Almond Flour Cookies
The best almond flour chocolate chip cookies on the web, I promise! Read reviews below for yourself.:)
I have been making them for a year now with multiple mix-ins. These almond flour cookies are my go to when kids demand “Cookies!”.
Thick, a bit chewy outside and soft baked inside. And these are such simple cookies!
Ingredients for Healthy Almond Flour Cookies:
- Almond flour or almond meal
- Eggs
- Cane sugar
- Coconut oil
- Dark or semi-sweet chocolate chips
Can I Use Almond Meal?
A few readers have reported successfully making these gluten free chocolate chip 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.
Can I Use All Purpose Flour?
Short answer is “no”. 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.
What Other Oil Besides Coconut Oil Works?
Bottom line is you can use any oil in liquid state. What oil you use will affect only the taste and health benefits of the the final product. I would recommend to use avocado oil or light olive oil as both are mild in taste. Even organic or grass fed butter, or ghee works. As long as they are melted.
Someone asked about canola oil. And while there is organic canola oil out there, I just know that canola plant is a GMO product created in a lab. But I mean up to you. We are all grown ups here.:)
Mix-Ins Ideas:
I have used many other ingredients besides chocolate chips to mix in into these coconut oil cookies.
- Pecans
- Raisins
- Dried cranberries
- Walnuts
- Cacao nibs
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.
And in case you are wondering, you cannot remove sugar altogether. Dry sweetener and liquid fat are what makes cookies “cookies”.
What Healthy Sugars Do You Recommend?
- Cane sugar
- Coconut sugar
- Date sugar
Pretty much any organic or sustainably sourced dry sugar.
Do Cookies Spread?
Not much. I would say 20%. Leave about 2″ between each cookie. But flatten the balls of dough on a baking sheet a bit.
What Temperature and How Long to Bake?
- For more soft baked with a bit of chew outside cookies, bake at 350 degrees F for 20-23 minutes.
- For more crunchy on the outside but still chewy inside cookies, bake at 375 degrees F for 15 ish minutes.
And please keep in mind, ovens vary. Keep your pretty eye on these beauties.
Can I Freeze These Grain Free Cookies?
Yes. Your kids will love them! I usually triple the recipe. We eat half over a course of few days, and I freeze the rest for next time “Cookies!”. I buy a bag of almond flour at Costco and just go crazy haha. It can be pricey but Costco “fixes everything”.
More Healthy Almond Flour Recipes:
- Almond flour banana muffins are in our regular rotation.
- Almond flour pancakes – fluffy low carb pancakes with 5 ingredients.
- Almond flour waffles that exceed your expectations!
- Almond muffins with lots of frozen berries and whole grains.
- Almond flour banana bread – moist, tender and melt in your mouth.
Almond Flour Chocolate Chip Cookies
Next time kids ask for cookies, make them these Gluten Free Almond Flour Chocolate Chip Cookies. Chewy, simple and may I say the best?!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 26 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: North American
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, melted
- 3 cups almond flour
- 1/2 cup chocolate chips
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.
- 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.
Did you make this recipe? Please give it a star rating in the comments.
Turned out pretty good. I used agave syrup as opposed to sugar. A bit dry but still overall tasty.
★★★★
Cookies were dry because you replaced sugar with agave. In baking, you can’t replace dry ingredient with wet and vice versa. It throws off entire recipe. Almond flour is so moist from all that fat, cookies would be so moist. Next time.:)
I originally went for the baking option that says to bake for 15 minutes on 375. The cookies were wayyyy overdone. The only variation I had made was to use old-fashioned granulated sugar, so maybe that led to the overcooking. If anyone out there uses regular old white sugar, you might consider baking for 15 minutes on 365 and not letting the cookies cool on the tray more than 2 minutes before moving them to the rack.
★★★★★
I just made them, don’t know how they will turn out. Made lot of adjustments cos I didn’t have some ingredients. Making use of the Costco bag of almond flour too..lol. Your banana almond flour muffins were great. Thanks for sharing your recipes
The cookies are fabulous! Our guests enjoyed them; they were still warm from the oven. Baked them 350- perfect. My wife didn’t like the coconut flavor. Refined coconut oil is a possible option. Canola oil is not genetically modified. It used to be called rapeseed oil.
★★★★★
Hi Bert. That’s awesome! You can use avocado oil next time. It’s very mild. Or even olive oil.
Unfortunately canola oil is GMO. Rapeseed was genetically modified to withstand Roundup application. Please read more here https://en.m.wikipedia.org/wiki/Genetically_modified_canola Be healthy!:)
Just took my first pan from the oven and let them cool a bit. Using almond flour makes for a different texture. Very tasty and easy to make. I did add some sliced toasted almonds. Will make again.
★★★★★
I agree about the texture but I love it. Happy to hear you liked it too.
Can I substitute the sugar with a sweetener like Erythritol or Stevia?
Definitely not stevia. I have never baked with the other one, so can’t tell. If it’s dry and measures like sugar then probably.
My husband’s favorite haha. So good! Thank you for sharing!
★★★★★
Welcome, Luda! These cookies are our favourite too!
Our house smells divine when I put out the cookies from the oven! Used almond meal as I cant find almond flour here, roasted it first for 5 minutes. And like what I read, better to baked them at 350°. This recipe is gold! Chewy and yummy! Thank you for sharing. ?
★★★★★
You are welcome.:)
I will make these again because my children like them. I don’t like them but maybe I just don’t like almond flour. I like how it’s all one bowl. (I’ve tried other recipes but the kids didn’t like them.) Thanks
You are welcome!:) Oh my, I always make a double batch and all cookies disappear within 24 hours. My kids are crazy about them too! I think you are right, you just don’t like almond flour and that’s OK. Appreciate your honesty.:)
I made the cookies exactly as the recipe stated and they were perfect, not too sweet, soft, chewy & delicious. Thank you for a terrific recipe!
★★★★★
You are welcome, Julie! By far this is our family’s favourite healthy cookie recipe. I always make a double batch.
Can you substitute butter for coconut oil?
Yes.
I used 2cup 1/2 of almond meal and 1/2cup almond flour and my cookies look just like yours. 375° was too high, almost burn the first batch. .. put the oven at 350° and it was perfect.
★★★★★
Can i remove sugar all together?
Unfortunately not.
I am diabetic and these cookies are wonderful and wonderfully healthy! And easy to make. I started making them when you first published them and now keep a steady supply at hand. Thanks for a great recepie!
★★★★★
Yay. OK, the keyword here is “a steady supply”. My kids would love that lol. You are welcome, Leeva!
To die for chocolate chip cookies! With almond flour! You are a genius, Olena!
★★★★★
Delicious !!
Yay! We love them too!!!