Almond Flour Chocolate Chip Cookies

4.35 from 233 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 Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: almond flour chocolate chip cookies

Servings: cookies

Author: Brittany Mullins

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.

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