Lower Sugar Almond Flour Chocolate Chip Cookies (Thick and Chewy!)

Tested and perfected foolproof Almond Flour Chocolate Chip Cookies! Readers call these "perfect homemade gluten free chocolate chip cookie," thick with crisp edges and pillowy soft middles studded with chocolate chips. Everyone asks for the recipe! No chilling or mixer required. Grab your wooden spoon and make a batch in 20 minutes!

These are my favorite healthy cookies ever. I make them for everyone! I've been making chocolate chip cookies with almond flour for a long time now. Why, you ask?

Because almond flour is subtly sweet and legit makes everything taste like cake, just like my healthy snickerdoodles with almond flour. Be sure to check out all my healthy cookie recipes--it's a cookie palooza!

What sets these apart is that they're almost impossible to mess up. Readers have confirmed this when their toddlers made them! They taste amazing, and they're good for you. A triple whammy!

The low down on star ingredients

• Almond flour: The base of our cookies! You want super fine blanched almond flour. I've tested these with Kirkland brand from Costco (the most affordable) and Bob's Red Mill Brand. It should be spooned and leveled, not packed. It will look all white with no flecks since almond flour doesn't have the skins. Don't use almond meal.
• Coconut flour: This is key for the chewy, amazing texture of the cookies. It works so well with the almond flour!
• Sugars: Brown sugar is my favorite here for the most authentic cookie flavor. We're pairing it with granulated sugar (you can use turbinado sugar or raw sugar) for the best chew and depth of flavor.
• Butter: For classic cookie flavor and a bit more moisture. I've tested with both unsalted and salted butter and they both work well.
• Egg: For structure and puffiness.
• Pure vanilla extract: You simply can't have chocolate chip cookies without vanilla!

Let's make them!

Behind the scenes of recipe testing

• The combo of brown and white sugar: It took a bit of trial and error to get the perfect ratio of brown sugar and white sugar that's ideal for flavor and texture. The first time I tested these, I used all white sugar and that was a mistake. They weren't as chewy, since brown sugar is more moist. My test with coconut sure wasn't as tasty as brown sugar and yielded a darker cookie. This mix is not optional, in my opinion.
• Flour is everything: When I tested these without coconut flour, they were too soft. There's something about the drying effect of coconut flour that perfectly counteracts the moisture of almond flour.
• Butter is better: Don't skip the butter. In recipe testing it was clear butter yields the best cookie-like flavor. Oil will work in a pinch, but it's second best!
• The ideal cookie shape: When I didn't flatten these, they were more domed, like mounds. When I flattened with my palm, they took on more of a normal cookie shape.
• Testing the vegan version: I was shocked how good these still tasted with oil and a flax egg. Seriously impressive! When I said foolproof, I meant it.

What's the texture like?

These grain free chocolate chip cookies get lightly browned along the edges helping to crisp them up but they're still more of a soft, cake-like cookie versus a crispy or chewy cookie, especially the days after they're baked. I'm obsessed with the texture.

How to store

• You can store leftover cookies on the counter in an air tight container for up to 5 days. They will get softer after the first day.
• Freeze for later: Scoop the dough onto the cookie sheet, roll into balls, lightly flatten, and place in the freezer. Once frozen, transfer the dough to a baggie.
• Bake from frozen and simply add a few minutes to the cooking time. Cookie dough lasts up to 3 months frozen.

Cookie on, sweet souls!

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