Almond Flour Chocolate Chip Cookies
Soft, chewy and golden at the edges, these one-bowl almond flour chocolate chip cookies are gluten-free and sweetened with maple syrup.
Almond flour makes wonderfully soft, chewy cookies with a rich, nutty flavor. These are made in one bowl with coconut oil and maple syrup, and they are naturally gluten-free and dairy-free.
A short chill helps the dough hold its shape so the cookies stay thick. Use good dark chocolate for the best flavor.
At a glance: this almond flour chocolate chip cookies serves 14, needs about 10 min of hands-on prep and 11 min of cooking, and provides roughly 160 calories and 4 g of protein per serving. It is naturally vegetarian, gluten-free and dairy-free.
Why you'll love this recipe
- Gluten-free and dairy-free
- One bowl
- Soft and chewy texture
- Sweetened with maple syrup
About this almond flour cookie recipe
Chocolate chip cookies were invented in the 1930s by Ruth Wakefield at the Toll House Inn in Massachusetts and quickly became America's favorite cookie. Today there are countless versions, from thin and crispy to thick and chewy.
These almond flour chocolate chip cookies are naturally gluten-free and dairy-free. Almond flour gives them a rich, nutty flavor and a soft, chewy texture, while coconut oil and maple syrup replace butter and white sugar. They are made in one bowl and need only a short chill before baking.
They taste indulgent but use simple, wholesome ingredients, making them a great option for anyone avoiding gluten or looking for a lighter treat.
Ingredient notes and substitutions
- Blanched almond flour. Made from skinless almonds, it gives a fine texture. Almond meal is coarser and makes grainier cookies.
- Coconut oil. It replaces butter and keeps the cookies dairy-free. Use melted but not hot oil.
- Maple syrup. It sweetens the cookies and keeps them soft. Coconut sugar gives a more classic texture.
- Egg. The egg binds the dough. Use a flax egg for a vegan version.
- Baking soda. It helps the cookies rise and brown.
- Dark chocolate chips. Use dairy-free chips if needed. Chopped dark chocolate gives melty pools.
Equipment you'll need
- A baking sheet
- Parchment paper
- A mixing bowl and whisk
- A cookie scoop
How to make it, step by step
Mix the wet ingredients
Whisk the melted coconut oil, maple syrup, egg and vanilla until smooth.
Add the dry ingredients
Stir in almond flour, baking soda and salt until a soft dough forms, then fold in chocolate chips.
Chill the dough
Refrigerate the dough for 15 minutes. Chilling firms the coconut oil and prevents spreading.
Shape and bake
Scoop tablespoons of dough onto a lined sheet, flatten slightly and bake for 9 to 11 minutes until golden at the edges.
Cool on the sheet
Let the cookies cool on the sheet for 10 minutes. Almond flour cookies are fragile when warm and firm up as they cool.
Recipe
Almond Flour Chocolate Chip Cookies
American · Desserts · Vegetarian · Gluten-Free · Dairy-Free
Ingredients
- 2 cups (200 g) blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (60 ml) melted coconut oil
- 1/4 cup (60 ml) maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (85 g) dark chocolate chips, dairy-free if needed
Instructions
- Mix the wet ingredients. In a bowl, whisk the coconut oil, maple syrup, egg and vanilla.
- Add the dry ingredients. Stir in the almond flour, baking soda and salt until a soft dough forms. Fold in the chocolate chips.
- Chill. Refrigerate the dough for 15 minutes. Preheat the oven to 350°F (175°C) and line a baking sheet.
- Shape. Scoop tablespoons of dough onto the sheet, spacing them 2 inches apart, and flatten slightly.
- Bake. Bake for 9 to 11 minutes, until golden at the edges. Cool on the sheet for 10 minutes before moving; they firm up as they cool.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Use blanched almond flour, not almond meal, for a smoother cookie.
- The cookies look underbaked when you take them out; that is what keeps them chewy.
- Let them cool on the sheet, as warm almond flour cookies are fragile.
Troubleshooting
- The cookies spread too much. Chill the dough longer and make sure the coconut oil was not hot.
- The cookies are too soft. Bake for a minute or two longer and cool completely.
- The cookies are crumbly. Measure the almond flour carefully and do not skip the egg.
- The cookies taste dry. Do not overbake; take them out when the centers still look soft.
Variations
- Vegan. Use a flax egg; the cookies will be a little more delicate.
- Add nuts. Fold in chopped walnuts or pecans.
- Sea salt. Sprinkle flaky salt on top before baking.
What to serve with it
Enjoy the cookies with a glass of almond milk, a cup of coffee or tea, or sandwich a scoop of banana nice cream between two cookies.
They are perfect for gluten-free guests, school bake sales and holiday cookie boxes.
Make ahead and storage
Store the cookies in an airtight container for three days at room temperature, a week in the fridge or three months in the freezer. You can also freeze scoops of dough and bake from frozen.
Store in an airtight container at room temperature for 3 days, in the fridge for 1 week, or freeze for up to 3 months.
Is it healthy?
Almond flour provides protein, fiber and healthy fats, so these cookies are more filling than those made with white flour. Each cookie has about 160 calories.
They are still a treat with natural sugars from maple syrup and chocolate.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Baking with almond flour
Almond flour behaves differently from wheat flour. It contains no gluten, so it does not develop structure the same way, and it is higher in fat and moisture. That is why almond flour cookies are tender and need a binder like an egg, and why they should cool on the sheet before you move them.
Measure almond flour by spooning it into the cup and leveling it, or weigh it for the most accurate results. Packing it into the cup can add too much flour and make the cookies dry and dense. Store almond flour in the fridge or freezer, as its natural oils can go rancid at room temperature.
Flavor variations
- Double chocolate: replace two tablespoons of almond flour with cocoa powder
- Cranberry orange: swap the chocolate for dried cranberries and add orange zest
- Peanut butter: add two tablespoons of peanut butter to the wet ingredients
- Chai spice: add cinnamon, ginger, cardamom and a pinch of cloves
- White chocolate macadamia: use white chocolate chips and chopped macadamia nuts
- Salted caramel: press a small piece of soft caramel into each cookie before baking
Making cookies for a crowd
This recipe doubles easily. Mix the dough in a large bowl, chill it and bake one tray at a time on the middle rack so every cookie bakes evenly. Let the baking sheet cool between batches, because dough placed on a hot sheet spreads before it sets.
Frequently asked questions
Can I use almond meal instead of almond flour?
You can, but the cookies will be grainier and denser.
Why did my cookies spread?
The dough was too warm. Chill it for at least 15 minutes and make sure your coconut oil was not hot.
Are almond flour cookies healthier?
They have more protein, fiber and healthy fats than cookies made with white flour, but they are still a treat.
Can I use almond meal?
Yes, but the cookies will be grainier.
Are these cookies keto?
Use a sugar-free sweetener and sugar-free chocolate to make them keto.
Can I make them vegan?
Use a flax egg and dairy-free chocolate.
How many cookies does this make?
About 14 cookies.
Can I add nuts?
Yes. Walnuts or pecans add crunch.
Can kids eat these cookies?
Yes, if they do not have nut allergies.
Why chill the dough?
To prevent the cookies from spreading.
Can I use butter?
Yes. Melted butter works instead of coconut oil.
Are they gluten-free?
Yes.
How do I store almond flour?
In an airtight container in the fridge or freezer.
Can I add sea salt?
Yes. Sprinkle flaky salt on top before baking.
Final thoughts
This almond flour chocolate chip cookies takes about 21 min from start to finish and serves 14. It is vegetarian, gluten-free and dairy-free, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our desserts recipes or the full recipe index.