Almond Flour Cookies
Pillowy-thick, cookie-dough-soft at the center, and chocolate-chip-studded Almond Flour Cookies are exactly the recipe you didn’t know you needed today, but please believe me when I say you do. You desperately do.
You see, once you realize you can bake a cookie that:
- Fulfills all of the obvious cookie requirements: lightly crisp at the edges, near-molten in the middle, nuanced with different levels of flavor like cinnamon, vanilla, and chocolate
And at the same time:
- Nails the less-immediate though not-to-be-ignored positives like: One bowl, no dough refrigeration, a healthy ingredient lineup that justifies the extra servings you were going to eat anyway.
You realize you bake that cookie right away.
Or if not right away (if, say, you are heartbreakingly stuck at your desk right now instead of within sprinting distance of your kitchen), then you bake it as soon as you can get your paws on a bag of almond flour and a mixing bowl. From there, you won’t have long to wait.
Start to finish, these Almond Flour Chocolate Chip Cookies are ready in 30 minutes, they’re naturally gluten free, and just to make sure anyone and everyone can enjoy them, I’ve included tips to make them vegan Almond Flour Cookies too!
Almond Flour Cookies—Worth Adding Almond Flour to Your Pantry!
The first ingredient you need to make these delectable Almond Flour Cookies is (you guessed it):
- Almond Flour. Almond flour cannot be substituted for all-purpose flour or vice versa. The two have completely unique properties that impact their performance in baking, including their weight, the way they rise and bind with other ingredients, their fat and protein content, and more. Almond flour is available at most major grocery stores and online here.
Almond flour, which is made entirely of ground almonds, is pricey compared to all-purpose flour because its only ingredient (almonds) is pricey too. The good news is that recipes made with almond flour are especially satisfying, so a little goes a long way.
Almond flour is also high in nutrients and healthy fats, so it’s fantastic for making many of these 50 Healthy Desserts too!
The Difference between Almond Flour and Almond Meal
You may also hear almond flour referred to as almond meal; the two are essentially the same, and the terms are often used interchangeably.
The one major difference you might find is that almond meal can be blanched (skins removed) or unblanched, while most products labeled almond flour are blanched.
Products labeled almond flour also tend to be more finely ground than those labeled almond meal, though the difference is subjective.
For this recipe, you want to look for blanched almond meal (a.k.a. almond flour).
If you are looking for more ways to use almond meal, check out my entire line up of almond flour recipes, which include favorites like Almond Flour Pumpkin Muffins, Avocado Brownies, Gluten Free Muffins, and No Bake Almond Flour Quinoa Cookies.
Almond Flour Storage Tip
Because of its high fat content, almond flour (like nuts) can go rancid at room temperature. To maximize its life, store it in your refrigerator or freezer.
The Complete Healthy Ingredient Lineup
In addition to the almond flour, the other essential ingredients you’ll find in this Almond Flour Cookie recipe include:
- Coconut Sugar. Similar in flavor to brown sugar, coconut sugar is less refined and your body absorbs it more slowly, meaning it leads to fewer blood sugar spikes. Coconut sugar is available at most major grocery stores and online here.
Making these almond flour cookies with no sugar (or a liquid sweetener like honey) did not yield good results. The cookies tasted dry or the batter was too runny. I find that coconut sugar is the best performing and most natural option. (If you’re looking for another way to use your coconut sugar, try these Peanut Butter Banana Cookies.)
If you prefer not to purchase coconut sugar, you can make these almond flour cookies with light or dark brown sugar instead.
- Almond Butter. A healthy way to make the cookies rich and satisfying! I adore the double-almond whammy of the almond flour combined with almond butter. If you like, you can swap the same amount of peanut butter. (An almond flour peanut butter cookie sounds soooo tasty, especially once you add the next ingredient…)
- Chocolate Chips. I love a nice dark chocolate here. Chocolate chips are easiest, but if you don’t mind a bit of chopping, a chopped good-quality dark chocolate bar would be dreamy.
- Flaky Sea Salt. The final somethin’ somethin’ that makes these Almond Flour Cookies truly pop. I found the cookies tasted a bit flat without it, so if you plan not to top the cookies with salt, you may want to add an extra pinch or two to your batter.
An Important Salty Tip: Do not use table salt. What you want is a mild, cleanly flavored flaky sea salt like Maldon or fleur de sel.
Table salt contains compounds to keep it free flowing; these compounds give it a metallic taste. The smaller grains also make it easy to oversalt your food—not what we want for our perfect, pleasantly plump Almond Flour Cookies!
How to Make Vegan Almond Flour Cookies
As this recipe is written, it calls for two tablespoons of butter (for richness and flavor) and 1 large egg (to bind the cookies and help them rise).
If you’d like the cookies to be vegan:
- Swap the butter for 2 tablespoons of a vegan buttery substitute. Room temperature coconut oil would also work, though I prefer the flavor of butter for cookies.
- Swap the egg for a flax egg (to make the flax egg, stir 1 tablespoon of ground flaxseed meal together with 3 tablespoons of water; let sit for 5 minutes to gel, then use in the recipe as directed).
- Be sure your chocolate is dairy free.
If you’re looking for more healthy vegan snacks, check out these Vegan Protein Bars.
Between myself and Ben, we finished this entire batch of Almond Flour Cookies in four days. The recipe yields a perfect dozen, and, now that I think about it, the fact that the batch lasted more than 24 hours speaks well of our self-restraint (I must have been out of the house a lot that week), as well as to just how satisfying these Almond Flour Cookies truly are.
If you try this almond flour cookie recipe, please let me know what you think in the comments section below. I love hearing your feedback; I hope you enjoy them as much as we do!
Almond Flour Cookies
- 2 tablespoons unsalted butter — at room temperature (to make vegan, use vegan butter or coconut oil)
- 1/2 cup coconut sugar — or light or dark brown sugar
- 1/4 cup almond butter
- 1 large egg — at room temperature (to make vegan, use a flax egg)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 cups almond flour — sifted if lumpy
- 1/2 cup semisweet or dark chocolate chips — dairy free if needed
- Flaky sea salt, such as Maldon or fleur de sel — optional
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter, coconut sugar, almond butter, egg, and vanilla extract on medium-high speed, until smoothly combined.
- Sprinkle the baking soda and salt evenly over the top, then sprinkle in the almond flour. With the mixer on low speed, beat until the mixture is well combined. By hand, fold in the chocolate chips.
With a cookie scoop or spoon, portion the dough by 2 tablespoonfuls and roll into balls (each ball will be about 2 inches in diameter). Arrange on the baking sheet, leaving 2 inches between each.
With your fingers, lightly flatten the tops of the cookies. Sprinkle with salt, if using. Bake for 10 to 12 minutes or until the edges are just beginning to brown. The cookies will feel dry on the top and edges but slightly molten and underbaked beneath the surface when touched. Place the sheet on a cooling rack. Allow the cookies to cool on the sheet for 5 minutes, then transfer them to the cooling rack and let them finish cooling for as long as you can stand the suspense.
- Store leftover cookies at room temperature for up to 4 days or freeze for up to 3 months. To reheat from frozen, bake in a 350 degree F oven (do not thaw them first) for 5 minutes, or until warmed through.
- To freeze unbaked cookies: Portion the dough into balls and arrange on a parchment-lined baking sheet. Place the sheet in the freezer until the dough is firm, then transfer to an airtight container or freezer-grade ziptop bag and freeze for up to 3 months.
- To make the cookies vegan: See the steps listed in the blog post above.
- Adapted from Love and Lemons Every Day
Nutrition InformationAmount per serving (1 cookie) — Calories: 162, Fat: 11g, Saturated Fat: 4g, Cholesterol: 21mg, Carbohydrates: 16g, Fiber: 2g, Sugar: 12g, Protein: 3g
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