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.
For all I know, those soft-baked cookies are still available – as much has I’ve always loved Chips Ahoy, it’s been awhile since I shopped the cookie aisle. That’s not to say we don’t eat a few too many cookies in our house – they’re my daughter’s favorite thing to help make. Especially if they have chocolate chips in them.
These chocolate chip cookies are her new favorite – and that’s saying something, because my kid is definitely on the selective side, particularly when it comes to her cookies.
What she doesn’t know is that these Soft-Baked Almond Flour Chocolate Chip Cookies are gluten-free, dairy-free, and surprisingly low in sugar and carbohydrates. Not that she’d care – she just knows they’re delicious.
So: expectations. These 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.
They’re also very easy to make – the batter comes together in no time, and they bake up in a flash. Faster than a trip to the cookie aisle at the grocery store, for sure.
If you’re gluten-free and you’re tired of sandy cookies, give these a try – they’re anything but. And if you’re dairy-free and missing cookies, I think these will fit the bill nicely. And! If you’re eating low carb, these might just work for you too.
And if you just like cookies, well, these are also for you. Chocolate chip cookies for all!
Soft-Baked Almond Flour Chocolate Chip Cookies
These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free, and low-carb alternative to traditional 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)
Directions:
- 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.
Nutrition Information
Yield: About 16 cookies, Serving Size: 1 cookie
- Amount Per Serving:
- Calories: 74 Calories
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 12mg
- Sodium: 81mg
- Carbohydrates: 8g
- Sugar: 7g
- Protein: 1g
Recipe adapted from Bob’s Red Mill
// All images and text © for Kitchen Treaty.
By far my favorite cookie recipe EVER. This is my only cookie recipe from now on. My husband said they’re the best I’ve ever made for him, and my parents ate the whole batch I made for them when they visited. Spot on! Thanks!
Woo hoo! Thanks Melanie. 🙂
I really like them!! They are not too sweet which I love. Thank you:)
I’m so glad you like them! 😀
The cookie was more of a cake consistency. I replaced the and doubled the butter and honey (liquid and powdered honey) but overall very good. Thanks for the great recipe.
Very happy with this recipe. Made changes below though:
2.5 tbsp coconut oil
3.5 tbsp maple syrup to bump up the flavor of the dough
Added vanilla powder to complement the vanilla extract and make sure that there was enough flavor in the dough.
Mixed two types of flour: 1 cup almond flower + 1 cup of “cup 4 cup” gluten free flour. Only did this because I ran out of almond flour.
1 cup of chocolate chips! 🙂
The texture was interesting – like a cake-scone hybrid. Taste was delicious orb warm and cold
Sounds good! I just recently bought vanilla powder for the first time. Interesting product! I need to try it in these cookies stat. Thanks John!
I accidentally used the wrong measuring cup and put only one cup of almond flour instead of two, yet somehow they still came out amazing!! They are so light and fluffy and the chocolate chips are such a nice bite, I might even add some walnuts next time!
Oh interesting! You may have stumbled on an improvement over the original. 😀
OMG !!!! THEY WERE SOOOOOOOOOOOOOO GOOOD!!!! I COULDNT BELIEVE IT!! Woow they are as good as regular cookies.
So glad you liked them! 🙂
Do you think it’s possible to replace the coconut oil with olive oil?
We have a coconut allergy in the house.
Hmm, I’m not sure that would work. I love olive oil in baked goods but it does add a grassy taste that I’m not sure would be very good in chocolate chip cookies. Plus, the texture would be off. Perhaps canola oil?
Just tried these with canola oil and they turned out beautifully! Great recipe!
Oh awesome; nice to know! Thanks Lee!
Hi,
it can work if i sub the almond flour in coconut flour?
Unfortunately coconut flour is a whole different beast because it soaks up so much liquid, so I wouldn’t attempt it.
I should have read comments before attempting – this is clearly the issue I had.
I had to throw it out – didn’t come together at all with the coconut flour even though i doubled the wet.
I attempted this recipe yesterday. I am not sure what was missing but I followed it and ended up doubling just the wet ingredients and still it was sand like. I tried to press into a sheet pan to see if I could salvage as a bar cookie. It still wouldn’t hold up – broke easily – tasted it and was so very dry I needed a drink immediately. Now my only change was I used Coconut Flour instead of Almond Flour. I was told it was a lighter/fluffier flour – so perhaps I should have reduced it. However in doubling the wet ingredients I expected that would work. It looked great so if you have any suggestions or tips I appreciate it.
Family loved them
I made these for my family and they were surprised at how delicious they were! Thanks for the recipe!
These were so good! I subbed 1 cup oat flour 1 cup almond flour (instead of 2 cups almond flour) and baked on 300 for 6 minuets, came out perfect :).
Can I substitute swerve and liquid stevia for the maple syrup? Not sure how that would change the consistency.
These are so good. I am a baker, confectioner by trade. Personally I am on a gf, dairy free, sugar free diet. Best gf cookies yet and I love that they have no refined flour. So good.
Question. Have you ever used the almond meal left from making almond milk in these?
Unfortunately leftover almond meal doesn’t work. I wish it did! So glad you like the recipe 🙂
What can you substitute the maple syrup for ? Is honey ok or regular syrup?
I haven’t tried either. Sorry! If you so, please report back!
I’ve made these so many times. I’m literally addicted! The link to this recipe in marked in my favorites and I make these weekly!
I’m so glad you like them, Samantha! They are in frequent rotation around here too. 🙂
What can you substitute for eggs!
Yes, your sure can! 1tbsp of ground flax mixed with 2.5tbsp of water. Let sit to thicken 🙂
I made these cookies with a flax egg and they came out amazing!
This is a great recipe. Can I leave out the egg or sub with something else? I am a vegetarian but wasn’t too make the cookies eggless. Please advice..
I have a friend who tried a flax egg and they turned out pretty well – a bit drier though. And someone just reported that applesauce worked as a great substitute too.
Wow! These are so addicting and easy to make! Definitely satisfies my chocolate chip cookie crave. 😄 Thanks for sharing the recipe. 👌🏽
Thank you for the awesome review, Paula! So glad you like them. 🙂
How long should I bake as bars?
Hmm, I’m not sure this one will work as bars. If you give it a try please report back!
These cookies are the bomb!! There the perfect cure for my sweet tooth (sugar addiction🤪). Sometimes I substitute finely chopped pecans & dates for the chocolate chips. Perfect autumn flavors. 😋
Oh I love those additions – yum!
We have an egg intolerance in the fam, so I replaced the egg with 1/4 cup unsweetened applesauce – they were still AMAZING! Thank you for the recipe, it’s a new staple in our house.
Oh, good to know! I’ll have to try that sub. Thanks Nikki!
How do you adjust the recipe when using almond meal?
I would like to have a recipe to use the meal leftover from making almond milk.
Unfortunately meal leftover from almond milk won’t work the same as almond flour or store-bought almond meal. Which is a bummer because it would be so nice to find a use for leftover almond milk meal!
These were terrible. Tasteless hockey pucks. I cannot figure out why there are so many 5 star reviews are on here. I followed the recipe to a T. They’re dry and gross. What a waste of almond flour.
Definitely not my experience! What kind of almond flour did you use?
If u don’t have maple syrup but instead using Golden syrup…
Should that be fine tho?
Thnx 😊
I’m not sure, I’ve never tried it! If you do please report back as to how it turned out!
The best “healthy” chocolate chip cookie recipe I’ve tried! I’ve made these several times and my whole family loves them! Thank you for the excellent recipe!
Hi Tracy, I’m so glad you like this one! It’s a favorite around here too. 🙂
These cookies are so delicious! How many Grams of fiber are in each cookie?
When I calculated nutrition the fiber amount was 0. Bummer!
can I use peanut butter or almond butter instead of coconut oil?
I haven’t tried them this way but it’s an interesting idea! If you try it please report back!
Have you ever made this with coconut flour? Just realized that I don’t have enough almond flour but plenty of donut? Of course this is after I’ve already mixed the wet ingredients!!!
Hi Lori, I haven’t, as coconut flour is its own beast and requires a lot more moisture than almond flour. Sorry!
Has anyone tried to make these into bar cookies?
Found this recipe in the nick of time! My daughter has many sensitivities and making baked goods is impossible. I used this recipe with one small adjustment…. instead of 1 Large Egg, I substituted with 1/2 apple made into apple sauce (1/2 apple blended with 1/2C water). The cookies turned out perfect!! Soft with a little crunch around the edges and tastes delicious. Thank you for sharing this recipe!!
Thanks so much for sharing! I’ve had a few people ask about egg substitutes so this info will come in handy. 🙂
Made these for the first time for a gluten-free friend. Thought they were very good but I think they could have been just a bit sweeter and chocolatier so I probably would up the maple syrup and chocolate chips next time. Instead of coconut oil, I did use the extra light olive oil I use for my biscotti. Since I love nuts in my cookies, I pressed a pecan half into each cookie before baking which looked very nice. My friend liked the recipe as is which is the most important thing. Thank you–great to have a gluten free cookie recipe that is easy and tasty.
Hi! So excited to try these. Have you ever made these with half almond flour and half coconut flour? Thank you -Stacie
Can you put some of this dough in the fridge if you aren’t making a full batch that day? Sometimes we just make two cookies and then the other few a day or two later when we want them.
Hmmm … I haven’t tried that so I’m not sure! Love the idea for fresh-baked cookies every time. If you try it please report back!
I love Coconut flour. So, I decided to use only a half cup. Going against the recipe instructions. It was an epic crumbly mess FAIL.
I went through past comments and found someone asked if Coconut Flour can be used/substituted. The answer was ”No. It absorbs to much of the liquid”. I can attest to this! Do Not Use Coconut Flour. I made a second batch following the instructions with the exception of just adding a bit more maple syrup and holy parsnips! these are the BEST cookies EVER! Literally melt in your mouth! Addicting and delicious. My husband gobbled them up!
Ha, thank you for sharing! Before I knew about coconut flour’s liquid-absorbing tendencies I tried subbing it in a couple of recipes with similar results. 🙂 It’s like a rite of passage, I guess 😀
Is there a substitute for the pure maple syrup, to make it lower in carbs?
This is now my absolute favorite cookie 🍪!!! Thank you!!! They are light, fluffy, crispy on the outside and simply delicious with the bonus of healthy ingredients…win-win 🥳
I’m so glad you love them! Thank you for the awesome review. 🙂
I used half almond flour and half oat flour; I also did half my batch with dried cranberries and raisins instead of chocolate chips for my toddler. Both turned out delicious!
Yum! Thank you for sharing!
OMG!!!! My favorite cookies to date. I am about to bake them again as I type! The first batch I made only made 9 cookies though…and I didn’t make them large. Strange. I plan to double the recipe this time 🙂
Beautiful recipe! So fluffy, crisp on the edge, and at 10,000 ft they only needed about 7 minutes in the oven. (Which was too small for my cookie sheets, so like myself, they got baked a tad tilted in the oven) modified it as below!
4 Tbsp honey
3 Tbsp coconut oil
1.5 tsp cinnamon
.5 tsp nutMeg
2 tsp vanilla
I added 2 tablespoons of flax seed meal for a nutty flavor and make them healthier! Amazing!!!
I ran out of almond flour and so had to use a little bit of gluten free 1 for 1 flour. I also used the 1/4 cup applesauce instead of an egg. Turned out good
These were decent! I substituted swerve for the maple syrup and Lilly’s chocolate chips. I’d like to experiment more but they were good.
These are my new favorite cookies! I can’t believe how delicious and addicting they are, while also being the healthiest cookies I’ve baked. I’ve made them twice already this week. Love how easy they come together too. Today I did 1/2 tsp vanilla and 1/2 tsp almond extract and I really like how that enhanced the almond flavor. Thanks for my new go-to recipe when I feel like home made cookies!!
So glad you like the recipe! It’s a favorite here too. That they’re so easy is definitely a bonus! 🙂
Love these!! I made them vegan with a chia egg and I’m obsessed
Woo hoo! I need to try that.
My friend made these for a treat at a get together and they were amazing! I do have a question though.. My husband is allergic to raw almonds (all raw nuts) but we didn’t even think about that when eating them and after a few he started to notice his throat itching. So do you think they would turn out as wonderful if I ground my own almond flour from Dry Roasted Almonds?
Hi Terry! Oh wow, interesting question. I hope he is feeling okay now! Gosh … I’m not really sure how it would work. Have you found that dry-roasted almond flour works well as a one-for-one substitute in other almond flour recipes? My hunch is that the result might be a bit drier. Perhaps compensate with a bit more coconut oil? If you give it a try please report back!
I don’t understand. I also followed the recipe exactly and there was obviously no where near enough wet ingredients to create a dough. It cannot be physically possible to use 2 cups of flour with only 2 tbsp oil and 3 syrup and 1 egg and create dough, so I am utterly baffled by the comments…
It does make a very thick batter, but it’s definitely not impossible! You did use almond flour?
I’ve never baked a gluten free recipe before and definitely lucked out with this one. Very easy recipe that I tweaked a little by adding a little dessicated coconut and grated orange rind – absolutely delicious. Will be making this again and not just for the delight of non-gluten folk.