Name: Almond Flour Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Ingredients: 50 g butter, melted; 2 large eggs; 5-10 drops sugar free vanilla drops; 200 g ground almonds; 50 g cocoa powder; 50 g xylitol or erythritol; 70 g dark chocolate chips (70% or higher)

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These almond flour chocolate chip cookies will definitely satisfy your chocolate biscuit craving. They are fuss-free, use only 1 bowl and are only 2g of carbs per cookie! In under 30 minutes, you can enjoy a delicious low-carb count, gluten-free chocolate chip cookie.

almond flour chocolate chip cookie in half

These almond flour chocolate chip cookies have a wonderfully intense chocolatey kick thanks to the dark chocolate powder and chips used. I just love the extra sourness you get from dark chocolate. Plus the higher the cocoa content also means that it contains less sugar as well!

These chocolate chip cookies really are fuss-free and easy to make. They have slight crunch on the outside and are wonderfully soft and fluffy on the inside. But they also have the added gooeyness from the soft chocolate chips.

They make the ideal snack and coming in at only 2g of countable carbs means that they are kind on blood sugars and can be enjoyed without the need for insulin.

almond flour chocolate chip cookie stack

Why use almond flour instead of wheat flour?

Since my daughter was diagnosed with type 1 diabetes, almond flour or ground almonds have become an absolute staple in our kitchen.

The main reason for this is that we don’t have to carb count for it. This has meant that my daughter has been able to enjoy cakes and biscuits without the need to give any insulin alongside them, which may sound like a small thing but sometimes it can really make a difference for her. This has only been possible however when we have used sugar alternatives as well. See below for more information on these.

If you would like to read more about THE BENEFITS OF USING ALMOND FLOUR IN BAKING then make sure to read this post!

Two of my favourite brands of Almond flour are Real Food Source Almond Flour and NKD Living Finely Ground Almonds. Alternatively, I also use the 500g bags of ground almonds from Sainsbury’s but they are a little more expensive.

Using Sugar Alternatives for Diabetics

In this recipe, I use a white sweetener, xylitol. This is a nutritive 1:1 substitute for sugar and I find it works really well in baking and cooking.

This is my sweetener of choice due to its low glycaemic index, it doesn’t have a funny taste profile and we found that it doesn’t cause a rise in blood glucose levels.

You could also use an erythritol-based sweetener if you prefer. This is also a 1:1 sugar replacement and doesn’t cause a rise in blood glucose levels, but I personally find it can alter the taste profile of your food.

You can find a list of my recommended products that I use on my shop page!

If you prefer to use other sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites. And if you would like to read more on sugar substitutes and diabetes then make sure to read this post.

Sugar Substitutes and Diabetes Management

The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management

Read Now

However please also feel free to use good old-fashioned caster sugar if that is your preference. Just remember to carb count for it!

Don’t be afraid to experiment with different sweeteners and quantities in my sweet treat recipes. It may take a few attempts to find your preference as we all have different palates.

What you will need for these almond flour chocolate chips cookies

Eggs
- A key component to any bake and should be free-range if you can
Butter
- Helps to bind the ingredients
Sugar-free vanilla drops
- An artificial flavour enhancerAdds extra delicious sweetness
- You could always swap for a tsp of vanilla essence
Ground almonds/ almond flour
- Great gluten-free option
- Adds an extra nutty flavour and is a great no-carb-count option
- Most UK supermarkets sell ground almonds but it can be a bit more expensive. Amazon usually has a good selection of products that are larger packet sizes and so therefore a bit cheaper.
Sugar alternative
- I used Xylitol but you could also use erythritol
- My favourite product at the moment is NKD Living Natural Xylitol
- See notes above on Sweeteners
Unsweetened cocoa powder
- Intensifies the chocolatey-ness of these cookies and adds a slight bitterness
- But make sure it doesn’t have any added sugar
Dark chocolate chips
- Try and use chocolate that has a cocoa content 70% or above as this really makes the difference with these brownies.
- Plus the higher the cocoa content the lower the sugar!

How to make the almond flour chocolate chips cookies

These cookies couldn’t be easier to make and you only need one bowl which is always an added bonus!

Start by preheating the oven to 200C / 180C fan and prepare a baking tray with greaseproof paper.

In a large bowl whisk together the eggs, vanilla drops and melted butter. Then add the almond flour, sugar and chocolate chips and mix to combine into a soft dough

Using a tablespoon, scoop out a spoonful of the mixture and lightly roll it into a ball and place it on the baking sheet. Then repeat this another 11 times (each ball was approx 43g)

Then using something with a flat round surface or your hand (I used a coffee press) lightly press the biscuits to form flat circles about 1cm thick

Place the baking tray in the preheated oven and bake for 15 minutes. You should hear a lovely gently sizzle from the cookies.

Leave them to cool on the tray for 10-15 minutes before moving them as they will be too soft and break. After that time you can transfer the biscuits to a cooling tray to completely cool.

If you love a biscuit (like me) then why not try these other recipes:

How to store the Almond Flour Chocolate Chip Cookies

You can store these chocolate chip cookies happily in an airtight container for up to 4-5 days. Although i would be amazed if they lasted that long!

You can also freeze the cooked cookies which is great if you want to batch cook so that you can grab them as you want them.

To freeze them pop the cookies onto a baking tray but make sure they aren’t touching. Once fully frozen you can then put them in an airtight container or bag for up to 1 month.

Recipe Variations

You could also add some other flavours into this recipe that go well with chocolate such as:

Chocolate and Raspberry Cookies

For valentines day I added in some freeze-dried raspberries and switched the vanilla drops for raspberry drops instead.

almond flour raspberry and chocolate chip cookies

Or if you’re a fan of chocolate and orange you could add some orange zest and orange essence in place of the vanilla for a delicious take on Terry’s chocolate orange.

Diabetes Note

These chocolate cookies are an ideal snack and coming in at only 2g of countable carbs means that they are kinder on blood sugars and can be enjoyed without the need for insulin.

Carb Counting

The overall carb count for these almond flour chocolate chip cookies, based on the ingredients we would count for is calculated as follows:

Cocoa powder= 50g – 7.3g of carbs
Dr Oetker dark chocolate chunks = 70g – 21g of carbs

Now add all the carbs together – 7.3+21= 28.3g of carbs

Finally divide this by the serving size, 12 – 28/12 = 2.4g of carbs per portion

Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.

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