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Delicious almond flour cookies with chocolate chips. These can be made in one-bowl and make the perfect soft, chewy cookie. These almond cookies can be on your plate in 20 minutes!

almond cookies with chocolate chips on white plates.
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Why Make These Almond Flour Cookies

While I love me a regular chocolate chip cookie, sometimes you just want a healthier cookie that still tastes like a cookie! These almond flour cookies with chocolate chips totally hit the spot. They have the flavor and texture of a regular chocolate chip cookie but use healthier ingredients that still taste great.

So let’s just about what makes these almond flour chocolate chip cookies so awesome:

  1. Uses almond flour – while baking with grain-free flours can be a bit tricky, these almond flour cookies are fairly straight-forward. Almond flour is a great grain-free and low-carb substitute and it’s also higher in protein!
  2. One Bowl – This entire recipe can be made in one bowl and there’s no chilling required! You literally mix and bake and you’ll have delicious cookies on your table in under 20 minutes. No need to use a stand mixer or hand mixer either.
  3. No Refined Sugar! – I like to use coconut sugar in my almond flour cookies. Coconut sugar is a great alternative to brown sugar because it is lower in its glycemic index.
  4. Easily Frozen – You can easily store your almond flour cookie dough in the freezer. This means you can have freshly baked cookies whenever you want!

Ingredients Needed:

  • Almond Flour – I like the fine blanched almond flour from Bob’s Red Mill.
  • Coconut Sugar – you can also use brown sugar if you can’t find or don’t have coconut sugar.
  • Baking Soda– This helps your almond cookies spread.
  • Sea Salt – I use a pinch to amplify the flavors in this recipe. You can also sprinkle maldon sea salt on top of your cookies just before baking.
  • Melted Butter – if you are dairy-free, you can use vegan butter, just be sure it is melted.
  • Almond Butter – be sure to use drippy almond butter. If it is too thick it will be hard to mix.
  • Vanilla Extract – it wouldn’t be a chocolate chip cookie without vanilla extract!
  • Egg – Unfortunately this means this almond flour chocolate chip cookie recipe isn’t vegan. I’ve tested it with a flax egg and found they did not hold up well so I’d recommend not trying to make this recipe vegan.
  • Chocolate Chips – you can use mini chocolate chips or chocolate chunks. Feel free to use dairy-free chocolate if you’re dairy-free.

Can You Use Almond Meal?

I personally would not recommend it! Almond meal is actually different from almond flour. Almond flour is made from blanched almonds so the skin from the almonds has been removed. This changes the texture of the recipe and means that almond meal cannot always be used in place of blanched almond flour. Almond meal is wonderful and a great source of fiber. You can find more almond meal desserts here.

How to Make Almond Flour Cookies

STEP 1: COMBINE DRY INGREDIENTS

In a large mixing bowl combine almond flour, coconut sugar, baking soda and salt.

dry ingredients for cookies in a brown bowl.

STEP 2: ADD IN WET INGREDIENTS

To the same mixing bowl stir in melted butter, almond butter, vanilla extract and egg until just combined. Fold in chocolate chips.

almond flour cookie dough in a large brown bowl.

STEP 3: BAKE COOKIES

Using a cookie scoop or roughly 1 tablespoon sized balls place cookie dough evenly on parchment paper and flatten with the palm of your hand. Place pan in oven and bake cookies for 10-12 minutes or until edges are browned.

Baked almond flour cookies on a baking sheet with parchment paper.

STEP 4: ALLOW TO COOL

Remove pan from oven and allow cookies to cool for 10 minutes on pan (do not move!). After 10 minutes you can move your almond flour cookies to a wire rack to cool to room temperature.

3 almond flour chocolate chip cookies stacked on a plate with a bite taken out of the top one.

Tips & Tricks for Mastering Almond Cookies

DO NOT overcrowd pan – if you’re baking on a smaller pan or prefer bigger cookies, be sure to bake your cookies in batches to ensure you aren’t allowing them to spread into each other.

Use drippy almond butter – If your almond butter is too thick your cookies will not mix and won’t spread so make sure the oil is well mixed into the almond butter.

DO NOT remove your cookies from the pan too soon! – This is a big mistake people make. You must leave your cookies on the baking sheet for at least 10 minutes otherwise they will fall apart!

DO NOT replace almond flour with almond meal – see note above regarding differences.

Use vegan butter in place of regular butter – a vegan butter substitute can be used in place of regular butter. Coconut oil can also be used.

DO NOT use a flax egg – Unfortunately these cookies fall apart without an egg so only make this replacement if you’re okay with a crumbly cookie!

Recipe Variations

Here are some optional substitutions or mix-ins for your almond flour cookies!

  • Replace chocolate chips with nuts – pecans, walnuts, chopped almonds. All are great options in place of chocolate chips if you don’t like chocolate.
  • Use Peanut Butter– Want a peanut butter almond flour cookie? Replace your almond butter with drippy peanut butter.
  • Add spices – add 1/2 tsp of cinnamon or pumpkin pie spice for a fall themed version.
  • Try raisins – for a raisin variation add 1/2 cup of raisins in place of chocolate chips.

Storage Instructions

Store in an airtight container on the counter for up to 3 days. You can freeze your cookies, if desired. To freeze baked cookies place in a single layer in a freezer-safe container with a sheet of parchment paper between each layer. Remove from freezer and allow to thaw for 20-30 minutes before eating.

Alternatively, you can freeze raw cookie dough. Simply place your dough balls on a parchment lined baking sheet and place directly into freezer for 1 hour. Remove baking sheet and place cookie dough in a freezer-safe container or ziplock bag and freeze for up to 3 months. Place frozen cookie dough balls directly onto your baking sheet and bake as directed. You may need to add 1-3 minutes of baking time since cookie dough is frozen.

Print

Almond Flour Cookies

Delicious almond flour cookies with chocolate chips. These can be made in one-bowl and make the perfect soft, chewy cookie. These almond cookies can be on your plate in 20 minutes!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Diet: Gluten Free

Ingredients

Scale
  • 2 cups almond flour (not almond meal – see note above)
  • 1/2 cup coconut sugar
  • 3/4 tsp baking soda
  • pinch of salt
  • 1/4 cup melted unsalted butter (or melted vegan butter)
  • 2 tbsp drippy almond butter
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a large mixing bowl combine almond flour, coconut sugar, baking soda and salt.
  3. To the same mixing bowl stir in melted butter, almond butter, vanilla extract and egg until just combined. Fold in chocolate chips.
  4. Using a cookie scoop or roughly 1 tablespoon sized balls place cookie dough evenly on parchment paper and flatten slightly with the palm of your hand.
  5. Place pan in oven and bake cookies for 10-12 minutes or until edges are browned.
  6. Remove pan from oven and allow cookies to cool for 10 minutes on pan (do not move!).
  7. After 10 minutes you can move your almond flour cookies to a wire rack to cool to room temperature.
  8. See instructions above for storage.

Keywords: almond flour cookies, almond cookies, almond flour chocolate chip cookies

almond flour chocolate chip cookies on a baking sheet with parchment paper.

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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2 Comments

    1. Coconut sugar typically isn’t refined. Refined sugar which typically comes from a natural source has been highly processed so that only the sugar remains (and very little of the original food source). That’s not to say coconut sugar isn’t minimally processed but it does still maintain many of the vitamins and minerals of the coconut palm tree.