Almond Chocolate Chip Cookies
Chewy almond-flour cookies with melted chocolate chips and toasted almond crunch – 25 minutes, no wheat
These bake like a classic chocolate chip cookie: golden edges, soft centers, pockets of chocolate. Almond flour and a scoop of protein powder keep them high protein and low carb. Chopped almonds add the bakery crunch you see on the plate.
About 25 minutes start to table. Eat one warm, then stash the rest for snacks that still fit keto.
Why you’ll love these cookies
- 6g protein per cookie – snack that actually holds you
- Only 4g net carbs – keto and low-carb friendly
- About 25 minutes, one bowl, no chill required
- Chewy center, crisp edge, melted chocolate chips
- Almond flour – no wheat, no oats
- Freeze well for grab-and-go treats
Health notes
- High protein: Almond flour plus optional protein powder.
- Low carb: Powdered erythritol or monk fruit, no cane sugar.
- Almonds: Healthy fats, vitamin E, and crunch without extra starch.
- Sugar-free chips: Chocolate flavor without the spike.
Key element – pull them early
Almond-flour cookies keep baking on the sheet. Take them out when the edges are golden and the centers still look a little soft. They firm up as they cool. Wait 5 extra minutes and they go dry.
Ingredients
Cookie dough
- 2 cups (200g) fine blanched almond flour
- 1 scoop (25-30g) vanilla or unflavored protein powder
- 1/3 cup powdered erythritol or monk fruit
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup (75g) melted butter, slightly cooled
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional, extra bakery flavor)
Mix-ins
- 1/2 cup sugar-free chocolate chips
- 1/3 cup chopped toasted almonds
- Pinch of flaky salt for the tops (optional)
Swaps
- No protein powder: Use 2 extra Tbsp almond flour. Protein lands around 4g per cookie.
- Dairy-free: Melted coconut oil instead of butter.
- Nut-free-ish: These are almond-based. For a seed version, try sunflower flour (color may tint).
- Extra chewy: Add 1 Tbsp almond butter to the wet mix.
Instructions
| 1 | Heat the oven. Heat oven to 350 F (175 C). Line a baking sheet with parchment. If the almonds are raw, toast them in the heating oven 4 to 5 minutes until fragrant, then chop. |
| 2 | Mix the dry. In a bowl whisk almond flour, protein powder, powdered sweetener, baking soda, and salt until no lumps remain. |
| 3 | Add the wet. Stir in melted butter, egg, vanilla, and almond extract until a soft dough forms. Fold in chocolate chips and chopped almonds. Dough should scoop, not pour. If sticky, rest 3 minutes. |
| 4 | Scoop. Drop 12 even mounds (about 2 Tbsp each) onto the sheet, leaving space. Flatten slightly with damp fingers so they bake into rounds. Add a few extra chips on top if you like. |
| 5 | Bake and cool. Bake 12 to 14 minutes until edges are golden and centers look just set. Cool on the sheet 8 to 10 minutes, then move to a rack. Finish with a pinch of flaky salt. |
Pro tips
- Use fine blanched almond flour, not coarse almond meal, for a bakery crumb.
- Powdered sweetener, not granular – grit ruins the bite.
- Do not overbake. Soft centers at minute 12 become chewy cookies at minute 20 on the rack.
- Wet fingers keep the dough from sticking when you flatten the mounds.
- Let them cool before you judge them. Warm almond cookies feel fragile, then set.
Nutrition
| Nutrient | Per cookie (1/12) |
|---|---|
| Calories | 145 |
| Protein | 6g |
| Net carbohydrates | 4g |
| Total carbohydrates | 7g |
| Fiber | 3g |
| Total fat | 12g |
| Sugar | 1g (natural) |
Estimates with optional protein powder and sugar-free chips. Brands vary.
Variations
Double chocolate
Swap 2 Tbsp almond flour for unsweetened cocoa and keep the chips.
Sea salt bakery
Press a few extra chips on top and finish every cookie with flaky salt while warm.
Walnut crunch
Use chopped walnuts instead of almonds for a darker, toastier bite.
Mini tray
Scoop 18 smaller cookies and bake 9 to 11 minutes. Handy for a dessert plate.
Storage
| Method | Time | Notes |
|---|---|---|
| Room temp | Up to 3 days | Airtight tin once fully cool |
| Refrigerator | Up to 7 days | Bring to room temp or warm 8 seconds |
| Freezer | Up to 2 months | Thaw 15 minutes or eat cold |
FAQ
Test your knowledge
5 quick questions about these cookies
1. Protein per cookie?
2. Net carbs per cookie?
3. Oven temperature?
4. When should you take them out?
5. What replaces wheat flour here?
