Almond Flour Chocolate Chip Cookies

Cookies are one of those things that when you try to make them healthier they just never turn out as good as the real deal. Well, these almond flour chocolate chip cookies are the closest I have tasted to the cookie we all know and love. They are even Hubby approved and he is a chocolate chip cookie lover.

I am so glad I came across these at Baking Outside the Box, with just a few tweaks I had a delicious cookie. I have now made these 3 times and I am never going back. They are a great dessert after a THM S meal, even a great afternoon snack with some added protein.

sugar free low carb cookie ingredients

Mix the dry ingredients together, add in the liquid, (I forgot the vanilla and they still tasted great), add in chocolate chips.

sugar free low carb cookie dry ingredients

sugar free low carb cookie add wet ingredients

sugar free low carb cookie dough

Spoon into 15 balls on a cookie sheet. If you don’t have a Silpat I so recommend you get one, they make clean up easy and cookies come off with no problem. Bake for 9-10 minutes, let cool on the pan to let them finish setting up then place on cooling rack.

sugar free low carb cookie dough balls

sugar free low carb cookie cooked


Print Recipe
Almond Flour Chocolate Chip Cookies
These sugar-free, low-carb THM S cookies are the closest to the classic chocolate chip cookie that I have found. They are soft, sweet, and the perfect size.
Prep Time 8 minutes
Cook Time 10 minutes
Prep Time 8 minutes
Cook Time 10 minutes
  1. Preheat oven to 350°. Place Silpat or parchment paper on cookie sheet.
  2. Combine all dry ingredients with a fork. Make sure there aren't any clumps of flour.
  3. Combine oil and egg and whisk a little. So that the egg is broke up. Pour into dry ingredients.
  4. Mix until all are well combined. Add in chocolate chips and stir.
  5. Make dough balls about a tablespoon each. Place on cookie sheet. flatten to desired thickness, they will not spread. I didn't realize this would happen when I first made them and they were little balls when I was done. They stayed really soft this way so I only slightly flatten.
  6. Bake for 9 minutes. You want them to be just slightly browned on top. If they are not done at 9 minutes leave in for 1-2 more minutes.
Recipe Notes

You will only get about 15 cookies, they last my husband and I about 4 days. If you are making for a bigger group make them smaller or double recipe.

Mini chocolate chips would work great for these since they don't spread much.

Recipe adapted from here


  1. Even though I added a half teaspoon of pumpkin pie seasoning (Tollhouse cookies DO have cinnamon, for example), this just was not what I was hoping for.. I ended up having to add maybe a tablespoon of water to get the texture right. That’s ok, using non-wheat flours is 1 part ingredients, 1 part science, 1 part play, and 1 part “good luck with that”. It wasn’t so much that there was anything wrong, there was just something missing. Having said that, I can promise you this: This dough, without the chips, would make an unbelievable replacement for a grahamcracker crust. I can SO see this at the bottom of a cheesecake…..

    • I’m sorry these were not what you were hoping for. I still enjoy these and use them when I am wanting a healthier cookie. I have never used cinnamon in a regular cookie recipe before, I bet it would alter the flavor a little bit. You may have needed more sweetener than I had depending on your taste buds.
      It would be good as a base for a cheesecake. I actually used it when I made my chocolate chip cookie cheesecake bars and it worked great. It won’t be the same as a graham cracker crust because there is not graham flavor to it, without any tweaking.

      • I thought that they were GOOD. I made these last night and my husband loved them and took some to work with him this morning. He is not one for low fat or diet food. LOL

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