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If you’re looking for the best Almond Flour Cookies ever, look no further. Unlike the dry, crumbly almond flour cookies you may have had in the past, this easy and healthy cookie recipe is irresistibly soft, chewy, and studded with chocolate in every bite.

gluten free almond flour cookies with chocolate chips on a plate

There are a few things I look for in a great cookie recipe.

  • First, the cookie must fulfill all of the obvious cookie requirements: lightly crisp at the edges, near-molten in the middle, and nuanced with different levels of flavor like vanilla and chocolate.

And at the same time, the cookie recipe must:

  • Nail the less-immediate though not-to-be-ignored qualities like: Made with healthy ingredients, mixed in a single bowl, and requires no dough refrigeration.

Today’s easy almond cookie recipe ticks all the boxes (and more).

A bowl of raw almond flour cookie dough with chocolate chips

5 Star Review

“THE BEST LOW CARB COOKIES I’VE EVER MADE!!! I am going to make at least another three batches!”

— Anna —

Trust me, I’ve had my fair share of boring, dry, and crumbly almond flour cookies. These healthy almond flour cookies are not that.

Unlike other almond flour cookie recipes you might have tried, this recipe:

  • Has been carefully formulated to yield soft and chewy chocolate chip cookies made with almond flour.
  • Is naturally gluten free (but doesn’t taste gluten free, if you know what I mean—the same is true of my Gluten Free Carrot Cake).
  • From start to finish is ready in 30 minutes. Perfect for when you want cookies and want them now.
  • Versatile! This recipe can easily be adapted to suit a wide range of diets. I’ve included tips to make these vegan almond flour cookies in the FAQ section, and readers have also reported making simple tweaks to create keto almond flour cookies from this recipe too!

Ultimately, this is the only almond flour cookie with chocolate chips you’ll ever need (or want)!

easy almond flour cookies with almond butter or peanut butter on a baking sheet

How to Make Almond Flour Cookies

Grab a bowl, grab your bag of almond flour, and get baking.

In no time at all, you’ll be munching on one (or seven) of the best almond flour cookies you’ve ever had.


The Ingredients

  • Almond Flour. What does almond flour do to cookies? It gives them a moist and chewy texture, provides intense flavor, and adds nutritional benefits (as in these Cherry Chocolate Chip Cookies). Almond flour is rich in fiber, calcium, vitamin E, and other nutrients, making it a healthy choice. It’s naturally gluten-free and grain-free. You can find it at most grocery stores or online here.

Almond Flour vs. Almond Meal

You may 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 almond flour.
  • 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).

Note: 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.

  • 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 the same thing as coconut palm sugar and is available at most major grocery stores and online here.

Substitution Tip

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 almond flour combined with almond butter.

Substitution Tip

If you like, you can swap the same amount of peanut butter or other nut butter of your choice. Do not swap the almond butter for additional regular butter, as the two serve very different purposes in this recipe.

  • Chocolate Chips. I love a nice dark chocolate here (and in my favorite Healthy Chocolate Chip Cookies). 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 the salt, so if you plan not to top the cookies with salt, you may want to add an extra pinch or two to your batter.

Ingredient Note

Important Salt PSA: 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 over-salt your food—not what we want for our perfect, pleasantly plump almond flour cookies!

The Directions

  1. Beat the wet ingredients together.
  2. Sprinkle the dry ingredients over the mixture. Beat slowly until combined. Fold in the chocolate chips.
  3. Roll the dough into balls and transfer them to a parchment-lined baking pan.
  4. Flatten the tops of each cookie and sprinkle with salt.
Easy Almond flour chocolate chip cookies on a baking sheet
  1. Bake almond flour cookies at 350 degrees F for 10 to 12 minutes. Let cool completely on a wire rack, then ENJOY!

TIP!

Watch your cook time and take care not to overbake the cookies.

Recipe Variations

Feel free to change up these cookies by adding or swapping the mix-ins. Here are some of my favorite ideas:

  • Almond Flour Peanut Butter Cookies. Swap the almond butter for peanut butter and use peanut butter chips instead of (or in addition to) the chocolate chips.
  • Crunchy Almond Flour Cookies. Omit the chocolate chips and use 1/4 cup chopped nuts instead.
  • Funfetti Almond Flour Cookies. Omit the chocolate chips. While your cookies are cooling on the baking sheet, top them with sprinkles.
  • Cinnamon Almond Flour Cookies. Omit the chocolate chips and add 1 teaspoon cinnamon. For an almond flour snickerdoodle effect, roll your cookie dough balls in cinnamon sugar just before baking.
  • Thumbprint Cookies with Almond Flour. Omit the chocolate chips. Then, immediately after removing them from the oven, make a small indent in the center of each cookie, and fill them with melted chocolate, caramel, or your favorite fruit jam.

Storage Tips

  • To Store. Leftover gluten-free cookies can be stored at room temperature for up to 4 days. 
  • To Freeze. Freeze cookies in an airtight, freezer-safe storage container or ziptop bag 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.

Meal Prep Tip

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.

A white plate with healthy almond flour cookies

More Gluten Free Treats

Enjoy these healthy almond flour cookies alone, or pair them with one (or more) of these tasty gluten-free treats.

The BEST almond flour cookies with chocolate chips on a white plate
  • Baking Sheet. Perfect for making these chewy almond meal cookies.
  • Stand Mixer. A must-have for anyone who loves to bake.
  • Cookie Scoop. An easy way to create uniform cookies.

If you try this almond flour chocolate chip cookies, 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!

Frequently Asked Questions

Can I Make Vegan Almond Flour Cookies?

Yes, you can make these almond flour cookies 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). Make sure your chocolate is dairy-free.

Can I Make Almond Flour Cookies Without Sugar?

Trying to make these almond flour with no sugar and almond flour cookies with honey or maple syrup 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.)

I personally have not made almond flour cookies keto, but if you have a low-carb sweetener (like monk fruit sweetener or erythritol) you have swapped for brown sugar or coconut sugar with success in other recipes, you are welcome to experiment.

Can I Substitute Almond Flour for Wheat Flour in Cookies?

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.

The acceptable substitution for almond flour is another ground tree nut flour, such as hazelnut flour or cashew nut flour.

If you’re interested in baking more with almond flour, don’t miss any of my tasty almond flour recipes.

Can I Swap Coconut Flour for Almond Flour?

No, coconut flour is not a good substitution for almond flour, as it is very dry, whereas almond flour is moist, so your cookies will come out VERY dry. Only use coconut flour for recipes developed specifically for it, like Coconut Flour Cookies. The acceptable substitution for almond flour is another ground tree nut flour, such as hazelnut flour or cashew nut flour.

Why Do My Almond Flour Cookies Fall Apart?

Typically, almond flour cookies fall apart because of a measuring error; weigh your flour to be certain you are using the correct amount. Additionally, it’s important to let the cookies cool completely and set before removing them from the baking sheet.

Why Are My Almond Flour Cookies Flat?

If your almond flour cookies are falling flat, it’s likely because your oven wasn’t at the correct temperature. If your oven is too hot or too cold, it can cause the cookies to fall during baking. Your baking soda might also have expired. To test if it’s active, add a few drops of acid, such as lemon juice or vinegar. If it fizzes, it is still good.

Is There a Trick to Baking With Almond Flour?

As with any kind of baking, practice makes perfect. If you’re new to baking with almond flour, you can expect a bit of a learning curve since it behaves differently than regular flour in baking. Resist the urge to modify a recipe the first few times you make it until you’re comfortable with the results.

Almond Flour Cookies

4.88 from 188 votes
The BEST almond flour cookies with chocolate chips! Made in one bowl and no chilling required, they're gluten free and can be vegan too!

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Servings: 12 cookies

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

  • TO STORE: Leftover cookies can be stored at room temperature for up to 4 days. 
  • TO FREEZE: Freeze cookies in an airtight, freezer-safe storage container or ziptop bag 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 VEGAN: See the steps listed in the FAQ section above.
  • Adapted from Love and Lemons Every Day

Nutrition

Serving: 1cookieCalories: 226kcalCarbohydrates: 15gProtein: 6gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 21mgPotassium: 88mgFiber: 3gSugar: 8gVitamin A: 85IUCalcium: 65mgIron: 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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301 Comments

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  1. Delicious! I used Bob’s Red Mill super fine almond flour and Ghirardelli semi-sweet chips. Added some ground flax seed and whole chia seeds.5 stars

    1. Hi Pam! I’ve not tested it with crunchy salted almond butter, so I can’t say for sure. If you decide to experiment, let me know how it goes!

  2. I can’t stop making these, they’re so good. I’ve never commented on a recipe before, but these truly deserve the title of the best chocolate chip cookies ever.5 stars

  3. Excellent. Dense – one was enough for me. My husband wanted to eat all of them! As per yield – the 1x recipe made approximately 34 cookies.5 stars

  4. I’ve been making these since last winter and I love them! One of y friends is allergic to chocolate so could I substitute chopped nuts or red and green maraschino cherries for the chocolate chips?5 stars

    1. Hi Lilli! I’ve only made them with chocolate chips but adding nuts sounds tasty! If you decide to experiment, let me know how it goes!

  5. OMG these cookies are so delish!!! Anyone g/f, low carb, vegan etc need to make these cookies their go-to. I made mine with coconut oil which adds a really delicious flavour to the almond. Will be making these again and again.5 stars

  6. Just made the cookies for the first time. I love them. I added dried cranberries and mini chocolate chips. Followed the instructions and added coconut syrup ( I bought a while ago) . Very moist, with the cranberries and the coconut syrup did not make them too sweet. Perfect for a first timer.
    I will definitely make them again maybe I will try slivered almonds or/and orange peel strips that I have but don’t know what to do with them. Thank you for a wonderful recipe.5 stars

  7. These cookies are so easy and delicious! Highly recommended. But one question, is there any way to make these oil/butter free? I have trouble digesting both. Could I substitute something for the butter?5 stars

    1. Hi Shaz! So glad you enjoyed the recipe! Thank you for this kind review! I’ve only tested the recipe as is. If you decide to experiment with something other than butter I’d love to know how it turns out!

  8. Love these!!!
    I make a batch every month. They make the perfect dessert for me without braking the calorie bank.

    I have tried making it with cranberries and raisins. They also work, but the cookie dries up fast, so when that happens i just add them crumbled up to yogurt. I waste nothing, because they are that good.5 stars

    1. Hi Aura! So glad you enjoyed the recipe! Thank you for this kind review and feedback on adding dried fruit.

  9. I made these cookies, following the recipe, except using brown sugar instead of coconut sugar. They were easy to make and so delicious! My friends, one of whom is gluten-free, thought they came from a bakery! Will definitely make these again!5 stars

    1. Harika, this recipe is designed for almond flour. For wheat flour, check out my regular chocolate chip cookies: https://www.wellplated.com/healthy-chocolate-chip-cookies/

  10. Turned out yum. But if I were to do this again I’ll skip the butter completely. The almond butter already had oil in it and the cookie dough was too oily with oil running on my hand. I had to add another cup of flour but it didn’t help much.4 stars

    1. Hi Sreya, I’m sorry to hear you had trouble with the cookies. I’m wondering if this might be the brand of almond butter used, I have never heard of this being an issue so its quite puzzling.

    1. Hi Louisa, thanks for the feedback, these cookies are not supposed to be overly sweet like you would find in your normal “chocolate chip cookie”. Glad your husband enjoyed them!

  11. This is an absolutely wonderful recipe. I make that cookies for my daughter regularly now without salt and with just a small twist, I use 1/2 cup oats and 1,1/2 cups almond flour. I notice that it gives the cookies a nice texture.
    Regards
    @Learning_mumma
    5 stars

  12. Great recipe! I toasted my almond flour in a skillet prior to adding it to the batter mixture, I thought that it added a little more depth of flavor plus it made the house smell great too!5 stars

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