These almond flour chocolate chip cookies is the first recipe from my “new” kitchen. We’ve been testing it on and off with the kids all year and by the time we perfected the recipe it was summer. I think that was the only time I was sad summer has arrived. Now back to gloomy rain and all my soul craves is a cup of black bergamot tea and cookies! Yes, I’m European tea time girl in the afternoon and Canadian coffee addict in the morning.

Let me preface by saying that we are not gluten free household or shy away from organic whole grains. We eat everything. However, you know how roasted almonds taste better than raw? That’s exactly why we love these easy almond flour chocolate chip cookies! They are thick, a bit chewy with crunchy roasted nut flavoured spots on the outside.

Your kids will love them! Double the recipe, trust me. I buy a bag of almond flour at Costco and just go crazy haha. It can be pricey but Costco “fixes everything”. Almond flour banana muffins are in our regular rotation as well. Enjoy!

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Can I Substitute Almond Flour for 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.

Can I Use Almond Meal Instead?

You might. If you are more or less experienced with basic baking, start with 2 1/2 cups of almond meal first and then add a few tablespoons at a time to bring the dough to thick consistency. I’m 99% confident it’s 1:1 substitute but I just can’t remember if I tested these cookies with almond meal. I’m sure I did at some point. In any case, as long as you have consistency as in my photos below you should be fine. It is not yeast dough preciseness. I will update once I do.

Can I Use Maple Syrup Instead of Sugar?

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 adds chewiness, while maple syrup just sweetens the cookies. To make cookies healthier I use organic cane sugar or coconut sugar, and just 1/3 cup. At the end of the day all quality sugar is pretty much the same, almost. So, just enjoy a cookie.:)

How to Make Almond Flour Chocolate Chip Cookies

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 works too), 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.
Bake for 12-15 minutes or before cookies start to turn golden. Remove from the oven and let cool for 10 minutes before removing onto cooling rack to cool a bit more.