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 almond flour cookies 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.
I substituted shredded coconut for chocolate chips.
They were delicious!
Yum!
This recipe is amazing! Used veg oil instead of coconut oil and raw honey in place of maple syrup. Turned out so well! My husband could not stop raving about them. Thank you!! 🙂
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!
Just made these but changed them up a bit….Didnt do chocolate chip cookies, but instead did PB cookies by making one or two small changes I substituted out 1/4 cup of the almond flour and put in 1/4 cup of peanut butter powder instead, and left out the chocolate. They were awesome! Like poofy little clouds 😋
I also did drizzle a tiny bit of basic icing (milk and powdered sugar) over the top which made up for the missing sweetness from the chocolate.
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!
These cookies turned out awesome. Used honey instead of syrup. My husband is really picky and loved them. I made the dough and put it in the frig for about an hours to firm up. I put the cookies in the freezer after I baked them and we only want them like that from now on. They dont freeze solid. So good.
I’m so glad you and your husband loved these! I’ll have to try freezing them; sounds delicious! Thanks so much for the review and for sharing about your successful substitution.
Have you ever tried making them with an egg replacer?
I haven’t, but I have a friend who replaced the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp of water; let sit for 5 minutes to gel then add in place of the egg) and she said it worked out well. If you try it please report back!
Just made a batch (just transferred them to the baking rack) and I can say these are sooo very good! I always take a recipe and do half exactly as written and half as I think should be done. (added espresso powder to enhance the depthness of the dark chocolate, added only honey and a few dashes of maple extract added cinnamon and finished them with a course salt.
I stumbled across this recipe due to a dear friend’s sugar has been off the roof and am trying to find alternative ways to let him eat his sweets (he is a total dessertaholic)
I thank you for all your time and energy for creating this recipe. With the few changes I made I think he will be able to stay away from what he is being crippled by 🙂
Much Love ~B
Those changes sound delicious! Thank you for sharing. 🙂
Would any oil work, like grape seed oil?
I’ve not tried it with any oil other than coconut so I can’t say (sorry!) If you try it with another kind of oil please report back!
Hi! I made these cookies just now. Substituted blue agave for the maple syrup just because that’s all i had. Cookies baked very fast!! if i left them in for 8 minutes they burned on the bottom quite a bit. I even put one batch in for 6 minutes and they were still burnt on the bottom. I have not tried them yet as I will be giving them to my step mom. I am at a high elevation (over 5000 feet) so maybe that’s why. Thanks for the recipe!!
Thanks Kylie!