It’s been a minute since I made you guys a reaaal good chocolate chip cookie. That’s about to change because today I’m bringing a recipe all the way back from 2017 (whoa) that I recently revamped to make even more amazing.
These almond flour chocolate chip cookies have crispy edges, perfectly puffy middles, puddles of melted chocolate AND a hint of toasty, nutty brown butter in ever bite. Interested? I thought so.
When I originally made this recipe I added a boost of protein with collagen peptides, and you’re welcome to do the same — see the notes section for instructions on how to do so! Nothing wrong with a little protein cookie breakfast this lovely Monday. These babies are both gluten free and grain free but taste absolutely decadent. I love that they’re made in one bowl and just so happen to be delicious straight from the freezer, too.
Your latest easy weekday dessert situation = sorted.
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Ingredients in these almond flour chocolate chip cookies
I absolutely love baking up batches of these grain free almond flour chocolate chip cookies because they use easy baking staples and truly make the best, simple dessert. Here’s everything you’ll need to make them:
- Almond flour: you guessed it — the base of these cookies is almond flour! This keeps the cookies gluten free and grain free while also providing healthy fats and lovely flavor. Be sure to use a fine, blanched almond flour.
- Brown sugar: we’re sweetening these cookies with brown sugar to give them a wonderful, molasses flavor.
- Butter: the secret ingredient in these almond flour cookies? Browning the butter! It adds a warm, nutty, caramel-like flavor that’s absolutely addicting. I like to use salted butter for even more flavor.
- Egg: you’ll need one egg in this cookie recipe.
- Baking staples: don’t forget the vanilla extract, baking soda and salt. I love sprinkling some fancy Maldon sea salt on top, too.
- Chocolate chips: gotta have those melty bites of chocolate in each cookie. YUM.
Recommended ingredient swaps
Here’s what I can recommend (and what I do not recommend) for substitutions in these healthy almond flour chocolate chip cookies:
- For the butter: feel free to use vegan butter, ghee or coconut oil. Just know that you cannot brown any of those options.
- For the egg: I think a flax egg should work well in this recipe. Let me know if you try it! Then be sure to use dairy free butter or coconut oil to keep the cookies vegan, as well as vegan/dairy free chocolate chips.
- For the brown sugar: feel free to use coconut sugar to keep the cookies refined sugar free.
- For the almond flour: unfortunately, I cannot recommend a sub for the almond flour, so please do not try using another flour.
Turn them into protein cookies
When I originally made this recipe I actually used Vital Proteins collagen peptides to give them a boost of protein! I have since updated the recipe, but if you’d like a protein boost you can add 1/4 cup protein powder or collagen peptides while you add in the other dry ingredients.
How to brown butter
As I mentioned, brown butter really takes the flavor of these almond flour chocolate chip cookies to the next level. If you’ve never browned butter before, you’re in luck! It’s super easy:
- Add butter to a small saucepan and place over medium heat.
- Once melted, the butter will begin to crackle, and then eventually foam. This will take a few minutes. Make sure you whisk constantly during this process.
- After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
- Set aside and let the butter cool for 10 minutes before adding it to your cookie dough.
One bowl almond flour chocolate chip cookies
- Prep your pan. Line a large baking sheet with parchment paper and preheat your oven to 350 degrees F.
- Brown the butter. Use the instructions above (and within the recipe below) to make your brown butter.
- Mix the wet ingredients. Add the cooled, brown butter, brown sugar, egg and vanilla to a large bowl and mix until smooth.
- Stir in the dry. Add the almond flour, baking soda and salt to the bowl and mix until combined. Then fold in the chocolate chips.
- Make dough balls. Use a medium cookie scoop to shape the dough into balls and place them on your baking sheet 2 inches apart.
- Bake, cool & devour. Bake these babies for about 11-15 minutes or until they start to turn slightly golden brown on the edges. After baking, let the cool for 10-15 minutes on the baking sheet before transferring them to a wire rack. Then devour or even freeze them for later!
Our best cookie baking tips
- Use room temp ingredients. Be sure to let the brown butter cool completely and use a room temperature egg so that the wet ingredients don’t coagulate. Run your egg under warm water for a couple of minutes to bring it to room temperature.
- Pack these ingredients. Remember to pack both the brown sugar and the almond flour so that the almond flour chocolate chip cookies have the right consistency.
- Do not overbake. When baking with a gluten free flour like almond flour, the cookies might look a bit underdone on the tops even when they’re ready to come out of the oven. That’s why it’s important to take them out right when the cookies begin to turn golden brown on the edges. No one likes overbaked cookies!
Choose your cookie thickness
I love thicker cookies with those crisp edges, but if you’re a fan of thinner cookies you can simply flatten them out a bit after placing the dough balls on your cookie sheet. A 1/2 inch thick or 1/4 inch thick will be thinner but still delicious!
Freezer-friendly almond flour chocolate chip cookies
These cookies are actually delicious straight from the freezer! Here are two ways to freeze them:
- Freeze the dough. To freeze the dough, simply roll it into individual balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, transfer them to a reusable freezer-safe bag or container for up to 3 months. When ready to bake, simply thaw out the dough and bake the grain free almond flour chocolate chip cookies as directed. You’ll likely just need to add a few extra minutes of baking time!
- Freeze the baked almond flour chocolate chip cookies. You can also freeze your baked cookies for later. Wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, feel free to eat them straight from the freezer or simply thaw out at room temperature and enjoy.
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More ways to use almond flour
- Healthy Soft Banana Bread Cookies
- Grain Free Chocolate Chunk Skillet Cookie (vegan + paleo)
- Vegan Double Chocolate Peanut Butter Caramel Bars
- Blow Ya Mind Vegan Chocolate Chip Cookies (gluten free, too!)
- Nourishing Almond Flour Banana Bread
Get all of our almond flour recipes here!
I hope you love these almond flour chocolate chip cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Almond Flour Chocolate Chip Cookies
Deliciously soft, grain free almond flour chocolate chip cookies with rich, caramel-like flavor from brown butter and gooey chocolate in every bite. These cookies are easy to make and the perfect weekday treat! Options to add a boost of protein and make vegan included.
- 1/3 cup butter (I like using salted butter)
- 1/2 cup packed brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups packed fine blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 heaping cup chocolate chips
- Maldon sea salt, for sprinkling on top
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Brown your butter: add butter to a small saucepan and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the butter from the pan. Set aside to cool for 10 minutes.
In a large bowl, mix together the brown butter (or ghee or coconut oil), brown sugar, egg and vanilla extract until smooth and creamy.
Next stir in almond flour, baking soda, and salt until just combined. Fold in chocolate chips.
Use a medium cooking scoop to grab dough and place onto the prepared baking sheet about 2 inches apart. If you want thinner/flatter cookies, you can flatten them so that they are about ½ inch thick. You can even do ¼ inch thick if you like more flat cookies.
Bake for 11-15 minutes until cookies begin to turn golden brown on the edges. The longer you bake them the more crispy they’ll be. They may look underdone on the tops, but that’s just because they’re made with almond flour.
Allow cookies to cool for 10-15 minutes on the baking sheet before transferring to a wire rack to finish cooling. Enjoy with a glass of your favorite non-dairy milk or freeze them for later! They are amazing if you eat them frozen too! Makes about 12-14 cookies.
Do not attempt to use coconut flour or any other flour in this recipe. It will not work.
Please know you cannot brown vegan or dairy free butter. However you can sub in melted vegan butter or coconut oil for the butter if you’d like.
To make vegan: I think a flax egg would work well as a replacement for the eggs in this recipe. Let me know if you try it. Also be sure to use melted vegan butter or coconut oil.
To make protein cookies: I’ve made these into protein cookies before by adding in ¼ cup protein powder while I add in the other dry ingredients. I’ve only tested them with Vital Proteins collagen powder but they were delicious!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on December 7, 2017, and republished with an updated recipe on September 20, 2021.
Do you have to add in the protein powder? I don’t have but would like to try recipe without, and wonder if it would change anything other than it’s protein component.
The collagen peptides in here give the cookies their soft texture, so I wouldn’t recommend leaving it out!
YEASSSS to these cookies! I need to find a collagen that I like, so I’m totally trying this one!
It’s amazing! Enjoy!!
I love the idea of adding collagen to cookies, and the ingredient list is nice and short, score!
So easy and delicious!
Just made them! They are great! amazing flavor! and a great way to use up my collagen. I find it hard to remember to use it regularly but cookies… I will def be remembering to get my daily dose of collagen!
So happy to hear that! The collagen is awesome for baking 🙂
Yes! Love Vital Proteins Collagen Peptides. I put it in my smoothies every morning. It blends super well and doesn’t alter the flavor at all.
Isn’t it amazing?? I love how thick the smoothies get!
Could the Vital Proteins Marine Collagen be used in this recipe?
Yes that should work well!
Hi Monique- have you ever used the marine collagen peptides in this recipe? If not have you tried using it in other ways? Thanks!
Hi Sarah! I haven’t tried using the marine collagen peptides in here, but I think it will work equally as well 🙂 I’ve heard amazing things about it!
Can I use my Aloha protein vanilla powder? That’s what I have in my pantry.
Hi Elizabeth! The consistency might be a bit different in these cookies, but let me know how it works out!
Thank you for this recipe and all of your delicious recipes! I followed this recipe exactly and its great!
You are so welcome! Glad you enjoyed 🙂
Wow, I wanted to bake a quick batch of something to bring to a friends house. These were SO quick and easy.
Perfect! So glad you enjoyed these!
What a great healthy afternoon snack! I love that it includes collagen, i have never thought to add it in cookie dough! Thank you for the recipe!
It’s such a great addition! Hope you love them 🙂
So good! Just made them! Perfect texture and taste!
I’m so happy you enjoyed these!!
I tried to view your video to see if I had the correct consistency before I put them in the oven (which was super super sticky and much more moist than regular cookies) but the video had only sound and no picture. And was about 1:30 seconds long. Anyone else have this issue? Or the issue with the texture of the dough? Thanks!
Hi Katie! Very strange – it looks like the video is playing correctly on my end, so let me know if it is still an issue! The dough will be more moist than regular cookies, and they will come out softer as well. Hope you enjoy them!
Any substitute for the protein powder as I don’t get it where I stay. Can I leave it out? Please suggest.
Hi Niti! You can leave it out 🙂 Enjoy!
Is the maple syrup used as a sweetening agent? I would like to cut down on the carbs in these cookies. Can I use stevia or erythritol as a substitute?
Hi! Yes it helps to sweeten these cookies a bit. I’ve never baked with stevia or erythritol, but I think they should be okay in here!
These are really good. Very soft and moist. They don’t look as fluffy as your pic but they taste great. I think it is because I don’t have blanched almond flour.
So glad you like them! Blanched almond flour does help.
Here in the UK, am happy that I can purchase this brand of Collagen Peptides, but can I use ground almonds? BTW your quinoa and banana pancakes are amazing! Am gradually working my way through your recipes….THANK YOU! Sooo happy to have stumbled upon your site searching for ideas to use quinoa flour, truly inspirational x Cannot wait to try these cookies 🍪😋
I’d recommend sticking with almond flour! Ground almonds will have a different consistency in here. Glad you’re finding some great new recipes! Love baking with quinoa flour 🙂
absolutely the best cookies!!! just finished making your recipe and ate two of them 🙂 so happy that i made a double batch for the whole family. they came out fluffy and moist. thank you for a nummy recipe
Amazing!! So glad you liked these 🙂
can i substitute almond flour?
Wanted to try something without flour. Almond flour is great as kids will also eat something good. Loved it . Thanks for the share.
These are perfect! I’m so glad they liked these 🙂
I would prefer to use xylitol powder or liquid stevia since that is what I keep on hand to cut down on sweets. Could you instruct me how I could do that?
Hi! I’ve never baked with those sweeteners, so I’m not 100% sure. Sorry!
Could I use a different protein powder? I’m currently doing Herbalife and I’m looking for different recipes I can try with the products I have.
That should work, yes!
Hi can I replace maple syrup with granulated Erythritol/monk fruit sweetener? I’m just not sure because maple syrup is liquid form so changing it to granules would probably alter the texture or consistency?
I haven’t tried it, but let me know if you do!
Where you find the protein piptides? I’m
I usually get them at Whole Foods or online here!
Our Targets have them now!
Monique, do you use the semi sweet chocolate chips? Any particular kind of chips that work best? Thanks
I usually use dark or semi sweet chocolate chips, but any will work well in this recipe!
Absolutely perfect! Best cookies ever.
Glad you loved them!!
This recipe is AMAZING and so easy! It is my go to anytime I’m craving something sweet! I also love that it includes collagen. I’ve shared this recipe many times with friends and family!
Wanted an easy quick cookie, and these did not disappoint. So sweet despite only maple syrup.. my husband even said “These taste like real cookies what’s in them? I’m assuming with you they are healthy…” haha.
Will be making these again!!!
Haha love that! So delicious 🙂
I look forward to trying these. Do not subscribe me if you intend to charge for this service. Thank you!
There are no charges here! Enjoy 🙂
Cool recipe, but do you know where collagen comes from??
They have to kill cows to get it. As a 22 year Vegetarian, I can’t support this.
The BEST, most amazing texture, love them.
So happy to hear that!
I’ve been meaning to make these cookies for YEARS and I’m so glad I finally did. They are perfectly moist and so delicious. I love baking with almond flour and this doesn’t disappoint! I just used whatever non-flavored protein powder I had on hand 🙂
Amazing! So glad you gave them a try!
My kiddos love these. I always make them the same but this still rate them better and better each time. we make with vegan butter.
I’m so glad!
Loved these, came together SO fast, accidentally baked them a little longer, and still soft in the middle. My kids also ate them up and I did not feel guilty about that since they are protein packed.
Perfect! So glad they were a hit 🙂
I made these cookies last night. I really like the taste, however, the texture is cakey, very soft, is that how they are supposed to be? Doesn’t have a regular cookie-like texture.
Hi, Mita! Did yours look similar to the cookies in the photos above? I’d recommend slightly underbaking them for a chewier texture.
Mine turned out super flat and dark brown- I followed the recipe and they look nothing like the pic! Is there anything you know that would cause this? They’re yummy, just have no idea why they didnt turn out like the photo.
Hmmm did you follow the recipe precisely and take them out of the oven right when they started to turn golden? Underbaking these is key!
Stumbled on these yesterday while browsing facebook and made them right away! I’m new to the DF, GF world and these cookies totally satisfied my chocolate chip cookie craving. I’m also reducing my sugar intake so I swapped half of the brown sugar for swerve and they turned out fantastic. Loved the sprinkle of salt on top – I used himalayan.
I’ve already wrote out the receipe to save for later. Thank you for posting!
Aw yay! I’m so happy they turned out perfectly 🙂 Thank you so much for the review!
So simple to make and utterly divine!
Aren’t they?! Happy you loved them!
Love the texture! These were so yummy. I only have unsalted butter on hand but I do think salted would make them even better. Will try that next time!
I’m so happy you enjoyed them, Liz!!
I cannot wait to make these! Thick little pillow-y cookies are my absolute favorite!
Yessss then you will love these! Let me know how you like them!
Super tasty but not fluffy and fat like I imagined they would be! Definitely flattened out and spread in the pan. Any tips for preventing this? Not a huge deal, still ridic tasty 😍
Wow, AK does it again with a glorious recipe! These almond chocolate chip cookies required minimal effort and are so so delicious. I made mine with dark chocolate morsels. And the browned butter was just the perfect touch. I will be making again.
Woohoooo! Happy to hear you loved these, Jess! Thanks so much for the review 🙂
These turned out delicious! I absolutely recommend this recipe. I’m unable to eat dairy (definitely not by choice!!) so I used dairy free margarine and they were perfect. If I’d known I’d be baking them I’d have bought a dairy free baking substitute, but I decided to make them at the last minute. An evening without dessert? Ha! Get a grip!! They came together super fast and they’re well worth the 20 or so minutes it took to get them to the oven.
Couldn’t agree more about the daily dessert!! So happy to hear you loved these, Ann 🙂
really good cookies! I substituted flax for the egg and coconut sugar. came out great! would make again
Awesome, so glad to hear that worked well and that you enjoyed them!
Turned out delicious. I followed advice and took out at soon as I saw brown on edges and they firmed up quite a bit so glad I read that rec. I’m not a precise measurer either just eyeballed and still worked great!
So glad they turned out perfect!
Super delicious cookies! I didn’t have eggs so I used chia seeds as a substitution! I also used organic coconut sugar instead of brown sugar.
These cookies do not disappoint! My stove was out of commission, so I was not able to brown the butter, but otherwise I followed the recipe exactly, and this recipe is probably the best almond flour cookie recipe I have ever made! Even without the browned butter they were delicious! I can’t wait to brown the butter next time. I will definitely make these again and again. I would give more stars if I could. Thanks Monique, for another fantastic recipe!
Was this recipe changed? I do not recall the brown sugar I had used maple syrup and coconut oil.
Yes, I retested them and updated the recipe. I find the texture of these to be more delicious 🙂 Totally fine to use coconut oil instead of butter, and coconut sugar instead of brown sugar if you prefer.
These came out so good that I have to be careful to leave some for my husband 🙂
Thanks for sharing all your amazing recipes Monique! Cheers, Carolina
Hahaha addictive, right?! Glad you enjoyed them!
Wow these are amazing and so versatile. I was looking for a recipe for a Keto cookie like a well know company bakes. Theses looked the closest to the original. I used a no sugar sweeter and made half the batch peanut butter by adding peanut butter powder and butter. These blew my expectations out of the park. I don’t think I will need another cookie recipe and sure as heck won’t ever need to pay $40 for cookies again. I want to try making a pumpkin and double chocolate one next, lemon blueberry might also get added to the list. Thank you so much for sharing such delicious recipes with us.
Amazing!! I’m so happy you’re loving these, Lana!
Oh, my gosh these are soooii good!!!
Thank you so much for the recipe.
You can not tell it’s almond flour.
Wow, I’ve finally found my go-to GF chocolate chip cookie recipe I made a few modifications to this recipe and they turned out so delicious that my husband and I ate them in an almost reverent speechlessness. I am a chocolate chip cookie expert and have hunted for years to find the right GF combo, so trust me when I say that these are seriously divine!
My tips: I personally did a different flour mix instead of just almond flour – 3/4 cup of oat flour, 1/2 cup of almond flour, and a 1/2 cup of flax meal. I also chilled the dough for a few hours after mixing and before rolling into balls, pressing, and baking them. I sprinkled sea salt flakes on top before AND after baking Also, use the “Enjoy Life” brand mini semi-sweet chips – they’re so healthy (as far as chocolate goes!), allergen free, and taste amazing. Thanks AK for helping me find the gf cookies of my dreams!
Omg I am SO happy to hear that you guys both loved these!! And great to hear your subs & tips–thanks for sharing those!
So far using this combo of flours the batter tastes amazing. I can’t wait to see what the final product tastes like
Delicious cookies! Always looking for GF recipes for my husband & MOH and I always find hits here! Will definitely be making these again and next time will try adding collagen to them.
Yay!! So happy you love these, Ashley!
Great recipe! I didn’t see at what point to finish with sea salt. Assuming this is after they come out of the oven? I think adding a few chopped walnuts will be my next attempt as I think the nuttiness of the browned butter is so lovely.
Adding this resume to my special book! Thank you!
Oh yes you’d sprinkle it on after they come out of the oven! Happy to hear you’re loving them, Cheryl 🙂
Could off added slightly more butter as the flour didn’t mix completely but maybe I just should of folded more. Didn’t matter though as they were excellent!!!!!
Glad they still turned out well!!
These cookies are absolutely delicious! I did not have almond flour on hand and used oat flour instead, and they still came out amazing. My cookies look just like the picture above—light and pillowy.
I can’t wait to try this recipe again with almond flour! I doubled the recipe and it yielded about 14 cookies (using a small ice cream scoop). The next time I i make them I will triple it! I am sure these cookies freeze well.
So happy you loved them, Carolina! Excited for you to try them again with almond flour 🙂
Great reciepe! I added 4 drops of orange oil. Great w the choc bits. Could have etc added Pepoermint also. Both flavours a hit w the kids
Ooh that sounds amazing–great suggestion, thanks for sharing!
Excellent recipe!! I did substitute plant butter (Flora is great) and non-dairy chocolate chips–but the result was FABULOUS! No one would’ve ever known about these substitutions 😉 however, using plant butter, I wasn’t able to brown the butter, so on my next batch I plan to use Lactose Free butter (Green Valley), so that I can try that step! Yummy!! 😋
Nice! I’m so glad you enjoyed them. Hope that butter works better next time!
Can i cut the sugar down? And use coconut sugar instead maybe.. Could i use like a fourth cup?
Coconut sugar is fine! I haven’t tried reducing the amount, though. Let me know how it goes 🙂
These cookies are amazing. Love that they use almond flour, super easy to make and loved by my kids!!
These were absolutely delicious! I’m embarrassed to say how much I ate after they came out of the oven!
I used coconut oil in place of butter and followed the recipe exactly, but my cookies ended up running. They were completely flat; my cookie sheet was one big cookie. Still was good, but I wish they would have looked like the ones in the photos. The recipe didn’t say to chill the dough…any advice on what to do to prevent this next time?
Happy they were delicious but sorry to hear about the texture! Did you pack your almond flour into the measuring cup? That’s super important!
I’ve made these cookies several times and have become my favourites! I always add the 1/4 cup of collagen. Once cooled, I put them in the freezer for my daily guilt-free yummy snack.
These cookies are AMAZING. I never browned butter before but my girlfriend and I wanted a healthier cookie option. I did make a slight change to the recipe. Instead of adding 1 and 3/4 cups of almond flour I reduced it by a quarter cup and added Dymatize 100% whey protein isolate, cocoa pebbles flavor. I also tried this recipe with both chocolate chips and white chocolate chips. This is me new go to recipe for cookies.
So happy you loved them! And glad to hear that protein powder worked well. Love the two kinds of chocolate chips, too!!
My cookies looked nothing like the photo. They were flatter, but probably because I did my usual tray tap mid-bake (I dislike cake-y cookies). But this recipe was easy to follow, a great portion, and delicious. I love the chewiness! I will definitely be baking these to any friends who cannot consume wheat products. Sooo good!
So glad they came out amazing! Thanks so much for leaving a review 🙂
So hard to measure things like butter in cups? Weights make for a more perfectly repeatable recipe.😟
Sorry, I don’t weigh my ingredients so it would be hard to provide accurate measurements in grams. But for reference, 1 stick of butter = 1/2 cup!
I’ve made these several times. And while they aren’t a Tollhouse cookie they are really, really yummy. And I feel better eating them as a treat without adding white flour into them. I definitely flatten mine a bit and love sprinkling on the salt right when they are warm out of the oven.
Delicious! Need to squish down the tops a bit for even cooking throughout. Lovely toasty flavor from the browned butter.
Happy you loved them! And yes, I mentioned that you can flatten the tops to make them a bit thinner 🙂 Thanks, Jessalyn!
Easy & Absolutely delicious!
So glad you loved them — thanks for the review!
I made these cookies for a big group of friends, and they RAVED about how delicious these are. They all asked for the recipe! They are the best cookies I’ve ever made, no doubt. I did not flatten the dough before baking, and they were so delightful to bite into. Yummy texture, yummy flavor! Can’t wait to make these again and again!
Hi Monique, is the protein powder optional or is it part of the original recipe? It seemed like it was optional when reading the recipe but your response to one of the comments below made it seem like we need it? Thank you for clarifying!
Hi! Sorry that was unclear! It’s definitely optional and not necessary 🙂
Hello, I was wondering if protein/collagen was required? I saw that in one of the comments below you said “I wouldn’t recommend leaving it out” but i noticed that it wasn’t really part of the recipe but more so an option?
Hi! I haven since updated the recipe, so the ingredients are correct as-written 🙂
These turned out great! The browned butter really elevated the flavor and paired really nicely with the almond flour and brown sugar. My niece also shared “these taste really good!” 🙂
So happy to hear that you area all enjoying this recipe! Appreciate your comment 🙂
We love these cookies, but we miss the original recipe!! Can you share the original one again?
These cookies were fantastic! Perfect texture and the browning the butter was easy to do with the directions provided. My husband and 3 year old loved them (as did I), and my husband kept raving about how good they were. We will definitely keep making these!
Made many almond flour cc cookies and this is the finest.
I used carob chips instead of chocolate and the vanilla really brought the flavor up! My husband wasn’t crazy about almond flour cookies, but loves these.
I made these today and they were to die for!! I did add the 1/8 cup of collagen protein powder- and used mini semi sweet chocolate morsels- thank you- this is a fantastic recipe!
Great, easy simple recipe, They turned out awesome. Would definitely make these again.
Delicious! This is the almond flour recipe that works time and time again. The browned butter is the perfect enhancement. It masks the nuttiness of the almonds and adds to the richness of the brown sugar. You end up with a rustic-tasting chocolate chip cookie that is melt-in-your-mouth goodness!
The best recipe i have ever made !!!!! I dropped the pan a couple times for the cookies to flatten so gooddddddd
Made exactly to the recipe including the browned butter and these are by far the best chocolate chip cookies I’ve ever made with almond flour! Yum!
YESS! So glad to hear you are loving these cookies ❤️
YUM. These were great! My husband ate 3! Will definitely make over and again.
This was my first time making an AK recipe & baking with almond flour. This recipe was super easy; & the cookies are delicious. I doubled the recipe & used a small cookie scoop for portion control. They were amazing right from the oven but even better cooled. Looking forward to trying something new next week!
TY for sharing your recipes!
Aw yay! So glad you are loving this recipe and that it turned out great ❤️
Holy BaGeezus!! (Excuse my language!)
These are AMAZING!! It’s the brown butter, for sure….I mean, damnnnnnnnn! I’m gonna have to run an extra day to counteract my eating the ENTIRE batch myself!
(In 3 days….but still! Oink-oink!)
Just made these and wow! Perfection. I used swerve instead of sugar, and sugar free chocolate chips Whole Foods brand. I baked for 11 minutes. This recipe is a keeper for sure. Thank you!!!!
I want to add that I calculated the calories using Swerve and sugar-free chocolate chips instead of regular sugar. It comes out to 116 calories per cookie, as opposed to 200 per cookie, if anyone is curious!
Easy and so tasty!