Almond Flour Chocolate Chip Cookies
These Almond Flour Chocolate Chip Cookies are the most delicious gluten-free almond flour cookies for any occasion.
Plus, they have egg-free and sugar-free options making them suitable for most food allergies.
I love baking with almond flour for so many reasons. The flavor is amazing, it’s healthier, low-carb, and gluten-free.
This recipe uses almond flour to make easy almond flour chocolate chip cookies! They are tasty, healthy cookies that suit all your guests because they are:
- Gluten-Free
- Low-Carb – if using low-carb sweeteners
- Vegan-Friendly – with some of the options below
- Paleo
How To Make Almond Flour Chocolate Chip Cookies
It’s very easy to make almond flour cookies. All you need are a few ingredients.
Ingredients
- Ultra-Fine Blanched Almond Flour – The best almond flour is golden in color, fine, and light in texture. Stay away from almond meal to enjoy the best texture in your cookies. While almond meal is a very healthy option, it has a gritty texture and darker color. As a result, your cookies won’t become golden or smooth.
- Egg – Prefer free-range eggs for a better taste. You can alternatively use a flaxseed egg.
- Brown Sugar or any brown granulated sweetener you love, including brown erythritol if you are making keto cookies.
- Vanilla Extract
- Sea Salt
- Baking Soda
- Dark Chocolate Chips – Opt for a dairy-free chocolate chip option for vegan cookies.
Making The Cookie Dough
First, add the butter to a small bowl and microwave it for 30 seconds to melt.
You can also melt the butter over low heat in a non-stick saucepan. Set it aside for a few minutes to cool down.
This is important because the melted butter will mix with the egg later in the recipe. As a result, hot melted butter can make the egg curdle, which would lead the recipe to fail.
Next, in a mixing bowl, whisk the melted cooled butter with brown sugar. Then, whisk in the egg and vanilla extract until smooth.
Finally, switch to a wooden spoon or spatula and stir in the dry ingredients: almond flour, baking soda, and salt.
Refrigerating The Dough
Fold chocolate chips just before finishing the dough. Film the bowl with plastic wrap tightly and refrigerate the dough for 10 minutes.
This step is optional. You don’t have to refrigerate almond flour cookie dough.
However, I found that this extra step limits the spread of the cookies, preventing the cookies from over-spreading and ending up ultra flat.
Meanwhile, preheat the oven to 350°F (180°C). Next, line two large baking sheets with parchment paper. Slightly oil the paper with oil spray. Set aside.
Next, remove the dough from the fridge.
Use a small cookie scoop to grab about 1 1/2 tablespoons of the dough per cookie and roll them into a ball between your hands.
Place each cookie dough ball on the prepared baking sheets, leaving two thumbs of space between each. These almond flour cookies expand in the oven and need room to grow.
Feel free to slightly flatten the top of the cookie dough balls if you love ultra-thin cookies. I personally don’t press the dough and bake it in a ball shape.
Baking Almond Flour Cookies
If you have never baked with almond flour before, you should know that it darkens faster than any other flour. As a result, these cookies go quickly from baked to burned very quickly, so watch them carefully.
Bake the cookies at 350°F (180°C) on the center rack, and below the center rack if you decide to bake both baking sheets at the same time.
Leave them to bake for 12 to 14 minutes or until the sides are golden brown. The cookies will be soft to the touch, and that’s normal.
Let the cookies cool down completely on the baking sheet before transferring them to the wire rack. They need about 30 minutes to firm up and reach room temperature.
Their texture becomes crunchy on the outside and chewy in the middle.
Storage Instructions
Baked goods with almond flour soften faster than regular cookies because this flour contains no starch.
This means that cookies with almond flour taste better fresh or within 24 hours. After that time, their texture gets softer and sticky.
You can store the cookies in a sealed, airtight cookie jar or airtight container in the fridge for up to 4 days or two days at room temperature.
You can freeze the baked almond flour chocolate chips cookies in a sealed bag or box. Thaw at room temperature the day before.
Allergy Swaps
Below are some suggestions for substitutions to adapt this recipe to common food allergies.
- Sugar-Free Keto-Friendly – Almond flour is a keto-friendly flour. However, to make this recipe sugar-free and suitable for people on a keto diet, you need to make a few changes. First, swap the brown sugar for brown erythritol. Don’t use xylitol, as it makes low-carb cookies very soft. Then, use your favorite sugar-free chocolate chips.
- Dairy-Free – Feel free to use dairy-free butter or melted coconut oil. Keep in mind that cookies made from coconut oil won’t spread the same way, and the flavor can be a bit coconutty.
- Vegan – you can use a flax egg in this recipe or a store-bought egg replacer mix. However, the flax egg makes the cookies soft and fragile, especially after a few days. If you use a flax egg, the cookies are better eaten fresh on the day. If you have never made a flax egg, stir one tablespoon of flaxseed meal with three tablespoons of lukewarm water in a bowl. Set it aside for 10 minutes until gooey, then use it as an egg in the recipe.
- Paleo – Replace sugar with coconut sugar.
Frequently Asked Questions
Here are my answers to your most common questions about this cookie recipe.
Can I Replace Almond Flour With Almond Meal?
Yes, you can. The recipe will work, but the taste and texture won’t be as good. Almond meal makes cookies grainy and darker in color.
Can I Use Coconut Flour Instead Of Almond Flour?
No, coconut flour is four times more liquid absorbent. Use my coconut flour cookie recipe instead for this purpose.
Why Did My Cookies Burn?
Almond flour is made by grinding almonds and darkens faster than all-purpose flour. If your cookies burnt, it can be that you set the oven to a higher temperature.
This happens if your oven is not well calibrated. Or you bake the cookies for too long.
Always watch almond flour cookies closely when baking, and remove them from the oven after the sides turn brown between 12 and 14 minutes.
Can I Freeze The Dough?
Yes, you can freeze the dough. Thaw in the fridge the day before and bake as usual.
Are Almond Flour Chocolate Chips Cookies Keto?
Not all almond flour cookies are keto-friendly.
To make them keto-friendly, you have to swap the sweetener and chocolate chips for your favorite keto sweetener and chocolate.
More Healthy Cookie Recipes
If you like this cookie recipe, you’ll love these other healthy gluten-free cookies:
More Almond Flour Recipes
If you love baking with almond flour, I have more almond flour recipes for you to try below:
Have you tried this easy almond flour chocolate chip cookie recipe? Share a comment or review below to let me know how it turned out.
Almond Flour Chocolate Chip Cookies
Nutrition Snapshot
Want My Kitchen Equipment?
Ingredients
- â…“ cup Butter melted
- ½ cup Brown Sugar note 1
- 1 large Egg note 2
- 1 teaspoon Vanilla Extract
- 1 ¾ cup Almond Flour
- ¼ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ cup Chocolate Chips
Instructions
- In a stand mixer with the paddle attachment, or a large mixing bowl and using a hand whisk, whisk the cooled, melted butter, egg, vanilla extract, and brown sugar.
- Using a spatula, stir in the almond flour, 1/2 cup at a time, salt, and baking soda. The batter should look thick and sticky.
- Fold in the chocolate chips and stir to incorporate.
- Film the bowl and refrigerate the dough for 10 minutes.
- Meanwhile, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. Slightly oil the paper. Set aside.
- Use a cookie scoop to grab about 1 1/2 tablespoons of batter. Roll it into a ball between your hands.
- Place the dough ball on a baking sheet, leaving 3 inches (7.5 cm) of space between each cookie so they can expand. Flatten slightly if you like ultra-thin cookies, or don't press them at all and let them expand.
- Bake the cookies for 12-14 minutes until golden brown and set on top, they will be soft to the touch, and that's normal. They firm up as they cool down.
- Cool completely on the baking sheet – about 30 minutes – before transferring to a wire rack to cool completely.
- The cookies are better eaten within 24 hours as they soften with time.
Storage
- Store in a cookie for up to 4 days in the fridge or freeze for later. Thaw at room temperature the day before.
Notes
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Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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What is the difference in baking using melted butter, melted coconut oil, and liquid oil like avocado oil?
Cookies baked with oil are dense and since oil is pure fat, it won’t react with the flour as butter, which contains some water. Cookies with oil that spread and won’t have a lovely soft center with crispy edges.
Carine,
May I use granulated Swerve instead of brown for this recipe? Can’t wait to try it!
Cheri J.
Sure!