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Almond flour sugar free chocolate chip cookies recipe stacked on plate

Classic Almond Flour Sugar-Free Chocolate Chip Cookies

Soft and chewy sugar-free chocolate chip cookies made with almond flour, perfect for a low-carb treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cup almond flour 168g
  • 1/2 cup unsalted butter softened, 113g — or coconut oil for dairy-free
  • 1/3 cup granulated erythritol or monk fruit sweetener, 64g
  • 1 large egg
  • 1 vanilla extract
  • 1/2 baking soda
  • 1/4 sea salt
  • 3/4 cup sugar-free chocolate chips 135g

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Food scale for accurate portioning
  • Baking sheet
  • Parchment paper
  • Cookie scoop or tablespoon
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and sweetener until light and fluffy, about 2 minutes.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the almond flour, baking soda, and salt.
  5. Slowly fold the dry ingredients into the wet mixture. Don't overmix.
  6. Gently fold in the sugar-free chocolate chips.
  7. Use a cookie scoop to portion the dough onto the baking sheet, spacing cookies about 2 inches apart.
  8. Bake for 9–11 minutes, until edges are golden but centers look slightly soft.
  9. Tip: Avoid overbaking — almond flour cookies firm up as they cool.
  10. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Nutrition per cookie (approximate, based on 12 cookies):
• Calories: 120 kcal
• Total Carbs: 6g
• Fiber: 2g
• Net Carbs: 4g
• Protein: 3g
• Fat: 10g
• Sugar: 0g
Nutritional estimates are approximate based on standard USDA values and product labels. Always verify with your own tracking app or consult your dietitian.
Storage: Store cooled cookies in an airtight container for up to 5 days, or freeze for up to 3 months.
Tip: Avoid overbaking — almond flour cookies firm up as they cool.