Almond Flour Chocolate Chip Cookies

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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!

Multiple almond flour chocolate chip cookies on parchment paper.

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.
Four almond flour chocolate chip cookies stacked on one another.

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 measured out to make Almond Flour Chocolate Chip Cookies: almond flour, baking soda, sea salt, vanilla, coconut oil, dark chocolate and maple syrup/honey.

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.
Two photos of a cookie sheet, of the Almond Flour Chocolate Chip Cookies before and after being baked.

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!

An almond flour chocolate chip cookie with flaky salt on parchment paper.

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.
A woman's hand holding an almond flour chocolate chip cookie with multiple other cookies in the background.

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.
Multiple almond flour chocolate chip cookies on parchment paper on a baking tray.

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.

Multiple almond flour chocolate chip cookies on a large plate.

Almond Flour Chocolate Chip Cookies FAQ’s

What kind of almond flour should I use?

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.

What is the difference between almond flour and almond meal?

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.

Why are my almond flour cookies dry or crumbly?

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

Be sure to check out all of the popular cookie recipes as well as my full collection of dessert recipes here on EBF!

4.32 from 223 votes

Almond Flour Chocolate Chip Cookies

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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 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
  • cup pure maple syrup, or honey
  • 1 teaspoon vanilla extract
  • 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.
    A metal whisk in a large glass bowl with almond flour.
  • In a large mixing bowl, whisk together the coconut oil, maple syrup and vanilla until combined.
    A woman's hand uses a whisk in a mixing bowl of wet ingredients for the almond flour chocolate chip cookies.
  • Gradually add the dry ingredients to the wet ingredients and stir to combine.
    A woman's hand uses a silicone spatula to fold together the batter for almond flour chocolate chip cookies in a large mixing bowl.
  • Gently fold in the chocolate chips.
    Chocolate chips being added to a large mixing bowl that contains the batter for the almond flour chocolate chip cookies.
  • 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.
    A woman's hand uses a metal ice cream scoop to form the almond flour chocolate chip cookies on a baking tray.
  • Bake for 13-15 minutes or until cookies are golden around the edges.
    Twelve almond flour chocolate chip cookies on a baking tray after being baked in the oven.
  • 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

Serving: 1cookie | Calories: 207kcal | Carbohydrates: 13g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Sodium: 150mg | Potassium: 1mg | Fiber: 2g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: almond flour chocolate chip cookies
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




183 Comments

    1. 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!

  1. 5 stars
    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

    1. 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!

  2. 4 stars
    I added 1.5 tablespoons of unsweetened cocoa powder.
    The dough was a bit more crumbly but they taste delicious.

    1. 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!

  3. 4 stars
    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?

    1. 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?

    1. 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.

    1. Ah yay! I hope these turned out amazing for you, Kami. Thanks so much of you review + star rating, I really appreciate it!

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