Almond Flour Chocolate Chip Cookies

After emails from a few different folks requesting and almond flour chocolate chip cookie that used eggs, I’m finally satisfied with the way this following recipe turned out.  It took a few tries to get it right, so the cookie wasn’t too hard, too soft, too puffy, too crumbly, etc.  To get the same results I suggest following *exactly* how I write it out below.  I still like my first Chocolate Chip Cookie recipe better (doesn’t use eggs).  But for those who asked, I hope this satiates your cravings!

Chocolate Chip Cookies

Makes 16 Cookies

1/2 cup butter, room temp
1/2 cup xylitol, powdered
2 free range eggs
3 cups almond flour, sifted
1 tsp pure vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1 cup 73+% dark chocolate chips / chunks

1.)  Preheat oven to 350 degrees F.  Line a baking sheet with unbleached parchment paper.  In your mixer bowl, cream the butter and xylitol together on Medium-Low.  Add vanilla and eggs one at a time, until smooth.

2.)  Mix in almond flour, baking soda, and sea salt until just blended.  Stir in chocolate chips last.

3.)  Scoop out cookies in about 1 1/2″ sized balls onto cookie sheet.  Flatten each out with your fingers to the thickness you prefer (they will only rise slightly from the baking soda, but won’t spread on their own while baking.  They need your help.).  Move to oven and bake for 15-18 minutes until golden brown.

4.)  Remove from oven and cool on baking sheet for a few minutes before transferring to cooling rack.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.


  1. Thankyouthankyouthankyou!!! Can’t wait to try these!!!!!!

  2. heh heh won’t tell them the difference ;)

  3. You say you like your other recipe better, what’s the main difference? I’m hoping to make these for tonight, thanks!

  4. Other recipe doesn’t use eggs, Nora. I like the texture better on that recipe. But this one with eggs turned out really good, too. Both taste awesome!

  5. OK so good!! Same flavor just a softer cookie then the last ones.These are less crumbly.They do spread more then I thought they would according to your directions but still stay thick and yummy!! TY You Elsie!!
    Jaxs W

  6. I made the other chocolate chip cookie recipe and want to try one with eggs as the other one was a little crumbly (although very yummy!) I dn’t have any xylitol, could I substitute liquid stevia or applesauce or something in this recipe? Thanks!

  7. Yes, Carmen! Try it with 1/3 cup pureed granny smith apple (may need to up to the full 1/2 cup, but start with 1/3 and see the consistency of the dough. Add more if needed). If using pure liquid stevia, start with 1/2 tsp and see how you like that level of sweetness.

  8. Yes, Carmen! Try it with 1/3 cup pureed granny smith apple (may need to up to the full 1/2 cup, but start with 1/3 and see the consistency of the dough. Add more if needed). If using pure liquid stevia, start with 1/2 tsp and see how you like that level of sweetness.

  9. These didn’t turn out so well for me. They came out dry cake or biscuit like. Too much flour? I did sift. But not as carefully. Should u measure than sift or sift than measure?

  10. I’m not sure what might have gone wrong for you. My first thought is what type of almond flour did you use? It should be fine ground blanched almond flour. If you used almond meal, that would account for the extra bulk in the recipe and result in a dry cookie. Also, if using unblanched almond flour, the little bits of almond skins in the flour will change the outcome of the cookie.

    Other things can be the problem… The type of pan you are baking on. I always use uncoated stainless steel. If it seemed like the parchment paper may have sucked all the moisture out of the cookies, try greasing your baking sheet instead of using parchment paper. Have you checked the calibration of your oven lately (within the last 6 months)? It’s a good habit to check that with an oven thermometer a couple times a year. As the element of the oven ages, the heat sensor and/or element inside the oven can wear and become inaccurate. A good sign is often having your recipes come out dry, taking less time than the recipe stated for items to bake ready, and (and no kidding here, haha) burned recipes before the cook time is reached.

    Hope something on this list hit you with an “ah-ha, that might be it!” Let me know if you still have troubles! :)

  11. I’d like to try these, but I have almond meal with the little flecks in it that you described in the last comment. If I blend it in the vitamix first and then measure do you think that would make it more the correct consistency for the recipe?

  12. It might work for you, Andrea. Put the lid on. Turn your Vitamix on around 7 or 8. Remove the clear plug from the cover. Add almond meal through the hole about 1 Tbsp at a time with the blade running. This will shred up your almond meal into a finer powder without turning it into almond paste. Good luck!

    (You can also sift you almond meal to remove the brown skin flecks. Save the skin flecks to use in Loaded Chocolate Protein Bars later… :)

  13. Hi, Elise! I made these cookies and they were fantastic! My only problem was they completely crumbled to pieces. What can I do to fix this? Thanks!!!

  14. Hi! Your oven may run a little on the hot side. You can add a little extra coconut oil next time and that should take care of it. :)

  15. […] far as desserts go, I usually go for cookies made with nut flours and sweetened with natural sweeteners (xylitol is my favorite,  stevia or […]

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