These soft Almond Flour Chocolate Chip Cookies are some of the very best around! They’re probably my top-visited cookie recipe (one that I first shared all the way back in 2015!) and they’ve gotten lots of love on Pinterest. And, of course, they’re a perennial favorite around here. (Be sure to check out this lemon cookie version, too!)

They truly taste melt-in-your-mouth divine, and – bonus! – they’re actually much easier to make than traditional chocolate chip cookies!

A stack of three 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. 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?!

A plate full of Soft-Baked Almond Flour Chocolate Chip Cookies

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 – use grade A for a sweet boost without maple flavor, or grade B for lots of rich maple flavor.
  • 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 (we really like this one)
  • Baking soda
  • Sea salt
  • Mini chocolate chips

How to Make Them

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 chocolate chip cookies are not your typical chewy chocolate chip cookies.

Instead, 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.

A single soft-baked almond milk chocolate chip cookie on the rim of a glass of almond milk.

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.

More Delicious Dairy-Free Deserts

4.72 from 140 votes

Soft-Baked Almond Flour Chocolate Chip Cookies

Prep: 10 minutes
Cook: 9 minutes
Total: 19 minutes
Author: Kare
Yield: 16 cookies
These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free, and low-carb alternative to traditional 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.



* Flour note: I have used both almond flour and almond meal with success, but a finely ground product made with blanched almonds tends to produce the best cookies
More recipe notes (most recent update 2/27/2024)
For a crispier cookie, cook for 2-3 minutes longer.


  • Butter can be substituted for the coconut oil. Just make sure it’s room temperature so it’s soft and easy to stir. And, of course, the cookies will no longer be dairy-free – unless you use dairy-free butter (readers have reported using Earth Balance with success).
  • One reader shares that they swapped canola oil in for the coconut oil because they don’t like coconut, and that the cookies turned out great! 
  • I’ve swapped the chocolate chips for fresh blueberries and it’s a delicious change! One reader reports 3/4 cup frozen wild blueberries, along with 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon and shared that they were a huge success. 
  • One reader swapped in white chocolate chunks for the chocolate chips and said they were perfect. 
  • Readers have reported swapping in a flax egg for the egg with success! For a flax egg, mix 1 tablespoon flaxseed meal with 3 tablespoons water in a small bowl. Let sit for about 5 minutes until thickened, then add just like you would an egg. 
  • To replace the pure maple syrup, readers have reported agave syrup or honey have both worked well. 

Nutrition Facts

Serving: 1cookie, Calories: 101kcal, Carbohydrates: 9g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 55mg, Fiber: 2g, Sugar: 7g

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