Hi L, what type of almond flour are you using? I tested this recipe with Bob’s Red Mill and Whole Foods 365 brands, and they are quite fine. Many other brands are a different texture, which impacts the final weight and volume.

Hi Patti, did you use 1.5 tablespoon scoops and spread the dough? I didn’t chill the dough, so I don’t think that is it. If you want the chocolate chips on top, you can save a few and press them in after scooping and spreading.

Hi Karen, so glad you enjoyed these! And I do have a banana muffin recipe made with almond flour.

Hi Kate, since these are already made with almond flour, that adds protein. Since it is a cookie, the focus of the recipe is on great flavor and texture rather than nutrition.

These look fabulous! Is there a way to increase the protein content?

Yes! Vegan butter works well in gluten-free chocolate chip cookies. Since you can’t use dairy or coconut, here are your best options:

– **Miyoko’s Cultured Vegan Butter** (cashew-based, no coconut) — closest to real butter in baking; highly recommended
– **Earth Balance Buttery Sticks** (soy and/or canola based, no coconut in the original formula) — double-check the label for the specific variety
– **Forager Project Butter** — oat-based, no coconut

Important: use the **stick format** (not tub spreads) for baking — the tub versions have more water and less fat, which affects cookie texture.

Use the same amount of vegan butter as regular butter — 1:1 swap. The cookies may spread very slightly differently depending on the brand’s fat content, but they should come out delicious!

I built a free Chrome extension called Re-Whisk (rewhisk.com) that handles these dairy-free substitutions automatically — great for checking all ingredients at once. Hope the cookies turn out perfectly!