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.
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, I also try not to ask to speak to the manager.
Hey! Just tried these and the cookies are baking in the over 🙂 really excited to see how they turn out! I replaced the maple syrup with about 1/2 teaspoon of stevia and the dough tasted fine! hoping for the best turn out! thank you!
These turned out great! I used 2 tablespoons of butter instead of coconut oil and honey in place of maple syrup. They still turned out perfect. They were done at 8.5 minutes. I will definitely be making these again.
These are great! I made them with 90% dark chocolate and hazelnuts instead of chocolate chips!
Yum!
Hello!
I made the cookies and followed the recipe to the T, but my cookies did not raise at all :(. Is this normal?
They should raise and expand a little! Not a ton, but some.
Lovely cookie! I used a chia seed egg instead and they turned out fantastic!
They go well with a small scoop of cashew milk ice cream ?
Thank you for sharing!
I just made these with no maple syrup and no egg. I mixed the coconut oil with the vanilla and added in the almond meal and baking soda. Topped with little bits of 50% dark chocolate.
Were tasty!
These were really good! My son is GF and we eat pretty healthy as a family. And my son has a huge sweet tooth. So I’m always looking for healthy sweets he can enjoy. These were approved! I used a flax egg due to being out of eggs. I did have to cook them for about double to time but they were still soft cookies, as promised! Thanks so much!
I need to try these with a flax egg! So glad you liked them.
These cookies are SOOO good! I made them last night and they are amazing! Thank you for this great recipe!
About 3weeks into my GF diet and have been waiting for the perfect ccc. My traditional cookies are famously delicious in my family so making a GF cookie left me worried they wouldn’t stack up. WRONG!!! Wow! I can’t get over how delicious this recipe is. I actually prefer them to my old favorite version with flower, sugar and butter! Unbelievable.
I’m so glad you liked them! Congrats on going 3 weeks GF – that is no small feat.
I made these once, and I now have to make a double batch weekly for my entire family! Everybody loves them and I can’t keep them in my house. Thank you!
Ha, I have the same problem! 🙂
Can the maple syrup be substituted by anything?
Hi Olivia, I haven’t tried using anything else. The closest substitute would, I suppose, be agave syrup. If you try it please report back!
I used honey because I was out of maple syrup, and they were amazing!
My husband thought these were regular chocolate chip cookies! They were delicious. And so easy to make. I did have to double the bake time but maybe it was just my oven.
So glad you and you husband liked them! 🙂
Yup, these are amazing!
definitely 5 stars, but I cannot seem to find where to rate them!
I was wondering how many calories per serving was this recipe for?
I made sure each cookie was the size of a tablespoon and I made 24. By my math they are about 153 calories each
Thanks Michelle!
Hi there
My chocolate chip cookies batter was really really crumbly and they didn’t stay together. I followed recipient but they didn’t turn out. Any tips
Thanks
Jodi
Interesting! Was the coconut oil in a semi-solid (stirrable) state or hard?
My apologies I used coconut fLourdes by mistake. This time I used almond meal and omg!!!!! Yum. I also used low sugar choc nibs and yummy. Do you know how many calories per buscuit ?
Have made these a few times and love them but I think calling them chewy and bendy is very misleading. If they are not left to cool completely they will crumble to nothing. I have found that cooking them the day before and letting them chill after cooking works great
Hmm, that is definitely not my experience. They stay soft and bendy for me until the last one is gone a few days (or hours) later! Does your oven run hot? Or perhaps you are cooking them for longer than I do or need to.
I really liked these cookies, we are not gluten free, I was just looking for a way to reduce gluten and increase intake of nuts – my 9 year old ate them and asked me to make some more! Definitely a success.
These are amazing!!! Does anyone know that the macros breakdown is on these as well as calories? Thanks!!!
Just finished baking them. We waited 5 minutes and couldn’t wait any longer. They are delicious! So easy to make! We used 1/2 cup of oats and 1 1/2 cups of almond flour. It was an oatmeal chocolate chip cookie…. yummy! My 11 year old and 8 year old absolutely love these. Thank you!
Great idea to add oats; I need to try that next time. Thanks so much!
Omg soo good
A keeper?
So glad you like them Maria!
What are the calories per serving?
How do i figure calories pervserving
Hi,
Mine first batch is in the oven….I’m excited!
I noticed a number of requests for the calories per cookie. Since I’m waiting…
I added up the calories of each ingredient, divided by 16, and came up with 140 calories per cookie (and 10 grams carb per cookie).
Can’t wait to try these! 😀
Thank you so much, Heather. I am going back and adding nutritional info to my recipes but it is slow-going. :\
*My first batch (not Mine) 🙂
Doing a Cookie Dance!!! Addicting. Thank you.
Ha ha. 🙂 Glad you like them. We just made a batch yesterday – they are a regular around here!
I plan to make these now…just curious if I can use anything as a subs2 for the coconut oil. Thanks!
I haven’t tried anything else as the oil so I can’t say! So sorry.
Thanks for the tasty cookie recipe. It was so easy with simple ingredients. The only thing is I had to bake them for 15 mins.
Absolutely good.
YUMMMOOO!! I follow a low carb diet. Used carob chips and added a little agave to add a little more sweetness.
Needless to say, they satisfied my sweet tooth, and my 4 year old approved as well. =) thanks for the recipe!
Sounds like a win! Thanks for your review, Melissa. 🙂
I used flax seed in place of the egg, and rolled them in sweetened coconut flakes. They were amazing
Love this! Thanks so much for sharing.
My daughter and I made these. We used butter instead of coconut oil and added cinnamon to the recipe. We both loved them!
Thanks so much for sharing! Glad to know butter works; love the idea of adding cinnamon to the mix. 🙂
Can I use butter or cocoa butter instead of coconut oil?
I haven’t tried it with butter or cocoa butter so I can’t say. If you try it, please come back and let us know how it goes! Thanks!
Is the parchment paper a necessity?
If you don’t have parchment paper or a silicone mat is there an alternative?
Honestly I have not tried it without the parchment or silpat because they don’t have much oil and I feel like they would stick. Who knows though, they may be okay with a non-stick cookie sheet or otherwise.
All star recipe.
This recipe was WAY off. It’s really short on moisture. I had to pour in nearly a cup of almond milk to make them hold together at all. In hindsight they probably need a second egg. Oh well.
So sorry you had issues. The batter is very stiff but should definitely hold together.
Delicious and easy. Made 2 days in a row. Use Almond flour and they’re great. Quite versatile. I’m going to play around with this one. Mind were soft mounds maybe because i didn’t use almond. meal. Who cares! we all love them 🙂
I absolutely love these cookies. I started making them and then realized I didn’t have eggs:-(. So I used unsweetened apple sauce and boy oh boy! They turned out amazing! Sad to say I ate the majority of them. I will be making more of these to practice my self control:-)
I have been wondering about how to completely veganize these … I will have to try them with applesauce soon! Thanks for sharing. 🙂
Perfection!* I made them with the 1/2 cup of oats & 1 1/2 cups of almond flour idea above ~ super cookie! And no dairy, no sugar, and gluten free AND approx 150 cals & approx 10 carbs per cookie ~ Enjoy!*
These were easy to make and turned out great. I am going to try to add 2 tbs sugar to the next batch to make them a bit sweeter, just for comparison. I also used coconut oil cause I’m allergic to dairy.
I can’t use coconut oil. Could I use softened butter instead?
Hi Kathy, I haven’t tried this particular recipe with butter, but if you try it, please report back! Thanks!
These are fantastic! These beat any traditional chocolate chip cookie I have ever eaten. They are so light and flavorful. I used cocao chips. I am going to add nuts of some sort next time.
I made these cookies and they are my new favorite. I have autoimmune illness which makes me sensitive to gluten and refined sugar.
I am also allergic to dairy. This recipe is a blessing and my entire family loves these cookies! THANK YOU!?
I love it, Chris! So glad the recipe is working so well for you. 🙂
Omg delicious and guilt free! Made a batch and I’m in Love! Thanks for posting!
So glad you like them! 🙂
Great Recipe …. I a little orange zest as well.
I love that idea! Thanks Cyril!
Just made them….Delicious!! Soft and chewy. I used 3 tablespoons of raw honey instead of maple syrup. Added pecans and macadamia nuts and some shaved coconut on top because I like to add my own favs to recipes wen I try them. Will make them again. Thanks for the recipe! !
Love those ideas. Thanks Vanessa!
I know this sounds crazy, but has anyone tried these without the chocolate chips? I’m not a big fan of chocolate.
My friend and her daughter don’t like chocolate and my kid is always telling people about it in sort of a mystified voice. 😉 So you are not the only one who isn’t crazy about chocolate! I have not tried this recipe without chocolate chips except one time when I added fresh blueberries instead of chocolate chips and added a bit more vanilla for sort of a blueberry muffin cookie. They were delicious but not long-lasting. You could probably make them plain, I’d just suggest a bit more sweetener.
Good recipe! They are fluffy as described. The only sugary taste is from the chocolate chips so I would suggest adding more chips on top. Used butter instead of coconut oil and 1/2 c rolled oats with 1.5 c almond flour.
Seriously love these, I want to try almond flour!
😀 Thanks!