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If you want a simple, better-for-you chocolate chip cookie, these almond flour chocolate chip cookies are it. They’re soft, chewy, naturally gluten-free, and made with just a handful of basic ingredients. Easy to make and so tasty!
If you’re looking for a chocolate chip cookie that’s a little lighter but still delivers on flavor, these chocolate chip cookies made with almond flour are it. They’re soft in the center, slightly crisp on the edges, and loaded with melty chocolate chips.
Whether you’re baking for your family, meal prepping a better-for-you dessert, or just craving something sweet without the heaviness of traditional flour, this recipe is one you’ll come back to again and again.
For a similar cookie recipe made with almond flour, but with added protein powder, you may want to try my peanut butter protein chocolate chip cookies.
Why I love these cookies
My kids always look forward to me making homemade cookies, and chocolate chips are their favorite. I love these cookies because they are made with almond flour, which makes them naturally gluten-free, have a soft and chewy texture, and are easy to make. Perfect for snacks, lunchboxes, or a healthier dessert option.
Recipe Overview
Key Ingredients
Here are the key ingredients for these cookies. Full measurements are listed further down in the recipe card.
- Almond flour: To keep this gluten-free, I used almond flour. You can swap it with gluten-free flour, but it will alter the recipe. 2 cups will be too much. Start with 1 and 1/4th cup and then add another 1/4th cup if the dough is too loose.
- Oil: I like Coconut oil here, which is what I used, but melted butter will be ok to use, of course.
- Sugar: Any sugar works. I used coconut sugar. Light brown sugar, cane sugar, or a low-calorie sweetener will be great options.
- Nut Butter: I used Almond butter, but peanut butter or any other nut butter will work.
- Egg: Acts as a binder for the cookies.
- Baking Staples: baking soda, vanilla extract, and salt.
- Dark chocolate chips: Semi-sweet chocolate chips, dairy-free, or sugar-free, are also fine.
Tips before you get started
- Use fine almond flour, not almond meal: Almond flour is made from blanched almonds and has a finer texture. Almond meal is coarser and can make the cookies grainy.
- Chill the dough (if your dough feels soft). Almond flour dough can be a bit softer than traditional cookie dough. If it feels sticky or too loose, chill it for 20–30 minutes before baking to help the cookies hold their shape.
- Slightly underbake them; they firm up as they cool. Pull them out when the edges are set, but the center is still slightly soft.
- Let them cool on the baking sheet. Almond flour cookies are delicate when hot. Give them 5 to 10 minutes to set before transferring to a wire rack.
How to Make Almond Flour Chocolate Chip Cookies
- Preheat oven to 350F and line a sheet pan with parchment paper.
- In a large mixing bowl, add the almond butter, coconut oil, coconut sugar, egg, and vanilla extract. Using a whisk or hand mixer, mix everything until it is incorporated.
- Next, add the almond flour, salt, and baking soda. Using a spatula, mix to combine.
- Add in the chocolate chips and mix again to incorporate. (If the dough is too soft to the touch, chill the dough for 20-30 minutes. I didn’t feel the need to do this step, but ingredients and egg sizes vary sometimes.
- Using a cookie scooper, scoop out about 2 tbsp portions and evenly space them on the sheet pan. You can add a few more chocolate chips on top of each cookie if desired. You may be able to make 24 smaller cookies if you like. Bake them in batches if you make 24 instead of 12.
- Bake for 10-12 minutes, or until browned. Allow the cookies to cool for 10-12 minutes, then transfer them to a wire rack to cool for another 10-15 minutes before serving.
Common Questions
Yes, you can. But the texture will be different. Almond meal is coarser, and you will most likely get a denser, more crumbly cookie.
This usually happens if the dough is too warm, there’s too much fat, or the almond flour wasn’t measured correctly. If the dough is loose to begin with, try chilling it for 20-30 minutes before baking.
Yes. Use dairy-free chocolate chips, baking egg substitutes, and swap butter for coconut oil or a dairy-free butter alternative (if using butter). This recipe calls for coconut oil anyway.
Yes. Chopped walnuts or pecans make great additions to the chocolate chips, or you can replace the chocolate chips with nuts.
Storage Recommendations
- Storing: Store in an airtight container at room temperature for 1-2 days. For longer storage, keep them in the fridge for up to 7 days or freeze them for up to 2 months.
- Freezing the dough: Scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer them to a freezer-safe bag and freeze until ready to use. You can bake them frozen, adding 1 to 2 extra minutes to the baking time.
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Thanks for stopping by and trying one of my recipes. If you enjoyed these cookies, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you.
Almond Flour Chocolate Chip Cookies
Ingredients
- 2 cups almond flour
- 1/3 cup coconut oil, melted (or butter, softened)
- 3/4 cup coconut sugar, or light brown sugar.
- ¼ cup almond butter , or peanut butter
- 1 large egg
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup dark chocolate chips, plus 2 tbsp to top the cookies
Instructions
- Preheat oven to 350F and line a sheet pan with parchment paper.
- In a large mixing bowl, add the ¼ cup almond butter , 1/3 cup coconut oil, 3/4 cup coconut sugar, 1 large egg, and 1 teaspoon vanilla extract. Using a whisk or hand mixer, mix everything until it is incorporated.
- Next, add the 2 cups almond flour, 1/4 teaspoon salt, and 1/2 teaspoon baking soda. Using a spatula, mix to combine.
- Add in the 2/3 cup dark chocolate chips and mix again to incorporate.
- Using a cookie scooper, scoop out about 2 tbsp portions and evenly space them on the sheet pan. You can add a few more chocolate chips on top of each cookie if desired.
- Bake for 10-12 minutes, or until browned. Allow the cookies to cool for 10-12 minutes, then transfer them to a wire rack to cool for another 10-15 minutes before serving.
Notes
- This recipe makes 12 large cookies. You can make 24 smaller cookies and cut the macros by half across the board.
- You can use dairy-free or sugar-free chocolate chips.
- Store on the counter covered for up to 2 days or in the fridge for up to 7 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
