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.

A plate of soft Almond Flour Cookies with Chocolate Chips

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!

A plate of gluten free Almond Flour Chocolate Chip Cookies

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!

A bowl of almond flour cookie dough with chocolate chips

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.

A baking sheet of Almond Flour Cookies ready for the oven

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!

A tray of freshly baked 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.

A plate of Almond Flour Cookies sprinkled with flaky salt

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!

A white plate with chocolate chip almond flour cookies

Almond Flour Cookies

4.99 from 101 votes
The BEST Almond Flour Cookies with Chocolate Chips. Thick, chewy, and they take just one bowl with no refrigeration! Gluten free, super quick and easy!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 12 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


Serving: 1cookieCalories: 226kcalCarbohydrates: 15gProtein: 6gFat: 17gSaturated Fat: 4gCholesterol: 21mgPotassium: 87mgFiber: 3gSugar: 8gVitamin A: 81IUCalcium: 64mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Amazing cookies!!!! I subbed 1/2c of almond flour for pea protein powder to add extra protein and omitted the chocolate chips for the perfect pre-workout snack. Seriously so good and chewy!!!! They smelled amazing while baking in the oven!5 stars

    1. Hi Sav! I can only recommend the recipe as written, but another reader has had success with swapping in maple syrup. If you decide to experiment too, I’d love to hear how it goes!

  2. Today I’m making these for the second time. I froze my first batch and enjoy taking one out and microwaving until the chocolate chunks (I used 85% Lindt chocolate bar) start to soften. Yummy. Somehow I feel like it’s a treat when I have that with a lemon/ginger tea. Thank you so much for also introducing me to almond butter.5 stars

  3. These are my go to wheat free chocolate chip cookies. Easy to pop out delicious and perfectly chewy grain free treats.
    Simple ingredients I always seem to have on hand. They are quick and the most balanced flavor of rich and wholesome. I love taking one with me to work on the mountain as an afternoon pick me up or to share with family warm out of the oven with a scoop of ice cream.5 stars

  4. Hi Erin, Thanks for this awesome cookie. I have never baked with coconut sugar before and didn’t know what to expect. There are so chewy and delicious and fast. These will become a staple in my cookie arsenal!5 stars

  5. I’ve made these four times and they are consistently good. I use less sugar but that’s the only modification for my own taste. I really like this recipe.5 stars

  6. Wow wow wow!!! Love these cookies so much. Baked two lots already. My kids love them and I feel happy that they are eating healthy protein cookies. I only use half the amount of sugar (soft brown) and peanut butter instead of almond. Bake for 10 minutes and the whole house is filled with the aroma. Thank you ever so much for this recipe. Its now my go to recipe whenever the family needs some homemade delicious cookies!5 stars

  7. Best cookie recipe ever!
    The almond butter makes them so chewy and divine. Will be making again for sure!5 stars

  8. My new vitamin packed breakfast cookie! So dense and so tasty. Love to wash them down with a cold, cold glass of almond milk. I used dark brown sugar, salted butter, a little less salt, cacao chips, and lavender salt sprinkled on top. No stand mixer in my kitchen so I mixed by hand (like my grandma did) and they turned out perfectly. YUM!5 stars

  9. What a great recipe for those of us who need to watch our cholesterol. I used granulated allulose instead of the sugar and they came out great while being diabetic-friendly too! The dough is hard to handle because it’s so sticky, but definitely worth the mess.5 stars

  10. I love this recipe so much. It’s quick and easy and comes up with consistently tasty cookies everytime. I use coconut oil and bake for 10 minutes. I’ve made this recipe four times already.5 stars

    1. I’m so happy that you’ve enjoyed it, Jennifer! Thank you for sharing this kind review!

  11. I love these cookies ! I have tried a few other almond flour cookies and these by far are the best . I sub with golden monk fruit for a sugar free cookie and they are still delicious .5 stars

  12. Holy cow. I made awesome cookies that came to a net carb calculation of 7.84 per cookie. Compare that to a single chocolate chip cookie from a chain sandwich shop at 30g of carbohydrates.

    I used peanut butter instead of almond butter.

    I used erythritol sweetener instead of sugar

    I added about 3 tablespoons of Cadbury cocoa mix (yes, with sugar).

    I used 99% dark chocolate pieces cutting rectangles into small chunks before adding with the dry ingredients.

    I used 1 teaspoon of flake sea salt in the ingredients, none sprinkled.

    Last, I added 2 tablespoons of milk to compensate for the dry ingredient added via cocoa powder.

    To get the carbohydrate count I normalized the net carbs of every ingredient by the 100g and tablespoon measure (6.75 tablespoons in 100g). I then simply summed and divided by 12 as my batch resulted in 12 cookies.

    The directions can then be distilled down to:
    1) mix the wet ingredients;
    2) fold in the dry ingredients;
    3) cook at 350f/175c for about 12 minutes or until the outsides begin to either harden or the edges darken noticeably.

    I cooked mine for about 14 minutes checking each minute after 12.

    Everyone loves these cookies! Although, this may now qualify as a separate recipe?!

    1. Hi Crystal! I would not recommend that. I would recommend using a different nut butter. Hope this helps!

  13. THE BEST LOW CARB COOKIES I’VE EVER MADE!!! I didn’t have almond butter so I used peanut butter and it still turned out fantastic. I subbed coconut sugar with swerve and used Lily’s sugar free chocolate chip to make it truly low carb. I am going to make at least another 3 batches!5 stars

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