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.
These were yummy, but think your nutrition info is off quite a bit. I inputed all ingredients exactly as recipe calls for into myfitnesspal – mostly Trader Joe’s products, but surely to be comparable to usual grocery store ingredients. Wish I would have done that before I ate several thinking they were much lower in cals & fat!
How do you do that in MyFitnessPal?
I agree, they taste delicious, but I too did the calorie count and I got about 180 calories per cookie. I made 12 of them and used honey instead of the maple syrup but even this substitution would not increase the calories so much.
The recipe says one batch yields about 16 cookies.
I just made these, changes I made were using homemade sugar free maple syrup and I added some Sukrin brown sugar substitute and swerve granular replacement. My recipe made 21 cookies and my Myfitnesspal calculations came out with MORE calories per cookie (84). They are cooling now, I haven’t tasted them yet. I think the reason the calories are higher is because I measured 2 cups of almond flour and also weighed it and figured out the amount of nutrients per the bag of flour. My two cups weighed 230 grams, how much does your two cups weigh? Perhaps you can put weight in your measurements so we can be exact? Thank you.
Kare, thank you very much! I like this cookies! Wonderful combination of ingredients. It look so yummy!
I agree with previous comments, nutrition info seems to be off, one cookie is about 140-150 calories. Used mostly Trader Joe’s products also.
Kare, this looks amazing! Thank you, I will try this right away)
DELISH!!!! Thank you for this recipe!! 💕
Thanks, Kristy! So glad you liked it!
These are SO. GOOD. I just pulled them out of the oven and I am so impressed. Used almond meal (cheaper at TJ’s) but otherwise, made no modifications. I only hope they taste as good when they cool! Thank you for this healthy twist – will be making again and again!
I’m so glad you like the recipe! Thanks, Kelli!
Can you substitute some other flour for part of the almond flour? Like some tigernut or cassava or oat?
I’ve not tried it, but if you do, please report back!
I tried to make this Keto by using Lankato maple syrup and Lily’s sugar free (stevia) chocolate chips…. I ended up having to add a couple tablespoons of Swerve!! But other than that, they were pretty good! Maybe I’ll make them again with real maple syrup and still use the sugar free chocolate chips…..
First time baking gluten free and they turned out great. Tastes like Mrs. Fields but not as sweet and yummier! Definitely a keeper.
Woo hoo! Thank you so much for the review!
These turned out delicious! Needed a little longer than 8-9 mins to be done. This recipe is a keeper!👌
I’m so glad you liked them! Thanks so much for coming back to share and review. 🙂
Made these again as they were in high demand and so easy to make! The last batch turned completely soft the next day, so this time, I made a few changes – ghee instead of coconut oil and baked it for much longer, say double the suggested time, and turned to convection mode for the last couple of minutes. Turned out crispy with a soft centre, and stayed crispy beyond day 1.
These cookies are amazing! We needed GF and now need to reduce carbs and sugars so these definitely fit the bill. Love using the natural sugar of real maple syrup! Thank you😁👏🏻
I’m so glad you liked these! (Belated) thank you for your wonderful review. 🙂
I just baked these cookies. Believe when I say, I am NOT a baker, lol. They came out DELICIOUS! I added 5 tbs of maple syrup instead of the original 3 that the recipe calls. Thank you for sharing!
I’m so glad you like the recipe, and thank you for sharing about using more maple syrup and the recipe still working!
This recipe is fabulous! I’m just starting out with a low carb diet and didn’t think I would be able to have cookies. But these are so so good and low in carbs. Thank you!
Thanks so much! I’m so glad you like this one. 🙂
Help! I’m In the middle of making these and the mix is waaay too dry. I followed the directions exactly, what can I do to fix this?
I just wrote about my dry mix. Well, coconut flour will cause that to happen! That’s what being in a hurry can do. Please ignore my first email. Thankx Lilly
🙂 Been there!
Made these tonight, so good. I cut down the chocolate chips and added pumpkin seeds, pecans, & dried cranberries, turned out great.
That sounds so hearty and delicious!
These are the BEST chocolate chip cookies I’ve ever eaten, made without flour or sugar. And I’ve made them with unsweetened carob chips instead of chocolate chips. They satisfy the craving for dessert with meals, or a cup of tea, and they’re great-tasting. Thank you so much!
I’m so glad you like this one! Thanks Sue! 🙂
I followed the recipe exactly and my mixture was really dry. Not wet as yours was. What could I have done wrong?
Any chance you used coconut flour instead? A couple of people have done that so I thought I’d ask.
Thanks for this yummy recipe. These cookies were very satisfying and i liked the chewy coconut flavour
Delicious! I’ve made these a couple of times now and they were a hit every time. Last batch I put in 1.5 cups almond flour and .5 cup rolled oats. Turned out great!
Love the idea of adding oats!
I make these quite often and sometimes I add a small bag of the lowest carb trail mix I can find. Delicious! Our daughter and her husband visited at Christmas and I had a double batch of these on the counter. My husband is diabetic and I try to keep sugar free and low carb things handy so less temptation for him, especially around the holidays. The kids both were in the cookies so much that I sent all that were left back home with them and had to bake more!
Oh my goodness, I love the idea of trail mix added to the mix! I’m going to need to try that soon. Thanks so much!
OMGGG – soo good! Loved the flavor and soft yet dense texture to these! Bravo!
I made these cookies with 1/4 cup of chocolate chips and 1/4 cup of unsweetened coconut and they are FABULOUS!!!
A real treat that is very good for me. Many thanks ♥️🇨🇦
Hi hope you well thanks allot for this information.where can I get almond flour.
Love these cookies!!! Have you tried them with Stevie in the raw? Just wondering how they’ll turn out. Did I mention I love these cookies? 😉
Would it be possible to replace the egg with something else? They look really delicious!
I’ve had readers report that a flax egg works well as a substitute. Soak 1 tablespoon ground flaxseed in 3 tablespoons water for about 5 minutes then add.
Mmmmm….mmmm….mmmm!! Thanks for posting this recipe. The cookies are comparable to the best chocolate chip cookies, gluten free or otherwise! Always trying to find alternative recipes for my family of 7 and these were a hit.
Mine stayed in balls instead of flattening. Could it have been because I used coconut oil (liquid) instead of what you use. What oil did you use?
We made this recipe and it was excellent
Look forward to making more of your recipee.
Can you use coconut flour instead of almond flour?
Unfortunately, coconut flour absorbs a ton of liquid so it’s not a good substitute. Sorry!
How do I make them eggless ?
Best grain free cookies I have ever eaten
Can’t wait to make more
Has anyone used flax seed as an egg substitute? I would be very curious to know how it turns out! Or maybe I’ll have to give it a go!
Made this cookie today, it’ absolutely delicious. Thank you!!
These were the perfect combination of light and fluffy that I needed. I decided to surprise my wife and make something new. I doubled the recipe and used half almond meal and half almond flour (we had both and I was just curious!) and added 1/2 cup of chopped pecans and sprinkled sea salt over the top right when they came out of the oven. They turned out great! Wife loved them, kids loved them! Thank you!
Amazing gluten free and refined sugar free cookies!! I forgot to “squish” the cookies down before placing them in the oven but I remembered half-way though and was able to fix my mistake. Mine didn’t get as brown on the top but the bottoms were a nice golden color (I used a baking sheet with parchment paper as I don’t have a silicone baking mat). Nevertheless, these were so delicious and I’ll definitely be baking them again.
I’m so glad you liked these cookies! Thank you so much for the review.
This recipe was great. I made these for my mother and she enjoyed them. Thanks for sharing it.
Can I use butter instead of coconut oil? I don’t have any yet but I have everything else
These cookies came out wonderful! The only change I made was instead of using 2 cups almond flour, I used 1 cup oat flour & 1 cup almond flour, I did everything else exactly as described. They came out fantastic!
Can you use part almond flour and part gluten free flour? I ran out of almond flour!
Made these keto style substituting maple syrup with Yacon syrup and vanilla extract with vanilla Sweetleaf liquid stevia. My husband said he could taste the baking soda…I added m&ms to half the batch because me and the kids aren’t strict keto like my husband. I thought they turned out pretty good!
These were the BEST cookies!! Definitely a keeper in the recipe department!
My daughter made these for me last night. She makes them with Lilly’s chocolate chips ( made with stevia). I couldn’t stop eating them they are so delicious. Yes they may have a lot of calories but you have to remember that’s because you’re using almond flour.
Thank you so much for this recipe.
These turned out really well. Mine didn’t brown much by 8-9 minutes so I left them a little longer. The browned edges have so much more flavor. I followed the recipe exactly and it was perfect. However, I will try another commenters idea and do 1.5 cups almond flour and 1/2 cups oats next time and see what happens. Might end up needing more moisture though for the oats. Thanks for the recipe!
I’m so glad you like this one, Marie! Thank you so much for the review. I love the idea of adding oats too and need to try it myself!
Can I store the remaining cookie dough in the refrigerator or would it be better to bake the whole badge and store them in an airtight container?
I would bake them up all at once and store in an airtight container. You can freeze the baked cookies too; they should only take about 20 minutes at room temp to thaw.
Hi! Do you think I could add protein powder to these?
Loved these cookies!! Made them 5 or 6 times now, and both my dairy free friends and those with no allergies love them. Make sure you don’t overbake them!
Thank you so much for the review! So glad you like this one!
Husband loves them….EZ to make….soft for a long time (we carried them in a cooler on a road trip).
Thanks so much for the review, Lee! Love that they are road-trip friendly. 🙂
The best cookies I’ve ever made!! Even my husband loved them…and chocolate chip cookies are his thing!! I didn’t have maple syrup, so I used honey – 4 TBS, I believe. Thank you so much!!
Hi Correne! I’ve been wondering how honey might work in these cookies; thank you for sharing. And thanks also for coming back and leaving a review!