Almond-Flour Chocolate-Chip Cookies

247-Keto has not kitchen-tested this recipe. It is an editorially developed formula: weigh the ingredients, mix the dough, portion it onto a lined sheet and bake until a thermometer check at the thickest part reaches the safety endpoint below.

Food safety and allergens

The dough contains raw egg, which FDA notes can carry Salmonella. Do not taste the raw batter; wash hands, utensils and surfaces after contact with raw egg, and cook the cookies thoroughly FDA egg safety guidance. Check the thickest part of a cookie with the thin-tip thermometer for 160°F (71°C), the listed endpoint for egg dishes FoodSafety.gov minimum internal temperatures. Refrigerate perishable leftovers at 40°F (4°C) or below within two hours, or within one hour if the room is above 90°F (32°C) FoodSafety.gov food handling guidance.

This recipe contains almonds, milk and egg, and the chip maker lists shared-equipment milk and soy concerns LILY'S baking chip ingredients and allergen information. Read current ingredient and allergen labels rather than inferring anything from the recipe title FDA food allergy guidance.

247-Keto has not kitchen-tested this formula, so yield, texture and storage quality are unknown.

Practical notes

Weigh everything in grams on the digital scale. The flour is Bob's Red Mill superfine blanched almond flour, finely ground blanched almonds rather than almond meal with skins Bob's Red Mill almond flour information. Double-acting baking powder is the leavener; baking soda needs an acidic ingredient, so the two are not swapped in equal amounts King Arthur baking powder and soda guidance. The sweetener is pure granulated allulose, not erythritol or a cup-for-cup blend Selected allulose product ingredients. The chips are LILY'S Semi-Sweet Style Baking Chips, whose ingredients include sweeteners and fibers LILY'S baking chip ingredients and allergen information.

A hand mixer or a spoon will do for the butter and allulose. Line the rimmed sheet with parchment rated for your oven setting, space the portions apart, and move the cookies to the cooling rack with the spatula once they are safe to handle.

Ingredients

• 280 g Bob's Red Mill superfine blanched almond flour
• 4 g double-acting baking powder
• 1 g fine salt
• 113 g unsalted butter
• 80 g pure granulated allulose
• 50 g raw whole egg, shell removed
• 4 g pure vanilla extract
• 170 g LILY'S Semi-Sweet Style Baking Chips, 9 oz product

Equipment

• Digital ingredient scale
• Mixing bowl
• Rimmed baking sheet
• Oven
• Parchment rated for the selected oven setting
• Thin-tip food thermometer
• Hand mixer or spoon
• Spatula
• Cooling rack

Method

1. Preheat the oven to 350°F (175°C). Mix almond flour, baking powder and salt in one bowl.
2. Beat the weighed butter with allulose, then mix in egg and vanilla. Stir in the flour mixture and the chocolate chips.
3. Spoon portions onto the lined baking sheet with space between them and flatten slightly; the selected portion sizes are not a verified finished yield.
4. Bake until the cookie dough is set through the center with no wet raw batter; check the thickest part with a thin-tip thermometer for at least 160°F (71°C). Do not taste raw dough.
5. Cool on the sheet until it can be moved safely, then transfer with a spatula. No spread, crispness or cookie count is guaranteed; refrigerate perishable leftovers promptly.

The intended chocolate-chip cookies. Conceptual illustration, not a tested cooking result.

Ingredients for almond-flour chocolate-chip cookies. Conceptual illustration, not a tested cooking result.

Article history

1. October 2, 2026Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
2. August 18, 2026First published