Go Back
Print
almond flour chocolate chip cookies in a stack on a cooling rack

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!

Course Dessert
Cuisine American
Prep Time 15 minutes
Servings 18 cookies
Calories 280 kcal
Author Lyndsey Piccolino

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

  1. Preheat oven to 350F degrees. Line a baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. 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.