Almond Flour Chocolate Chip Cookies
Soft, chewy, golden cookies with melty dark chocolate chips. A classic keto cookie with a buttery center.
- Prep15 min
- Cook12 min
- Serves12
Almond flour and butter give these cookies a tender, buttery crumb that is hard to tell apart from the original. Let them cool on the tray; they firm up as they sit.
Nutrition per serving (estimated)
Method
- Heat the oven to 350°F (175°C) and line a sheet pan with parchment. Beat the butter and sweetener until fluffy. Mix in the egg and vanilla.
- Stir in the almond flour, baking powder and salt, then fold in the chocolate.
- Scoop 12 mounds and flatten slightly; they will not spread much.
- Bake 10 to 12 minutes until golden at the edges. Cool on the pan for 10 minutes before moving.
Chef’s notes
- Chill the dough 20 minutes if your kitchen is warm.
- Do not overbake; they will firm up as they cool.
Storage: Airtight for 5 days or freeze for 2 months.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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