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
- 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)
- 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.
Gahhhhhhhh! These cookies were almost too good!!! I was doing my weekly meal prep, and sampled one fresh out of the oven… Big Mistake! They are so soft and cakey and delicious that I wanted to eat the whole batch and just pretend that I didn’t make them (or eat all of them) at all!! Side note: I didn’t want to create the extra mess, so I ended up putting everything (in the order you suggested) in my blender! It worked out great! 🙂
Interesting idea re: the blender! I need to try that! Glad you liked them. 🙂
I used quite a few substitutions lol! I used safflower oil and did a baking powder sub as well. Also used xylitol and twice the amount of oil instead of maple syrup to make them sugar free. I wish the almond flower I bought was less mealy. These would have been quite good with a finer grain. Will try again with finer almond flour or maybe half almond half tapioca or something. All in all, totally delicious and can’t stop eating them!!
These are the BEST cookies I’ve ever made! so soft! I forgot to press them down, so after 5mins of baking I pressed them a little. But wow wee, wee wow amazingly dangerously delicious!
Ha, I’m always thankful it makes a small-ish batch because they really ARE dangerously delicious 😉
Delicious and soft!! I doubled the recipe because we have a large family and they came out amazing! Definitely going to be a regular recipe in our home. Thank you!!!!
I’m so glad you loved them as much as we do! 🙂
First of all these are amazing!! I’ve made them several times and they are always a hit -thank you!
However I recently moved to Colorado & live at about 7800ft. Do you happen to know what I need to alter for the elevation difference? If not, no worries!
Thanks again for the awesome recipe!
I used a chia egg since I’m out of eggs. They are perfect!
Good to know! Thanks Corie!
I am following the keto diet right now, do you think I could substitute a granular sweetener for the maple syrup? If so, what amount do you think would be appropriate? Thanks
I followed this recipe to a T. It never formed a dough. Dry as a bone. I added more coconut oil and syrup to try to form dough. Helped a lilttle. Able to scoop onto sheet but falling apart. After baking them same thing just fall apart. The reviews are amazing what am I doing wrong?
Really really good!! Great job on the recipe. I think next time i mightnadd some peanut butter just to see.
These are beyond fantastic!!! My new and probably only cookie recipe I will ever need. My husband loves them too!!! Thank you so much for sharing this!!!
I forgot to let you know, due to a coconut allergy, I used ghee, and my goodness so good!!! I also used an 88% dark chocolate bar that I love. I just chopped it up into small chunks.
Delicious! I used grapeseed oil and not coconut oil as I didn’t have any at home.
Yum. Kids thought they tasted great. Turned out just like the picture. Thanks!!
Subbed the maple syrup for honey because I was out, and they were awesome! Kids approved, and so did my husband!!
I measured exactly. However, my dough seems more dry than that of your video. After baking, it was almost the same size as when I placed it in the oven. What would you recommend adding to have the cookies spread. Other than that, it’s delicious!
You may want to mix a bit more pure maple syrup and coconut oil together and add that to the mix. These cookies really don’t rise all that much. Next time try a bit less almond flour and you should be good to go!
I had the same problem! The dough came out too dry and the cookies didnt spread. But otherwise they taste very good, just need to add some more chocolate chips next time.
Tried this recipe. Success!! Sure fire way to satisfy my sweet tooth while on the fit fam journey. Simple and easy too!
Absolutely delicious. I am so glad to find a real cookie that does not include mashed bananas.
Thank you so much for a real cookie.
In our home, no refined sugar is standard in baking and cooking. I doubled the recipe with 1/2 cup of softened raisins and 1/2 cup of 100% bitter chocolate. The coconut and maple syrup are great partners. These are delicious. Without a doubt, there will be a constant plate of these cookies on our kitchen island! Many thanks.
These are delicious! I will be making them again!
I followed this recipe to a T. The chocolate chips are the redeeming element in this recipe. The cookie dough is flavorless, not sweet enough and almost salty. Tasted like a healthy cookie, not like an indulgence.
If you’re up for trying it again, you might want to increase the amount of maple syrup if you prefer a sweeter cookie.
I sprinkled some cinnamon sugar mixture over therm and they were a little better. I hated to add more sugar because, I’m trying to stay low carb. If I make them again, I’ll try adding more syrup.
This were delicious! I went with a little less almond flour to prevent them from being dry. I also added raw pecans and they turned out perfect! I will definitely make these again thanks for the recipe.
Love the idea of adding pecans! Yum. 🙂
I’m going to do these cookies for my husband that has started the paleo diet. Someone has changed the maple syrup for stevia? Thanks
I’m sorry, I haven’t tried that. Maybe someone else has and can chime in!
Have you tried this with regular size chocolate chips?
Also, how much of the raw almonds?
No, but I’m sure they’ll still turn out great with different-sized chocolate chips.
Yes, they work great with regular chocolate chips (or even chunks) too.
Can I substitute oat flour for almond flour?
I haven’t tried it … if you do, please report back!
Hi Trudy, I haven’t tried that, so I’m not sure! If you try it, please be sure to report back. I’ll give it a whirl at some point too – now I’m curious. 🙂
Made these cookies and everyone loved them!!! Very easy to make 😃
Yay! Thanks! 🙂
How many carbs in each cookie?
Hi Rebecca, I just added nutrition info to the recipe. 🙂
Great recipe! Super easy and quick! My partner and I added a mix of dark chocolate and semi sweet and then topped them with chopped pecans!
Super easy and delicious! Will be making again and again ! Thank you ..
Delicious! I had to sub honey for the maple syrup and chocolate chunks instead of bits but it worked a treat and so easy. Thank you
Wonderful! Thanks Brenda! 🙂
I’m not sure if I just missed it but do you have the nutritional facts for these cookies? I want to make them but I’m not sure what my limit is when eating them 😉
Hi Jessica, I just added nutrition info to the recipe. 🙂
Great recipe! I have to be honest and say that I added some ingredients but used this as my base. I wanted to make lactation cookies for nursing. I added 4 tbspn brewers yeast, 2 tbspn ground golden flax and an extra tbspn maple syrup ( to offset the bitterness of the yeast).
I slightly patted them down and they puffed up nicely and taste awesome! I love that there’s no refined sugar.
Going to share these with some other breastfeeding moms!
🌟🌟🌟🌟🌟 i give this recipe a solid 5 stars 👍 I have been wanting to find a great recipe that’s easy to make for a hea lrhy treat. This surpassed my expectations 👍 thank you
These cookies are awesome, loved by all even the gradbabies and soooooo easy to make. THANK YOU :-
Im wondering what the carbs are for this recipe?
Hi Karen, I just added nutrition info to the recipe! Thanks for asking.
Amazing recipe. Just made them but used honey from our bees! Very moist and they don’t fall apart. Would recommend and make again!
These cookies are wonderful! I made a second batch where I left out the chocolate chips, rolled the dough in coconut and made raspberry jam thumbprint cookies. Great celiac treat, protein rich, just the best.
YUM, I love that idea!
What can u replace the maple syrup with????
You could try agave syrup or honey. If you try either please report back!
Thank you so much for replying back that is very respected. I’d like to apologise for not being specific when asking my question.
Is there something that I can substitute the syrup and
honey for that doesn’t have so many grams of sugar?
Like would almond milk or something like that work?
I’d like to know your opinion.
Hi, i tried THE PROTEIN WORKS Zero Syrups. it worked just as well! Zero syrups from the protein works are irresistible, zero calorie syrups infused with 100 per cent natural flavourings. These delicious syrups contain zero calories, zero carbohydrates, zero fats and zero sugars and can be used to flavour absolutely anything with virtually no impact on your foods nutritional profile
Interesting! Thank you for sharing!
Is the syrup necessary for moisture or can I substitute brown sugar as the sweetener?
we are snowed in without maple syrup. what do you suggest we substitute? we have everything else on hand, and no allergies, but want to use use almond meal. thanks!
Try honey or agave syrup. I haven’t tried either, but I have a hunch they will work! Best of luck with all the snow!
I doubled the recipe and used 3 1/2 cups of almond flour total and added a dash of espresso coffee. By far the best tasting, low carb cookie I have had. Still soft and perfect even the next day, assuming you rationed them and didn’t devour all in day 1. Thank-you for such an amazing recipe!
Espresso … yum!
The cookies came out perfect, as pictured and taste great, too!
I subbed a mixture of coconut sugar, date sugar and a tsp of stevia and added just a tad more vanilla. The cookies were tiny lol- to make 6 large ones took the whole mixture. It might make a dozen at best unless they’re super small. They are kind of funky tasting where the edges are browned but edible.
These are amazing!!!!! So easy to make. And honestly better than cookies I’ve had at upscale reputable bakeries. My kids love them too which I am SO happy about because I am trying to steer them away from processed junk and have been making more of an effort to make “healthy” junk food (haha) which is why almond flour cookies are prefect for us !!
I made a second batch today and didn’t have coconut oil or chocolate chips so I used ghee to replace coconut oil. Even sans chocolate chips, these were fantastic!
I love that this one is proving to be such a flexible recipe. Lots of people have changed it up successfully like you did – sounds great. Love it!
These are by far the best soft baked grain free chocolate chip cookies I have ever tasted. Easy to make with clean simple ingredients. My 3 year old loves them too.
So glad you and your little one like them! <3
These were great! Not too sweet, just right! Added 1/2 cup of coconut and it added a nice texture. Thanks for sharing!
Love that idea!
Hi, I made your delicious cookies. Great recipe… but how did you come to 74 calories per cookie? When I calculated it came out to more like 120 per cookie. And that is with less chocolate chips. Please tell me where I may have gone wrong and how there is such a big discrepancy.
When I calculated the nutrition on these cookies, I came out to about 150 cal. I tripled checked all my ingredients as well. Anyway you could provide a cal count breakdown of each ingredient?
Could I add some unsweetened applesauce too, to make them a smidge sweeter?
I’m not sure how that would work, but if you give it a try, please report back and let us all know how it worked out!
Is there an alternative for coconut oil? Coconut allergy in our home
I made these with ghee, next time I will need to add more because they were a little dry and probably cause I didn’t use the coconut oil. I also subbed in slivered almonds for 1/2 of the choc chips cause chocolate can sometimes give me migraines. I like that these cookies have just 3 tbs of maple syrup in them and are just sweet enough to hit the sweet spot. Thanks so much for the recipe. It’s a keeper for me.
Seriously make this recipe more than any other cookie. So delicious.
Love it! 😀
Thank you for this recipe! I have never used almond flour before and found your recipe while looking for something to try. I followed the recipe exactly and the cookies came out great! My son even said he liked these better than the Toll House ones I usually bake. This is definitely a keeper. I also want to mention this is first time I have ever felt moved to post a comment online about something. Thank you again!
Hi Amanda, I am honored you commented on this one. Thank you! I’m so glad you and your son liked the cookies. I am inspired now to whip up a batch for my daughter for her after school snack. 🙂