Have you ever bitten into a chocolate chip cookie that was so soft and chewy that you couldn't believe it was actually good for you? Well, these almond flour chocolate chip cookies are exactly that kind of magic!
When I first started experimenting with gluten-free baking, I worried I'd never enjoy a proper cookie again. But after many test batches with Emily hovering around the kitchen asking "Are they ready yet?", I've perfected this recipe.
These almond flour chocolate chip cookies have become a staple in our house, especially on Friday afternoons when we want something sweet but don't want the sugar crash. The almond flour gives them this amazing nutty flavor and chewy texture that's seriously addictive!
If you're looking for a healthier cookie option that doesn't sacrifice taste, these cookies are about to become your new obsession. They're perfect for anyone following a gluten-free or lower-carb diet, but trust me—everyone will love them regardless of dietary preferences.
Looking for more gluten-free treats? My small batch chocolate chip cookies use a different technique but are equally delicious when you're craving something sweet without making dozens of cookies. They're perfect for those quick cookie fix moments!
Why You Will Like These Almond Flour Cookies
- Naturally gluten-free and grain-free (perfect for those with dietary restrictions!)
- Higher in protein and fiber than traditional cookies (6g protein and 3g fiber per cookie!)
- Ready in just 30 minutes from start to finish
- Uses simple ingredients you might already have in your pantry
- Perfectly chewy with melty chocolate in every bite
- No weird aftertaste like some gluten-free desserts
- They stay soft and delicious for days (if they last that long!)
- Freezer-friendly for emergency cookie cravings (we've all been there!)
Ingredients for Almond Flour Chocolate Chip Cookies
- 2 tablespoons unsalted butter, at room temperature (to make vegan, use vegan butter or coconut oil)
- ½ cup coconut sugar (or light or dark brown sugar)
- ¼ cup almond butter
- 1 large egg, at room temperature (to make vegan, use a flax egg)
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 cups almond flour (sifted if lumpy)
- ½ cup semisweet or dark chocolate chips (dairy free if needed)
- Flaky sea salt, such as Maldon or fleur de sel (optional, but highly recommended!)
How to Make the Best Chocolate Chip Cookies with Almond Flour
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat. Trust me on the parchment paper—it makes cleanup so much easier!
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter, coconut sugar, almond butter, egg, and vanilla extract on medium-high speed, until smoothly combined. The mixture might look a little grainy from the coconut sugar, but that's totally normal!
- Sprinkle the baking soda and salt evenly over the top, then sprinkle in the almond flour. With the mixer on low speed, beat until the mixture is well combined. By hand, fold in the chocolate chips. I sometimes add a few extra because...well, is there such a thing as too much chocolate?
- With a cookie scoop or spoon, portion the dough by 2 tablespoonfuls and roll into balls (each ball will be about 2 inches in diameter). Arrange on the baking sheet, leaving 2 inches between each. The dough might feel a little oily compared to traditional cookie dough—that's from the healthy fats in the almond flour and it's exactly what makes these cookies so good!
- With your fingers, lightly flatten the tops of the cookies. Sprinkle with flaky salt, if using. The salt is totally optional but adds this amazing sweet-salty contrast that makes these cookies absolutely irresistible.
- Bake for 10 to 12 minutes or until the edges are just beginning to brown. The cookies will feel dry on the top and edges but slightly molten and underbaked beneath the surface when touched. Place the sheet on a cooling rack. Allow the cookies to cool on the sheet for 5 minutes, then transfer them to the cooling rack to finish cooling. In our house, they rarely make it past the 10-minute mark before someone—usually me!—grabs one.
Storage Tips for Your Almond Flour Cookies
These cookies keep amazingly well, which is great for making ahead. Here's how to store them:
Room Temperature Storage
Leftover cookies can be stored at room temperature for up to 4 days in an airtight container.
I like to place a piece of parchment paper between layers so they don't stick together.
Freezing Baked Almond Flour Cookies
Freeze cookies in an airtight, freezer-safe storage container or ziptop bag for up to 3 months.
To reheat from frozen, bake in a 350 degree F oven (do not thaw them first) for 5 minutes, or until warmed through.
There's nothing better than having emergency cookies in the freezer!
Freezing Unbaked Cookie Dough
Portion the dough into balls and arrange on a parchment-lined baking sheet.
Place the sheet in the freezer until the dough is firm, then transfer to an airtight container or freezer-grade ziptop bag and freeze for up to 3 months.
You can bake them straight from frozen—just add 1-2 minutes to the baking time.
This is my secret for fresh-baked cookies anytime!
Tips for the Best Almond Flour Chocolate Chip Cookies
After making these cookies approximately a million times (Emily keeps count!), I've learned a few tricks:
Use Fresh Ingredients
Make sure your almond flour is fresh. Almond flour can go rancid faster than regular flour because of its natural oils.
Keep it in the refrigerator or freezer for longer shelf life.
Watch Your Baking Time
Don't overbake these cookies. They might not look fully done when you take them out, but they'll continue cooking on the hot baking sheet.
Trust the process!
Temperature Matters
Room temperature ingredients matter. Cold eggs and butter don't mix as well with the other ingredients, which can affect the texture of your cookies.
Try Different Mix-ins
While chocolate chips are classic, you could also try chopped walnuts, dried cranberries, or a mix of dark and white chocolate chips for variety.
Have you ever tried adding a tablespoon of orange zest? It's amazing with the chocolate!
Understand Cookie Spreading
The cookies will spread slightly, but not as much as traditional flour cookies. That's why we press them down slightly before baking.
Sift Your Flour
Sift your almond flour if it's lumpy. This extra step is worth it for a smoother cookie texture.
Frequently Asked Questions About Almond Flour Cookies
Almond flour cookies can fall apart because they lack gluten, which provides structure. This recipe prevents crumbling by using almond butter and egg as binders, allowing cookies to cool completely on the baking sheet for 5 minutes before transferring to a cooling rack.
Almond flour offers nutritional benefits over all-purpose flour, including higher protein (6g per cookie), healthy fats, fiber (3g per cookie), and fewer carbs (15g versus 25-30g in regular flour cookies). It's also naturally gluten-free, making it suitable for those with gluten sensitivities.
You cannot substitute almond flour 1:1 for all-purpose flour in standard cookie recipes as it lacks gluten and has different properties. Use recipes specifically designed for almond flour, like this one, which includes proper binding ingredients and moisture balance.
Yes, baking soda works well with almond flour as shown in this recipe, which uses ½ teaspoon. While almond flour doesn't rise like wheat flour, baking soda still helps create the right texture and slight lift needed for cookies. For best results, sprinkle it evenly over the wet ingredients before mixing.
Recipes You May Like
- Small Batch Chocolate Chip Cookies - When you want traditional cookies but in a smaller batch, these are perfect!
- Double Chocolate Chip Banana Bread - Another great way to use those chocolate chips in your pantry!
- Fudgy Smores Brownies - When you're craving something rich and chocolatey, these brownies are a must-try.
Final Thoughts on These Delicious Cookies
These almond flour chocolate chip cookies have seriously changed my baking game. They prove that healthier desserts don't have to taste like cardboard or leave you feeling unsatisfied.
The combination of nutty almond flour, rich chocolate chips, and a touch of sea salt creates a cookie that's not just good "for a gluten-free cookie"—it's good, period.
I love making a double batch on Sunday afternoons—some for the week and some for the freezer. Emily has gotten into the habit of warming one up after school with a glass of almond milk.
Sometimes I sneak one with my morning coffee (don't judge!).
If you try this recipe, I'd love to hear how it turned out! Did you add any special mix-ins? Did they disappear as quickly in your house as they do in mine?
Don't forget to save this to Pinterest for later when the cookie craving strikes!
Happy baking!
Almond Flour Chocolate Chip Cookies
Equipment
- Baking Sheet
- Parchment Paper
- Stand Mixer or Hand Mixer
- Cooling Rack
Ingredients
- 2 tablespoons unsalted butter at room temperature (to make vegan, use vegan butter or coconut oil)
- ½ cup coconut sugar or light or dark brown sugar
- ¼ cup almond butter
- 1 large egg at room temperature (to make vegan, use a flax egg)
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 cups almond flour sifted if lumpy
- ½ cup semisweet or dark chocolate chips dairy free if needed
- flaky sea salt such as Maldon or fleur de sel (optional)
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter, coconut sugar, almond butter, egg, and vanilla extract on medium-high speed, until smoothly combined.
- Sprinkle the baking soda and salt evenly over the top, then sprinkle in the almond flour. With the mixer on low speed, beat until the mixture is well combined.
- By hand, fold in the chocolate chips.
- With a cookie scoop or spoon, portion the dough by 2 tablespoonfuls and roll into balls (each ball will be about 2 inches in diameter). Arrange on the baking sheet, leaving 2 inches between each.
- With your fingers, lightly flatten the tops of the cookies. Sprinkle with flaky salt, if using.
- Bake for 10 to 12 minutes or until the edges are just beginning to brown. The cookies will feel dry on the top and edges but slightly molten and underbaked beneath the surface when touched.
- Place the sheet on a cooling rack. Allow the cookies to cool on the sheet for 5 minutes, then transfer them to the cooling rack and let them finish cooling completely.
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