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
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.
I substituted shredded coconut for chocolate chips.
They were delicious!
Yum!
This recipe is amazing! Used veg oil instead of coconut oil and raw honey in place of maple syrup. Turned out so well! My husband could not stop raving about them. Thank you!! đ
Used Hazelnut flour and it worked well, too! Amazing recipe! đ
Oh yum, good to know! Thanks so much for the review!
Excellent cookies,
Substitued coconut oil with olive oil, and maple with honey đŻ ! Still pretty good! Will try the exact recipe next time!
Thanks for sharing about your substitutions that worked! That helps other readers a lot – and me! I’m glad that worked! Hmm, maybe an olive oil version with orange zest?! I am feeling inspired!
These cookies are SO AMAZING!!! THANKS for sharing it!!! đ
Just made these but changed them up a bit….Didnt do chocolate chip cookies, but instead did PB cookies by making one or two small changes I substituted out 1/4 cup of the almond flour and put in 1/4 cup of peanut butter powder instead, and left out the chocolate. They were awesome! Like poofy little clouds đ
I also did drizzle a tiny bit of basic icing (milk and powdered sugar) over the top which made up for the missing sweetness from the chocolate.
These cookies are pretty good for trying to copy a chocolate cookies in a healthier way. But I would rather make chocolate chip cookies normally and use almond meal for chewier cookies.
Omgggg these were super amazing !!! My first time making almond flour cookies and I am obsessed. I didnât change anything with the recipe. I added almond extract just because I had some and not really sure if it added anything but wow they are just amazing !! Thank you for the recipe đđ
Hi Reena, I’m so glad you liked these! Love the idea of adding a bit of almond extract. Thanks so much for leaving a review!
These cookies turned out awesome. Used honey instead of syrup. My husband is really picky and loved them. I made the dough and put it in the frig for about an hours to firm up. I put the cookies in the freezer after I baked them and we only want them like that from now on. They dont freeze solid. So good.
I’m so glad you and your husband loved these! I’ll have to try freezing them; sounds delicious! Thanks so much for the review and for sharing about your successful substitution.
Have you ever tried making them with an egg replacer?
I haven’t, but I have a friend who replaced the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp of water; let sit for 5 minutes to gel then add in place of the egg) and she said it worked out well. If you try it please report back!
Just made a batch (just transferred them to the baking rack) and I can say these are sooo very good! I always take a recipe and do half exactly as written and half as I think should be done. (added espresso powder to enhance the depthness of the dark chocolate, added only honey and a few dashes of maple extract added cinnamon and finished them with a course salt.
I stumbled across this recipe due to a dear friend’s sugar has been off the roof and am trying to find alternative ways to let him eat his sweets (he is a total dessertaholic)
I thank you for all your time and energy for creating this recipe. With the few changes I made I think he will be able to stay away from what he is being crippled by đ
Much Love ~B
Those changes sound delicious! Thank you for sharing. đ
Would any oil work, like grape seed oil?Â
I’ve not tried it with any oil other than coconut so I can’t say (sorry!) If you try it with another kind of oil please report back!
Hi! I made these cookies just now. Substituted blue agave for the maple syrup just because thatâs all i had. Cookies baked very fast!! if i left them in for 8 minutes they burned on the bottom quite a bit. Â I even put one batch in for 6 minutes and they were still burnt on the bottom. I have not tried them yet as I will be giving them to my step mom. Â I am at a high elevation (over 5000 feet) so maybe thatâs why. Thanks for the recipe!!Â
Thanks Kylie!
Hello just did this recipe without the egg I substituted the egg for 2 tablespoons of water and a tablespoon of olive oil and they turned out perfect, my son loves them.
Thank you for sharing!
I made these and they didnât turn out according the reviews. Followed the ingredients.
Iâve made these dozens of times now I love them so much! I was craving a traditional chocolate chip cookie that was healthier, and these cookies did not disappoint! I love the texture almond flour brings, yet they are so soft and pillowy. These are a total hit with family and friends too. If Iâm feeling like a more doughy cookie I skimp out on the almond flour. Great recipe!
Thanks so much for the review! That’s an excellent top to reduce the almond flour for a doughier cookie. I need to try that!
Hi there!
I tried out your recipe, but I’m afraid my dough came out incredibly dry and sandy and I ended up with piles of crumbs rather than actual cookies- I checked several times to make sure I didn’t misread or miss any ingredients, but it doesn’t look like it? Do you maybe have any tips?
Hi, just wanted to double check that you used almond flour and not meal left over from making almond milk or anything like that? Other than that, I’d try less almond meal overall less time, or perhaps adding a bit more maple syrup to see if you can get things to gel. That definitely shouldn’t happen!
Like many commenters above (didnât notice until after I tried) my âdoughâ was super dry and powdery and I followed everything to a T. Tried a second batch over again and still was pure powder, so I added more maple syrup, another egg… nothing worked.Â
These cookies are awesome! I made this last time with the espresso chocolate chips and they are again awesome. Thanks for a great simple and quick cookie recipe.
Espresso chips sound delicious! Thanks so much, Lynda. I’m so glad you like this recipe!
Your recipe is NOT dairy free. It contains egg
Hi Peggy. Egg is not considered dairy. Dairy is anything made from the milk products of animals.
These cookies are awesome! I did make adjustments to the recipe:
Used 1 cup oat flour & 1 cup almond flour instead of the 2 cups almond flour.
Used the same quantity of honey instead of the maple syrup.
Added a quarter teaspoon baking powder.
Kept everything else the same and the cookies came out fabulous!
The consistency of these was good but the flavour wasn’t great. Am thinking that a bit more sweetener, something like molasses? Or adding some spices like cinnamon or cloves might work? I added walnuts and without that and the chocolate chip, they would have been dead boring.Â
Hi, I’ve made these cookies before and I love them!!! Thank you.
I went to the store and unfortunately they did not have almond flour. I decided to buy chickpea flour :/
Do you have any idea if this can work, and if yes, what the measurements would be for chickpea flour?
Best,
Noor
Hi Noor, I have not tried these cookies with chickpea flour. In fact, I’ve never cooked or baked with chickpea flour at all (though I have been meaning to give it a try!) So I can’t advise on whether or not that would work, sorry! If you give it a try please report back.
Hi Kare. So I used chickpea flour last night.Â
Also unfortunately we bought the wrong kind of baking soda, so we replaced with lime juice plus yogurt đ
But chickpea flour gave a different taste than almond flour I tried before. It was delicious for sure. My friend said it was like a soft scone. Glad it turned out delicious!Â
Oh that’s so interesting! AND inventive! I really need to try some recipes with chickpea flour. Thank you for reporting back!
Loved these, however I plugged the recipe in and it was about 120 calories a cookieÂ
I love this recipe. I used normal sized chips and it was still very good.Â
Made these today while in Safer at Home quarantine. I’ve had Almond flour in my pantry and wanted to make chocolate chip cookies, since it’s raining today. These turned out yummy and healthy! I did sub the coconut oil for canola, but will try coconut oil next time for sure. Definitely a healthier alternative and my husband who’s on low carb diet liked them too!
Mine are still in the oven but came to say there is no way this yields 16 cookies if you are using a mounded tablespoon per one. I was lucky to get 10
Thanks for your feedback
Does it have to be solid coconut oil?Â
I don’t have a clue what I did wrong, but my battery was super dry and powdery even after everything was mixed together. Is it supposed to be like that? Even after I put 2-4 TIMES the amount of oil, maple syrup and eggs in it, it was STILL super powdery. đ
That’s weird! What kind of flour are you using?
Please help! Â Was so excited to try these. Â Not sure what I did, but mine were really dry.Â
Thanks,Â
Angela
I can’t find my original comment….but I used almond flour. I went through the recipe many times and I did it exactly as it is written and it was super dry and powdery.
Itâs always difficult to find a gluten-free, dairy free cookie recipe that tastes good. Â These cookies taste amazing! Â Thank you for the recipe! Â
Hi Shelley, thank you so much for your review! I’m so glad these were a winner for you. Can I assign a star rating to your review? One star for bleh up to five stars for amazing. Thank you again!
Here is a major modification I make that I love. I have made this recipe many many  times.Â
Double the coconut oil.Â
Use 6 oz chopped baking chocolate instead of semisweet chips âI like ghiradelli because it is thin and it chops more easily. But bakers is fine.Â
Add 4 tablespoons Hershey unsweetened cocoa.Â
Sweeten with one cup raisins.Â
Add one cup chopped walnuts.Â
Sprinkle with coarse grained salt before cooking.Â
These are very chocolaty. Not very sweet. But addictive.Â
That sounds absolutely fabulous! Thank you for sharing!
Didn’t have baking soda or coconut oil so omitted the bs and used vegetable oil! Added a little bit of tapioca powder for the texture and these are absolutely delectable – even better after a day in the fridge!
These are wonderful!! I used a little less than the called-for almond flour (not much less) and I used a flax egg (2.5-3T water+1T flax meal, let sit 5min to thicken). Amazing!! Turned out just the way you said. Got 17 cookies.
Love it! Always glad to know that the flax egg works well. Thank you for the review!
Just pulled them out of the oven….waiting. Did make a few adjustments. Used sugars free maple syrup and  Lilyâs chocolate chips made with Splenda. I am â no sugarâ when I can kind of girl. Also added chopped pecans.  So I am sure I dropped the sugar grams.  Was planning on them spreading but that did not happen (happy). I could have gotten them all on one cookie sheet.  I got 14 heaping spoon fulls and kept them in a few extra minutes…my oven can be a bit dodgy. Okay, just had one….outstanding, especially when you are craving something sweet but donât want to totally go out of the low-carb/ keto rules.Â
These cookies were extremely delicious, but do you know why my cookies didnât spread?Â
These turned out beautifully! Perfectly crispy on the outside, and the right amount of soft-squidginess inside – I’m delighted with the result and so is my (VERY fussy) boyfriend! THANK YOU!!
So glad they were a hit for you! Thank you for coming back and leaving a comment/review!
They are delicious! Are they supposed to look like they are not baked all the way through inside?
Could I use rice malt syrup in place of maple
I’m not sure as I’ve never tried that sub; if you do, please report back and let us know how it goes!
Can I use brown sugar instead of maple syrup? Im new to this whole baking with almond flour thing.
TIA
I make these all the time now! So easy and chewy and delicous!
This recipe is too yumm! I have tried it at my aunt’s place as she is a good cook, so she helped me in making these cookies and these cookies were same as shown in your video… You are a magic women! Keep on sharing…
These cookies are super delicious!! We recently did a cookie bakeoff on my youtube channel (Our Happy Kitchen) and i was very surprised that they stood up so well against other recipes with butter and sugar. The only downfall is they are so good you want to eat all of them. LOL Thank you for the wonderful recipe!
I used 1 tbsp flaxseed mixed with 3 tbsp water instead of egg and cookies were out of the world. Thanks..
Hi! Do you recommend chilling the dough before baking? And if so, how long should I refrigerate for?
Nope! You can bake right away.
Wow!!! These remind me of the beautiful, delicious, soft chocolate chip cookies from the gourmet deli near my work! Incredibly soft, so easy to whip up, and chocolatey. Not to mention less guilty. I also noticed a slightly crumbly batter but I really made sure to incorporate the dry and wet and added a bit more coconut oil (not much, just enough to bind a bit better). Anyway who reads comments before deciding to follow a recipe: YOU MUST TRYâ you will not regret this recipe! Outstanding. Thank you!
Iâm just getting into eating closer to Paleo to help my family lose weight and be healthier. I made these today – first time using almond flour or maple syrup. These were delicious. I will definitely make them again! I was generous with the chocolate chips but was very impressed with the taste of the cookie itself. Thanks!
I’m so glad this was a hit for you!
Can i use honey as substitute for tha maple syrup? Or what else can you recommend?
I canât do coconut oil. Can I use olive oil?
these cookies are the best i really enjoyed making them with my brother!!!