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 102 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

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.

Notes

  • 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

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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264 Comments

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  1. Ooh, we’re going on a road trip on Monday and I think a batch of these will make the perfect snack! Thanks, Erin!

  2. Hi Erin, I finished breakfast this morning and saw this new recipe and decided to make it! They smell and taste so good!5 stars

  3. Want to try, but I am trying low carb, almost keto. Do you have the nutritional value of these?

  4. Do you mean baking soda or baking powder? I ask since I’ve heard baking powder referred to as baking soda and they are two different things for sure.

    1. Hi Ann! I mean the one that is listed in the recipe: baking soda. I know how important it is to make sure you have the right one, so you can be assured I’m careful when listing the ingredients for my recipes. I hope you enjoy the cookies!

  5. These cookies are delicious and quick to make. The texture is super nice, tender with a little chew and lightly crisp at the edges. I used the egg and regular butter as we are not vegan. 
    How the two of you made a dozen of them last FOUR DAYS I will never know.
    Thank you for the recipe!5 stars

    1. Danabee, we had to hide them, LOL. I am so pleased to hear you enjoyed the recipe. Thanks for taking time to let me know. It means a lot!

  6. Hi Erin! I made these last night; my husband and I couldn’t take the suspense and devoured a few immediately! This is the best almond flour chocolate chip cookie recipe we have encountered so far. By the way, you say in a few previous comments that the nutritional info is at the end of the recipe card. The area where it would normally be seems to be hidden by “follow on Instagram..” Could you please add the nutritional information for this recipe or at least provide the calorie count and some macronutrients info for each cookie in a comment? Thanks so much!5 stars

      1. Yup, nutritional info is now displaying properly! Thanks so much and I’m excited to try more of your recipes.

      2. I doubled the recipe today as they go too fast. I used organic sugar as that’s what I had at home. My boys love it and it’s easy enough to make. I was wondering how they would come out using almond meal in case I run out of blanched flour.
        Thanks so much ❤️5 stars

        1. Thank you for sharing this kind review, Ann! I’m so happy these have been a hit! I haven’t tried this recipe with almond meal, but from what I’ve read, the two can be used interchangeably.

          1. Hi! I am totally excited to try this recipe! What can I substitute almond butter with? I don’t have any :(

      1. Hi Edlene! I’m afraid not, as those two behave very differently in baking. You can use another nut butter like peanut butter though. I hope you enjoy the cookies!

  7. Always curious when a recipe calls for kosher salt – is that coarse or finely ground? That makes a big difference in measuring & I’m always stumped.

    1. Hi Celeste! I use Morton’s Kosher Salt. It isn’t labeled coarse or fine—just plain old kosher salt that is sold next to the table salt at my grocery store.

  8. This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients :)

  9. Delicious! I made them with peanut butter….sooo good. Also made them alongside your Mexican Casserole which was also a hit!5 stars

    1. Hooray! I’m glad the cookies were a hit, Heather. Thanks for taking the time to share this review!

  10. EXCELLENT! Not very sweet! I love the small salt on top! Tastes like a cho pretzel without wheat! Good for sugar control with coconut sugar5 stars

  11. These cookies came out amazing!!! I didn’t have almond butter so I substituted with cashew butter and it worked out. I will be making them again. First batch was gone instantly. Thank you!!!5 stars

  12. Made these on Father’s Day for my son and husband and my daughter -in-law with the sweet tooth said they were great! I thought they weren’t terribly sweet but she said they were really good! We also used them to hold a roasted marshmallow for smores and my husband found them great as well. I will soon be making more for upcoming campfires and traveling! Thanks for the “great” recipe!5 stars

    1. Anita I am so so soooo happy to hear this. Thank you for sharing your feedback and taking time to leave this wonderful review! Also s’mores? YUM!!!

  13. This recipe is  keeper. I baked a batch this afternoon for my son and DIL’s wedding anniversary.  They were delicious. I substituted peanut+chocolate butter for almond butter and and light brown sugar for coconut sugar. Yum!!!5 stars

    1. Oh my gosh! Never have cooked with almond flour before. Tried Keto and hated it, so I have almond flour and the butters so looked for recipes that used them . These are amazing! Didn’t put salt on first ones, but trying salt on the next batch! Next will look for recipes using coconut flour!5 stars

  14. These are delicious and easy to make. My boyfriend is very critical of anything gluten-free but he enjoyed these a lot. 5 stars

  15. This was a good base for the recipe. I made mine with:

    2 tbsp of Coconut oil
    1 Banana
    1 cup almond flour 
    1 cup coconut flour
    1 tbsp of baking powder
    Pink rock salt
    1 egg

    It was really good and naturally sweet so it may be healthy for those gym goers! Thanks for the tips and I hope this can help some one looking to avoid as much sugar as possible. 5 stars

  16. This was my first time making almond flour cookies from scratch and they turned out great! At first, I was worried that the cookies were going to be dry since they appeared dry out of the oven. I was sooo wrong! These cookies are soft, chewy, and filling. They are also super easy to make, so I can make them every weekend :)5 stars

    1. These were the best chocolate chip cookies I have ever made! I didn’t have almond butter so I just used regular unsalted. Awesome…thank you!!5 stars

  17. Very easy to make and absolutely delicious! As other reviewers wrote, this is the best almond flour chocolate chip cookie recipe I have encountered so far. After tasting this cookie, I ended up subscribing to Erin’s website! :)5 stars

    1. This MADE my day, Irene! I’m so happy you loved this recipe! Thank you for taking the time to share this kind review!

    1. Hi Marie! I recommend substituting another type of nut butter like peanut butter or cashew butter for the almond butter in this recipe. I hope this helps!

      1. These are AMAZING!! Just the slightest bit chewy on the outside and softly delicious in the middle. So, so good! My picky kids absolutely love these and they don’t even like almonds!

        I used less than required dark brown sugar and extra vanilla. I eye balled the almond butter. Once rolled I dipped the top half in organic table sugar just for looks.

        Seriously amazing cookies and so easy and my kitchen stayed clean too! Will definitely make these often.5 stars

    1. These cookies were great and chewy and moist. I found them to have a bit of a bitter after taste. Could this be because the almond flour went bad in storage? Or using 1 tbsp of baking soda was too much?

      1. Hi Ria! If almond flour has gone bad, it can have a bitter aftertaste. So, that may be the culprit. I’m happy to hear that you enjoyed the flavor and texture otherwise!

  18. Oh my goodness, my new favorite recipe! In our quest to eat better I bought almond flour and coconut flour. Searching for new recipes I found this one. So quick and easy. Looking forward to trying again with coconut sugar. Excellent recipe, THANK YOU!5 stars

    1. YAY! I’m so happy to hear that this recipe was a hit, Brooke! Thank you for taking the time to share this kind review!

  19. I made these cookies last night and they were amazing, so delicious! I was short less that half a cup of almond flour so I added whole wheat flour and they turned out just fine. I will for sure make these again. Thank you for this great recipe.5 stars

  20. Seriously, the best cookie I have ever enjoyed!  First of all they are not overly sweet due to coconut sugar, they are very satisfying.  I can eat just one and that’s saying a lot, although I just ate two, whatever.  They get better with age I think, day four and they are so tasty.   A winner!  Thanks so much!5 stars

    1. This made my day! I’m so happy that you enjoyed this recipe, Jan! Thank you for taking the time to share this kind review!

  21. I’ve made these multiple times now. They always come out amazing and never last. People pick them over standard cookies at every party I’ve taken them to. We seriously can’t make enough of them either. I use coconut oil for the fat. 
    Thank you so much for the recipe!!!5 stars

      1. They tasted great but I too found the batter very dry. I saw the one comment about adding pumpkin so I did and they turned out fine. Maybe it should not be 2 cups?4 stars

        1. Thank you for taking the time to share your results, Gabrielle! I’m happy you enjoyed the flavor!

  22. I made these diabetes friendly by omitting the chocolate chips and adding 1/4 cup dark brown sugar and 1/4 cup Splenda.

    My batch made about 16 cookies and each cookie has About 6 grams total carb with 2 grams sugar and the calories came to about 130 per cookie. 

    The protein per cookie is high enough to where these didn’t spike my sugar. Thanks for the recipe! 5 stars

    1. I’m so happy to hear that you enjoyed these cookies, Megan! Thank you for taking the time to share your adaptations!

    1. Hi Ann! I’ve never tried this swap, so I’m afraid I can’t say how it would turn out. If you’re hoping to make this recipe vegan, I’d suggest using a flax egg instead. I hope this helps!

  23. Testing this recipe out prior to a Christmas cookie party and I can already tell these will be winners! They are light, perfectly salty with the addition of the almond butter, and very easy to make. Can’t wait to bring these to friends/family!5 stars

    1. I’m so happy to hear that you enjoyed this recipe, Johanna! Thank you for taking the time to share this kind review!

  24. Truly great!! I made these yesterday for my friend and her husband. She is vegan so I made the vegan modifications, and he can’t eat soy or wheat, so I made sure to use Enjoy Life chocolate chips (allergy friendly). He declared them the best vegan cookies he’s ever had!5 stars

  25. Erin I made the vegan pumpkin pie. It’s so yummy. I have powdered almond butter. Can I use that instead of the almond butter? I’m not sure how to use it in Baking but the container says add to baked goods. It would cut down calories.
    Thanks
    Bobbie

    1. Bobbie, the real-deal almond butter is what you need for the pie, as the powdered one will make it dry and not have the right texture. I know that’s not the answer you were hoping for, but the powdered won’t come out properly. Glad you enjoyed the pumpkin pie!

  26. These GF chocolate chip cookies were amazing! I made them for a coworker. She is GF; I am not. I ate 7 of them (don’t judge). I did use light brown sugar and peanut butter as substitutes, but everything else was the same (ok, minus the salt sprinkles. I just can’t…yet). Anyway, they were perfect. Thank you for the great “gateway recipe” to using almond flour. :-)5 stars

    1. Thank you for taking the time to share this kind review, Christine! I’m so happy to hear that this recipe was a hit!

  27. I made the batch of cooking this afternoon. Almond butter and Almond flour never tasted so good. I made two batches, one with Coconut Oil, and Flaxseed, and the other with Butter and Eggs. Thank you so much for this wonderful recipe. Both batch of cookies turned out to be wonderful and so tasty. I loved them every bit.5 stars

    1. Thank you for taking the time to share this kind review, Asheesh! I’m so happy to hear that you enjoyed this recipe!

  28. I made these a few days ago and they were just incredible! Perfect taste and texture. Mine did get slightly burnt on the bottom (luckily this did not affect the taste) and I am not sure why. I followed the recipe exactly and used parchment paper. Any recommendations you can provide would be great! Thx!5 stars

    1. Thank you for sharing this kind review, Vi! I’m so happy that you enjoyed these! I’m not sure what might’ve happened without being in the kitchen with you. Did you bake them on a rack in the middle of your oven?

    2. Huge hit! My husband said they were the best cookies I’ve ever made for him and I’ve tried A LOT of recipes over the years! I never had almond butter so used peanut butter and also used coconut oil. I did end up using only 1/3 cup of coconut sugar instead of the 1/2 cup but still so delicious! Can’t wait to make them again with almond butter. Thank you so much for the recipe Erin :)5 stars

    1. Hi Alexandra! Based on what I can find online, these seem to be keto approved. However, I’m not very familiar with the diet restrictions and recommend doing your own research to be safe. I hope you enjoy the recipe if you try it!

      1. Erin,

        Thanks for responding, all I did was substitute Brown sugar for Erinthynol or Monkfruit Sweetner, you can also use Swerve. The cookies were amazing!!!

  29. Hi Erin,
    I was searching on google for a cookie recipe that uses “nut flour” instead of regular flour. Your Almond Flour Cookie recipe was the first result that showed up, and I’m so glad it did!
    These cookies are the best I’ve ever made! Like many other commenters, I like how they are crunchy on the outside and mellow on the inside. I substituted the almond butter for peanut butter and they taste really great. Thanks for sharing this recipe! I will definitely make these more often.5 stars

    1. I’m so happy to hear that this recipe was a hit, Tom! Thank you for taking the time to share this kind review!

  30. i believe the flour in this recipe should be 1c instead of 2. i added 1/2 can of pumpkin to get a dough i could work with.

    1. Hi Bill, thanks for your comment! I haven’t heard of this issue before, but you can certainly adjust the recipe as needed if your dough is too dry. I hope you were able to enjoy the cookies!

  31. These were super easy to make and amazing! Picky kid approved ? I ran out of almond butter so had to use organic peanut butter and we only did a half batch, but they came out perfect! Thanks for the great recipes!5 stars

  32. Love these cookies!! They are easy to make and taste delicious ? thinking of adding some unsweetened coconut next time…thanks!5 stars

    1. I’m so happy to hear that these were a hit, Jennifer! Thank you for taking the time to share this kind review!

  33. These are awesome. Used peanut butter instead of almond butter and kosher salt instead of sea salt and they came out just dreamy.5 stars

    1. I’m so pleased to hear that you enjoyed these cookies, Suzanne! Thank you for sharing this kind review!

  34. I never like homemade chocolate chip cookies because I find them very oily/greasy, but not these. This recipe is absolutely  amazing! Not greasy at all and so flavorful. I love the texture too. My whole family loved them. Simply delicious!!!5 stars

  35. Yuuuuummmmmerrrrs!!! My daughter has celiac disease, so can’t eat gluten. It’s so hard to find things that are gluten free AND taste good, AND have a nice texture. These cookies are so good, I may eat them all before she gets home! Chewy, crispy outside and soft inside, they are a win! Thank you for a great recipe!!! 
    Also, side note: usually you have to add more chocolate chips than a recipe calls for and you never get as many cookies as a recipe claims. This one ticks every box! I got 15 cookies and they’re loaded with chocolate. ?5 stars

  36. These are amazing!!!!!! I can’t believe how great they turned out. They have the best texture, you would not believe they were almond flour. I am so happy with this recipe and I can’t wait to make them again!!! Thank you 5 stars

  37. I substituted 3Tbs of maple syrup for the coconut sugar and they are fantastic! Awesome recipe. Thanks so much ?5 stars

      1. WOW. Just made those, they’re delicious. I replaced the chocolate chips with raisins and topped them off with chopped Pecans. My husband loves them.

        Great recipe, thank you.

  38. Remarkeably easy to make. Good chewy texture. I added Orange extract along with the vanilla and it added a whole new dimension to it…sort of like those Orange Chocolate Slice Balls we get the kids for holidays. I wonder if I added shredded coconut if it would put the taste profile into the stratosphere? I had 3 after dinner. I could have had 20. 4 stars

  39. These look wonderful! Can I mix them up by hand without a mixer? Sorry bout the silly question I’m new to baking. Do you have to cream the butter for these to work? 5 stars

    1. Hi Josh! You certainly don’t need a stand mixer, but if you have access to a basic hand mixer, that would make the cookies much easier to make and will result in a better final texture. A mixer will do the best job at beating air into the ingredients. You can try to cream them by hand with some serious elbow grease, but the resulting cookies might not be as tender. I hope you enjoy the recipe if you try it!

  40. I LOVE these, even more than traditional wheat flour ones. They were easy to make, I feel really great about the ingredients. I make a lot of things with almond flour, but have never found the perfect CC cookie recipe till now. These are beyond wonderful.
    But, Erin, what on earth are leftover cookies?? I am not familiar with that phrase.5 stars

    1. Thank you for taking the time to share this kind review, Leslie! I’m SO pleased that you enjoyed the cookies!

  41. Holy. Wow. Amazing recipe Th and you so much for sharing this. I’ve made over 10 batches of this in the last couple of months now and my family just can’t get enough. They are so flavourful and healthy. Thanks for sharing. 5 stars

    1. I’m SO pleased to hear that these have been a hit, Julian! Thank you for sharing this kind review!

  42. Great recipe! Crispy outside and gooey inside makes the perfect combination. Loved the salt add on the top. Thanks for sharing!5 stars

  43. Best almond flour chocolate chip cookies ever! I added about a quarter cup of chopped walnuts but follow the recipe to a T. Outstanding! 5 stars

  44. These  almond flour chocolate chip cookies are the best! Stores are still out of stock for flour and I was pleased to score some bob ‘s red mill super fine almond flour. Due to  limited items in pantry i had brown sugar , butter, Dark chocolate  chips, kosher salt, and other ingredients this simple recipe called for. Omg they are delicious. I hope i still  have some left when my family gets home. I will be Replacing my toll house chocolate chip cookie recipe with this one so glad the stores ran out of regular flour. Thanks for sharing. 5 stars

  45. Loved how easy these were to make and how delicious to eat!! I only had almond flour left so this recipe was perfect during he shutdown!!! Thanks!5 stars

  46. I would like to try this amazing recipe. But I was wondering if I could replace the coconut sugar with dates puree?

    1. Hi Pavithra! This would be a total experiment, as I’ve never tried using dates in this recipe. If you decide to play around with it, I’d love to hear how it goes!

  47. Hello Erin!! I made these yesterday afternoon and they turned out great! I substituted the coconut sugar with xylitol and the almond butter with peanut butter. Used 72% dark cocoa chocolate bars, broken up pretty well. It turned out great! I will use some more sweetener next time if using the super dark chocolate.  Thanks again!!!

    P.s. The peanut butter is so good in the recipe!!5 stars

  48. Made this recipe today and added raspberries as a topping. They were so easy to make and taste amazing! 5 stars

  49. These cookies are legit. I used what I had on hand – peanut butter and light brown sugar. They’re delicious and soft. I never like how my cookies come out, these are great. 5 stars

    1. I’m so pleased that you enjoyed the cookies, Kaitlyn! Thank you for sharing this kind review!

  50. I made these cookies today, substituting the butter for some coconut oil and they turned out fantastic! Thank you so much for the recipe, Erin!5 stars

  51. Delightful!
    I subbed stevia in the raw for the sugar, and mixed thoroughly by hand. Amazing!
    Next batch I will reduce the salt by half. Using stevia, requires less salt in my opinion. I did not add salt to the tops.
    Thank you!5 stars

    1. I’m so happy that you enjoyed the cookies, Reeve! Thank you for sharing this kind review!

    1. Hi! I’m afraid not as those two behave very differently in baking. You can use another nut butter like peanut butter though. I hope you enjoy the recipe!

  52. This was a good one. I didn’t have Almond butter – used natural peanut butter instead and instead of 1/2 cup sugar, used 1/4 cup Stevia with Monk fruit. The cookies turned out so soft! Delicious!5 stars

  53. What a simple and delicious recipe. I left out the almond butter since I didn’t have any, but the cookies turned out great without it. This would also make a super basic sugar cookie recipe.5 stars

  54. Hi

    I made these and they turned out yummy.
    Curious to know would it be ok to swap the sugar with stevia for diabetics ?

    Thank you5 stars

    1. I’m so happy that you enjoyed them, Shalini! While I haven’t tried this swap myself, other readers have reported success with it.

  55. how the chocolate chips remain stable… i tried but chocolate melted..
    your effort is really so good trying and I cudnt resist my self trying this recipe.

    1. Hi! I’m sorry that you had trouble with the chocolate. What type of chocolate chips did you use? I hope you still enjoyed the cookies!

  56. These cookies are so good and I’ve already made them 3 times as everyone loves them!!! The texture is amazing!!! ???5 stars

  57. What if I don’t have almond butter? Can I use Reg unsalted butter ? Same amount? Also 2 tablespoons of Reg butter sounds too little. If that’s true this is very healthy recipe:) 

    1. Hi Asha! I’m afraid not, as those two behave very differently in baking. You can use another nut butter like peanut butter though. I hope you enjoy the recipe!

  58. My favorite vegan cookie recipe! My parnter loves them, too. I started substituting a chia egg for a vegan version (instead of a flax egg), and it’s so much better!5 stars

  59. I made these and they turned out incredible! I calculated the calories myself though for 12 cookies and ended up with about 100 more calories than what your nutritional info indicates (254 per cookie, yours states 164 per cookie). What version of the cookie recipe did you calculate your calories for? I made mine non-vegan with egg and brown sugar, kirkland semi-sweet chocolate chips and kirkland almond flour. Just trying to figure out where I may have added more calories. I am thinking the chocolate chips may be the culprit.Thanks!

    1. Hi Amanda! The nutrition calculation is just an estimate based on the ingredients listed, so I always recommend doing your own calculations with your specific ingredients if the numbers are important to you. Using your specific ingredients will help you obtain the most accurate estimate. I hope this helps!

  60. My dough came out a bit in the dry side and I followed the recipe to a T.  Any recommendations to keep the dough moist? Also why baking soda vs baking powder, the cookies stayed in perfectly shaped balls, lol. They were very delicious all that being said and I love the addition of almond butter. 

    1. I’m glad that you enjoyed the flavor, Stephanie! It’s so hard to say what might’ve happened without being in the kitchen with you. Another reader has reported success with adding some pumpkin puree to the dough for moisture, so you could give that a try. I hope this helps!

  61. I have now made these cookies three times, vegan and non-vegan and also without the chocolate chips when I didn’t happen to have any. Easty to make and lovely and crips on the edges and sticky in the middle, now our family favourite!5 stars

    1. Hi Sally! You’ll need to do a search online for ingredients by weight (for example you can search “how many grams is in 1 cup of almond flour”, depending upon which ingredient you are looking for). I hope that helps!

  62. Hi Erin,

    I’m not much of a baker, but this recipe was so simple and delicious!
    They turned out to be quite chewy, just the way I like my cookies.

    Will be checking out more of your recipes! :)5 stars

  63. I am trying to use up almond flour and coconut flour. Do you know if I can combine the two to make these cookies? What about for pancakes? I can’t find any vegan recipes that use these two flours together.

    1. Terri, I wouldn’t recommend mixing the flours here as the two behave VERY differently. Your best bet is to find a recipe that uses both. Keep searching on Google. I bet you will find some!

  64. These were the best almond flour cookies I’ve ever made! Previous cookie recipes I’ve used were too dry, cakey, or simply fell apart. This was absolutely PERFECT with the moisture, texture, flavor, and everything else. Thank you for sharing this!!5 stars

  65. These are delicious!! I used brown sugar because that’s what I had on hand, and I cut it back to 1/3c, and used 1/4c mini dark choc chips. Now I won’t mind so much if my 4 year old wants to eat 4 of them :)5 stars

  66. These cookies were amazing. The only thing I changed was instead of the chocolate chips I drizzled a bit of 93% cocoa chocolate to cut a little more of the sugar. Still so good though. Definitely not going to last us 4 days.5 stars

  67. These were absolutely delicious Erin! I love the use of a whole-food fat like almond butter. Thank you for a great recipe! Total keeper.5 stars

  68. These cookies were so good ! So soft, moist and not too sweet. My boys are already asking for more ! Thank you for sharing.5 stars

  69. I just finished making the batter for these cookies… while the batter tastes great, it is super flakey and not “bound” together. The batter is mixed together but separated into little clumps. Not sure if I did something wrong?? I substituted maple syrup for the coconut flour – maybe it’s rhat?

    1. Hi Anna! It’s so hard to say what might’ve happened without being in the kitchen with you. I hope you were still able to enjoy them!

  70. Great recipe! I realized I was out of regular chocolate chips (the horror!) so I added some baking cocoa and used white chocolate chips. Delicious!5 stars

  71. I made this for my son’s girlfriend who is vegan to ahow her that she is also catered for while on holiday. They ate actually sooo good, she might have to fight for her share :).
    Ao easy to make and delicious.5 stars

  72. These cookies completely surpassed my expectations! I was a bit skeptical on the almond flour part but these are delicious and I almost prefer them over regular cookies! They have a great chewy texture which is harder to get with regular flour, they have a more complex flavor, and I will definitely be making them again!5 stars

  73. Hi Erin. I’m going to try this recipe tomorrow and wanted to know if I can use Himalayan salt as the flaky salt on top ?
    Thanks a lot

  74. Just made these and turned out great! My first time baking with almond flour and so glad i followed this recipe! Trying not to eat them all. Thanks for sharing this!5 stars

  75. This was so amazing!! Best recipe I’ve found. Thank you so much for this yummy recipe. I used regular peanut butter and it taste amazing.5 stars

  76. Omg! I have been wanting to use my almond flour I bought and this recipe worked perfectly! I did use coconut oil and date syrup, and I used peanut butter instead of almond butter. They are fabulous!! I will be making these again!5 stars

  77. I enjoy baking but rarely make cookies as I tend to default to squares as they seem safer. However, I want to cook more with almond flour and so tried this recipe. My first time working with almond butter too. I’m so proud as they look amazing. Of course I had to do a comparison taste test ? warm vs cold ?I ate half of one already, and now I’m waiting for the other half to cool :) This is the first recipe I’ve tried from your site, but it won’t be my last. Your instructions are clear and easy to follow. Thank you ❣️5 stars

  78. I made these for my daughter to celebrate a job well done. She said, if “victory had a taste, it would taste like this cookie.”Delicious! I also replaced the butter with equal amount of Greek yogurt. Thank you Erin!5 stars

  79. 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!

  80. 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

  81. 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

  82. 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

  83. 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

  84. 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

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

  86. 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

  87. 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

  88. 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!

  89. 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

  90. 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!

  91. 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

  92. Delicious!! I made two batches tonight and my family LOVED them! I used cinnamon almond butter in one batch and added ½ tsp cinnamon with the salt & baking soda. (I skipped the chocolate chips in this batch, but cinnamon chips would be a great option for next time). I used dark chocolate almond butter and ½ cup dark mini-chocolate chips in the second batch – so wonderful! Thank you for this great recipe!5 stars

  93. 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!