If you’re looking for the best Almond Flour Cookies ever, look no further. Unlike the dry, crumbly almond flour cookies you may have had in the past, this easy and healthy cookie recipe is irresistibly soft, chewy, and studded with chocolate in every bite.
There are a few things I look for in a great cookie recipe.
- First, the cookie must fulfill all of the obvious cookie requirements: lightly crisp at the edges, near-molten in the middle, and nuanced with different levels of flavor like vanilla and chocolate.
And at the same time, the cookie recipe must:
- Nail the less-immediate though not-to-be-ignored qualities like: Made with healthy ingredients, mixed in a single bowl, and requires no dough refrigeration.
Today’s easy almond cookie recipe ticks all the boxes (and more).
5 Star Review
“THE BEST LOW CARB COOKIES I’VE EVER MADE!!! I am going to make at least another three batches!”
— Anna —
Why This is the BEST Almond Flour Cookie Recipe
Trust me, I’ve had my fair share of boring, dry, and crumbly almond flour cookies. These healthy almond flour cookies are not that.
Unlike other almond flour cookie recipes you might have tried, this recipe:
- Has been carefully formulated to yield soft and chewy chocolate chip cookies made with almond flour.
- Is naturally gluten free (but doesn’t taste gluten free, if you know what I mean—the same is true of my Gluten Free Carrot Cake).
- From start to finish is ready in 30 minutes. Perfect for when you want cookies and want them now.
- Versatile! This recipe can easily be adapted to suit a wide range of diets. I’ve included tips to make these vegan almond flour cookies in the FAQ section, and readers have also reported making simple tweaks to create keto almond flour cookies from this recipe too!
Ultimately, this is the only almond flour cookie with chocolate chips you’ll ever need (or want)!
How to Make Almond Flour Cookies
Grab a bowl, grab your bag of almond flour, and get baking.
In no time at all, you’ll be munching on one (or seven) of the best almond flour cookies you’ve ever had.
- Almond Flour. What does almond flour do to cookies? It gives them a moist and chewy texture, provides intense flavor, and adds nutritional benefits (as in these Cherry Chocolate Chip Cookies). Almond flour is rich in fiber, calcium, vitamin E, and other nutrients, making it a healthy choice. It’s naturally gluten-free and grain-free. You can find it at most grocery stores or online here.
- Coconut Sugar. Similar in flavor to brown sugar, coconut sugar is less refined, and your body absorbs it more slowly, meaning it leads to fewer blood sugar spikes. Coconut sugar is the same thing as coconut palm sugar and is available at most major grocery stores and online here.
- Almond Butter. A healthy way to make the cookies rich and satisfying! I adore the double-almond whammy of almond flour combined with almond butter.
- Chocolate Chips. I love a nice dark chocolate here (and in my favorite Healthy Chocolate Chip Cookies). Chocolate chips are easiest, but if you don’t mind a bit of chopping, a chopped good-quality dark chocolate bar would be dreamy.
- Flaky Sea Salt. The final somethin’ somethin’ that makes these almond flour cookies truly pop. I found the cookies tasted a bit flat without the salt, so if you plan not to top the cookies with salt, you may want to add an extra pinch or two to your batter.
- Beat the wet ingredients together.
- Sprinkle the dry ingredients over the mixture. Beat slowly until combined. Fold in the chocolate chips.
- Roll the dough into balls and transfer them to a parchment-lined baking pan.
- Flatten the tops of each cookie and sprinkle with salt.
- Bake almond flour cookies at 350 degrees F for 10 to 12 minutes. Let cool completely on a wire rack, then ENJOY!
Watch your cook time and take care not to overbake the cookies.
Feel free to change up these cookies by adding or swapping the mix-ins. Here are some of my favorite ideas:
- Almond Flour Peanut Butter Cookies. Swap the almond butter for peanut butter and use peanut butter chips instead of (or in addition to) the chocolate chips.
- Crunchy Almond Flour Cookies. Omit the chocolate chips and use 1/4 cup chopped nuts instead.
- Funfetti Almond Flour Cookies. Omit the chocolate chips. While your cookies are cooling on the baking sheet, top them with sprinkles.
- Cinnamon Almond Flour Cookies. Omit the chocolate chips and add 1 teaspoon cinnamon. For an almond flour snickerdoodle effect, roll your cookie dough balls in cinnamon sugar just before baking.
- Thumbprint Cookies with Almond Flour. Omit the chocolate chips. Then, immediately after removing them from the oven, make a small indent in the center of each cookie, and fill them with melted chocolate, caramel, or your favorite fruit jam.
- To Store. Leftover gluten-free cookies can be stored at room temperature for up to 4 days.
- To Freeze. 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.
Meal Prep Tip
To Freeze Unbaked Cookies. 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.
More Gluten Free Treats
Enjoy these healthy almond flour cookies alone, or pair them with one (or more) of these tasty gluten-free treats.
The Best Stand Mixer
With numerous speeds and attachment options, this stand mixer can do it all. Plus, it comes in so many fun colors!
If you try this almond flour chocolate chip cookies, please let me know what you think in the comments section below.
I love hearing your feedback; I hope you enjoy them as much as we do!
Frequently Asked Questions
Yes, you can make these almond flour cookies vegan. Swap the butter for 2 tablespoons of a vegan buttery substitute (room-temperature coconut oil would also work, though I prefer the flavor of butter for cookies). Swap the egg for a flax egg (to make the flax egg, stir 1 tablespoon of ground flaxseed meal together with 3 tablespoons of water; let sit for 5 minutes to gel, then use in the recipe as directed). Make sure your chocolate is dairy-free.
Trying to make these almond flour with no sugar and almond flour cookies with honey or maple syrup did not yield good results. The cookies tasted dry or the batter was too runny. I find that coconut sugar is the best-performing and most natural option. (If you’re looking for another way to use your coconut sugar, try these Peanut Butter Banana Cookies.)
I personally have not made almond flour cookies keto, but if you have a low-carb sweetener (like monk fruit sweetener or erythritol) you have swapped for brown sugar or coconut sugar with success in other recipes, you are welcome to experiment.
Almond flour cannot be substituted for all-purpose flour or vice versa. The two have completely unique properties that impact their performance in baking, including their weight, the way they rise and bind with other ingredients, their fat and protein content, and more. Almond flour is available at most major grocery stores and online here.
The acceptable substitution for almond flour is another ground tree nut flour, such as hazelnut flour or cashew nut flour.
If you’re interested in baking more with almond flour, don’t miss any of my tasty almond flour recipes.
No, coconut flour is not a good substitution for almond flour, as it is very dry, whereas almond flour is moist, so your cookies will come out VERY dry. Only use coconut flour for recipes developed specifically for it, like Coconut Flour Cookies. The acceptable substitution for almond flour is another ground tree nut flour, such as hazelnut flour or cashew nut flour.
Typically, almond flour cookies fall apart because of a measuring error; weigh your flour to be certain you are using the correct amount. Additionally, it’s important to let the cookies cool completely and set before removing them from the baking sheet.
If your almond flour cookies are falling flat, it’s likely because your oven wasn’t at the correct temperature. If your oven is too hot or too cold, it can cause the cookies to fall during baking. Your baking soda might also have expired. To test if it’s active, add a few drops of acid, such as lemon juice or vinegar. If it fizzes, it is still good.
As with any kind of baking, practice makes perfect. If you’re new to baking with almond flour, you can expect a bit of a learning curve since it behaves differently than regular flour in baking. Resist the urge to modify a recipe the first few times you make it until you’re comfortable with the results.
- 2 tablespoons unsalted butter at room temperature (to make vegan, use vegan butter or coconut oil)
- 1/2 cup coconut sugar or light or dark brown sugar
- 1/4 cup almond butter
- 1 large egg at room temperature (to make vegan, use a flax egg)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 cups almond flour sifted if lumpy
- 1/2 cup semisweet or dark chocolate chips dairy free if needed
- Flaky sea salt, such as Maldon or fleur de sel optional
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 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 for as long as you can stand the suspense.
- TO STORE: Leftover cookies can be stored at room temperature for up to 4 days.
- TO FREEZE: 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.
- TO FREEZE UNBAKED COOKIES: 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.
- TO MAKE VEGAN: See the steps listed in the FAQ section above.
- Adapted from Love and Lemons Every Day
Serving: 1cookieCalories: 226kcalCarbohydrates: 15gProtein: 6gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 21mgPotassium: 88mgFiber: 3gSugar: 8gVitamin A: 85IUCalcium: 65mgIron: 1mg
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