Almond Flour Chocolate Chip Cookies that are chewy outside, soft inside and are made with simple ingredients. It is our family favorite cookie recipe ever!
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 You Will Need
- Almond flour or almond meal
- Eggs
- Cane sugar
- Coconut oil
- Dark or semi-sweet chocolate chips
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Substitutions and FAQs
I get questions on baking all the time. Especially with almond flour.
- 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.
- 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.
- 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, it’s up to you.
- 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.
- 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.
And in case you are wondering, you cannot remove sugar altogether. Dry sweetener and liquid fat are what makes cookies “cookies”.
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
Baking Almond Flour Cookies
Tip: Recipe tested and recommended cooking time is for regular oven. Convection oven bakes twice faster which is a common default for new ovens. Check which one you have before baking.
Also older ovens may not have correct T and all ovens vary. Keep an eye on cookies after 7 minutes because almond flour browns fast.
- 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.
Can I Freeze These 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”.
In an airtight container for up to 3 months. Thaw on a counter for a few hours before enjoying again.:)
More Healthy Almond Flour Recipes:
- Skillet cookie – when feeling tired.
- 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
Almond Flour Chocolate Chip Cookies that are chewy outside, soft inside and are made with simple ingredients. It is our family favorite cookie recipe ever!
- 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. 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.
Notes
Recipe tested and recommended cooking time is for regular oven. Convection oven bakes twice faster which is a common default for new ovens. Check which one you have before baking.
Also older ovens may not have correct T and all ovens vary. Keep an eye on cookies after 7 minutes because almond flour browns fast.
Did you make this recipe? Please give it a star rating in the comments.
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!!!