Almond Flour Cookies with Chocolate Chips
Published May 19, 2021, Updated Mar 20, 2023
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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I originally made these almond flour cookies for a CrossFit party.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…
Baking With Almond Flour
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.
Where to Buy Almond Flour
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.
Almond Flour Cookie Ingredients
You only need seven simple ingredients for these tasty cookies:
- blanched almond flour – like I mentioned above, make sure you grab almond flour and not almond meal! Almond flour is more finely ground and works best for these cookies.
- baking soda – this just helps these cookies rise.
- sea salt – a touch of salt really helps the other flavors in this recipe pop!
- coconut oil – this adds healthy fat and helps bind the cookies together.
- pure maple syrup or honey – gotta have a little bit of sweetness in a cookie! I stuck to these natural sweeteners.
- vanilla extract – a underlying flavor to these delicious cookies.
- dark chocolate or dark chocolate chips – I really like Lily’s chocolate chips because they’re dairy-free and lower in sugar.
How to Make Cookies with Almond Flour
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!
How to Store Almond Flour Cookies
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.
More Almond Flour Baked Goods
- Almond Flour Muffins
- Baked Almond Flour Donuts
- 4-Ingredient Almond Flour Crackers
- Almond Flour Thumbprint Cookies
- Almond Flour Zucchini Bread
- Carrot Raisin Almond Flour Muffins
- Blueberry Almond Flour Muffins
- Almond Crescent Cookies
- Almond Flour Snickerdoodles
- Lemon Almond Flour Cookies
- Chocolate Chip Cookie Skillet
- Almond Flour Cupcakes
- Almond Flour Waffles
- Almond Cookies
More Cookie Recipes
- S’mores Cookies
- No Bake Protein Cookies
- Healthy Lactation Cookies
- Healthy Oatmeal Chocolate Chip Cookies
- Coconut Flour Cookies
- Healthy Chocolate Chip Cookies
- Lemon Ricotta Cookies
- Chocolate Crinkle Cookies
- Oatmeal Scotchies
Be sure to check out all of the popular cookie recipes as well as my full collection of dessert recipes here on EBF!
Almond Flour Chocolate Chip Cookies
- 2 cups blanched almond flour, (not almond meal)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 6 tablespoons coconut oil, in a liquid state
- 1/3 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1/3 cup chopped dark chocolate or dark chocolate chips*
- Preheat oven: Preheat oven to 350° F. Line baking sheet with parchment paper or a silpat baking mat.
- Mix dough: Add almond flour, sea salt and baking soda in small bowl. In another bowl, whisk together coconut oil, maple syrup and vanilla until combined. Gradually add dry ingredients into the bowl with the wet mixture. Stir in chocolate.
- Place on baking sheet: Scoop cookie dough with a tablespoon or small (1-inch) cookie scoop and place on your prepared baking sheet. Top each cookie with extra chocolate, if desired.
- Bake: Bake for 17-20 minutes or until cookies are golden around the edges. Cool on baking sheets for a full 15 minutes before placing on wire racks to cool completely. Definitely let them cool for the full 15 minutes or they will likely break.
- Store: Store in an airtight container at room temp 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.
- Coconut oil: You can sub softened butter or softened vegan butter (the stick variety) for the coconut oil if needed.
- Low sugar chocolate: I used Eating Evolved Unsweetened Midnight Coconut Bar to keep the sugar content low. You could also use Lily’s chocolate chips!
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is my son’s new favorite cookie! I don’t feel bad about him eating them. Delicious!
Ah this is the best, Rachel. I am so glad to hear that you all are loving this recipe. Thank you for coming back and sharing your review + star rating, it means so much to me!
Finally an incredible vegan and gf recipe! I am so grateful for you sharing this. I have been an eggless vegetarian for most of my life, and a few years was diagnosed with celiac disease. I’ve tried numerous recipes and they suck! This is a good one that provides the chewy and soft texture I really want. Thank you <3
Aw this means so much, Kaitlyn, I am excited to hear that you are loving this recipe. Thank you for coming back and sharing your review + star rating, I truly appreciate it!
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