Gluten free almond flour chocolate chip cookies with tahini and sweetened with monk fruit. These delicious cookies are crispy on the outside, but tender inside.
Luc says these cookies are my best yet. In my world, that’s the BEST compliment! What I didn’t tell him is that there’s hardly any sugar in them, and they are gluten free. The thing is… you wouldn’t even know it, because they are so delicious and taste just like a classic chocolate chip cookie. Crispy on the outside, but tender inside – you’re going to love these almond flour chocolate chip cookies!
Sugar Free Cookies?
These cookies are nearly sugar-free (the only sugar is in the chocolate chips – so if you want them to be 100% sugar-free, choose dark chocolate that is unsweetened)! You may be wondering… how do sugar free cookies taste good? The answer is monk fruit sweetener!
Monk fruit sweetener is a sugar substitute that contains zero net carbs, zero calories, and is zero on the glycemic index. It’s a great option for those who are diabetic, or on a candida or low-sugar diet. It tastes amazing, and can be substituted 1:1 for sugar in any baking. So, if you’re thinking “ok but I just want the sugar” – don’t worry! You can swap the monk fruit sweetener for equal parts coconut palm sugar if you’d prefer – or if you don’t have monk fruit sweetener on hand. I’ve tested this recipe both ways, and it works either way.
*You can find Lakanto Monk Fruit Sweetener at Costco in Canada, or here on Natura Market. This is not an affiliate link *
A Healthier Classic
I wanted to create an almond flour cookie recipe that was just like a classic chocolate chip cookie – thin and crispy on the outside, but chewy in the middle. I have found that some grain free chocolate chip cookies made with almond flour can be thick and dry, and I didn’t want that!
To make them thinner, I spooned out the dough into 1 tbsp sized cookies, then pressed them down to flatten onto the baking sheet. This is key if you want these cookies to be thin, chewy and crispy. If you do not flatten them with your fingers (or a fork, just link PB cookies) – they will be thick in the middle.
These are my go-to almond flour chocolate chip cookies that I make on a regular basis. To me, eating healthy doesn’t mean you have to cut out all your favourite foods and eat boring meals for the rest of your life. In fact, quite the opposite! I believe healthy foods and healthy baked treats can be absolutely delicious, and these are a great example!
Why Bake With Almond Flour?
You may be wondering… why bake with almond flour? What’s all the rage with this grain-free, gluten-free flour? Almond flour is my favourite thing to bake with for baked goods (from cookies, to muffins, and even banana bread) because it is packed with nutrients and tastes amazing. Almond flour is made simply from finely ground blanched almonds. Almonds are rich in healthy fats, protein, fibre and minerals such as manganese, magnesium, copper, and phosphorus.
Regular whole wheat flour is highly processed, and stripped of many nutrients. The bran and germ of the wheat are removed, which strips the flour of fibre and nutrients. As a result, it is high on the glycemic index – which is a system that we use to rank food based on it’s affect on blood-sugar levels. Foods that are high on the glycemic index (GI) are quickly absorbed and cause a rapid spike in blood sugar. A rapid spike and drop in blood sugar will leave you feeling tired, hungry, and with more sugar cravings.
The way I look at it – when you bake with almond flour you now have a healthy and satiating afternoon snack (like eating a handful of almonds) rather than a cookie loaded with sugar that’s going to spike your blood sugar and leave you craving more!
How to Store
Store your almond flour chocolate chip cookies in an air tight container, on your countertop. They will keep for up to 5 days. You can also freeze the cookie dough balls if you would like to meal-prep these ahead of time. Simply take the frozen cookie dough out of the freezer, bake, and enjoy!
Almond Flour Chocolate Chip Cookies
- 1 egg
- ½ cup Vegan butter (or coconut oil) melted
- ⅓ cup Tahini
- 1 tsp Vanilla
- 1 ½ cups Almond flour
- ½ cup Monk fruit sweetener
- ⅓ cup Chocolate chips + more for topping!
- ½ tsp Baking soda
- ¼ tsp Sea salt
- Preheat oven to 350ºF, and line a baking sheet with parchment paper.
- Combine almond flour, monk fruit sweetener, baking soda and salt in medium bowl.
- In a small mixing bowl, beat the melted vegan butter, egg, tahini, and vanilla until smooth.
- Mix in almond flour mixture, then stir in chocolate chips.
- Use a medium cookie scoop to measure out dough, or shape into balls using a tablespoon. Place on the prepared baking sheet, and flatten using your hands or a fork. Note: if you do not flatten the cookies, they will be thick in the middle.
- Bake for 10 to 14 minutes, until lightly golden. Let cool on a wire rack, and enjoy!
I hope you enjoyed this recipe for my Almond Flour Chocolate Chip Cookies! Please be sure to leave a comment and review below if you make this recipe. For more healthy treats, check out my Almond Flour Raspberry Thumbprint Cookies, Double Chocolate Chickpea Brownies, and these Healthy Lemon Chia Seed Muffins!
Please tag me @nourishmintkitchen and share on your IG stories if you make this recipe, I would love to see your creations!