Almond Flour Chocolate Chip Cookies
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Last updated on Apr 04, 2025
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These almond flour chocolate chip cookies are super easy to make with only 7 ingredients. They’re crisp on the outside, soft and chewy on the inside and loaded with gooey chocolate in every bite.
Are you ready for the best almond flour chocolate chip cookies you’ve ever had?!
These cookies have crisp edges, but are soft and chewy on the inside, which is my definition of cookie perfection. They not only taste delicious, but they’re super easy to whip up. I bet you even have all the ingredients in your kitchen right now! Give them a try, and they might just become your new go-to cookie recipe!
Why You’ll Love These Cookies
- Crisp on the outside and soft and chewy on the inside.
- This recipe is made with only 7 simple ingredients!
- They’re the perfect healthy treat to meal prep for the week.
- They make for a great low-sugar dessert option. One cookie only has 3 grams of sugar!
- Vegan, gluten-free, grain-free, egg-free, dairy-free + paleo.
Benefits of Almond Flour
Almond flour is amazing for baking and super nutrient-rich, which is why I use it in a ton of my recipes! For one, almond flour is a simple, one-ingredient flour made from ground almonds. The almonds are blanched to remove the skins before grinding and sifting. This creates a soft and fluffy flour that’s perfect for baking.
Almond flour is also packed with protein, healthy fats, fiber and important vitamins and minerals – most notably: vitamin B, vitamin E and magnesium. It’s also naturally gluten-free and grain-free so great for those with celiac disease or a gluten intolerance.
Ingredients Needed
You only need seven simple ingredients for these tasty gluten-free cookies:
- blanched almond flour – the star of the show! Like I mentioned above, make sure you grab blanched super fine almond flour and not almond meal. Almond flour is more finely ground and works best for these cookies. My favorite brand is Bob’s Red Mill super fine almond flour.
- 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. I’ve made these cookies with both maple syrup and honey and both turned out awesome!
- vanilla extract – a nice flavor enhancer to these delicious cookies.
- dark chocolate chips – I really like Lily’s chocolate chips because they’re dairy-free and lower in sugar, but feel free to use your favorite brand of chocolate chips.
How to Make
Prep – Preheat oven to 350° F. Line baking sheet with parchment paper or a silicone baking mat.
Mix dry ingredients – Add the almond flour, sea salt and baking soda to medium mixing bowl and stir to combine with a wooden spoon or spatula.
Whisk wet ingredients – In a large mixing bowl, whisk together the coconut oil, maple syrup and vanilla until combined.
Combine – Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in your chocolate chips.
Bake – Scoop cookie dough with a medium cookie scoop (about 2 Tablespoons) and place on your prepared baking sheet. Gently press down on each cookie and top with extra chocolate, if desired. Bake for 13-15 minutes or until cookies are golden around the edges.
Cool – Let the cookies cool on the baking sheet for a full 15 minutes before placing on a wire rack to cool completely. Don’t transfer them too soon otherwise they could break!
Substitutions & Notes
- Almond Flour: These almond flour chocolate chip cookies were specifically designed to be made with almond flour so I don’t recommend substituting the almond flour with another flour. If you’re looking for a nut-free, gluten-free cookie try my coconut flour cookies instead.
- Coconut Oil: If you don’t have coconut oil, melted unsalted butter or another neutral oil like olive oil can be used as a substitute. If you’d like to keep these cookies vegan, you could try using dairy-free butter.
- Sweetener: As a substitute for the honey or maple syrup you could use agave syrup, but I don’t recommend using a dry sugar like brown sugar or coconut sugar as it will likely change the consistency of these cookies. For a lower-sugar option you can use monkfruit sugar free maple syrup.
- Chocolate: Instead of chocolate chips feel free to use chopped chocolate. You can also skip the chocolate all together or use a different mix-in like dried cranberries, dried cherries, raisins or chopped nuts.
Tips For Success
- Space them out: On your baking sheet, provide adequate space between each cookie dough mound. These cookies will spread a bit, and spacing prevents them from merging into one giant cookie.
- Bake until just golden: While it’s tempting to let these cookies brown to make sure they’re not too soft, pull them from the oven as soon as they turn golden brown. They might look a little underbaked, but trust me, they’ll firm up as they cool. Over-baking can result in a harder, drier cookie. No thank you!
- Let cool completely: Patience is key! These cookies are delicate when they first come out of the oven. Allowing them to cool completely ensures they set up nicely and don’t fall apart when you handle them.
- Use quality ingredients: Since this recipe contains a minimal number of ingredients, using high-quality products can make a significant difference in the taste. For instance, a good-quality dark chocolate or pure vanilla extract can definitely elevate the cookie’s flavor.
How to Store
At room temperature: Allow your cookies to cool completely then store them in an airtight container (I like to store these in a Stasher bag) on your counter for 3-4 days.
In the fridge: Store your cooled cookies in a sealed container in the refrigerator for up to 7 days.
In the freezer: For longer storage you can store the baked cookies in the freezer for up to 2 months. To thaw, transfer them to the fridge to thaw overnight or simply thaw them on the counter top at room temperature. You can also freeze the cookie dough for future cookies! To freeze the cookie dough for later scoop individual cookie dough balls onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the dough balls are solid. Once solid, transfer the frozen dough balls to a freezer-safe bag or container and store for about 2 months. When you’re ready to bake, let the dough thaw and bake as directed. You might just need a few extra minutes of baking time.
Almond Flour Chocolate Chip Cookies FAQ’s
Almond flour comes in various types, primarily differentiated by how the almonds are processed. Blanched almond flour is made from almonds with their skins removed, resulting in a light, fine flour ideal for baking. Unblanched almond flour retains the skin, giving a denser texture with tiny dark flecks. There’s also almond meal, which is coarser than both and can be made from blanched or unblanched almonds. For this cookie recipe, the best choice is blanched almond flour, offering a smooth, uniform consistency and color.
Almond flour and almond meal are not 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.
If your cookies turn out dry or crumbly it’s likely that you over-baked them! Keep an eye on your cookies as the bake time can vary from oven to oven and pull them from the oven as soon as they turn golden brown
More Almond Flour Recipes
- Almond Flour Muffins
- Lemon Almond Flour Cookies
- Almond Flour Cupcakes
- Almond Cookies
- Almond Flour Banana Bread
- Almond Cake
Be sure to check out all of the popular cookie recipes as well as my full collection of dessert recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Almond Flour Chocolate Chip Cookies
Ingredients
- 2 cups blanched super fine almond flour, (not almond meal)
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 6 Tablespoons coconut oil, melted
- ⅓ cup pure maple syrup, or honey
- 1 teaspoon vanilla extract
- ⅓ cup dark chocolate chips, or chopped dark chocolate
Instructions
- Preheat oven to 350° F. Line baking sheet with parchment paper or a silpat baking mat.
- In a medium mixing bowl add the almond flour, sea salt and baking soda and stir to combine.
- In a large mixing bowl, whisk together the coconut oil, maple syrup and vanilla until combined.
- Gradually add the dry ingredients to the wet ingredients and stir to combine.
- Gently fold in the chocolate chips.
- Scoop cookie dough with a medium cookie scoop (about 2 Tablespoons) and place on your prepared baking sheet. Gently press down on each cookie and top with extra chocolate chips, if desired.
- Bake for 13-15 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 an airtight container at room temp for up to 3-4 days. For longer storage, you can store in the refrigerator for up to 7 days or in the freezer for up to 2 months.
Video
Notes
- Almond Flour: These cookies were specifically designed to be made with almond flour so I don’t recommend substituting the almond flour with another flour. If you’re looking for a nut-free, gluten-free cookie try my coconut flour cookies instead.
- Coconut Oil: If you don’t have coconut oil, melted unsalted butter or another neutral oil like olive oil can be used as a substitute. If you’d like to keep these cookies vegan, you could try using dairy-free butter.
- Sweetener: As a substitute for the honey or maple syrup you could use agave syrup, but I don’t recommend using a dry sugar like brown sugar or coconut sugar as it will likely change the consistency of these cookies. For a lower-sugar option you can use monkfruit sugar free maple syrup.
- Chocolate: Instead of chocolate chips feel free to use chopped chocolate. You can also skip the chocolate all together or use a different mix-in like dried cranberries, dried cherries, raisins or chopped nuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Used leftover almond pulp from making almond milk. Added cashews rolled into small cookies into the air fryer for 15 minutes at 160. Excellent with a cup of tea or coffee. Thank you.
Hi Roz – Love hearing how you used leftover almond pulp — such a great way to reduce waste! The addition of cashews sounds amazing and I love how you air fried the cookies. That’s good to know they worked in the air fryer! I’ll have to try it. Thanks so much for sharing your twist!
These are my husband’s and my absolute favorite cookies to make on the planet! After a ton of dietary restrictions due to chronic health issues, these are a breath of fresh air! They are so easy to make and SO, SO, SO DELICIOUS!!! 10 STARS!!!
🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟
Woo! This makes me so happy to hear. I’m so glad these cookies are a hit! Thanks for coming back to leave a review. I so appreciate it, Melanie!
Delicious and easy to make! I used butter but can’t wait to make them again with coconut oil.
YAY! I am so glad you gave these cookies a try and they turned out great for you, Mary. Thank you for sharing your review & star rating, I really appreciate it.
delicious! crunchy and just the perfect sweetness! Will definitely make again
WOO! I am so glad you are loving these cookies, Monica. Thanks for taking the time to share your review + star rating, it means so much to me!
pls specify what size of you cup?))
Hi Mila – I am not sure what you are referring to? The full recipe is linked in the recipe card. Hope that helps!
Soo easy to make! I made them for Passover seder tomorrow night. So quick and had all I needed right in the kitchen. I was not sure about them spreading, so I left them as balls, and then after 5 minutes saw they were not spreading so, quickly flattened them a bit with a rubber spatula (messed up the chocolate chips a bit) but still looked gorgeous when they came out!
Took them out after 12 minutes and they were golden, let them rest and cool and they crisped right up. OMG!, crunchy outside and chewy inside.. they are great and just right amount of sweetness!
I made them small so got 25 cookies, some smaller and some a bit bigger. Thank you!
Amazing! I am so glad you gave this recipe a try and these cookies turned out great for you, Monique. Thank you so much for coming back to share your review + star rating, it means so much to me!
Hi Brittany. Thank you so much for this recipe! It was delicious and definitely helped my sweet tooth while following a low carb/low sugar diet. I do have a question. While my cookies did turn out soft, they were a tad crumbly. I did read your note about not overcooking and followed those instructions so I don’t believe I did anything wrong there. I was thinking about adding an egg in next time to see if it would help with that. Have you done this before? If not, what are your thoughts on that approach? Thank you!
Hi Jan – I am so glad you enjoyed these cookies! Question, were they crumbly after they cooled? I haven’t tried adding an egg to these so I am not sure how they would turn out.
Yes, it was after they cooled. I let them cool for the 15 minutes as instructed (maybe a few minutes more). But ok, thanks for the response! I will try an egg next and see how it goes.
They’re in the oven right now, but the dough was DELICIOUS.
Ah yay! I hope these turned out amazing for you, Kami. Thanks so much of you review + star rating, I really appreciate it!
Great recipe, but far too few chips. The golden ratio is 1/1 four and chips. Just add more.:)
Haha! Thanks for sharing, Lisa. Glad you enjoyed these cookies. 🙂
I made them with honey but I found them lacking sweetness, did you add any sugar at all?
Nope, I followed the recipe as it, if you like them a bit sweeter you could add more honey or maple syrup would add more sweetness to these as well.
I made these cookies but they came out super brown, almost burnt and I left them at 350 for only 15 minutes. How much time did you bake them for to get that golden color?
Hi Rochy – I am sorry to hear these came out a little dark for you. I would recommend making these in the center rack. How long did you bake them for?
I added 1.5 tablespoons of unsweetened cocoa powder.
The dough was a bit more crumbly but they taste delicious.
It was probably the addition of cocoa powder, you might want to adjust the recipe to balance out the wet and dry ingredients for a better consistency. But, I am glad they tasted great. Thanks for sharing your review + star rating, I appreciate it!
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!
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!
Absolutely delicious!!! All the pleasure in a cookie without the guilt 🙂
Just another amazing recipe from Brit
WOO! I am SO glad you are loving these cookies and they turned out amazing for you, Mia. Thank you for sharing your review & star rating, it means so much to me!
wow, delicious recipe. These cookies have become my favorite. Thank you !
Ahh! This makes me so happy to hear, Rhina! Thanks so much for coming back to comment and for the star rating!
Amazing. Can’t wait to try more of her recipes. Next time I’m going to add a little peanut butter and chopped peanuts along with the chocolate chips!
Yay! So glad you enjoyed these cookies, Carolyn. Thanks for making them and for coming back to leave a review. I so appreciate it!
One of the best almond flour cookies I’ve found! And my husband agrees!! They’re so quick to throw together and the texture is fantastic!
Ah yay! I am so glad that this recipe is such a hit, Kelli. Thank you so much for coming back and sharing your review + star rating, I really appreciate it.
I just whipped up a batch and tasted the batter. Delicious! Can’t wait for the finished product!
Yum! I can’t wait to hear how they turn out!
Verrry nice !!!mine were mound -like next time will flatten a bit ; used fine ground almond flour used 3Tbsp coconut oil (ran out of .. used 3Tbsp vegan stick,and choczero maple syrup .They cooked in 15 mins loved the texture and taste ..now I’ll try something else on this site Thanks
Thanks for sharing, Nirma! I’m glad you enjoyed these cookies. Thanks for the review. I so appreciate it!
Everyone loves them and can’t tell they are healthy chocolate chip cookies!
So glad these cookies were a hit, Sue. Thanks for making them and for coming back to leave a review. I so appreciate it!
These are so delicious. The texture is incredible. At first I thought I missed something in the recipe (it looked like the cookies wouldn’t hold together). But I was so wrong. Absolutely easy to make and delicious!
AH! Great! I am so happy to hear that you enjoyed this recipe, April. Thank you for your review + star rating, I really appreciate you being here!
Hi, any reason not used an egg in this recipe, basically all other cookie recipes ive seen use 1.?
Thanks
Hey Rob – These cookies are vegan, which is why they don’t call for an egg!
Delicious and I don’t feel so guilty eating them! Thank you!
That’s great, Joanne! Glad these were a hit for you. I appreciate you leaving me a comment and review as well!
I was so excited to make these cookies and so disappointed with the end result. On a positive note, the Cookes were easy to put together and smelled great in the oven until they didn’t. Temperature was too high and the cooking time too long. My cookies were on an upper rack in my oven yet the first thing to burn (I believe) were the bottoms. The cookies were burnt to a crisp. That being said, I could not help but try one. I found the cookie to be very dry and in my opinion (and I’m not a sweets person) needed to be a bit sweeter.
Oh no! So sorry to hear this didn’t work out, Jan. Did you change anything about the recipe?
Excited to get started , ingredients are on the counter, and realized I only have 1 tablespoon of coconut oil left ! Can I substitute Ghee in recipe?? Thanks so much!
Hi Susan! Yes, melted butter or ghee should work fine as a replacement for the coconut oil. Just be sure to measure it in the liquid/melted state.
These are delicious!! Oh my goodness! I made a double batch this time because they were gone so quickly the last time.
Was very good but would recommend a shorter cooking time because the 17 min burned them all –
Hi Brie, the baking time can vary! You just want to make sure the cookies are golden around the edges. Thank you for taking the time to come back and share your experience!
Turned out delicious! My family said the best cookies they have ever had! So good and simple ingredients. Thanks!
Woo! Glad these cookies were a hit, Marcy. Thank you for leaving a review, I appreciate it.
Perfect and delicious! Another home run Brittany!
Woo! Love to hear that, thank you so much!
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.
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! 🙂
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!
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!
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.
Cookie tastes good but far from low carb at all. 7 or 8 carbs or cookie is far from keto friendly. Easy recipe though, they come out well.
When you say “coconut oil, in a liquid state”, do you mean solid coconut oil that has been melted or do you mean liquid coconut oil? I’m not sure if they are interchangeable so I want to make sure. Thanks!
Either will work! 🙂
Thank you for sharing! Based off of the comments I increased the maple syrup and am thrilled with how they came out! I reduced the coconut oil due to inability to have that amount and this did not affect the outcome at all 🥳 Bravo 👏
Woo!! Happy to hear these cookies were a success, Kas. Thanks for the review. I really appreciate it!
These were delicious! Another great recipe. Could I substitute monk fruit sugar instead of maple syrup? If so, what’s the ratio?
I used no sugar maple syrup
Hi there!
Do you think this recipe would work to make a cookie cake? Either on the baking sheet or in a cake pan? Trying to find an alternative for my allergy kiddos to bring to a birthday party! Thanks!
Ohhh! I haven’t tried, so I’m not 100% sure how this recipe would turn out as a cookie cake. Definitely let me know if you try it. PS: I do have a healthier cookie cake recipe coming in February. 🙂
I made these in a loaf pan as a small cookie cake! I cut the recipe in half and for personal reasons added more maple syrup and less coconut oil. It came out delicious! I made them thin and cooked it a little longer than suggested in original recipe. It all depends on your oven, bakeware and preference. I used a Temptations loaf pan. I hope this helps 🥰
Oh amazing!! Good to know, Kas. Thanks for sharing. 🙂
Absolutely declicious! I made the first batch per the recipe but the second one I added dark mint chocolate chips and pecans. Highly recommend for a healthier treat.
Yay! So happy to hear you enjoyed these cookies, Evan. Love the addition of the dark mint chocolate chips and pecans. Thanks for the review. I really appreciate it!
I really enjoyed these! Made them tonight and half are gone! My husband and kids loved them also. I was grateful that they required few ingredients (which I already had on hand) and came together quickly. Thanks for a great desert!
Woo!! So glad these cookies were a hit, Krista. Thanks for the review. I so appreciate it!
Perfect snack to satisfy my sweet tooth! I make a big batch of these to keep in my freezer and as someone who has made many almond flour cookies this is my favourite recipe. I’ve done this recipe with half oat flour as well and substituted chocolate chips for roasted walnuts when i make them for my mom since she prefers it thay way. Also added flax meal to my latest batch. Solid recipe no matter what you add. Thanks for sharing this recipe!
Yay! So happy to hear you’ve been enjoying this recipe, Caasandra! Thanks so much for making it and coming back to leave a review. I really appreciate it!
These are perfect low carb treats! Made them today for the first time. They came out perfect and are really good! Thanks for a great low carb cookie!
Yay!! So happy to hear these cookies were a hit, Donna! Thanks so much for trying them out and coming back to leave a review. I really appreciate it!
These are so amazing!! Thank you so much for sharing the recipe! Best almond flour cookie I have made so far! So many other recipes call for Swerve (yuck!). Swerve leaves an awful after taste IMO. These are great though! No after taste and delicious! I used Lily’s chocolate chips. 🙂
Yay!! So happy to hear these almond flour cookies were a success, Ariel. Thanks so much for making them and coming back to leave a review. I really appreciate the feedback!
Hi, I use olive oil in my baking,can that be interchanged for the coconut oil? Also,I made almond flour banana chocolate chip cookies with baking powder…they’re good but retain alot of moisture..is baking soda better for that issue? Thanks!
Hi Brittany,
Thank you for all of your amazing recipes!
I haven’t made these cookies yet because I have a question.
Do you have an almond flour cookie recipe that you do NOT
need to bake?
I don’t!
Brittany, these cookies are amazing. I am gluten sensitive and it is wonderful to have a gf option for a delicious treat. If you follow the proportions directions exactly, they are fantastic. Love your website. Cheryl
So happy you enjoyed these cookies, Cheryl! Thanks for trying them out and coming back to leave a review. I really appreciate it!
Absolutely delicious!! I was looking for a healthier way to eat chocolate chip cookies and came across this recipe. I had all the ingredients on hand and whipped these bad boys up and have already eaten 3! I did not leave mine in for 17 minutes as they would have burned. I started to smell them around 10-12 minutes and pulled them out around 14 minutes because they were golden brown-next time I’ll take them out at 12 minutes. I left them on the pan for 15 minutes as stated and they held together perfectly. Love how easy they were to make and will be my new go to chocolate chip cookie recipe 🙂
Yay!! So glad these cookies were a hit, Leah! And thanks for the note about how long you cooked them for. I so appreciate the review!!
This is the best chocolate chip cookie I have ever made. I used butter instead of coconut oil.My friends went wild over them. I froze them and they tasted so fresh when they came to room temperature.
Woo!! So glad these cookies were a hit! Thanks for the review, Joan. I really appreciate it!
How do I make this keto friendly? Instead of the maple or honey…what ratio can I use of the sweetner substitute and how much of it?
Hey Nela – You could use monkfruit maple at a 1:1 ratio instead of maple syrup or honey.
Hi can you write the ingredients in grams ? Thank you
Hey Rasha – I sometimes add the ingredients in grams if I measure during the recipe testing process, but for this one I didn’t. There are plenty of conversion sites like this one where you can convert cups to grams!
As always, you delivered. Cookies are so delicious! My girls helped me make them, so e only had 1c of almond flour so we subbed 1/4c coconut flour and an egg and they turned out beautifully. Thank you!
Yay!! So glad you enjoyed these cookies, Beth. Thanks for the review, I appreciate it!
I love this cookie! Can’t bake it as long as 17 minutes though. Needs a shorter baking time.
Hey Lu – Did your cookies burn?
All your recipes are so good – simple ingredients, quick to whip up and this one is no different. Easy to make with kids and hits the spot when you need that cookie fix!
Woo!! So glad these cookies were a hit. Thanks for making them and for the review, Amanda. I so appreciate it!
These were so delicious!! It was my first time attempting to bake something gluten-free and I was intimidated. I did set a timer for 15minutes after they came out of the oven so I wouldn’t mess with them as they cooled and I was so glad I did. They held together super well and the first bite of this warm cookie was so encouraging – thank you for getting me excited to bake more gluten-free!
So glad you enjoyed these cookies, Jenny! Thanks for making them and for the review. I so appreciate it!
I am diabetic. Can’t use maple syrup.
Can I use monks fruit sugar?
Sure, you could use the monkfruit maple syrup as a 1:1 sub! That should work just fine. Let me know how the cookies turn out if you try them!
These cookies are amazing! They taste so good and are so easy to make. My new go to for gluten free cookies!
Woo!! I love hearing this, Katie! Thanks so much for the review. I really appreciate it!
These are SO good and addicting. I used mini chips since that was all I had. Yum.
I’m so glad you’re enjoying these almond flour cookies, Megan! Thanks for the review. I so appreciate it!
Yummy, but I wish I had read the other reviews first. I baked them for 14 minutes, which was WAY too long. They were hard and too crisp. I will try again and reduce baking time.
So yummy love the nutty chocolatey (yes that’s a word) texture and flavour. My only issue is once stored they became very soft. Any tips to keep a bit of the crispy element after storage? Thanks
So glad you enjoyed these cookies! Thanks for making them. How were you storing them?
I actually have the same thing. They were so amazingly crisp on the outside last night when I made them, but today they’ve become soft on the outside too. It’s still delicious! But I would love to keep that crisp. I personally just stored them in a glass bowl on a kitchen counter, without covering, once they already cooled, over the night.
I agree with previous comment about oven. I reduced temp to 325. Otherwise cookies were too brown.
Thanks for the note, Gwenne!
As much as I liked the ease of the recipe , I did not like how my cookies got burnt just at 15th minute.
Sorry to hear your cookies got burned! Every oven is different so yours might just be hotter and the cookies can cook for less time (probably 12-13 minutes).
Just made these cookies and as usual Delicious! Your recipes are just awesome.
Did I spontaneously make these at 11pm to curb a sweet craving? Yes I did. Did I absolutely love them and indulge in two cookies guilt free? Yes I absolutely did! Amazing recipe and super easy to throw together. Will definitely be making these over and over again 🙂
Haha I love it!! So pumped you loved these cookies, Michelle. Thanks for making them and for the review. I so appreciate it!
Wonderful texture, light and chewy.
I used agave nectar to sweeten, and reduced the cook time quite a bit (7 minutes). They spread out more than yours did, but they were still very tasty! Thanks for sharing this recipe!
I’m glad you enjoyed these cookies, Rachel. Thanks for making them and for the review. I so appreciate it!
Thank you so much for the recipe! We really love it! Keep it up!
So glad these were a hit! Thanks for the review, Priscillia. I so appreciate it!
These are so good and so easy!!
Also, if you’re like me and want low sugar desserts but can’t eat just one— I cut the sugar content in half by using half regular maple syrup & half sugar free maple syrup. Still super sweet & stay together perfectly!
So glad you loved these cookies, Anastasia. Thanks for the review. I really appreciate it. 🙂
Made these today and they are FAB!
I added 1/4 c rolled oats. Even my meat and potatoes husband loved them!
Yay!! So glad these cookies were a hit. Thanks for making them and for the review. I so appreciate it!
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.
Woo! I’m so glad these cookies have been a hit, Melissa! Thanks so much for the review. I really appreciate it!
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!
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!
delicious! came out crisp on the outside, chewy on the inside. my girls loved them, too. thanks for a great new recipe!
Yay!! I’m so glad these cookies were a hit, Lis! Thanks for the review. I really appreciate it!!
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.
Hey Kathy – So sorry to hear that. Did you change anything about the recipe?
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.
Hey Melody – Avocado oil should work just fine! Let me know how these cookies turn out for you!
Wow! Had to use up some almond flour that was about to expire and loved how quick, easy and delicious these were. 10/10!!
Yay! I’m so gad you enjoyed this almond flour chocolate chip cookies, Elise! Thanks for the review 🙂
Quick, easy, and delicious! Will be making them again.
Woo!! So glad you enjoyed this recipe, Lisa. Thanks for the review. I appreciate it. 🙂
These are simply the best chocolate chip cookies I have ever made. I like to add a sprinkle of flaky sea salt on top.
So glad you loved these cookies, Colleen!! I love adding flaked sea salt to my sweets. 🙂 Thanks for the review. I really appreciate it!
Absolutely love the addition of chocolate chunks with these cookies! Already onto my second batch, the saltiness is addicting! Big hit with my family!
Ahh, this makes me so happy to hear! Thanks for the review, Devon.
I live in a country where I don’t have access to some baking supplies, so I have to be very picky about what I bake with coconut/almond flour and chocolate chips, as I have a limited supply that I brought with me. But these are sooooo good that I will gladly bake them again. And while I really enjoy the EBF coconut flour cookies, I think these are even better!
Ahh that makes me so happy to hear!! I’m so glad you loved these cookies. Thanks for making them and for coming back to leave a review. I really appreciate it. 🙂
We have some form of dessert every night. Usually i get a request for your standard Tollhouse chocolate chip cookie recipe. I made these the other night and have been asked to repeat it the past two nights noting they were the “best I’ve ever made.” And that’s compared to A LOT of cookies.
Woot woot! I’m so glad these cookies have been a hit. Thanks for making my recipe and for coming back to leave a comment/star rating. The reviews are super helpful for other readers, so I really appreciate it.
Thank you for this simple, tastey, quick recipe! We make things less sweet, and liked 2 T maple syruo with 2T less flour. I made a mistake on my measuring the second time I made them and used about 1T extra oil, which made them more rich and chewy. The first time I followed your recipe and the cookies were crisp, not chewy.
You’re so welcome, Marie! I’m glad you enjoyed these cookies. Thanks for making them and for coming back to leave a comment + star rating. I appreciate it. 🙂
These cookies are the best! They have a good snap and are perfect for dunking in coffee (or milk)!
Wow these cookies are
So good!!! My neighbor made them and shared a couple with me. I liked them so much that I asked for the recipe.
I wanted to ask what can be substituted for the honey or maple syrup? I’m on Leo and would love to make these.
Please reply with sny suggestions you might have.
Thank you!!
Christie
Hey Christie! So glad you enjoyed these cookies. 🙂 I haven’t tried anything else besides maple syrup and honey, but you could possibly try using liquid stevia or monkfruit instead? If you use stevia you’d just need to alter the amount you use. Let me know what you end up trying and how they turn out!
followed the recipe exactly the cookies look like terrible. I think you should provide pictures or a video
I’m so sorry they didn’t turn out. Did you make any changes to the recipe?
Love this recipe! I have been doing the Paleo diet since October and have been very successful so far. These cookies will defiantly help me on my quest to a better me. I can have a treat every now and them and not got totally off tract!
The only thing I substituted was the coconut oil for Almond Butter as I don’t care for coconut.
So glad you enjoyed these cookies, Nicole!! Thanks for sharing the sub you made, it’s super helpful for other readers. 🙂
Very delicious but I had issues where they didn’t flatten out, what did I do wrong?
Hey Emily – Did you press them down to form them into a cookie shape once you added them to the pan? Did you switch up any of the ingredients in the recipe?
No, I didn’t press them out. I also used gluten-free flour not almond specific.
It’s probably because you swapped out the flour for a different type. Not all GF flours work as equal subs for each other, so I’m assuming that’s what happened.
I was very impressed with these cookies. The texture was perfect and it completely satisfied my sweet tooth. Will definitely be making again. I added some pecans and I think next time i will make according to your recipe.
Ahh that makes me so happy to hear, Jenn. I’m so glad you enjoyed this recipe. Thanks for taking the time to leave a comment and star rating. I so appreciate it!
These are the perfect cookie with almond flour. I had a taste for a chocolate chip cookie, but wanted to stay on track for the new year. These taste identical to the cookies I have made for years with AP flour and butter. Thank you!
Ahh I love hearing that, Lashon! I’m so glad you tried and enjoyed my recipe. Thanks for coming back to leave a comment and star rating. I so appreciate it!
These are by far the best Almond flour cookies I’ve baked! Thanks @Brittany Mullins
Woot woot!! That makes me so happy to hear. 🙂 Thank you for coming back to leave a comment and star rating, Ainsly. They are super helpful to other readers, so I appreciate it!
These paleo chocolate chip cookies are all you need after a long hard days work, this chocolaty goodness is just the thing to turn your frown upside down.
Woot woot! I’m so glad you tried and enjoyed this recipe, Veronica. Thank you so much for coming back to leave a comment and star rating, I so appreciate it! The ratings are super helpful to other readers. <3
These are delicious!
I love the title of your blog. 🙂
Thank you. 🙂
I made these for my family. My grand daughter, who has a low sensitivity to wheat, loved them. I didn’t tell anyone that they were gluten free until they had eaten them. No one complained and they all of the cookies.
Woo-hoo! That’s awesome Barbara. I’m so glad everyone enjoyed them. 🙂
Hope you had a fun time at the Crossfit party! I have yet to try Crossfit (there’s one gym in London according to my last check) and I’m always tempted to give it a go! I love the functional training approach it uses, and looks like good fun in a group atmosphere.
They look great! Every time I bake with almond flour I think it’s going to come out super dry too but it never does. I’m still amazed at how nut flours work, but I love ’em!
Thanks for sharing this with all of us, I want to try and get into eating Paleo, and knowing that recipes like this are out there, will help a lot!
I saw the invite to the Crossfit Full Circle Party last night. How was it? I did crossfit Thursday afternoon (Fundamentals #3) and couldn’t do a pull-up to save my life. It’s my goal to do an unassisted pull-up sometime in the near future. The cookies sound like they turned out great!
I was wondering if you were going to be there. It was really fun – lots of tasty food and good people. Doing an unassisted pull up in one of my goals too – it’s so hard.
I tried a Paleo blueberry muffin last week. It was moist, like your cookies were, which I found surprising. I ground my own almonds for the recipe, which meant there were little almond chunks at times, but it added to the deliciousness.
I’m vegetarian, but the Paleo diet seems like a healthy meat-eaters diet.
I’m pescatarian and I feel the same way. I think eating paleo would be a real challenge as a vegetarian.
LOVEEEE paleo cookies 😉 all ova my instagram. I’m so glad we’re both loving CrossFit. Potlucks with people from your Box are the literal best.
The cookies look great, I love experimenting with almond and other non-grain flours!
Those sound really good! I haven’t tried to make anything paleo, but I did pick up almond flour a few weeks ago so I’m definitely curious to try.
I had the same bag of almond flour sitting in my pantry for months. I was happy to find this recipe so I could put it to good use.
I’ve been seeing so many recipes with almond flour now…I can’t sue it because of people in my family being allergic to nuts lol but these look really good!
Where do you find “paleo-friendly” chocolate chips? I would love to try this recipe!
I’m not an expert, but the recipe said that they needed to be at least 63 percent cocoa.
I’ve been trying out a lot of Paleo dishes for the crock pot. It makes cooking SO EASY!
Yum! These look great!
Chocolate chip cookies are one of my favorite baked goods to “paleo-i-fy!” I’ve tried a bunch of different recipes, and even made some up myself. My latest was a coconut flour chocolate chip cookie sweetened with dates (instead of maple syrup or honey). They were pretty darn good! I have a ton of Paleo baked good recipes over on Frisky lemon if you’re interested…;)
I actually saw your recipe and was going to try it but didn’t have coconut flour on hand. Next time… 🙂
Haha I haven’t really looked into much paleo stuff (I read Matt @ No Meat Athlete’s thoughts on the overall diet, coming from a vegetarian perspective) and I decided it wasn’t for me 🙂 That said, I do think there are some great healthy recipes!! This one sounds good!!
I wish you could come to the meet up tomorrow! We will miss you!
These look great! Do you think I could coconut oil instead of the manna?
Definitely!
YUM! These look amazing – can’t wait to try a bite tonight!
I love grain-free/paleo recipes since I try to stay away from most grains. Baking can definitely get tricky though – I learn something new every time I whip up a paleo recipe.
I am still so curious to try out a Paleo recipe. I still have your berry crisp book marked to make soon! Hope all is well girl!