Almond Flour Chocolate Chip Cookies with simple ingredients no chill dough, then baked until soft inside and a bit crispy outside. So easy and decadently healthy!
It is our family favorite healthy cookie recipe along with this healthy chocolate chip cookie recipe and skillet cookie.
Table of contents
Best Ever Almond Flour Cookies
The best almond flour chocolate chip cookies on the web, I promise! Read reviews below for yourself. No high amount of oil/butter or sugar because I believe it is not necessary as almond flour is high in fat. And yet cookies come out thick, a bit chewy/crispy outside and soft baked inside.
I absolutely love baking with almond flour because it is naturally gluten free, lower in carbs and higher in healthy fats and protein. Brownies, snickerdoodles, banana muffins, banana bread, cake, cobbler – you can do it all!
And this is such a simple recipe with no bringing to room temperature butter and eggs, or chilling the dough. I have been making these almond flour cookies, alternating between protein cookies and healthy pumpkin cookies, for 2 years now whenever kids demand “Cookies!”, and with multiple mix-ins.
I have photos from different ovens and when I pressed dough more and less. To give you an idea.
Ingredients
- Almond flour or almond meal: I use Kirkland almond flour. It can be pricey but Costco “fixes everything”. A few readers have reported successfully making these cookies with all of almond meal or most (75%) almond meal. So, I am pretty sure you can. Maybe, just maybe, the look will be a bit different.
- Eggs: Don’t skip. Almond flour needs “glue”.
- Cane or coconut sugar: Has to be dry sweetener. Also erythritol will work as I tested it in cinnamon bread!
- Coconut oil or butter: General rule is that cookies with coconut oil come out more crispy and softer with butter. In this particular recipe I prefer coconut oil!
- Chocolate chips: I use dark chocolate chips as they have less sugar than semi-sweet. I also prefer to use mini chocolate chips in these cookies, chocolate chip muffins and pumpkin chocolate chip bread. You get more chocolate with each bite but with same calories. Any chips will work though!
- Optional mix-ins: Pecans, raisins, dried cranberries, walnuts, cacao nibs.
How to Make Almond Flour Chocolate Chip Cookies
- Prep: Preheat oven to 350 degrees F for soft cookies or 375 degrees F for more crunchy outside. Line 2 cookie sheets with silicone baking mats or parchment paper.
- Make dough: First beat the eggs with sugar, vanilla, baking soda and salt. Then add melted coconut oil and beat more. Then incorporate almond flour and chocolate chips. If your oil was hot means overly melted, then dough might be too greasy. Stick it in the fridge for a few minutes, so it is easier to handle.
- Shape cookies: Use small cookie scoop, shape balls and flatten lightly with your fingers. The more you flatten, the more smooth and less prickly they will be on top. Just looks wise.
- Bake: For soft baked cookies, bake at 350 degrees F for 20-23 minutes. For more crunchy on the outside but soft inside cookies, bake at 375 degrees F for 15 ish minutes. Last is my favourite!
Oven Tip: Recipe tested and recommended cooking time is for regular oven. I have 2 ovens and they bake differently! Also convection oven bakes twice faster which is a common default mode for new ovens. Check which one you have before baking. Keep an eye on cookies after 12 minutes because almond flour browns fast.
FAQs
Unfortunately not. Almond flour is essentially finely ground blanched almonds. Any wheat flour contains gluten which makes it rise and absorb liquid differently than any other flour. These 2 flours are not interchangeable. Check out my healthy chocolate chip cookies made with regular flour.
No. Because coconut flour is extremely “thirsty”. Dough will be crumbly and cookies will not even form or be super dry.
I have tried to make many-many cookies with maple syrup or honey and they just don’t come out the same. Sugar is dry and when baked it produces chewy almond flour chocolate chip cookies outside and soft baked inside.
No. Because ratio of wet and dry ingredients will be offset. Dry sweetener and liquid fat are what makes cookies “cookies”.
Almond flour cookies do not spread much in general. I would say 20%. Leave about 2″ between each cookie. Therefore it is important to flatten the balls of dough on a baking sheet a bit.
Storing Gluten Free Cookies
Storing: Keep cookies in a cool dry place uncovered or in a container with some ventilation. If you put them into covered container they soften.
Freezing: Freeze in an airtight container for up to 3 months. Thaw on a counter for a few hours before enjoying again. huge chance your kids will love these cookies! I usually double the recipe. We eat half over a course of few days, and I freeze the rest for next time “Cookies!”.
Shipping: Bake and cool. Place 2 cookies back to back and wrap with plastic wrap. Then place in a plastic container with a lid, stuffed with tissue so no empty space, inside shipping box and voila. Read more on Sally’s Baking Addiction.
More Favorite Almond Flour Recipes
- Almond flour banana muffin recipe
- Almond flour pancake recipe
- Almond flour zucchini bread recipe
- Almond flour pumpkin bread recipe
- Almond flour waffle recipe
Almond Flour Chocolate Chip Cookies {No Chilling}
Ingredients
- 2 eggs large
- 1/3 cup cane or coconut sugar
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup coconut oil or butter melted and cooled a bit
- 3 cups almond flour
- 1/2 cup chocolate chips I like to use mini
- Pecans, raisins, dried cranberries, walnuts, cacao nibs Optional mix ins
Instructions
- Preheat oven to 375 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Set aside.
- In a medium mixing bowl, add eggs, sugar, vanilla extract, baking soda and salt. Beat with an electric mixer until well combined, about 3 minutes.
- Add coconut oil and beat a bit more to incorporate. Add almond flour and using a spatula (mixer in the beginning and then spatula at the end), mix until the dough forms. Add chocolate chips and give a few more stirs to incorporate.
- Using small cookie dough scoop, place small balls of dough on a baking sheet pressing with your hands to flatten them a bit. Leave about 2″ between the cookies – cookies spread a bit but not much.
- For more soft baked with a bit of chew outside almond flour chocolate chip cookies, bake at 350 degrees F for 20-23 minutes. For more crunchy on the outside but still chewy inside almond flour chocolate chip cookies, bake at 375 degrees F for 15 ish minutes. Time is for regular oven. Convection oven bakes twice faster. Check which one you have before baking.
- Remove from the oven and let cool for 10 minutes before removing onto cooling rack to cool a bit more.
Store: Keep in a cool dry place uncovered or in a container with some ventilation. If you put them into covered container they soften.
Freeze: In an airtight container for up to 3 months.
Video
Notes
- Almond flour or almond meal: I use Kirkland almond flour. It can be pricey but Costco “fixes everything”. A few readers have reported successfully making these cookies with all of almond meal or most (75%) almond meal. So, I am pretty sure you can. Maybe, just maybe, the look will be a bit different.
- Coconut oil or butter: General rule is that cookies with coconut oil come out more crispy and softer with butter. In this particular recipe I prefer coconut oil!
- Chocolate chips: I use mini dark chocolate chips Enjoy Life as they have less sugar than semi-sweet and you get more of them in each bite as cookies are smaller.
- Can I use all purpose flour? Unfortunately not. Any wheat flour contains gluten which makes it rise and absorb liquid differently than any other flour.
- Can I use coconut flour? No because coconut flour is extremely “thirsty”. Dough will be crumbly and cookies will not even form or be super dry.
- Can I replace sugar with maple syrup? I have tried to make many-many cookies with maple syrup or honey and they just don’t come out the same. Sugar is dry and when baked it produces chewy almond flour chocolate chip cookies outside and soft baked inside.
- Can I omit sugar all together or use stevia? No because ratio of wet and dry ingredients will be offset. Dry sweetener and liquid fat are what makes cookies “cookies”.
- Can I use erythritol? Yes, same amount as sugar.
- Do cookies spread? Not much. I would say 20%. Leave about 2″ between each cookie. Therefore it is important to flatten the balls of dough on a baking sheet a bit.
- Ovens vary: Recipe tested and recommended cooking time is for regular oven. I have 2 ovens and they bake differently! Also convection oven bakes twice faster which is a common default mode for new ovens. Check which one you have before baking. Keep an eye on cookies after 12 minutes because almond flour browns fast.
Nutrition
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My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.