Healthy Low Sugar Almond Flour Chocolate Chip Cookies

Finding a cookie recipe that satisfies your sweet tooth while keeping sugar intake in check can feel like an impossible task. Between navigating various sugar substitutes and dealing with texture issues that often plague “healthier” cookie recipes, it’s enough to make anyone want to give up and grab a regular cookie from the store.

That’s where these low sugar almond flour chocolate chip cookies come in: they’re soft and chewy, use natural ingredients you can feel good about, and most importantly – they actually taste like real cookies that you’ll want to make again and again.

What Kind of Almond Flour Should I Use?

For these cookies, you’ll want to use blanched almond flour, which is made from almonds that have had their skins removed before grinding. Regular almond meal, which includes the skins, will give you a speckled, denser cookie with a more rustic texture. The finer the grind of your almond flour, the more tender and delicate your cookies will be – that’s why brands labeled as “super-fine” or “finely ground” work best for baking. Just make sure you’re not using almond meal as a substitute, since it won’t give you the same soft, chewy texture we’re looking for in these cookies. When measuring, avoid packing the flour into your measuring cup – instead, use the spoon-and-level method for the most accurate results.

Options for Substitutions

Making these cookies but missing an ingredient? Here are some helpful swaps you can try:

• Almond flour: This is pretty key for the texture, but you can use other nut flours like cashew or hazelnut flour. Just make sure it’s very finely ground. Note that coconut flour alone won’t work as a substitute since it absorbs too much moisture.
• Coconut flour: You can replace this with 3/4 cup additional almond flour (use more since coconut flour is very absorbent). The texture might be slightly different but still good!
• Brown sugar: Try coconut sugar as a substitute, or use all white sugar if needed. You can also use sugar-free brown sugar substitutes designed for baking.
• Butter: Coconut oil works well as a 1:1 replacement. If using ghee, use the same amount. Just make sure any substitute is melted and cooled slightly.
• Egg: A flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, let sit for 15 minutes) can work, though the cookies might be a bit more crumbly.
• Chocolate chips: Feel free to use sugar-free chocolate chips, chopped dark chocolate, or even chopped nuts if you want to skip the chocolate altogether.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with almond flour is getting the texture right – these cookies can turn out too crumbly if you pack the flour too tightly in your measuring cup, so remember to spoon it in gently and level it off with a knife.

Temperature control is crucial here – melted butter that’s too hot can cook the egg when mixed, so let it cool for 5-7 minutes before combining with other ingredients, and don’t skip chilling the dough for at least 30 minutes (this helps prevent flat, greasy cookies).

Since these cookies are low in sugar and made with almond flour, they can brown faster than traditional cookies, so keep a close eye on them after the 8-minute mark and remove them from the oven when the edges are just starting to turn golden – they’ll continue to set as they cool on the baking sheet.

For the best texture, let them cool completely on the baking sheet for at least 15 minutes, as almond flour cookies are more delicate when warm and will firm up nicely as they reach room temperature.

What to Serve With Almond Flour Chocolate Chip Cookies?

These low-sugar cookies are perfect for pairing with your favorite hot drinks – I love them with a cup of unsweetened almond milk or a rich coffee to balance out their nutty sweetness. For an afternoon treat, try serving them alongside some fresh berries, which add a nice tartness that works really well with the chocolate chips. If you’re putting these out for dessert, a scoop of sugar-free vanilla ice cream or a dollop of whipped coconut cream makes them feel extra special while keeping things on the healthier side. Since these cookies are made with almond flour, they also go great with other nuts – try serving them with a small bowl of roasted almonds or pecans for a satisfying snack.

Storage Instructions

Counter Storage: These almond flour cookies stay fresh at room temperature for about 3-4 days. Just keep them in an airtight container or cookie jar. I like to place a piece of bread in the container to help keep them soft – it’s an old trick that really works!

Refrigerate: Pop these cookies in the fridge in an airtight container, and they’ll stay good for up to a week. The almond flour keeps them naturally moist, so they won’t dry out like regular flour cookies might.

Freeze: These cookies are perfect for freezing! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. You can even freeze the raw cookie dough balls – just add an extra minute to the baking time when you’re ready to bake them.

Thaw: When you’re ready to enjoy your frozen cookies, just let them sit at room temperature for about 30 minutes. If you like them warm, give them a quick 10-second zap in the microwave – the chocolate chips get slightly melty and it’s so good!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-15 g
• Fat: 50-60 g
• Carbohydrates: 80-90 g

Ingredients

• 1 1/4 cups finely ground almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1 teaspoon pure vanilla essence
• 1 large egg
• 1/4 cup packed brown sugar
• 2 tablespoons white sugar (or use turbinado sugar)
• 6 tablespoons butter, melted
• 1/2 cup chocolate chips

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 350 degrees Fahrenheit.

Line a cookie sheet with parchment paper or lightly spray it with cooking spray to prevent sticking.

Step 2: Melt and Cool the Butter

Melt the butter using the microwave in 20-second intervals until fully melted.

Once melted, set the butter aside to cool slightly, as this will help with mixing the dough evenly without cooking the eggs prematurely.

Step 3: Combine Dry Ingredients

In a large mixing bowl, whisk together the dry ingredients: almond flour, coconut flour, salt, and baking soda.

Make sure they are well combined to ensure even distribution throughout the dough.

Step 4: Mix Wet Ingredients and Combine

Add the vanilla, egg, brown sugar, white sugar, and the slightly cooled melted butter to the bowl with the dry ingredients.

Stir everything together with a wooden spoon until a thick cookie dough forms.

Gently fold the chocolate chips into the dough to incorporate them thoroughly.

Step 5: Shape Dough and Prepare for Baking

Scoop and roll the dough into 12 evenly sized balls.

Place each ball on the prepared baking sheet, spacing them about 2 inches apart.

Gently flatten each ball with your hands, as these cookies won’t spread much during baking.

For an extra touch, top the dough with more chocolate chips and a sprinkle of flaky salt, if desired.

Step 6: Bake and Cool

Bake the cookies in the preheated oven for about 12 minutes, or until the edges are golden.

Once baked, remove the cookie sheet from the oven and allow the cookies to cool on the pan set on a wire rack.

Enjoy these deliciously chewy cookies warm or at room temperature!