Almond Flour Chocolate Chip Cookies (Trader Joe’s Recipe)

These Almond Flour Chocolate Chip Cookies are a dream for all Trader Joe’s lovers! One bowl, one pan, a dozen fantastic copycat cookies!

These Almond Flour Chocolate Chip Cookies (Trader Joe’s Recipe) are..

• Quick
• Egg-free
• Gluten-free
• Vegan-friendly
• A excellent copycat for store bought!

Trader Joe’s Copycats

Trader Joe’s cookies are the best, but did you know you can make a copycat recipe at home? Our Almond Flour Chocolate Chip Cookies recipe uses the same ingredients and create delicious dupes! Using almond flour gives these cookies their signature, slightly nutty flavor, as well as being naturally gluten-free.

There are three types of coconut ingredients used in this recipe: coconut flour, coconut oil, and coconut sugar. But don’t be intimidated! These cookies do not taste overwhelmingly like coconut. Actually, the flavor of coconut is mostly derived from coconut meat and milk (neither of which are used here). The combination of the three coconut ingredients is simply to create the unique texture and flavor profile of these Almond Flour Chocolate Chip Cookies, just like Trader Joe’s version!

Ingredients for Almond Flour Chocolate Chip Cookies

Almond Flour – Almond flour is an excellent choice for gluten-free baking. Because it lacks gluten, it need additional binding ingredients, such as eggs, mashed bananas, or starches.

Coconut Flour – Coconut flour yields a smooth texture for the cookies, as well as acts as a binder for the almond flour. It is also high in fiber and protein.

Tapioca Starch – Tapioca starch is primary binder for the almond flour. It is made from the cassava plant and does not affect the flavor of baked goods.

Baking Soda – Most baked goods need a leavening agent to create rise when in the oven. Baking soda and baking powder are the most commonly used.

Salt – Salt is a flavor enhancer, ensuring the cookies are not overly sweet. Add flaky sea salt on top of the freshly baked cookies for an extra salty bite!

Coconut Oil – Coconut oil adds richness to this recipe. If you don’t have any on hand, butter can be used at a 1:1 ratio.

Coconut Sugar – Coconut sugar differs from granulated sugar in that it is less sweet and has a lower glycemic index. It also has trace elements of antioxidants and various vitamins.

Milk – To continue with a nutty theme, use almond or coconut milk! Any kind of milk is acceptable as it is used to moisten the dough.

Vanilla Bean Paste or Extract – Vanilla bean paste and vanilla extract are interchangeable so use what you have. If you only have vanilla powder, use half the amount of powder for extract.

Chocolate – Chop up a chocolate bar or use your favorite brand of chocolate chips!

Diet Compatibility and Allergens

Diet	Recipe compatible as written?	Recommended substitutions
Keto	No.	Use keto-approved milk, sweetener, and chocolate.
Paleo	No.	Use paleo-approved milk and chocolate.
Whole30	No.	N/A
Gluten-free	Yes.	N/A
Vegatarian	Yes.	N/A
Vegan	No.	Use dairy-free milk.
Low sodium	No.	Eliminate salt.
Dairy-free	No.	Use dairy-free milk.
Mediterranean	No.	N/A
Low FODMAP	No.	N/A
Atkins	No.	N/A

Allergen	Present in recipe?	Recommended substitutions
Milk	Yes.	Use dairy-free milk.
Eggs	No.	N/A
Fish	No.	N/A
Shellfish	No.	N/A
Tree nuts	No.	N/A
Peanuts	No.	N/A
Wheat (Gluten)	No.	N/A
Soy	No.	N/A
Sesame	No.	N/A

How to Make Almond Flour Chocolate Chip Cookies

Step One: Heat oven to 375 degrees.

Step Two: Mix dry ingredients in a large bowl.

Step Three: In a separate bowl, mash oil, sugar, milk, and vanilla bean paste together.

Step Four: Fold wet ingredients into dry ingredients. If the batter seems dry, add another 1-2 tablespoons of milk. Fold in chocolate.

Step Five: Scoop cookie dough in tablespoons onto a prepared baking sheet. Bake for 9 minutes.

Step Six: Let cool slightly, sprinkle with flaky salt, and enjoy!

Tips for Almond Flour Chocolate Chip Cookies

• Do not melt the oil before mixing! Adding melted oil to the cookie dough will lead to flat cookies.
• If the dough seems dry, add another tablespoon of milk and re-mix.
• Use a cookie scoop for more evenly sized cookies.

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