Pillowy-thick, cookie dough-soft inside, and chocolate-chip-studded Almond Flour Cookies are exactly the recipe you didn’t know you needed today, but you do. You desperately do.

Chewy almond meal cookies with chocolate chips on a plate

Pin this recipe on Pinterest to save for later

Pin It!

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 must 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 (but don’t taste gluten free if you know what I mean).
  • Just to make sure anyone and everyone can enjoy them, I’ve included tips to make them vegan almond flour cookies too.
A bowl of raw 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 —

How to Make Almond Flour Cookies

Between myself and Ben, we finished this entire batch of almond flour cookies in just four days.

The recipe yields a perfect dozen.

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).

The Ingredients

  • Almond Flour. What does almond flour do to cookies? It gives them moist and chewy texture, provides intense flavor, and adds nutritional benefits. When you’re using a recipe designed for it, almond flour is as good as regular flour at creating tasty baked goods. Almond flour is rich in vitamins and other nutrients, making it a healthy choice. It’s naturally gluten-free and grain-free.


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 available at most major grocery stores and online here. If you prefer not to purchase coconut sugar, you can make these almond flour cookies with light or dark brown sugar instead.

Can I Make Almond Flour Cookies without Sugar?

Trying to make these almond flour with no sugar and almond flour cookies with 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.)

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

  • 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.

Substitution Tip

If you like, you can swap the same amount of peanut butter. (Almond flour cookies peanut butter sound soooo tasty, especially once you add the chocolate). Speaking of…

  • 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 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.


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!

The Directions

  1. Beat the wet ingredients together together.
  2. Sprinkle the dry ingredients over the mixture. Beat slowly until combined. Fold in the chocolate chips. Roll the dough into balls and transfer them to a parchment-lined baking pan.
  3. Flatten the tops of each cookie and sprinkle with salt.
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 on a wire rack, then DIG IN!

Recipe Variations

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

  • Peanut Butter Lovers. 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.
  • Party-Ready 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.
Almond flour cookies peanut butter or almond butter on a baking sheet

Storage Tips

  • 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.

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

What to Serve with Almond Flour Cookies

Chocolate chip almond flour cookies on a white plate

Recommended Tools to Make this Recipe

The Best Stand Mixer

With numerous speeds and attachment options, this stand mixer can do it all. Plus, it comes in so many fun colors!

A white plate with chocolate chip almond flour cookies

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

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!

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.

If you’re looking for more healthy vegan snacks, check out these Vegan Protein Bars.

What’s 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 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).

If you are looking for more ways to use almond meal, check out my entire lineup of almond flour recipes, which include favorites like Almond Flour Pumpkin Muffins, Avocado Brownies, Gluten Free Muffins, and No Bake Almond Flour Quinoa Cookies.

Can I Substitute Almond Flour for Regular 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.

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

Why Do My Almond Flour Cookies Fall Apart?

Almond flour cookies can easily fall apart and become crumbly. Typically, almond flour cookies fall apart because of a measuring error. 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.

Can I Swap Coconut Flour or Another Flour for Almond Flour?

No, coconut flour is not a good substitution for almond flour, as it is very very dry, where almond flour is moist, so your cookies will come out VERY dry. Only use coconut flour for recipes developed specifically for it. Wheat flours, such as all-purpose flour and legume-based flours, such as chickpea flour, also will not work. The acceptable substitution for almond flour is another ground tree nut flour, such as hazelnut flour or cashew nut flour.

Almond Flour Cookies

4.98 from 114 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.


  • 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


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

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


More Almond Flour Recipes

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

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!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published.

Recipe Rating


Leave a comment

  1. Any idea how these would turn out using my fine ground almond meal instead of the blanched almond flour as you recommend? I have leftover meal that is dried and finely ground so hoping to use in a cookie.

    help appreciated!

    1. Hi! I’ve only tested this recipe as written, so I am not able to advise if using the fine ground almond meal would work. If you decide to give it a try, let me know how it goes!

  2. The only problem with this recipe is that the yield is too small. These cookies are DELICIOUS! At least double the batch if you want them to last more than a day 😊5 stars

  3. Wow, very yummy and healthy cookies. I love them. As coconut sugar was not available in the shops, I’ve used honey. The result turned good. Next time, I will double the portion and keep some of them in the freezer. Thank you Erin, for the healthy cookies recipe.5 stars

  4. They were delicious! I had a packet of Almond Flour, so I googled what I could make with it. Loved that you gave substitutes, as I didn’t exactly have all the ingredients. I was looking for something quick to make for afternoon tea to take to a friends place. All voted the recipe a keeper! Thank you!5 stars

  5. Sounds like a great chocolate chip substitute for the gluten-sensitive. Any chance you could do an almond-flour based snickerdoodle?4 stars

    1. Hi Lara! I’m sorry I don’t. I do have two snickerdoodle recipes that you might be able to play around with. Here you go: https://www.wellplated.com/rum-snickerdoodles/ or https://www.wellplated.com/pumpkin-snickerdoodles/

  6. 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!

  7. 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

  8. 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

  9. 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!

  10. 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

Load More Comments