These almond flour chocolate chip cookies are absolutely delicious, crisp on the outside and chewy on the inside! They’re paleo and vegan. 

I originally made these cookies for a CrossFit party. They didn’t specify the food needing to be paleo but I thought I would try my hand at making a paleo-friendly cookie… and I knew they would be the toughest critics so if I could pass them with the CrossFit crew, I knew they were ready to be shared with the world!

For some reason, I expected the almond flour to make the cookies dry but they are moist, sweet and delicious. They are quite dense so the texture is a little different than a regular chocolate chip cookie, but they’re still cookie-like and work great for curing a late night sweet tooth. I think the chocolate chips help!

Before we get to the recipe, let’s dive into some almond flour FAQs…

Baking With Almond Flour

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.

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’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.

How to Make Almond Flour Chocolate Chip Cookies

Cookies don’t get much easier! Start by mixing your dry ingredients in a small bowl. In another bowl, whisk together the wet ingredients. Gradually add the dry ingredients into the wet ingredients. Once well combined, stir in the chocolate chips. Measure out tablespoon scoops of dough, form in a cookie shape and place on a prepared baking sheet lined with parchment paper. Bake until cookies are golden brown around the edges. Store in an airtight container or enjoy after allowing to cool completely on a cooling rack.

Try These Other Amazing Almond Flour Baked Goods:

• Baked Almond Flour Donuts
• Homemade Almond Flour Crackers
• Zucchini Bread with Almond FLour
• Carrot Raisin Almond Flour Muffins
• High Protein Blueberry Almond Flour Muffins

If you try these almond flour chocolate chips cookies be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers. 

Almond Flour Chocolate Chip Cookies

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★★★★★

5 from 4 reviews

• Author: Brittany Mullins
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 21

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Description

Crisp on the outside, chewy on the inside these almond flour chocolate chip cookies are absolutely delicious, vegan and paleo. 

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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*

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Instructions

1. Preheat oven to 350° F. Line baking sheets with parchment paper or a silpat baking mat.
2. 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 almond flour into the bowl with the wet mixture. Stir in chocolate.
3. Add cookie dough by level measuring tablespoon (1-inch scoop) onto prepared baking sheet.
4. 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 in airtight containers. Eat within 2 days.

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Notes

• I used Eating Evolved Unsweetened Midnight Coconut Bar to keep the sugar content low.

• Category: Dessert
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 118
• Sugar: 3g
• Fat: 10g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0

Keywords: paleo chocolate chip cookies, almond flour chocolate chip cookies