It’s been a very full week of finishing up my all new Fall Meal Plan (launches August 30th!) and sending my oldest off to school! How did summer end already?! I feel like it just started. I’m going to miss long summer days. But on the bright side: F A L L. And sweaters and all things pumpkin.

So of course an extra busy week was the perfect time to make the perfect cookie. I seem to always add too much to my plate these days. But I love a good chocolate chip cookie and needed to perfect this recipe.

I’ve now made a version these Almond Flour Chocolate Chip Cookies FOUR times this week. Yes, four. And I’m finally super happy with them. Nothing like a perfectionist in the kitchen trying to get the recipe just right. Plus, my taste testers (aka my husband and girls) said these were the best, so I’m going with it.

But I finally made a cookie that hits all my favorite things, slightly crispy on the edges, a soft middle, and, of course, lots of chocolate chips. These cookies are worth all the trial and error in the kitchen this week!

AND there is ZERO SUGAR added. None. Zero. Zilch. No fake sugars to worry about or fancy better-for-you-sugar. Just sweetened by chocolate chips and butter. Which is plenty in my opinion.

I’m always looking for ways to cut back on sugar and still enjoy something sweet. And these are the perfect cookie for that. You get a delicious treat without having a sugar rush. They are gluten-free, paleo, and keto friendly too if you use sugar free chocolate chips.

Can’t wait for you to whip these Almond Flour Chocolate Chip Cookies up this weekend! Be sure to tag me @karaswanson on Instagram so I can see your creations and drool over them.

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No-Bake Chocolate Coconut Bars

Healthier Monster Cookies

Chocolate Chip Peanut Butter Cookie Skillet

Almond Flour Chocolate Chip Cookies

Yields 12-14

Ingredients:

1 ½ cup almond flour

½ cup butter

1 egg

? cup coconut oil

1 tsp pure vanilla extract

½ tsp baking soda

¼ tsp salt

1 cup mini chocolate chips

Directions:

• Preheat oven to 350 degrees.

• If butter isn’t at room temperature, add it to a bowl and place in microwave for 30 seconds.

• Place the butter in a mixing bowl and beat with egg, coconut oil, and vanilla until well combined.

• Add flour, salt, and baking soda and mix until combined. (I use my hands at this point to really combine everything well.)

• Fold in the mini chocolate chips.

• Using a cookie scoop, scoop dough onto a baking sheet.

• Bake for 8-10 minutes. Watching closely at the end so they don’t burn. Store in an airtight container* or freezer.

*Cookies will soften up when stored.

Updated 5-3-19

Another way to make these cookies a little softer is leaving out the coconut oil! I love making them this way too (one of the versions I actually tested out when creating this recipe). My friend Stacy, makes this version all the time and I just made them too and fell in love all over again!

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