chewy chocolate chip cookies? My opinion – the almond flour!
Almond flour is naturally more moist than traditional baking flour. That is why the almond flour to all purpose flour can be kind of confusing!
Swapping one for one almond flour to traditional all purpose flour would yield some seriously different cookies!
The moistness of the cookie could be different. Another thing you’ll notice in these cookies is the flatness.
There is no gluten in these gluten free chocolate chip cookies. Cookies need gluten to rise which can leave almond flour cookies a little flat.
If you’re not trying to make keto chocolate chip cookies or paleo chocolate chip cookies, consider swapping out 1/4 cup of almond flour for 1/4 cup of gluten free baking flour.
This will help you chocolate chip cookies to rise. I’ve also added in 1/2 tsp baking powder in addition to 1/2 tsp baking soda that most cookie recipes call for.
The addition of baking powder aids in the lightness of the cookies and helps them to be less dense.
Tahini Chocolate Chip Cookies – the other secret ingredient!
I’ve also added in 1/4 cup tahini to this cookie recipe. Tahini is simply a paste made from ground up sesame seeds.
Tahini gives an earthy flavor to cookie recipes. If you don’t have tahini on hand, try subbing almond butter to mimic that deliciously earthy taste.
HOW TO MAKE TAHINI CHOCOLATE CHIP COOKIES WITH ALMOND FLOUR
Step 1: Combine your wet ingredients (ghee, coconut oil, coconut sugar, tahini, eggs and vanilla extract)
Step 2: Combine your dry ingredients (almond flour, baking soda, baking powder, salt chocolate chips) and combine in three parts with wet ingredients.
Step 3: Drop by heaping tablespoon onto a baking sheet lined with parchment paper and bake at 350F for 11 minutes or until sides are golden brown.
This recipe is incredibly easy and great to make with kids! You may want to double it though because these cookies are seriously disappearing in my house!
One of my goals with Momma Fit Lyndsey is to show you classic recipes with real food/healthier alternative swaps! It’s amazing how recipes can taste with a few ingredients swaps.
I should note that these cookies are definitely best the day they are baked. Ultimate chewiness and freshness is on Day 1 for sure!
You may consider freezing extra cookies after the first day and taking them out when you want them.
They are definitely still delicious on Days 2 and 3, but for optimal chewiness, Day 1 is where it’s at.
CHECK OUT THE RECIPE FOR ALMOND FLOUR CHOCOLATE CHIP COOKIES
Almond Flour Chocolate Chip Cookies
Almond Flour Chocolate Chip Cookies are chewy, gluten free and delicious! This recipe uses tahini for tahini chocolate chip cookies that no one can resist!
Ingredients
Wet Ingredients
- 1/4 cup ghee may also use grassfed butter
- 1/4 cup coconut oil
- 3/4 cup coconut sugar
- 1/4 cup tahini
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 cups almond flour can sub 1/4 cup of almond flour for gluten free flour for less dense/flat cookies
- 1 cup chocolate chips I recommend dark chocolate or semi-sweet
Instructions
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Preheat oven to 350F degrees. Line a baking sheet with parchment paper.
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Cream together the ghee or butter with the coconut sugar, coconut oil and tahini using a hand mixer or stand mixer. Add the vanilla and eggs and mix until well incorporated.
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In a separate bowl mix together the dry ingredients. Add dry ingredients to wet ingredients in three parts, making sure to scrape down the sides of the bowl. Fold in the chocolate chips with a wooden spoon.
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Drop heaping tablespoons of dough onto prepared baking sheet. Bake cookies about two to three inches apart for 11 minutes or until golden brown on the edges.
Recipe Notes
You can omit tahini or substitute for almond butter if you prefer.
You may also like these healthy cookie recipes from Momma Fit Lyndsey
- Gluten Free Chewy Sugar Cookies
- Chewy Gluten Free Snickerdoodles
- Keto Chocolate Chip Cookies
- Carrot Raisin Breakfast Cookie
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