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 almond flour chocolate chip 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?!
These Almond Flour Chocolate Chip Cookies are a favorite around here. They truly taste melt-in-your-mouth divine, and they’re so much easier to make than traditional chocolate chip cookies! 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!
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.
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. Sorry U2!
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 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))
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.
Notes
Nutrition Facts
Soft, tastes great, easy to make.
These were excellent. My first batch of gluten/dairy free cookies.
So glad they were a winner! 🙂
a few items.
first, why stop at 1/2 c chocolate chips? my inner chocoholic took over and I used 3/4c. Second, the recipe says to bake for 8-9 minutes. This is far too long and the cookies will be oaver backed. I baked for 5 minutes then for an additonal 2 min and they came out perfect. Third, press the dough to 1/4″ thinkness and back as stated above.
These are very delicious! I used monk fruit sweetener instead of maple syrup and they turned out very well! I highly recommend these!
I have been making these cookies weekly…they are delicious ♡ thank you for a fantastic recipe 🙂 Mom and Dad like them too 🙂
I’m so glad everyone likes them! Thanks so much for coming back and leaving a review.
Your cookies are delicious!
It s unfortunate that the almond flour is so expensive…
But I still go out and buy it thanks
Can I use coconut butter and honey instead of coconut oil and maple syrup
These are the best gluten free cookies that I’ve found. Definitely a keeper!
Just awesome and turned out amazing. These do not last more than a day in my house. Thank
You !!
Just made this recipe, delicious!
And not too sweet, perfect 🙂
So easy to make and tasty ! This is my 2nd time making them and as always, never fails !! I did half chocolate chip and the other half with a maraschino cherry in the middle!
Hand’s down the best healthy recipe for chocolate chips cookies.
Sadly these were extremely dry and I followed the recipe to a T. It was almost impossible to form little tablespoon balls. Had to drink two glasses of water to get one cookie down. 🙁
Weird! Can you please share what type of almond flour you used? I can’t imagine what else might have gone wrong.
I am very disappointed. It is more like a crumble. Almond flour is way to expensive for this!
I was wondering if I can use coconut sugar as well to make it sweeter?
These were AMAZING! I cut the maple syrup down to 2 tablespoons and they were sweet enough. The best GF cookies I have ever made. Also, soooo easy to make.
This recipe was a HUGE disappointment. There is not nearly enough wet ingredients to soak up all the dry ingredients. Do not attempt! Your welcome.
Hi Jeramy, it’s been awhile since you left this comment (my apologies as I’ve been on hiatus from the blog). The coconut oil, maple syrup, and egg add plenty of moisture assuming you were using almond flour. If you were using a different kind of flour, say, coconut, the result would be much drier.
These cookies were so delicious the first day they were baked, but went soggy the next day unfortunately. I doubled the mixture so next time I think I’ll just do a small batch so they don’t go to waste.
AMAZING!!! My new go-to cookie. They are delicious frozen, however they don’t exactly freeze – they stay soft, just cold:). I added chopped walnuts and this was a game changer. Love the subtle crunch. My teenage son loves them – doesn’t even know they are a healthier version of his favorite cookie. Just made a double batch since we blew through one in less than a day!
This is the first time I used coconut oil, and it worked out great. Only had 2 tbsps. real maple syrup, so I used my sugar-free maple syrup for the 3rd tbsp., and that worked out, too. I am diabetic, and I am very happy with this recipe.
I am new to GF baking, these honestly did not seem very promising at first glance. THEY ARE SO GOOD. I made them 2 nights in a row for my family because they are that easy. Also great for breakfast. I love these cookies.
Cookies were ok..not very sweet despite the maple syrup except for the chocolate chips
Plus side: quick and easy
So good! I used coconut sugar instead of syrup. I added Malden salt to the top. Delish!
Love this recipe!! Question, can you substitute the maple syrup for stevia ? If so, would it be the same amount?
Thanks so much !
I just made these tonight and they are so delicious! I love that they are a healthier version for my kids and gluten free for my celiac husband. Will definitely be making again. Thanks for sharing this great recipe!
These were amazing. Real crowd pleaser for kids & adults alike. The sugar rush was not so bad because of the protein in the almond flour. Thank you!
These were tasty! I made it for the 2nd time. The first time, mine didn’t come out beautiful like the pictures in the recipe. The 2nd time, I pressed it down because I noticed it didn’t “spread” like regular cookies. Pretty much kept the shape of how they went in. Not sure if I did something wrong! Both batches tasted good 🙂
Have made these numerous times & LOVE THEM!!! But only thing is when I plug in this recipe to my macro app/counter the fat is almost DOUBLE what this recipe reads 🙃
These are amazing! I’d describe them as a macaroon chocolate chip cookie combo!
Tried these and they are amazing!! Made them twice already! Second time I added cranberries to the recipe and they came out just as good!
Yum, cranberries sound like an incredible addition! Thank you so much for the review.
These are the best quick and easy cookies! I don’t feel so guilty eating them either so that’s always a plus!
Delicious but unfortunately mine went soft the next day. Any idea how to keep them crunchy?
Wow, these cookies look amazing. I would love to make this. Thanks a lot for sharing the recipe.
I have a question. What can I use instead of coconut oil? Can I use butter instead? If not, what can I use?
These are amazing! I am really picky about sugar-free, grain-free treats and have tried so many almond flour cookie recipes that I gave up for a while. They always turn out too crumbly, or the almond flavor is too overwhelming, or the texture just doesn’t feel like a cookie. But these are a winner! They are soft and I can barely taste the almond flour. I use room temperature butter instead of coconut oil.
Perfect recipe for soft cookies that taste great for that milk and cookies fix! Have adapted it to make other types of cookies and they all are deliciously perfect! Thanks for such an easy, quick addition to our no processed sugar, no wheat, cookie making efforts.
Wow, wanted something sweet, with out feeling bloated. I used honey with just a shake of stevia. Next batch I will do the lillys chips. So many ways this could be made. So soft and nice.
Those are all such great ideas! I had no idea Lily’s made chocolate chips now. I’ve gotta check into those! Thank you for the rating!