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 – 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
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
OMG !,,,!! I can’t believe how delicious are this cookies ! Thank you for sharing this recipe. I am begginer in the area of baking , thankS to your details and instructions . I am a big fun of your blog
Hi Catalina! I am so happy you liked the cookie recipe!
Just made these with almond meal ( from Costco!) soo delicious!! The batch is almost gone in one try:) will make them again. I didn’t want them to crumble too much so I baked 350 (my oven automatically put it at 325 because it’s convection) for 17 minutes, perfectly soft!! Love them, thanks for the easy healthy recipe:)
You are very welcome Lana!
I love this almond cookie. I’ve made this 4 times and intend to make this regularly because everyone in the family loves it! It taste good and it is not loaded with sugar. I in fact reduce the sugar amount further, between 1/3 cup and 1/4 cup. We dont like very sweet taste and this is perfect.
Thrilled to hear this wonderful feedback Sharon!
Really good! I added 1/2 cup of cacao powder to turn these two double chocolate chip cookies. Sooo good!!
My kids absolutely loved these cookies, and couldn’t get enough!! I feel so much better baking these (than the not-so-healthy regular chocolate chip cookies), and they fill you up like an actual high protein snack (versus just a cookie). Thank you so much for a great recipe!
You are welcome Cathi!
Hello Olena! I’m Brenda from Cebu, Philippines. I have two grown boys and one 3 year old granddaughter. I’ve been baking these cookies but using butter instead of coconut oil. Is there any difference in taste?
Hi Brenda. Coconut oil makes cookies more crispy and crunchy where as butter makes them more softer an a bit chewy.
Delicious!
Thanks Olena for this easy, and yummy recipe. They are our favorite. Hi from NS.
Hi Anna! Happy to hear that you enjoyed my recipe!
These cookies are delicious. I followed the recipe, and used avacado oil instead of coconut oil. They looked beautiful and taste so healthy, were gone in a moment. Will do more. Love your recipes Olena! You are a great cook!
I’m so happy to read this! Thanks for your positive feedback, Maya!
how about some more cookie recipes using almond flour especially for Christmas?!
🙂 Have you seen these almond flour cookies?
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.
Try swerve or monkfruit sweetener for easy, dry low carb sweetener options
Have you tried, Victoria?
Hello, I tried your recipe last night. I used coconut sugar (1/2 cup) and Lily’s sugar free chocolate chips. 11 min on 350 and they turned out Perfect ? chewy and moist ?
I’m so glad you enjoyed it, Heather! Thank you for the wonderful review!
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.
I have been making these cookies weekly…they are delicious ♡ thank you for a fantastic recipe 🙂 Mom and Dad like them too 🙂 I was wondering..do you happen to know how many calories per cookie?
So happy to hear. Yes, nutritional info inside the recipe card.
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!!!