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 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I originally made these almond flour cookies for a CrossFit party.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…
Unfortunately, you can’t swap almond flour for all purpose flour in baking recipes. Almond flour is essentially ground nuts which has totally different consistency than all purpose 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 – I did want to address the difference between almond flour and almond meal because they aren’t the same! Almond flour is more finely ground than almond meal. It is typically the preferred ingredient in baked goods for the lighter texture. Almond meal is less finely ground and works well in heartier recipes or recipes where the texture of flour doesn’t matter much, like 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’s. It is usually in the baking aisle by the other flours but may be in the healthy food/specialty item section depending on the store.
Mix dry ingredients – Start by mixing the almond flour, sea salt and baking soda in a small bowl.
Mix wet ingredients – In another bowl, whisk together the coconut oil, maple syrup and vanilla extract until combined.
Combine – Gradually add the almond flour mixture into the bowl with the wet ingredients. Stir in the chocolate chips.
Make cookies – Scoop out about a tablespoon of dough for each cookie and place on a baking sheet lined with parchment paper or a silicone baking mat.
Bake – Bake 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.
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.
If you try these almond flour cookies be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers.