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These Almond Flour Chocolate Chip Cookies are soft, chewy, and delicious! They’re naturally gluten-free and grain-free, made with wholesome ingredients, and ready in just 20 minutes.
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After testing countless batches of cookies over the years, these Almond Flour Chocolate Chip Cookies are the ones I always come back to. I’ve tried dozens of variations experimenting with textures, ratios, and bake times to find that perfect balance of chewy centres and crisp golden edges, and this recipe absolutely nails it!
These cookies are made with simple wholesome ingredients like almond flour and coconut sugar but taste every bit as good as a traditional chocolate chip cookie. Whether you’re gluten-free, grain-free, or just love a wholesome cookie, this is a recipe worth saving.
If you’re new to baking with almond flour, it’s one of my favourite gluten-free alternatives to wheat flour. I use it in so many recipes from fluffy almond flour pancakes to almond flour blondies to almond flour banana bread muffins and it always creates the most delicious soft, slightly nutty texture.
Recipe Highlights
- Gluten and grain-free: Made entirely with almond flour, making them naturally gluten-free and nutrient-rich. Also try these Almond Flour Banana Muffins for another gluten-free snack!
- Quick and easy: Ready from start to finish in just 20 minutes with no chill time required.
- Soft and chewy: Crispy around the edges, perfectly soft in the middle, just like a good cookie should be!
- Simple ingredients: No complicated ingredients and easy substitutions.
Key Ingredients
- Almond flour: this recipe is best when made with finely ground almond flour. The almond flour should resemble regular wheat flour in texture and have a fine crumb. Use any leftover almond flour to make a batch of Almond Flour Waffles.
- Butter: this recipe calls for butter which gives chocolate chip cookies the best taste. You can use vegan butter if needed for a dairy-free option.
- Coconut sugar: this is a paleo type of sugar that contains some minerals and antioxidants. You can also just substitute with brown sugar.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Chocolate Chip Almond Flour Cookies
Step 1: Add the butter and coconut sugar to a large mixing bowl or stand mixer.
Step 2: Cream together until creamy, then add the egg and vanilla extract.
Step 3: Creamy together again until light and fluffy.
Step 4: Add the almond flour, baking soda and salt and gently mix together.
Step 5: Stir in the chocolate chips.
Step 6: Line a baking sheet with parchment paper and scoop the cookies onto the baking sheet.
Step 7: Bake at 350 degrees F for 10-12 minutes.
How to store and freeze
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months and let thaw on the counter before serving.
Jess’s Tips
- Use finely ground almond flour: This gives the cookies a smooth texture and helps them hold together better than almond meal.
- Cream the butter and sugar well: This step adds air to the dough and gives the cookies that perfect chewy texture.
- Don’t overmix: Once the dry ingredients are added, mix just until combined to avoid dense cookies.
- Space out your cookies: These spread slightly in the oven, so give them room to bake evenly.
- Let them cool completely: Almond flour cookies are delicate when warm but firm up perfectly as they cool.
- Add a sprinkle of flaky sea salt: If you love a sweet and salty combo.
- Mix up the mix-ins: Add chopped nuts, m&ms, or white chocolate like I add to these White Chocolate Cranberry Oatmeal Cookies.
Frequently Asked Questions
These almond flour cookies have an egg in them which will help bind them together and prevent them from falling apart. You also want to let the cookies cool completely before handling them to prevent them from breaking and falling apart.
Yes! Swap the butter for vegan butter or softened coconut oil for a dairy-free version.
You can, but the cookies will have a grainier texture. For the best results, use finely ground blanched almond flour.
Try These Cookie Recipes Next!
Desserts
Chewy Ginger Molasses Cookies
Breakfast
The Best Healthy Breakfast Cookies
Desserts
Peanut Butter Vegan Cookies
If you tried these Almond Flour Chocolate Chip Cookies or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Almond Flour Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
These Almond Flour Chocolate Chip Cookies are soft, chewy, and naturally gluten and grain-free. They’re a wholesome take on the classic cookie that bakes up in just 20 minutes!
Ingredients
- 1 3/4 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup butter, at room temperature
- 1/2 cup coconut sugar (can sub brown sugar)
- 1 egg, at room temperature
- 1 1/2 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Mix the almond flour, baking soda and salt together in a bowl. Set aside.
- In a large mixing bowl, cream together the butter and coconut sugar with a handheld mixer for 2-3 minutes. (You can also use a stand mixer.)
- Add the egg and vanilla extract and cream together for another 2 minutes, until the mixture is light and fluffy.
- Pour the almond flour mixture into the bowl of wet ingredients and gently mix together with a spatula until everything is combined.
- Add the chocolate chips and mix.
- Use a cookie scoop (approx 1.5 tablespoons) to scoop out even cookies onto the baking sheet, leaving space between each cookie.
- Use your hands and gently press down on each cookie to slightly flatten.
- Bake for 10-12 minutes or until golden brown around the edges. Let cool before eating.
Notes
- Use finely ground almond flour for the best texture.
- Cream the butter and sugar well to create soft, chewy centres.
- Don’t overmix once the flour is added to keep the cookies tender.
- If the dough feels sticky, chill it for 15–20 minutes before baking.
- Let cookies cool completely so they firm up and don’t break.
- Add a sprinkle of flaky sea salt before serving for a sweet and salty combo!
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7.5g
- Fat: 11.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3.5g
Delicious and easy to make, my family loved them.
So happy to hear you and your family loved them! 🙂
Can you make those with a flax egg or chia egg instead of a real egg?
Hi Les! I haven’t tested them out with a flax egg so I can’t say how they’d turn out.