by Olena

Almond Flour Chocolate Chip Cookies

by Olena

5 from 8 reviews

almond flour chocolate chip cookies

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

almond flour chocolate chip cookies

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.

gluten free chocolate chip cookies almond flour

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

low carb almond flour chocolate chip cookies

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.

best almond flour chocolate chip cookies

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.

almond flour chocolate chip cookie recipe

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:

Print

Almond Flour Chocolate Chip Cookies

5 from 8 reviews

Next time kids ask for cookies, make them these Gluten Free Almond Flour Chocolate Chip Cookies. Chewy, simple and may I say the best?!

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 26 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: North American
Scale

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

  1. Preheat oven to 375 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

23 comments on “Almond Flour Chocolate Chip Cookies

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  1. 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

  2. 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.

  3. 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.

  4. 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. ?

  5. 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

    1. 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.:)

  6. 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!

  7. 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.

  8. 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!

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