Almond Flour Chocolate Chip Cookies
Almond flour, coconut oil, honey and chopped dairy-free dark chocolate make a small batch of chocolate chip cookies.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Almond flour, dairy-free 70–85% dark chocolate and honey form the base of this recipe.
- A batch you can divide. Follow the pan size and cooling directions before cutting or serving.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Rimmed baking sheet
- Parchment paper
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially almond flour and coconut oil.
- Flour or baking mix. This recipe specifies almond flour. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Almond Flour Chocolate Chip Cookies
Ingredients
Method
- Heat oven to 350°F (175°C) and line a baking sheet with parchment.
- Mix the almond flour, melted coconut oil and honey. Fold in the chopped dark chocolate. Chill 15 minutes if the dough is too soft to shape.
- Form 8 small cookies and flatten gently on the lined sheet.
- Bake 10–12 minutes until the edges are golden. Cool completely on the tray to let the cookies firm up.
- Serve 2 cookies per portion; makes 4 portions.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Keep the flour, liquid, and leavening amounts in the stated proportions. Use the pan size and doneness cues in the card rather than relying on time alone.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Allow the cooling or resting time in the method before slicing or serving. Divide the finished batch according to the stated yield.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I use a different flour or pancake mix?
The card is written for almond flour. Use an alternative only when the recipe notes give its amounts. Other flours and mixes can require different liquid or leavening.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
More recipes to try
Nutrition is calculated per serving from the measured ingredients in the recipe card. Use the serving control to scale ingredient quantities; nutrition remains per serving.
