These soft Almond Flour Chocolate Chip Cookies are some of the very best around! They’re probably my top-visited cookie recipe (one that I first shared all the way back in 2015!) and they’ve gotten lots of love on Pinterest. And, of course, they’re a perennial favorite around here. (Be sure to check out this lemon cookie version, too!)
They truly taste melt-in-your-mouth divine, and – bonus! – they’re actually much easier to make than traditional chocolate chip cookies!
Remember those soft-baked chocolate chip cookies you’d buy in the snack food aisle? Bendy, pliable, perfect for sinking your teeth into one. Or – ahem – seven. These cookies totally remind me of those.
They’re melty, bendy little gems that satisfy your chocolate chip cookie craving while also being gluten-free, dairy-free, and surprisingly low in sugar and carbohydrates.
Did you ever think that gluten free, dairy free chocolate chip cookies would look like this?!
Almond Flour Chocolate Chip Cookies Ingredients
A surprisingly short list of ingredients makes up these almond flour cookies:
- Coconut oil – solid, but almost melty
- Pure maple syrup – use grade A for a sweet boost without maple flavor, or grade B for lots of rich maple flavor.
- An egg
- Vanilla extract – because of course!
- Almond flour – a finely ground almond flour or meal made from blanched almonds works best for this recipe (we really like this one)
- Baking soda
- Sea salt
- Mini chocolate chips
How to Make Them
All you do is stir the coconut oil and pure maple syrup together, then stir in the egg, almond flour, baking soda, salt, vanilla, and – of course! – chocolate chips.
I love to use mini chocolate chips in this almond flour chocolate chip cookie recipe because I love how they add sweetness throughout the entire cookie and just make them seem so much more chocolatey. Chocolatey is good!
What Do These Cookies Taste Like?
So: expectations. Almond flour chocolate chip cookies are not your typical chewy chocolate chip cookies.
Instead, they’re soft and bendy and they melt in your mouth and – yes! – they’re really, really tasty. The almond flour does give them a bit more texture than your typical chocolate chip cookie, but we love it.
If you’re in need of a gluten free chocolate chip cookie recipe (or dairy-free chocolate chip cookies) (or both!) and you’re tired of sandy, dry cookies, give these a try – they’re anything but.
And! If you’re eating low carb, and looking for low carb almond flour chocolate chip cookies, you may have just found what you’re looking for.
More Delicious Dairy-Free Deserts
- This Dairy-Free Banana Bread is the ultimate banana bread recipe!
- Vegan PB & J Thumbprints are another melt-in-your-mouth gem.
- These Almond Flour Lemon Cookies are very similar – just lemony and frosted! Mmm.
More Chocolate Chip Cookie Recipes
- Healthy Loaded Chocolate Chip Cookies
- White Chocolate Cranberry Oatmeal Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
- Chewy Double Chocolate Oatmeal Cookies
- Salted Double Dark Chocolate Cookies
- Espresso Double Chocolate Chip Cookies
- Cowboy Cookies
Soft-Baked Almond Flour Chocolate Chip Cookies
Ingredients
- 2 tablespoons solid coconut oil
- 3 tablespoons pure maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups almond flour*
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine-grain sea salt
- 1/2 cup mini semi-sweet chocolate chips + more for topping if desired (we like Enjoy Life dairy-free chocolate chips for a fully dairy-free cookie)
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
- Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.
- In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
- Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
- Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
- Cookies keep well in an airtight container at room temperature for 4-5 days.
Video
Notes
Substitutions
- Butter can be substituted for the coconut oil. Just make sure it’s room temperature so it’s soft and easy to stir. And, of course, the cookies will no longer be dairy-free – unless you use dairy-free butter (readers have reported using Earth Balance with success).
- One reader shares that they swapped canola oil in for the coconut oil because they don’t like coconut, and that the cookies turned out great!
- I’ve swapped the chocolate chips for fresh blueberries and it’s a delicious change! One reader reports 3/4 cup frozen wild blueberries, along with 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon and shared that they were a huge success.
- One reader swapped in white chocolate chunks for the chocolate chips and said they were perfect.
- Readers have reported swapping in a flax egg for the egg with success! For a flax egg, mix 1 tablespoon flaxseed meal with 3 tablespoons water in a small bowl. Let sit for about 5 minutes until thickened, then add just like you would an egg.
- To replace the pure maple syrup, readers have reported agave syrup or honey have both worked well.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
MMMM turned out amazing. I paired with almond milk and *chefs kiss*
These were AMAZING! Super soft and gooey. The only change I made was to use butter instead of coconut oil because that was all I had. I love that they have very little oil and sugar. For the people who said they were dry – they must have been packing the almond flour because these were so incredibly moist. For reference, my flour weighed about 190-200 grams. My only complaint is that I can’t stop eating them.
These are really yummy! I adjusted them slightly and did not add the maple syrup, baking soda or chocolate chips. Instead I added 1/4 tsp nutmeg, 1/2 tsp cinnamon, and 3/4 cup frozen wild blueberries. Baked for 11-12 mins and they came out amazing! Hubby said they were the best cookies he has ever had.
This has been a go to chocolate chip cookie recipe in our house for years. I don’t know how I haven’t reviewed it yet! Sometimes I opt to leave them in the oven for a minute or 2 longer so they crisp up a bit. Soft or crunchy, they are loved by my whole household.
I’m so happy it is a hit! Thank you so much for coming back and leaving a review.
Absolutely delicious! Follow the directions to a T and they came out perfect! Will definitely make again!
Made these today and am so thankful that this recipe has now earned a permanent place in our family recipe book! We are type 2 diabetics so I substituted sugar free chocolate chips and monk fruit cinnamon maple syrup. All I had was vegetable or olive oil, so I went with the vegetable oil. No complaints other than they didn’t spread out but it might have been from the vegetable oil (?). Delicious and we don’t feel guilty eating them !
Literally the best cookie ever.
I’m so glad you like them! Thank you so much for the review. 🙂
Didn’t follow 100%
I made half a batch, and since you can’t use half an egg, I used half a flax egg instead – used honey instead of maple syrup – and used melted coconut oil instead of solid.
A lot of adjustments, but… the point is that it was absolutely fantastic! I imagine following the recipe 100% also yields delicious results, so 5 stars it is!
They’re very easy to make and don’t crumble apart. Either thick or thin they’re great.
I’m so glad these were a hit; love the adjustments, thank you for sharing them.
Great recipe, great results.
I tried this recipe with a bit of nutmeg, cinnamon and honey. Made mini cookies for the kids lunches and they have been a huge success. Easy to make and a family favorite. Definitely a 5 star recipe!
Hi Sindy, I’m so happy to hear they’ve been a success! I love the additions of nutmeg, cinnamon and honey – on my list to try! Thanks so much for the review!
Made these to take to my niece, who is a new mom. She had asked for a healthy treat with no dairy.
These cookies are fantastic! Lovely, light texture and delicious flavour, will be making these regularly, esp for my gluten free friends.
I substituted canola oil for the coconut oil ( I don’t like coconut), other than that I followed the recipe.
Hi Silvia, I’m so happy to hear these were a hit with the new mom! I’m sure she really appreciated the gesture. Thanks so much for sharing about your successful substitution with canola oil, I’ll update the recipe with that info! And thanks for coming back and leaving a review!
These are my favorite chocolate chip cookies ever. And… they are healthy. 5 stars all the way
I’m so glad you love them! Thank you so much for the review 🙂