Almond Flour Chocolate Chip Cookies: Guilt-Free Delight

Name: Almond Flour Chocolate Chip Cookies: Guilt-Free Delight
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: Vegan
Ingredients: 1 cup (~200g or 10-12) medjool dates, pitted; 1/2 cup (125g) nut/seed butter (I used cashew butter); 1 tsp vanilla extract; 1 1/2 cups (168g) almond flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/3 cup (60g) dairy-free semi-sweet chocolate chips

by basmer

4 de January de 2026

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Almond Flour Chocolate Chip cookies are a delightful treat that I absolutely adore. These easy 7-ingredient vegan paleo chocolate chip cookies are made with almond flour, naturally sweetened with dates, and perfect for anyone looking for a guilt-free dessert. They are gluten-free and refined sugar-free, making them an ideal choice for health-conscious individuals. Ready in just 30 minutes, these cookies will satisfy your sweet cravings without any guilt!

Why You’ll Love This Almond Flour Chocolate Chip

There are numerous reasons to love these cookies! First, they are incredibly easy to make, perfect for beginners and experienced bakers alike. Second, they fit into a gluten-free almond flour chocolate chip diet, making them suitable for those with gluten sensitivities. Third, they are low in carbs, catering to low-carb almond flour chocolate chip enthusiasts. Additionally, these cookies are filled with wholesome ingredients that provide a healthy alternative to traditional cookies. Fourth, they are naturally sweetened, reducing the need for refined sugars. Finally, these cookies can be customized with various mix-ins, making them versatile and fun to experiment with!

Ingredients for Almond Flour Chocolate Chip

Gather these items:

1 cup (~200g or 10-12) medjool dates, pitted
1/2 cup (125g) nut/seed butter (I used cashew butter)
1 tsp vanilla extract
1 1/2 cups (168g) almond flour
1/2 tsp baking soda
1/4 tsp salt
1/3 cup (60g) dairy-free semi-sweet chocolate chips

How to Make Almond Flour Chocolate Chip Step-by-Step

Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2: Soak the dates in warm water for 5 minutes.
Step 3: In a food processor, blend the dates, nut/seed butter, and vanilla.
Step 4: Add the dry ingredients and process again until combined.
Step 5: Pulse in the chocolate chips.
Step 6: Scoop out about 2 tablespoons of dough, roll into a ball, and place on the baking sheet. Press down to flatten (and add a few extra chocolate chips on top if desired). I recommend 6 cookies per pan, so you will need two pans or two batches.
Step 7: Bake for 10-12 minutes at 350°F, or until the bottom edges are just golden brown.
Step 8: Remove from the oven, cool for at least 10 minutes on the pan before moving to a cooling rack to cool completely.
Step 9: You can store them in an airtight container in the fridge for up to a week, although they are best fresh!

Pro Tips for the Best Almond Flour Chocolate Chip

Keep these in mind:

Best enjoyed fresh
Store in an airtight container
To achieve the best texture, ensure your dates are soft and fresh.
If you want a chewier cookie, slightly underbake them.
Experiment with different nut butters for unique flavors!

Best Ways to Serve Almond Flour Chocolate Chip

These cookies can be served in various delightful ways. Pair them with a glass of dairy-free milk for a nostalgic experience. You can also crumble them over a healthy almond flour chocolate chip dessert, like a smoothie bowl or yogurt parfait. For a fun twist, try them as a filling for almond flour chocolate chip ice cream sandwiches!

How to Store and Reheat Almond Flour Chocolate Chip

You can store these cookies in an airtight container in the fridge for up to a week. To enjoy them warm, simply reheat them in the oven for a few minutes, or microwave them for about 10-15 seconds. This will restore their delightful texture and flavor!

Frequently Asked Questions About Almond Flour Chocolate Chip

What’s the secret to perfect Almond Flour Chocolate Chip?

The secret lies in using fresh, high-quality ingredients like medjool dates and almond flour. This ensures that your cookies remain moist and flavorful, making them a treat everyone will love!

Can I make Almond Flour Chocolate Chip ahead of time?

Yes! You can prepare the dough in advance and refrigerate it for up to 3 days. Just scoop and bake when you’re ready for fresh cookies!

How do I avoid common mistakes with Almond Flour Chocolate Chip?

To avoid common mistakes, measure your almond flour accurately and ensure your oven is properly preheated. Also, don’t overmix the dough; this will help maintain a tender texture.

Variations of Almond Flour Chocolate Chip You Can Try

There are several fun variations you can try! Consider adding nuts like walnuts or pecans for added crunch. You can also make almond flour chocolate chip muffins or pancakes using the same base recipe. For a festive touch, incorporate seasonal spices like cinnamon or nutmeg. Finally, try adding different flavors of chocolate chips, such as dark or white chocolate, for a unique twist!

For more delicious recipes, check out our latest recipes or try making gingerbread cookies for a holiday treat!

Almond Flour Chocolate Chip Cookies: Guilt-Free Delight

Author: basmer
Total Time: 27 minutes
Yield: 12 cookies 1x
Diet: Gluten Free

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Description

Easy 7-ingredient vegan paleo chocolate chip cookies made with almond flour and naturally sweetened with dates. Gluten-free, refined sugar-free, and ready in 30 minutes for a guilt-free treat!

Ingredients

Scale

1 cup (~200g or 10-12) medjool dates, pitted
1/2 cup (125g) nut/seed butter (I used cashew butter)
1 tsp vanilla extract
1 1/2 cups (168g) almond flour
1/2 tsp baking soda
1/4 tsp salt
1/3 cup (60g) dairy-free semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Soak the dates in warm water for 5 minutes.
In a food processor, blend the dates, nut/seed butter, and vanilla.
Add the dry ingredients and process again until combined.
Pulse in the chocolate chips.
Scoop out about 2 tablespoons of dough, roll into a ball, and place on the baking. Press down to flatten (and add a few extra chocolate chips on top if desired). I recommend 6 cookies per pan, so you will need two pans or two batches.
Bake for 10-12 minutes at 350°F, or until the bottom edges are just golden brown.
Remove from the oven, cool for at least 10 minutes on the pan before moving to a cooling rack to cool completely.
You can store them in an airtight container in the fridge for up to a week, although they are best fresh!