Soft-Baked Almond Flour 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.
For all I know, those soft-baked cookies are still available – as much has I’ve always loved Chips Ahoy, it’s been awhile since I shopped the cookie aisle. That’s not to say we don’t eat a few too many cookies in our house – they’re my daughter’s favorite thing to help make. Especially if they have chocolate chips in them.
These almond flour chocolate chip cookies are her new favorite – and that’s saying something, because my kid is definitely on the selective side, particularly when it comes to her cookies.
What she doesn’t know is that these Soft-Baked Almond Flour Chocolate Chip Cookies are gluten-free, dairy-free, and surprisingly low in sugar and carbohydrates. Not that she’d care – she just knows they’re delicious.
So: expectations. These are not your typical chewy chocolate chip cookies. As the title implies, 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.
These almond flour chocolate chip cookies are also very easy to make – the batter comes together in no time, and they bake up in a flash. Faster than a trip to the cookie aisle at the grocery store, for sure.
If you’re eating gluten-free and you’re tired of sandy cookies, give these a try – they’re anything but. And if you’re dairy-free and missing cookies, I think these will fit the bill nicely. And! If you’re eating low carb, these might just work for you too.
And if you just like cookies, well, these are also for you. Chocolate chip cookies for all!

Soft-Baked Almond Flour Chocolate Chip Cookies
These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free, and low-carb alternative to traditional 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 or almond meal (I have used both with success)
- 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)
Directions:
- 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.
Nutrition Information
Yield: About 16 cookies, Serving Size: 1 cookie
- Amount Per Serving:
- Calories: 74 Calories
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 12mg
- Sodium: 81mg
- Carbohydrates: 8g
- Sugar: 7g
- Protein: 1g
Recipe adapted from Bob’s Red Mill
// All images and text © for Kitchen Treaty.
These were yummy, but think your nutrition info is off quite a bit. I inputed all ingredients exactly as recipe calls for into myfitnesspal – mostly Trader Joe’s products, but surely to be comparable to usual grocery store ingredients. Wish I would have done that before I ate several thinking they were much lower in cals & fat!
I agree, they taste delicious, but I too did the calorie count and I got about 180 calories per cookie. I made 12 of them and used honey instead of the maple syrup but even this substitution would not increase the calories so much.
The recipe says one batch yields about 16 cookies.
DELISH!!!! Thank you for this recipe!! 💕
Thanks, Kristy! So glad you liked it!
These are SO. GOOD. I just pulled them out of the oven and I am so impressed. Used almond meal (cheaper at TJ’s) but otherwise, made no modifications. I only hope they taste as good when they cool! Thank you for this healthy twist – will be making again and again!
I’m so glad you like the recipe! Thanks, Kelli!
Can you substitute some other flour for part of the almond flour? Like some tigernut or cassava or oat?
I’ve not tried it, but if you do, please report back!
I tried to make this Keto by using Lankato maple syrup and Lily’s sugar free (stevia) chocolate chips…. I ended up having to add a couple tablespoons of Swerve!! But other than that, they were pretty good! Maybe I’ll make them again with real maple syrup and still use the sugar free chocolate chips…..
These turned out delicious! Needed a little longer than 8-9 mins to be done. This recipe is a keeper!👌
I’m so glad you liked them! Thanks so much for coming back to share and review. 🙂
Made these again as they were in high demand and so easy to make! The last batch turned completely soft the next day, so this time, I made a few changes – ghee instead of coconut oil and baked it for much longer, say double the suggested time, and turned to convection mode for the last couple of minutes. Turned out crispy with a soft centre, and stayed crispy beyond day 1.
I just baked these cookies. Believe when I say, I am NOT a baker, lol. They came out DELICIOUS! I added 5 tbs of maple syrup instead of the original 3 that the recipe calls. Thank you for sharing!
I’m so glad you like the recipe, and thank you for sharing about using more maple syrup and the recipe still working!
This recipe is fabulous! I’m just starting out with a low carb diet and didn’t think I would be able to have cookies. But these are so so good and low in carbs. Thank you!
Thanks so much! I’m so glad you like this one. 🙂
Help! I’m In the middle of making these and the mix is waaay too dry. I followed the directions exactly, what can I do to fix this?
Thankx
I just wrote about my dry mix. Well, coconut flour will cause that to happen! That’s what being in a hurry can do. Please ignore my first email. Thankx Lilly
🙂 Been there!
Made these tonight, so good. I cut down the chocolate chips and added pumpkin seeds, pecans, & dried cranberries, turned out great.
That sounds so hearty and delicious!
These are the BEST chocolate chip cookies I’ve ever eaten, made without flour or sugar. And I’ve made them with unsweetened carob chips instead of chocolate chips. They satisfy the craving for dessert with meals, or a cup of tea, and they’re great-tasting. Thank you so much!
I’m so glad you like this one! Thanks Sue! 🙂
I followed the recipe exactly and my mixture was really dry. Not wet as yours was. What could I have done wrong?
Any chance you used coconut flour instead? A couple of people have done that so I thought I’d ask.
Thanks for this yummy recipe. These cookies were very satisfying and i liked the chewy coconut flavour
Delicious! I’ve made these a couple of times now and they were a hit every time. Last batch I put in 1.5 cups almond flour and .5 cup rolled oats. Turned out great!
Love the idea of adding oats!
I make these quite often and sometimes I add a small bag of the lowest carb trail mix I can find. Delicious! Our daughter and her husband visited at Christmas and I had a double batch of these on the counter. My husband is diabetic and I try to keep sugar free and low carb things handy so less temptation for him, especially around the holidays. The kids both were in the cookies so much that I sent all that were left back home with them and had to bake more!
Oh my goodness, I love the idea of trail mix added to the mix! I’m going to need to try that soon. Thanks so much!
Can you use coconut flour instead of almond flour?
Unfortunately, coconut flour absorbs a ton of liquid so it’s not a good substitute. Sorry!
Can I store the remaining cookie dough in the refrigerator or would it be better to bake the whole badge and store them in an airtight container?
I would bake them up all at once and store in an airtight container. You can freeze the baked cookies too; they should only take about 20 minutes at room temp to thaw.
Husband loves them….EZ to make….soft for a long time (we carried them in a cooler on a road trip).
Thanks so much for the review, Lee! Love that they are road-trip friendly. 🙂
The best cookies I’ve ever made!! Even my husband loved them…and chocolate chip cookies are his thing!! I didn’t have maple syrup, so I used honey – 4 TBS, I believe. Thank you so much!!
Hi Correne! I’ve been wondering how honey might work in these cookies; thank you for sharing. And thanks also for coming back and leaving a review!
I substituted shredded coconut for chocolate chips.
They were delicious!
Yum!
Used Hazelnut flour and it worked well, too! Amazing recipe! 🙌
Oh yum, good to know! Thanks so much for the review!
Excellent cookies,
Substitued coconut oil with olive oil, and maple with honey 🍯 ! Still pretty good! Will try the exact recipe next time!
Thanks for sharing about your substitutions that worked! That helps other readers a lot – and me! I’m glad that worked! Hmm, maybe an olive oil version with orange zest?! I am feeling inspired!
These cookies are pretty good for trying to copy a chocolate cookies in a healthier way. But I would rather make chocolate chip cookies normally and use almond meal for chewier cookies.
Omgggg these were super amazing !!! My first time making almond flour cookies and I am obsessed. I didn’t change anything with the recipe. I added almond extract just because I had some and not really sure if it added anything but wow they are just amazing !! Thank you for the recipe 😊😊
Hi Reena, I’m so glad you liked these! Love the idea of adding a bit of almond extract. Thanks so much for leaving a review!