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!
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?!
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.
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
- This Dairy-Free Banana Bread is the ultimate banana bread recipe!
- Vegan PB & J Thumbprints are another melt-in-your-mouth gem.
- These Almond Flour Lemon Cookies are very similar – just lemony and frosted! Mmm.
More Chocolate Chip Cookie Recipes
- Healthy Loaded Chocolate Chip Cookies
- White Chocolate Cranberry Oatmeal Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
- Chewy Double Chocolate Oatmeal Cookies
- Salted Double Dark Chocolate Cookies
- Espresso Double Chocolate Chip Cookies
- Cowboy Cookies
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.
Video
Notes
Substitutions
- 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.
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!
Is it possible to substitute butter or margarine instead of the coconut oil since I don’t have any?
Thanks!
Can I freeze them?
I have had a bag of Almond Flour in my cabinet for over a year and finally decided to use it. I’m usually a horrible baker (great cook but can’t bake worth a crap IMO, my friends think differently) and wanted an easy recipe and this was definitely it.
I substituted the maple syrup with honey, I think it made for a lighter sweetness. I also realized half way through that I did not have baking soda and had to use baking powder (3x what the recipe calls for) and everything was perfect. The dough was that of chocolate chip cookie dough I’ve made from regular ingredients. I’m not grain free or paleo I just like to try new things. These were easy and the people in my office gobbled them up in a heart beat (glad I kept some at home for me.)
If anyone is having trouble with the recipe then it is something they did wrong. Mine were light and fluffy and soft and chewey. And if anyone can mess up a baking recipe I sure can.
Great recipe and great cookie, thank you for posting!
Hi, I am curious to know what kind of sweetener you used (after having watched your video) because that is not pure maple syrup. As a born and bred Canadian, I have never seen real maple syrup be this thick. That aside, I followed the recipe exactly and came out with tasty cookies. They needed to be cooked a few minutes longer and personally I find 1/2 cup of chocolate chips was a bit much, but I enjoyed them very much and think this makes for a great base recipe with potential for experimentation.
Hi! I made these and loved the taste. My only issue was that they stayed in a ball shape and did not flatten. The inside was wet looking so I cooked it an extra 4 min bc I didn’t want to eat raw egg. They were still a little gooey inside, not sure If that’s the normal texture for these? Loved the taste but the possibly of eating raw egg makes me nervous! I wonder why mine didn’t flatten 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 cookie recipe was a hit! I made them with a flax egg to make them vegan and they were delicious! They’re super easy make and heathy too. Great find!
Great recipe! Soft and chewy cookies! We used even less chocolate as we don’t like it too sweet. The almond flour gives the cookie a good flavour.
Thanks so much for your comment and review, Judy!
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!
Hi Kare,
I’m using a recipe calculator and it’s say these yummy cookies are 122 calories per cookie?
Best,
Stacie
I must have done something very wrong… Cookies are definitely not chewy, more crumbly and when I mixed the two bowls together it certainly did not resemble what was in the video, mine was just a crumbly bunch of flour…. May try again…
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 🙂
This is the best cookie receipe.
So good! Family loved them! Great recipe, I made it vegan & used a flax egg. It’s not too sweet & has a wonderful consistency. Thank you!
Love hearing from another reader that these work out well with a flax egg. (I get a lot of readers who want to know if they can replace the egg.) Thanks so much for your comment and review!
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.
I would like to make these using cacao nibs in place of the chocolate chips. I realize some of the sweetness comes from the chips and cacao nibs have no sweetener. If I double the maple syrup, do you think it would change the consistency too much since it is adding more liquid?
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!
Hey, Terry, I noticed your comment about your husband’s reaction to raw nuts. I have the same thing. It turned out to be something called Oral Allergy Syndrome and some people also have cross reactions to certain kinds of raw fruits. Seems like cooked is fine. Hope he is feeling better!
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.
My family looooooves these cookies. Guess what we do – we leave out the chocolate chips and stir in gobs of frozen blueberries before we bake them. I eat them for dessert and if there’s leftovers, I eat them for breakfast. Thank you for this recipe!
Hi Sarah! Oh my gosh, I’ve done the blueberry thing too! I thought I was the only one – ha. I keep meaning to try them with dried blueberries to see if they’ll keep a little longer. Thanks so much for your review!
I made this and the cookie dough would not stick together. I called my mom and she said to slowly add water to it. That worked. I did not think the cookies for sweet enough for me.
I’ve been making this recipe for years. My cookies turn out perfectly every single time. I prefer these to any conventional cookies. They are quick and easy and perfect when you want a quick sweet treat. Thank you for my go to chocolate chip cookie recipe!
Hi Jen! Thank you so much for your review and wonderful comment! I’m so glad you are a fan of this recipe. It’s one of our favorites here too!
Made tonight as instructed. All my family can say is yummy. I did add a little cinnamon and walnuts
Will be our go to now! Thanks Kare!
Love those additions! I’m so glad you all liked these cookies. 🙂
Omg! Delicious cookies and easy ingredients just the way I like it.
Hi, I have a friend that is allergic to almonds. Could I use whole wheat flour instead?