Almond Flour Cookies with Chocolate Chips

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I originally made these almond flour cookies for a CrossFit party.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

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

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.

Chocolate Chip Cookie Ingredients

  • blanched almond flour – make sure you grab almond flour and not almond meal! Almond flour is more finely ground and works perfectly for these cookies.
  • baking soda – helps these cookies rise.
  • sea salt – a touch of salt really helps the other flavors in this recipe pop!
  • coconut oil – healthy fats 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 love Enjoy Life or Lily’s chocolate because they’re dairy-free and lower in sugar.

Almond flour chocolate chip cookies on a table and cooling rack surrounded by chocolate chips.

How to Make Almond Flour Chocolate Chip Cookies

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.

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

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.

Chocolate chip cookies on a baking sheet.

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.

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:

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. 

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

Almond Flour Chocolate Chip Cookies

Brittany Mullins
These almond flour cookies with chocolate chips are absolutely delicious, crisp on the outside and chewy on the inside! They also happen to be vegan. 
4.79 from 19 votes
Prep Time 10 mins
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 21
Calories 130 kcal

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 to 350° F. Line baking sheets with parchment paper or a silpat baking mat.
  • 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.
  • Add cookie dough by level measuring tablespoon (1-inch scoop) onto prepared baking sheet.
  • 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.

Video

Notes

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 8gProtein: 3gFat: 10gSaturated Fat: 4gSodium: 78mgFiber: 1gSugar: 6g
Keyword almond flour chocolate chip cookies
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Recipe Rating




    69 comments
    1. Melissa A
      May 15, 2021 AT 10:50 pm

      5 stars
      Thank you so much for this recipe. My entire (picky) family loves them. My husband requests his with toasted coconut on top and swears its next level. I’ve had to make 5 batches already lol.

    2. elizabeth Simurdiak
      May 12, 2021 AT 6:42 pm

      5 stars
      So happy that I found this recipe!!! It was easy to mix up by hand and talk about delicious! My husband agrees! These will be a regular at our house!

      1. Brittany Mullins
        May 12, 2021 AT 11:13 pm

        Woo!! So pumped to hear these cookies were a hit. Thanks for making them and for coming back to leave a review, Elizabeth. I so appreciate it!

    3. Lis
      May 7, 2021 AT 1:31 pm

      5 stars
      delicious! came out crisp on the outside, chewy on the inside. my girls loved them, too. thanks for a great new recipe!

      1. Brittany Mullins
        May 10, 2021 AT 11:11 am

        Yay!! I’m so glad these cookies were a hit, Lis! Thanks for the review. I really appreciate it!!

    4. Kathy
      May 4, 2021 AT 1:11 pm

      I don’t know what I did wrong, but I used a slipmat and these spread out way too much in the oven and are so thin.

      1. Brittany Mullins
        May 4, 2021 AT 5:52 pm

        Hey Kathy – So sorry to hear that. Did you change anything about the recipe?

    5. Melody
      April 25, 2021 AT 10:21 pm

      Hey! I had a very quick question. If I don’t have coconut oil available, would avocado oil be a good substitute? I’m so excited to make these cookies, but I wanted to make sure before I swap any ingredients out.

      1. Brittany Mullins
        April 26, 2021 AT 3:26 pm

        Hey Melody – Avocado oil should work just fine! Let me know how these cookies turn out for you!

Parchment paper lined with protein balls.

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