Almond Flour Cookies with Chocolate Chips

DF GF V LC

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I originally made these almond flour cookies for a CrossFit party.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.

Stack of a couple chocolate chip cookies on a wire rack.

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.

Side by side photos of cookie dough with chocolate chips before and after being mixed into the dough with a spatula.

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!

Mixing bowl of chocolate chip cookie dough with a cookie scoop.

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!

Chocolate chip cookies on a baking sheet.

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!

Stack of three chocolate chip cookies on a wire cooling rack.

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

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

4 from 169 votes
These almond flour cookies with chocolate chips are absolutely delicious, crisp on the outside and chewy on the inside! Naturally gluten-free and vegan.
Stack of a couple chocolate chip cookies on a wire rack.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 21 cookies

Ingredients

  • 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*

Instructions
 

  • 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.

Video

Notes

Nutrition

Serving: 1cookie Calories: 130kcal Carbohydrates: 8g Protein: 3g Fat: 10g Saturated Fat: 4g Sodium: 78mg Fiber: 1g Sugar: 6g
Course: Dessert
Cuisine: American
Keyword: almond flour chocolate chip cookies

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    146 comments
    1. Marcy
      April 8, 2022 AT 9:17 pm

      5 stars
      Turned out delicious! My family said the best cookies they have ever had! So good and simple ingredients. Thanks!

      1. Brittany Mullins
        April 9, 2022 AT 10:53 am

        Woo! Glad these cookies were a hit, Marcy. Thank you for leaving a review, I appreciate it.

    2. CounselorChick
      April 5, 2022 AT 4:55 pm

      5 stars
      Perfect and delicious! Another home run Brittany!

      1. Brittany Mullins
        April 6, 2022 AT 9:46 am

        Woo! Love to hear that, thank you so much!

    3. Lynn
      March 28, 2022 AT 6:19 pm

      2 stars
      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.

      1. Brittany Mullins
        March 29, 2022 AT 8:42 am

        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! 🙂

    4. Alyssa
      March 14, 2022 AT 7:40 pm

      5 stars
      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!

    5. LJ Bryan
      March 4, 2022 AT 9:37 am

      5 stars
      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!

      1. Brittany Mullins
        March 4, 2022 AT 9:46 am

        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.

Parchment paper lined with protein balls.

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