Almond Flour Chocolate Chip Cookies
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Published Oct 14, 2023, Updated Jan 19, 2024
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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!
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
- â…“ cup pure maple syrup, or honey
- 1 teaspoon vanilla extract
- â…“ 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.
These are delicious!! Oh my goodness! I made a double batch this time because they were gone so quickly the last time.
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.
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?
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!
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!
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!
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!
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!
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!
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!