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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I originally made these almond flour cookies for a CrossFit party.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.
Be sure to check out all of the popular cookie recipes as well as my full collection of dessert recipes here on EBF!
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Turned out delicious! My family said the best cookies they have ever had! So good and simple ingredients. Thanks!
Woo! Glad these cookies were a hit, Marcy. Thank you for leaving a review, I appreciate it.
Perfect and delicious! Another home run Brittany!
Woo! Love to hear that, thank you so much!
The Good news is I could taste them before baking and so yummy. The bad news is nothing worked bakewise. I timed 17 minutes and many were too burnt to salvage. A few survived and were very crispy and pretty good. Next time will halve the baking time or bake at a much lower temp. Also the coconut oil does NOT mix in unless melted so had to use a hand mixer a long time to incorporate into the maple syrup.
Hi, Lynn. I’m sorry to hear these cookies didn’t work out for you. As stated in the recipe card, the coconut oil does need to be in liquid (melted) form so it can incorporate. Did you change anything else about the bake temperature or time? Sometimes ovens are either below or above the temperature they are set at. I always use an oven thermometer to make sure the temperature is correct! Let me know if you try these again and how they turn out for you! 🙂
another great recipe! I especially enjoy that the batches of cookies aren’t huge – they’re enough to get us (2 adults) through the week! I tried substituting 2/3 C of the almond flour for oats, and they still came out great!
I made these cookies last night & subbed olive oil for the coconut oil. I also added chopped nuts and baked them in unbleached parchment muffins cups in muffin tins.
Loved the texture and not too sweet as I only added 1/4 c. of maple syrup.
Great recipe & thanks for sharing!
Oh yum! Thanks for sharing your changes, they sound delicious! I appreciate you coming back to leave a review and star rating, it means so much to me.