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–+ servings
two half cookies stacked over each other with chocolate chips.
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5 from 2 votes

Almond Flour Chocolate Chip Cookies 

Soft, chewy almond flour chocolate chip cookies made with simple ingredients. These gluten-free cookies are easy to make and perfect for a healthier sweet treat.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 12
Author: Rena Awada

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
  • 1/2 cup dark chocolate chips plus 2 tbsp to top the cookies, see notes

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.
    egg, sugar, oil, and nut butter placed in a clear bowl to make cookies.
  • Next, add the 2 cups almond flour, 1/4 teaspoon salt, and 1/2 teaspoon baking soda. Using a spatula, mix to combine.
    flour added to the wet dough to make the cookie dough before adding chocolate chips.
  • Add in the 1/2 cup dark chocolate chips and mix again to incorporate.
    chocolate chips added to the cookie dough in a clear bowl.
  • 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.
    2-inch dough placed on a sheet pan before baking.
  • 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.
    cookies placed on a wire rack to cool after baking.

Notes

  • Feel free to use 2/3 cup of chocolate chips if you like it with a lot of chocolate. I sometimes like to use mini chocolate chips.
  • 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

Calories: 268kcal | Carbohydrates: 18g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 128mg | Potassium: 93mg | Fiber: 3g | Sugar: 10g | Vitamin A: 23IU | Vitamin C: 0.04mg | Calcium: 82mg | Iron: 1mg