There was a time in my 20s when the oven was the most used appliance in my kitchen; almost as much as my coffee maker. I loved baking so much back then, that friends constantly showed up at my apartment knowing there would be something good to eat.
And if that opening sequence has you thinking that I am ancient, I should state for the record that my “20s” were only 6-years ago. I am still relatively young and a lover of baking, but what has “aged” me a bit are my three beautiful, amazing, lovely, and sweet kids ages 5, 3, and 1.
Life with littles has inevitably translated to being super efficient in the kitchen. But at the same time, getting the kids involved in preparing our food is also a huge deal for me. These two, seemingly opposite concepts have meant that the intricate baking recipes that I once loved, are no longer the ones I seek out.
What I look for instead are recipes that are quick with a short ingredient list, and most importantly, with a wiggle room for screwing up but still turning out good (those little shaky hands aren’t always good with measuring vanilla extract and baking soda for instance). Our almond-flour-chocolate-chip cookie recipe adapted from Meaningful Eats is just that!
Thanks to a friend who made these for a weeknight get-together with the kids, I was not only hooked but also amazed at how simple they were to make. As a bonus, they are actually quite healthy too since they use protein-packed almond flour instead of grains, and coconut sugar and coconut oil. (Even so, I like this cookie not because of its healthy list of ingredients, but because of its uncompromising chocolate-chip-cookie flavor.)
As a super bonus, it only uses one bowl!! That of your stand mixer if you’ve got one, or just a large bowl in which you can use a hand mixer. My 5-year-old and 3-year-old usually do the measuring, mixing, and breaking of eggs, while my 1-year-old gives a lot of leg hugs and mixes imaginary ingredients in bowls on the floor.
These almond-flour-chocolate-chip-cookies are more than just a good treat in our home.
For me, they are a reminder that mixing kids with hot ovens and sticky things can result in truly delicious cookies!
From our family to yours, here are the best ever Almond-Flour-Chocolate-Chip Cookies you are ever going to put in your mouth! Best tried on a busy night when baking seems out of the question (As thoroughly reflected in the pictures above).
Recipe as adapted from Meaningful Eats
- 1/2 cup butter, softened (or just nuke for 20-30 seconds in the microwave)
- 1/4 cup coconut oil (softened preferred, but I have also used melted)
- 3/4 cup coconut sugar (substitute brown sugar if necessary)
- 2 teaspoons vanilla extract
- 2 large eggs (straight from the fridge works just fine)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups blanched almond flour (which is not the same as almond meal)
- 1 1/4 chocolate chips (Use mini ones if you’ve got them. Regulars work just fine too)
- 2/3 cup toasted and chopped walnuts
Start by preheating the oven to 350 degrees. Line two baking sheets with parchment paper or a silicone liner.
In the bowl of a stand mixer (or, big bowl + hand mixer), cream together the butter, coconut oil, and coconut sugar.
Add the vanilla and eggs, mixing until incorporated.
Add baking soda and salt.
Add the almond flour, 1 cup at a time.
Lastly, gently mix the chocolate chips and walnuts.
Form the dough into tablespoon rounds and place 2-3 inches apart on the baking sheets. Bake for 9-10 minutes then switch the baking sheets to ensure even baking. Bake for another 3-4 minutes until golden brown around edges. Cookies will be soft on the inside and crispy on the outside.
Chika Gujarathi is a writer and a mother of three from Raleigh, NC. She writes for national and local publications about lifestyle, travel, books, and of course, motherhood! She is also the founder of Hello Namaste! Brand which curates the sweetest collections of bilingual books, toys, and crafts for kids and their grown-ups. When not adventuring with her family in her minivan, you can find her riding the streets of Raleigh on her beloved bike Linus. Follow Chika on Instagram at @hello.namaste.world and @theantibland.