My kids think these are some of the best cookies I’ve ever made. While you might not expect it from cookies made with almond flour, these taste remarkably like the real thing. They are naturally gluten-free, grain-free, Paleo-friendly… and totally delicious.
I originally shared an egg-free version of these cookies , with a shortbread-like texture, back in 2012. Now that my kids are older, they want a version that tastes more like classic Toll House cookies.
That’s where this recipe comes to the rescue! They have the classic flavor, without using white flour or sugar in the cookie dough.
⭐⭐⭐⭐⭐ Featured Review “I usually never rate or comment on recipes, but this was SO good I just had to. It honestly tastes better than a bakery cookie and I’m not exaggerating. Thank you so much for this recipe I will be using this one on repeat.” -Mia
Ingredients For Almond Flour Chocolate Chip Cookies
- Almond Flour. This recipe calls for blanched almond flour, which means the almonds’ skins have been removed before they are finely ground. I don’t recommend using almond meal (ground whole almonds), as the cookies will be much softer. Try my Almond Meal Cookies for a tested option, instead.
- Coconut sugar. This sugar has a slightly lower glycemic index than white sugar. Granulated sugar helps cookies spread, so if you reduce the sugar in this recipe, don’t be surprised if they don’t spread as well.
- Butter. I use butter in this recipe for a classic flavor, but you can substitute it with coconut oil if you need a dairy-free option. Be sure to read the recipe notes for the correct amount. I use salted butter for the extra boost of flavor.
- Egg. When working with gluten-free recipes, eggs help bind and lift. If you need an egg-free recipe, I don’t recommend using a flax egg here. (The cookies will be too gooey.) Try my Vegan Chocolate Chip Cookies for an egg-free alternative.
- Baking soda. This ingredient helps the cookies spread and rise slightly. If your cookies don’t budge, your baking soda might not be fresh enough. (Butter and granulated sugar also contribute to spreading, so keep that in mind if you are making adjustments.)
- Vanilla + Salt. These two additions boost the flavor. While vanilla can be omitted in a pinch, I don’t recommend leaving out the salt. It balances out the sweetness and makes cookies taste better.
- Chocolate chips. You can use any variety of chocolate that you prefer. Semi-sweet chocolate chips will provide a classic flavor, but darker chocolate can be used, too. I sometimes use mini chocolate chips for better chocolate distribution.
How to Make Almond Flour Cookies
Step 1:
To get started, preheat your oven to 350ºF and line a large baking sheet (or two) with parchment paper. Be sure to let your oven preheat for at least 15 to 20 minutes to ensure it reaches the proper temperature.
In a large mixing bowl, combine the butter, coconut sugar, egg, and vanilla. Mix well with a spatula or an electric mixer.
Step 2:
Add in the blanched almond flour, baking soda, and salt. Stir well until no visible flecks of almond flour remain. The mixture should be thick and slightly sticky.
Then, fold in the chocolate chips. I like to use mini ones to distribute the chocolate evenly, but you can use any size you like. A chopped dark chocolate bar will also work in this case.
Step 3:
Use a heaping tablespoon or 1-ounce cookie scoop to scoop the dough and drop it onto a large baking sheet lined with parchment paper. This recipe yields approximately 24 cookies, so you’ll need to bake them in two batches or use two baking sheets to bake them all at once.
Bake the cookies at 350ºF for 8 to 11 minutes, or until they have spread out and look lightly golden around the edges. They will be very soft when warm, so let them cool completely in the pan.
Once they are firm enough to handle, you can transfer them to a wire rack to finish cooling while you bake the remaining cookie dough.
How to Store Almond Flour Cookies
Store almond flour cookies in the fridge or freezer for firmer, chewier cookies. My family likes to eat them chilled straight from the fridge, and they are extra crunchy when served from the freezer.
The finished cookies can also be served at room temperature, but they will soften if stored in an airtight container overnight (not in the refrigerator). This is simply the nature of almond flour, so keeping these cookies chilled is best for storage.
IngredientsUS CustomaryMetric1x2x3x
- ⅓ cup butter , softened
- ¾ cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 2 cups blanched almond flour
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. (This recipe makes 24 cookies, so you’ll need to bake in 2 batches on 1 pan, or use 2 pans to bake them all at once.) In a large bowl, combine the butter and coconut sugar, and mix well.
- Add in the egg and vanilla, and mix again. Then add in the salt, baking soda, and almond flour. Stir until a thick batter is formed.
- Fold in the chocolate chips, then scoop the dough using a tablespoon or 1-ounce cookie scoop. Drop the dough onto the lined baking sheet, then bake at 350ºF for 9 to 12 minutes, or until the cookies spread and the edges look lightly golden. Let the cookies cool for at least 10 to 15 minutes on the pan before trying to eat one warm, so they will firm up a bit.
- These cookies have the best texture at room temperature the same day you bake them. If you need to store them, don’t keep them at room temp, because they will soften over time. Store them in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. They are even crispier when they are cold!
Notes
Nutrition
More Recipes to Try
- Coconut Flour Cookies
- Chickpea Flour Cookies
- Almond Butter Cookies
Almond Flour Cookies
Ingredients
- ⅓ cup butter , softened
- ¾ cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 2 cups blanched almond flour
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. (This recipe makes 24 cookies, so you’ll need to bake in 2 batches on 1 pan, or use 2 pans to bake them all at once.) In a large bowl, combine the butter and coconut sugar, and mix well.
- Add in the egg and vanilla, and mix again. Then add in the salt, baking soda, and almond flour. Stir until a thick batter is formed.
- Fold in the chocolate chips, then scoop the dough using a tablespoon or 1-ounce cookie scoop. Drop the dough onto the lined baking sheet, then bake at 350ºF for 9 to 12 minutes, or until the cookies spread and the edges look lightly golden. Let the cookies cool for at least 10 to 15 minutes on the pan before trying to eat one warm, so they will firm up a bit.
- These cookies have the best texture at room temperature the same day you bake them. If you need to store them, don’t keep them at room temp, because they will soften over time. Store them in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. They are even crispier when they are cold!
