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!
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?!
In this article
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
- 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
- Baking soda
- Sea salt
- Mini chocolate chips
How to Make Almond Flour 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!
What Do These Cookies Taste Like?
So: expectations. 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!
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.
- Glazed Soft-Baked Almond Flour Lemon Cookies are very similar – just lemony and frosted! Mmm.
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.
Oh man! I’ve got to try these!! Chocolate chip cookies are my family’s favorite, but it’s hard coming up with an authentic, but healthier alternative. Thanks for the inspiration!!
These look great – I am always down to try a new gluten free chocolate chip cookie recipe. I just wonder how many people will truly consider this “dairy-free” because of the egg. Just a thought.
Hi Gretchen, thanks for your comment. 🙂 Eggs aren’t dairy because they don’t contain milk nor come from a milk-producing animal (and they don’t contain lactose, which, personally, is what I’ve been avoiding).
These look so lovely. My mother is gluten free, and I’ve been searching for a cookie recipe to make for her for a while now. This one is perfect because it has chocolate in it! I’ll have to go get some almond flour now 🙂
Would coconut flour work with this recipe?
Hi Erin, I haven’t tried coconut flour so I can’t say for sure. I don’t think it would work as a one-for-one substitute, though, because coconut flour is so absorbent. Sorry. :\
I must try these. These cookies are just so soft. And chocolate chip cookies are just great. Thanks for this!
These chocolate chip cookies look very soft and delicious, great work!
Just made these, insanely good!!
So glad you liked them! 🙂
Thanks for the recipe. I followed it exactly and it was delicious. Even my 2 year old asked for more. I definitely don’t feel guilty eating these!
Absolutely delicious! These are great!
One question though, I had a lot of trouble getting the coconut oil to mix completely with the maple syrup and eventually just made the recipe with little lumps of coconut oil, I was wondering how crucial mixing them together completely is and if you had any tips, (we keep the coconut oil in the fridge and don’t have a microwave).
I’m so glad you liked them! Depending on my room temperature, I also find that the coconut oil can have different consistencies. I don’t think small lumps will matter much, but just to be sure, my suggestion would be to place it in a small saucepan over low heat just until melted then pour it into the bowl with the maple syrup and proceed. That should do the trick!
There is a HUGE difference in almond-flour and almond-meal! Almond flour is more dry & powdery, it has a similar texture to white flour, and almond meal is more grainy. I wasn’t sure which one you meant in this recipie as you mentioned both, so I first made it with almond flour and they turned out way too dry, I had to throw them all away! 🙁 Then I made them again with almond meal and they turned out perfect! Please edit this in your ing. list to use almond meal so others don’t have the same problem!
I made with almond flour, and they are definitely too dry. What did I do? Put the pieces in a bowl, added a pat of butter, heated to melt butter then topped off with some whipped cream! (You could also pour a little almond milk over them instead.)
I was just looking for a new twist on chocolate chip cookies and found this recipe via the SuperCook site (by typing in what I had on hand and getting suggestions for what I could make). I didn’t have coconut oil, so I decided to try Earth Balance. It worked well. The other note I would add is that we weren’t sure our blender with food processor attachment would be able to handle making almond meal, but it was no problem. From your pics, it looks like ours came out a little chunkier (in texture). I was worried they wouldn’t hold together after they were cooked because the mix didn’t hold together at all as I was scooping it onto the baking sheet, but they came together beautifully. In our preheated oven, with coarse almond meal, these cookies need to bake for 15 minutes. Thanks again!
THESE ARE AMAZING!! thanks for the recipe
Thank you! So glad you like them. 🙂
Wow!! I just made these, and I can’t believe how good they are!! I had to restrain myself from eating them because I want to save them for my kids because of the good nutrition. Thank you so much!
We just made a batch last week and I had the same problem! It’s kind of a blessing that it makes a small-ish amount because they’re so hard to resist. 😉 So glad you like them!
Very easy to make. I may have gone a little light on the salt (watching my sodium intake), and I shouldn’t have – salt is definitely important to the taste. But, they are still quite a tasty alternative! I used Smart Balance instead of coconut oil (didn’t have the coconut oil on hand), which worked out fine. I tried to hit your rating system, but clicking didn’t work. I’d give the recipe 4 stars. Thanks for sharing.
Made these with white chocolate chunks and almond meal. Perfecto!!!!
Hi! Thank you for the recipe! I’ve been searching all over for a healthier alternative to my favorite chocolate chip cookies! I made almond milk this morning so I had left over almond pulp. I put it in the oven on 170 degrees (lowest setting) for four hours to dehydrate it and then I put in the food processor to make it finer. I then used it in this recipe and the only thing I did different was use a second egg. I found the mixture hard to stick together so that’s why I added another egg. They turned out great! They were a huge hit with my family. I love that there is NO added sugar nor butter! YES! Thank you!
Delicious! I used a cookie scoop and it seemed like I should of flattened them.. any pointers?
The coconut oil was “chunky” at room temp but I mixed it for well of 2 minutes.
Thank you
They were delicious. .. we ran out of maple syrup so added honey. Ended up with 50/50. The cookies were totally burned in 8 min. Plan to make again in a day or two at lower temp.
This time they came out perfect! I added 2 tbsp shredded coconut and some chopped pecans. Added a bit of crunchiness to them.
I veganized these with egg replacer and it still worked out. These are great! I just have a problem of wanting to eat allllllll of them. I don’t have many quick, affordable, easy vegan gluten free recipes. Thanks for the recipe!
Great to know! Ha, at least it makes a relatively small batch, right? 🙂 I have the same problem!
Yum! Some of my boys are GF and DF and these were great! I made them with a 85% Cocoa Lindt Excellence bar (added 5 grams of sugar) and LOVE IT! Well done! (I want to rate it, but can’t seem to… how?)
These were great! My husband devoured them without even realising they were a healthier option.
Love it! That’s the best endorsement of all. 🙂
What’s the approximate nutritional value?
Hi there, I don’t have that information, but this is a great tool to determine that: http://www.caloriecount.com/cc/recipe_analysis.php
Made these the other night and they came out pretty good. Didn’t use chocolate chips or maple syrup (used honey) since I can’t eat them but the recipe still worked out well. Used only 1 cup of flour and I still got 13 cookies!!
Just made these! Perfect and so easy, absolutely one to save! Thank you
I loved these! I couldn’t get the stars to work either, but would give it 5 stars, for sure. I had a bag of almond meal that I wanted to use, so baked them on a whim, but what a stroke of good luck. I really like the soft-spongy texture, and the way they feel in my body when I eat them … a nice slow release of sugar, not the big bang you get with a cookie that has sugar in it — but plenty of sweetness I took a plate to a holiday party and they were a huge hit, and I didn’t tell anyone they were ‘healthy’ either. Will keep the recipe for sure.
I have a whole bunch of almond meal, so I googled recipes and found your website. I don’t have coconut oil, but really want to make this. Is there any substitution? Can I use vegetable oil?
Hi Sarah, I’ve not tried any other type of oil so I’m not sure. I think vegetable/canola might be close; you could also try butter if you’re not dairy-free. If you try any of these please report back!
Couldn´t figure out the rating system, but boy, these cookies are AMAZING! 5 stars for sure! My husband just recently went gluten and dairy free and has been missing some nice treats. They´re nice and soft, great to munch on!
Hey, you guys! I figured out the rating system! First you have to leave a comment and then you can rate! These are absolutely delicious cookies, will make them again today as for some reason they don´t last for too long. Haha!
I stumbled across this site looking for a gluten free recipe to suit my visitor who’s gluten intolerant. I’m extremely impressed with these cookies. Thanks so much for sharing these.
The ease and quickness to make is great and the taste is superb.
Two batches made already. The addition of sea salt sprinkled over before baking really made it (but I’d had a few drinks come the second batch and ground pepper over in error).
I really recommend people try this recipe as I will be knocking these up on a regular basis for sure.
Made these with Wellbee’s almond flour and they turned out really good! I substituted honey for maple syrup because that’s what I had in the house.
these cookies are by far the best healthy chocolate chip cookies i have ever made in my entire life. i made them very day for about a week because my family liked them so much but then i ran out of almond flour…
and especially science my mother is a holistic nutritionist, she approves these cookies!
This is the first healthy dessert recipe that I’ve tried that actually came out not only edible but delicious! Even though I simply grinded almonds in the food processor to make almond meal! I can’t believe how soft and buttery they are. These will definitely be a staple for me Thank you for sharing!
I’m so glad you like them! Great tip on making almond meal.
I’ve been experimenting and these are the best chocolate chip cookies I’ve ever made. I love the use of oil rather than butter. And maple syrup instead of sugar?? It gives it that added flavor that refined sugar just doesn’t have.
The almond pairs so well with dark chocolate. I’m going to try 1/2 almond meal 1/2 oat flour next time to give them just a little more density, these were almost too light and airy.
Loved this recipe! Added some dried cranberries in there and they were AMAZING
Made these just today & loved them, thanks for the small batch this is just perfect! I love that I don’t have to use tons of sugar just to make chocolate chip cookies like I normally would use, this is als a quick & easy recipe, thank you!
Hi Kare! Just about to try making these. Am I able to substitute the maple syrup with agave?
Thanks!
Hi Angela, I’m sorry to say I haven’t tried it, so I’m not sure! If you do (or did), please report back and let us know how they turned out!
I used coconut necter instead of the maple syrup (it’s actually MUCH healthier than replacing with agave! Or even honey and maple syrup! Plus there’s no coconut flavor at all) and it came out great! I used almond meal so it was more chunky but still delicious. I also baked it for 9 minutes at 360F which came out a perfect golden brown 🙂
Thank you for the great recipe on your Soft Baked Almond Flour Chocolate chip cookies. They are so delicious that I will include them on my new food blog your website attached to the recipe!
I made these, but not very well. I stink at baking! 🙁
These were amazing!! Also they were so much fun to make because they were so easy! Thanks for sharing this wouderful recipe!
In fact they were so wonderful that after we made one batch, we made another!
These cookies were so easy to make, and delicious too! I was delighted to find a recipe that didn’t use white sugar. I had all the ingredients and I measured carefully. The batter was wetter than I had expected, but that just made for easy stirring. I baked the cookies for a few minutes longer than required. They were delicious and I will make them again. Thank you for an excellent, healthier, low-carb recipe.
These look so good. But which one did you use Almond meal or Almond Flour? There is a big difference and I dont want to ruin the recipe.
I tend to use almond flour but I have used both coarser almond meal and finely ground blanched almond flour and they have both worked out. Lately I have been using this almond flour that I found at Costco: http://shop.honeyville.com/blanched-almond-flour.html
I just made the almond flour chocolate chip cookies this evening, and I thought they were really good. I used Kroger’s Simple Truth almond/meal flour, and substituted Kroger’s Simple Truth organic Blue Agave for the maple syrup. I like that they are soft, even with the dense texture and especially feel good about not using any sugar or butter. I highly recommend these and will bake them for my grandchildren the next time they come! Thanks so much!
I love these cookies, when I made them I was short on coconut oil so I used half butter and half coconut oil, and I accidentally used almond extract instead of vanilla, but I did add the vanilla too afterwards. They came out great the almond extract with the almond meal are really good together. Also I needed to bake them for 14 minutes instead of 8 or 9. I also added a few walnuts, great cookies!
Just made these.
They were delicious! My husband and I already gobbled 5 of them between us (and I made them quite big!). Guilt free treat as there was no sugar!
Thank you!
I used 1 cup almond flour and 1 cup almond meal. Absolutely delicious and diabetic friendly. Thanks.
Love it! I am always blown away by how sweet they taste with so very little sugar.
I just made these. Used Almond meal and they turned-out perfectly! This is definitely a “keeper!”
Great! So glad you like them! 🙂 They are a favorite around here.
Kare ~ Made the cookies earlier this week and they turned out great, even though I swapped out the egg with half of a banana (because of an egg allergy). So good!
Great to know! I’ll have to try them this way!
Thank you for the recipe, it’s really delicious! It’s my first time to make soft baked cookies so not my typical cookie but I love it. I used honey, instead of maple syrup but still turns out great! 🙂