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 Joseph’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.
Trader Joe's Almond Flour Chocolate Chip Cookies
Ingredients
- 1 stick unsalted or salted butter 114 grams
- 1/4 cup brown sugar 50 grams
- 1/4 cup granulated sugar 50 grams
- 1 large egg
- 1 egg white
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon of salt or use 1/2 if using unsalted butter
- 2 1/2 cups Trader Joe's fine almond flour 260 grams
- 1 cup chocolate chips I recommend bittersweet mixed with semisweet
- 1/2 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.
Yes, but I think they’d be better with a dairy free spread like Country Crock “plant butter” or Earth Balance.
My little one has a dairy allergy- do you think these would turn out well if I replaced the butter with coconut oil?
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!
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.
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.