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These almond flour cookies with chocolate chips are absolutely delicious, crisp on the outside and chewy on the inside! They also happen to be gluten-free, low carb and vegan.
I originally made these almond flour cookies for a CrossFit party.
It was one of my first times baking with almond flour and for some reason, I expected the almond flour to make the cookies dry, but they are super moist and delicious.
Before we get to the recipe, let’s dive into some almond flour FAQs…
Almond flour is amazing for baking and super nutrient-rich, which is why I use it in a ton of my recipes! One thing to note is that you can’t simply swap almond flour for all-purpose flour at a 1:1 ratio. Almond flour is essentially just ground almond, which has totally different consistency (and fat/protein level) than traditional flour.
Thankfully, baking with almond flour is really common now so there are a million recipes using almond flour to take out the guess work for you.
Almond Flour vs. Almond Meal
Just a little reminder that almond flour and almond meal because they aren’t the same! Almond flour is made from blanched almonds that are finely ground. And it is typically the preferred ingredient in baked goods for the lighter texture. Almond meal is whole almonds that are less finely ground so the meal is coarser and has a darker color. Almond meal works well in heartier recipes or recipes where the texture of flour doesn’t matter as much, like my almond flour crackers.
I usually keep my pantry stocked with Bob’s Red Mill almond flour from Thrive Market. If you’re not a Thrive Market member, you can find almond flour at most major grocery stores now, which is amazing! I’ve seen it at Trader Joe’s, Whole Foods and even my local Kroger. It is usually in the baking aisle by the other flours, but may be in the natural/specialty item section as well. It just depends on the store.
You only need seven simple ingredients for these tasty cookies:
Making these cookies with almond flour couldn’t be easier because you just mix your dry ingredients, mix the wet ingredients and combine them! Add your chocolate, scoop the dough and bake!
I like using about a tablespoon of dough for each cookie so a small cookie scoop is perfect! And for baking I place them on a baking sheet lined with parchment paper or a silicone baking mat. Both work great to prevent the cookies from sticking. No need to grease them!
Then you’ll simply bake the cookies at 350ºF for 17-20 minutes or until cookies are golden around the edges. Cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely and enjoy!
After allowing these cookies to cool completely, store in an airtight container on your countertop for up to 3 days. For longer storage, you can store in the refrigerator for up to 7 days or in the freezer for up to a month.
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These are so amazing!! Thank you so much for sharing the recipe! Best almond flour cookie I have made so far! So many other recipes call for Swerve (yuck!). Swerve leaves an awful after taste IMO. These are great though! No after taste and delicious! I used Lily’s chocolate chips. 🙂
Yay!! So happy to hear these almond flour cookies were a success, Ariel. Thanks so much for making them and coming back to leave a review. I really appreciate the feedback!
Hi, I use olive oil in my baking,can that be interchanged for the coconut oil? Also,I made almond flour banana chocolate chip cookies with baking powder…they’re good but retain alot of moisture..is baking soda better for that issue? Thanks!
Hi Brittany,
Thank you for all of your amazing recipes!
I haven’t made these cookies yet because I have a question.
Do you have an almond flour cookie recipe that you do NOT
need to bake?
I don’t!
Brittany, these cookies are amazing. I am gluten sensitive and it is wonderful to have a gf option for a delicious treat. If you follow the proportions directions exactly, they are fantastic. Love your website. Cheryl
So happy you enjoyed these cookies, Cheryl! Thanks for trying them out and coming back to leave a review. I really appreciate it!
Absolutely delicious!! I was looking for a healthier way to eat chocolate chip cookies and came across this recipe. I had all the ingredients on hand and whipped these bad boys up and have already eaten 3! I did not leave mine in for 17 minutes as they would have burned. I started to smell them around 10-12 minutes and pulled them out around 14 minutes because they were golden brown-next time I’ll take them out at 12 minutes. I left them on the pan for 15 minutes as stated and they held together perfectly. Love how easy they were to make and will be my new go to chocolate chip cookie recipe 🙂
Yay!! So glad these cookies were a hit, Leah! And thanks for the note about how long you cooked them for. I so appreciate the review!!