I hope you're not tired of almond flour cookie recipes, because here's one more. These Almond Flour Chocolate Chip Cookies are from the recipe on the back of the Trader Joe's blanched almond flour bag. Trader Joe's calls them Baker Josef's Unbelievable Chocolate Chip Cookies. I'm just calling them Trader Joe's Almond Flour Chocolate Chip Cookies so I'll remember where I found the recipe. It will come in handy if I need to make something gluten-free.
Compared to wheat flour the almond flour gives the cookies a bit of almond flavor and a soft and slightly crumbly texture. And while I used blanched almond flour, I think almond meal (which is darker) would be good in here.
Also, the cookies are noticeably less sweet. They are are pretty thick if you bake the dough immediately, but if you chill it overnight or freeze it they should bake up even thicker (taller). Almond Flour Chocolate Chip Cookies are made with sugar, but the recipe should work with Swerve should you wish to lower the carbs a bit. I'm a big fan of the Brown Sugar Swerve which doesn't leave as much of an after taste. You could go a step further and use chopped sugar free chocolate, too.
Keto Trader Joe's Almond Flour Chocolate Chip Cookies
Update: I have not tested a keto Trader Joe's Almond Flour Chocolate Chip Cookie, but other bakers have made the cookies keto with these changes: Use 2 whole eggs instead of one egg and one white, omit both sugars and use ½ cup of granular Swerve. Add a two drops of liquid stevia to neutralize the cooling effect of the Swerve, use Lily's chocolate chips. And you may want to increase the vanilla. I will post another update when I test this.
Trader Joe's Almond Cookies Butter Amount
The amount of butter called for in this recipe is 1 stick or ½ cup. It seems TJ's changed the recipe and it does now call for ½ stick which is usually a quarter cup. Here's a picture of the old bag vs. the new. The cookies will be sweeter with the lower amount of butter.
Recipe
Trader Joe's Almond Flour Chocolate Chip Cookies
Ingredients
- 1 stick unsalted or salted butter (you can use half a stick if you prefer. Cookies will be sweeter. (114 grams)
- ¼ cup brown sugar (50 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon of salt or use ½ if using unsalted butter
- 2 ½ cups Trader Joe's fine almond flour (260 grams)
- 1 cup chocolate chips I recommend bittersweet mixed with semisweet
- ½ cup or so of toasted walnuts coarsely chopped
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, beat the softened butter and both sugars until creamy. Beat in the egg and egg white, then beat in the vanilla extract, baking soda and salt. Stir in the almond flour until it is well blended, then stir in the chocolate and nuts.
- Using a medium cookie scoop or a tablespoon, drop rounds onto a parchment lined baking sheet and bake for about 12 to 15 minutes or until cookies are lightly browned.
- Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack and let cool completely.
Anna says
Deirdre, I emailed you the answer to your question and am also including it here. The recipe is based on Trader Joe's Unbelievable Chocolate Chip Cookies from the back of the almond flour bag. It calls for 1/2 cup of butter which equals 1 stick. Maybe they changed it or halved it, but for this recipe you need a full stick.
Deirdre says
Hi. Thanks for posting this! The recipe on the back of the TJs bag says 1/2 stick of butter, but yours says 1 stick. Did you add the 1/2 stick because of dryness? I'm going to bake these this afternoon with lavender sugar.
Anna says
Hi Katy,
Thanks for testing the double recipe and for the heads up on needing to add more flour when using the whole eggs. That is super helpful. Since you liked the double batch with the four whole eggs, I think I'll test a quarter batch with 1 egg and see how it goes.
Katy says
I made these as a double recipe using four entire eggs (rather than egg+egg white), and I ended up needing to add about 1/2 cup extra almond flour because the batter was rather wet. I also added about 1/4 cup extra chocolate chips to make sure there was plenty to go around, and it worked out very well. Baking time was still 15 minutes. Delicious results, and just that tiny bit easier. : )
Anna says
Amelia, thanks for the note! I agree that this is a great recipe, especially since it's so amenable to changes. I haven't checked to see if it's still on the back of the Trader Joe's almond flour bag, but I've learned to snag those back-of-the-bag recipes because they are usually great. I like these because they are not too sweet. I have a sweeter version somewhere on this blog as well.
Amelia says
I love baking these cookies! I first tried almond flour cookies when my friend made me the pre-made mix ones from Tj's and I fell in love with the texture. I found this recipe and while I do give it very minor tweaks it has been my bread and butter ever since I found it! I do consider it a real labor of love because I am very serious about getting the sugar and butter perfect and fluffy before adding the next ingredients. (my right arm is very strong thanks to this) I also do not add nuts but that's just my preference. Thank you so much for this recipe! I'm thinking of making them tonight but I might try browning the butter first! Hope it goes well 🙂
Anna says
Yes, but I think they'd be better with a dairy free spread like Country Crock "plant butter" or Earth Balance.
Carrie says
My little one has a dairy allergy- do you think these would turn out well if I replaced the butter with coconut oil?
Stephanie says
Please keep posting these recipes. I'm not gluten free or cooking for a gluten free person but almond flour comes in giant bags when you buy them from Costco. I'm always looking for recipes to use it in. I almost wish I had a recipe book of ways to use almond flour and leftover buttermilk. Or even still, a cookbook that uses all the spare ingredients in my cupboard!
Anna says
Rhonda, thanks for trying them and leaving me a comment :). Also happy to hear you were able to put that last 2 1/2 cups of almond flour to good use.
Rhonda says
As I posted on IG, I baked these today. I had exactly 2 1/2 c almond flour so it seemed providential. My husband said they were amazing. 3 of my grands were here and they liked them so much too. I sent the very small bag of leftover cookies home with them.
We are a family of bakers and I have baked many batches of cookies in my 61 years and this recipe is one of the most delicious I’ve ever baked. That almond flour just adds a very nice nuttiness and light crunch.
Thanks for the recipe.
I also baked the other almond flour chocolate chip cookie you posted a week or 2 ago. It was really good but this TJ one is wonderful.
For awhile, a family member was gluten free and that’s why I had so much almond flour. She’s not gluten free anymore. But I needed to use that almond flour before it went bad. I’m so glad you posted these recipes.