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.
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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).
5 Star Review
“THE BEST LOW CARB COOKIES I’VE EVER MADE!!! I am going to make at least another three batches!”
— Anna —
Why This is the BEST Almond Flour Cookie Recipe
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)!
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.
- 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.
- 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.
- 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.
The Directions
- Beat the wet ingredients together.
- 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.
- Flatten the tops of each cookie and sprinkle with salt.
- 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.
More Gluten Free Treats
Enjoy these healthy almond flour cookies alone, or pair them with one (or more) of these tasty gluten-free treats.
- Cookies, Bars, & Brownies. Try my favorite gluten-free Healthy Brownies, Flourless Peanut Butter Cookies, or Chocolate Meringue Cookies.
- Cakes & Pies. This Polenta Cake and Vegan Pumpkin Pie would look stunning beside these cookies on any gluten-free dessert table.
- Warm Drinks. Warm your soul even more with a mug of Healthy Hot Chocolate or Crockpot Hot Chocolate.
Recommended Tools to Make this Recipe
- 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
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.
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.
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.
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.
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.
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.
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
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Ingredients
- 2 tablespoons unsalted butter at room temperature (to make vegan, use vegan butter or coconut oil)
- ½ cup coconut sugar or light or dark brown sugar
- ¼ cup almond butter
- 1 large egg at room temperature (to make vegan, use a flax egg)
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 cups almond flour sifted if lumpy
- ½ 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
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Hi Erin, I finished breakfast this morning and saw this new recipe and decided to make it! They smell and taste so good!
Anita, I am so so overjoyed to hear it, thank you!
How many carbs
Swap out the coconut sugar for erythritol and these are keto!
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!
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!
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!
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 ❤️
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.
Hi! I am totally excited to try this recipe! What can I substitute almond butter with? I don’t have any :(
Hi Cecilia! You can use peanut butter instead. I hope you enjoy the recipe!
I’m going to try these but I don’t have almond butter. Can I use regular butter instead?
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!
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.
Delicious! I made them with peanut butter….sooo good. Also made them alongside your Mexican Casserole which was also a hit!
Hooray! I’m glad the cookies were a hit, Heather. Thanks for taking the time to share this review!
EXCELLENT! Not very sweet! I love the small salt on top! Tastes like a cho pretzel without wheat! Good for sugar control with coconut sugar
Thanks for sharing a review, Liana! I’m glad you enjoyed them!
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!!!
Thanks for reporting back! I’m glad to hear they were a hit!
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!
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!!!
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!!!
I’m glad to hear you enjoyed the cookies! Thank you for taking the time to share your tweaks too.
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!
Thank you for sharing this kind review, Mary! I’m so happy you enjoyed the recipe!
Delicious! Used cacao nibs instead of chocolate chips.
Love it! Thanks Corinne!
These are delicious and easy to make. My boyfriend is very critical of anything gluten-free but he enjoyed these a lot.
I LOVE hearing this, Michelle! Thank you for sharing this kind review!
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.
Thank you for sharing your adaptations, Solomon! I’m happy to hear that you enjoyed the recipe!
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 :)
Thank you for taking the time to share this kind review, Marielle! I’m SO happy to hear these were a hit!
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!!
Thank you for sharing this kind review, Joanna! I’m so pleased that you enjoyed the recipe!
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! :)
This MADE my day, Irene! I’m so happy you loved this recipe! Thank you for taking the time to share this kind review!
Hi there,
Can I omit the almond butter if I don’t have any on hand??
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!
Thank You for such a delicious recipe.
I’m so happy you enjoyed this recipe! Thank you for sharing this kind review!
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.
I’m SO happy that you enjoyed them, Kristen! Thank you for sharing this kind review!
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?
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!
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!
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!
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.
I’m SO happy to hear that these were a hit, Annette! Thank you for taking the time to leave this kind review!
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!
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!
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!!!
I’m so happy this recipe has been a hit, Momma Hen! Thank you for taking the time to share this kind review!
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?
Thank you for taking the time to share your results, Gabrielle! I’m happy you enjoyed the flavor!
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!
I’m so happy to hear that you enjoyed these cookies, Megan! Thank you for taking the time to share your adaptations!
Can eggs be swapped for banana pls?
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!
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!
I’m so happy to hear that you enjoyed this recipe, Johanna! Thank you for taking the time to share this kind review!
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!
YAY! Thank you for taking the time to share this kind review, Jen! I’m so happy that this recipe was a hit!
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
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!
Soooo good!!
I’m so happy you enjoyed this recipe, Kristen! Thank you for taking the time to share this kind review!
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. :-)
Thank you for taking the time to share this kind review, Christine! I’m so happy to hear that this recipe was a hit!
Can I omit the chocolate chips? I LOVE chocolate but my family is not too big on it.
Hi Madiha! Yes, you can omit the chocolate chips if you prefer. I hope you love the recipe!
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.
Thank you for taking the time to share this kind review, Asheesh! I’m so happy to hear that you enjoyed this recipe!
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!
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?
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 :)
Thank you for sharing this kind review, Tj! I’m so pleased that you enjoyed this recipe!
Hi! Is this recipe a Keto Recipe as well? Would I have to substitute an ingredient?
Thanks!!!
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!
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!!!
Thank you for taking the time to report back, Alexandra! I’m so happy that you enjoyed these!
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.
I’m so happy to hear that this recipe was a hit, Tom! Thank you for taking the time to share this kind review!
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.
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!
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!
Thank you for sharing this kind review, Christine! I’m so happy you enjoyed this recipe!
Love these cookies!! They are easy to make and taste delicious ? thinking of adding some unsweetened coconut next time…thanks!
I’m so happy to hear that these were a hit, Jennifer! Thank you for taking the time to share this kind review!
These are awesome. Used peanut butter instead of almond butter and kosher salt instead of sea salt and they came out just dreamy.
I’m so pleased to hear that you enjoyed these cookies, Suzanne! Thank you for sharing this kind review!
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!!!
Thank you for sharing this kind review, Jennifer! I’m so happy the cookies were a hit!
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. ?
Thank you for sharing this kind review, Sharon! I’m so happy these cookies were a hit!
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
Thank you for sharing this kind review, Sydney! I’m so happy that you enjoyed the cookies!
I substituted 3Tbs of maple syrup for the coconut sugar and they are fantastic! Awesome recipe. Thanks so much ?
Thank you for sharing this kind review, Amy! I’m so happy the recipe was a hit!
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.
YAY, I am so pleased to hear it Mary! Thanks for sharing this lovely review!
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.
That sounds DELISH! Thank you for sharing this kind review, Rhet!
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?
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!
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.
Thank you for taking the time to share this kind review, Leslie! I’m SO pleased that you enjoyed the cookies!
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.
I’m SO pleased to hear that these have been a hit, Julian! Thank you for sharing this kind review!
Great recipe! Crispy outside and gooey inside makes the perfect combination. Loved the salt add on the top. Thanks for sharing!
Thank you for sharing this kind review, Libbi! I’m so pleased that you enjoyed the cookies!
These are the best cookies ever!! thank you for recipe
Thank YOU Karishma. This review means so much!
Best almond flour chocolate chip cookies ever! I added about a quarter cup of chopped walnuts but follow the recipe to a T. Outstanding!
I’m so pleased that you enjoyed the cookies, Diana! Thank you for sharing this kind review!
So quick, easy, and delicious! My whole (gluten-eating family) devoured them.
I’m so pleased that you enjoyed the cookies, Katie! Thank you for sharing this kind review!
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.
I’m so pleased that you enjoyed the cookies, Kelly! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed the cookies, Bonnie! Thank you for sharing this kind review!
I would like to try this amazing recipe. But I was wondering if I could replace the coconut sugar with dates puree?
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!
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!!
Thank you for sharing this kind review, Mary! I’m so happy you enjoyed the cookies!
Made this recipe today and added raspberries as a topping. They were so easy to make and taste amazing!
I’m so pleased that you enjoyed the cookies, Ginny! Thank you for sharing this kind review!
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.
I’m so pleased that you enjoyed the cookies, Kaitlyn! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed them, Koyo! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed the cookies, Regina! Thank you for sharing this kind review!
Delicious! I used Spectrum shortening instead of butter and brown sugar. Came out great.
I’m so happy that you enjoyed the cookies, Reeve! Thank you for sharing this kind review!
Hi Erin, can i substitute almond butter with unsalted butter? Thanks
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!
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!
I’m so happy that you enjoyed the cookies, Lorie! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed the cookies, Ruby! Thank you for sharing this kind review!
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 you
I’m so happy that you enjoyed them, Shalini! While I haven’t tried this swap myself, other readers have reported success with it.
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.
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!
Best chocolate chip cookies ever! Thanks!
I’m so happy that you enjoyed them, Randi! Thank you for sharing this kind review!
These cookies are so good and I’ve already made them 3 times as everyone loves them!!! The texture is amazing!!! ???
I’m so happy that you’ve enjoyed them, Rina! Thank you for sharing this kind review!
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:)
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!
Great recipe tastes incredibly good. I honestly would recommend it.
I’m so happy that you enjoyed it! Thank you for sharing this kind review!
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!
I’m so happy that you’ve enjoyed these, JD! Thank you for sharing this kind review!
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!
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!
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.
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!
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!
I’m so happy that you’ve enjoyed them, Henna! Thank you for sharing this kind review!
Delishhhhh moist and addictive!!!
I’m so happy that you enjoyed them, Tam! Thank you for sharing this kind review!
What is a cup measurement in grams please? We don’t use cups in Uk.
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!
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! :)
I am so so pleased to hear it Jane! Thanks for sharing this lovely review!
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.
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!
SO GOOD
I’m so happy that you enjoyed the recipe, Solomiya! Thank you for sharing this kind review!
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!!
I’m so happy that you enjoyed them, Ava! Thank you for sharing this kind review!
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 :)
I’m so happy that you enjoyed them, Jamie! Thank you for sharing this kind review!
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.
YAY, I am so happy to hear it Breanna, thank you!
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.
I’m so happy that you enjoyed them, Riley! Thank you for sharing this kind review!
These were great! First time making them and it won’t be the last :)
I’m so happy that you enjoyed the cookies! Thank you for sharing this kind review!
These cookies were so good ! So soft, moist and not too sweet. My boys are already asking for more ! Thank you for sharing.
I’m so happy that they were a hit, Lubica! Thank you for sharing this kind review!
Easy making and healthy . Enjoy great for my grandchildren.
I’m so happy that you enjoyed them, Joy! Thank you for sharing this kind review!
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?
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!
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!
I’m so happy that you enjoyed the cookies, Nicole! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed them, Erna! Thank you for sharing this kind review!
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!
YAY, so glad to hear it! Thanks for sharing!
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
Hi Sarah! You can just omit the finishing salt. I hope you enjoy them!
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!
I’m so happy that you enjoyed the cookies, Kristy! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed the cookies, Jennifer! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed them, Jodi! Thank you for sharing this kind review!
Fantastic cookies! Amazing taste & consistency. I will definitely make these often!
I’m so happy that you enjoyed them, Laurie! Thank you for sharing this kind review!
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 ❣️
I’m so happy that you enjoyed them, Franka! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed them, Jackie! Thank you for sharing this kind review!
Cookies turned out great – healthier and yummier! Thank you for the recipe!!
I’m so happy that you enjoyed them, Shailly! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed them, Danielle! Thank you for sharing this kind review!
Awesome cookies! Loved how the dough was not sticky! Thank YOU!
I’m so happy that you enjoyed the recipe, Dana! Thank you for sharing this kind review!
I’ve made them twice in as many days!
Yummmmmm-o.
Thanks so much – love how easy these are to make ??
I’m so happy that you’ve enjoyed them, Jenn! Thank you for sharing this kind review!
I made these almond cookies today and they are perfect. Thanks for the recipe
I’m so happy that you enjoyed them, Robin! Thank you for sharing this kind review!
Can I sub the coconut sugar for honey?
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!
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.
I’m so happy that you enjoyed the cookies, Franka! Thank you for sharing this kind review!
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.
I’m so happy that you’ve enjoyed them, Julia! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed them, Carol! Thank you for sharing this kind review!
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.
I’m so happy that you’ve enjoyed them, Caroline! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed them, Satyam! Thank you for sharing this kind review!
Best cookie recipe ever!
The almond butter makes them so chewy and divine. Will be making again for sure!
I’m so happy that you enjoyed the recipe, Rachael! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed the recipe, Michelle! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed the cookies, Stina! Thank you for sharing this kind review!
Amazing recipe…. soft and chewy with a rich almond flavour . Thank you
I’m so happy that you enjoyed them, Rupa! Thank you for sharing this kind review!
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.
I’m so happy that you’ve enjoyed it, Jennifer! Thank you for sharing this kind review!
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 .
Thanks for the feedback Ashley, so glad you enjoyed them! Thank you for this kind review!
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?!
Hi Hank! Thanks for the feedback!
Can I use 1/4 cup butter instead of almond butter!
Hi Crystal! I would not recommend that. I would recommend using a different nut butter. Hope this helps!
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!
Hi Anna Kim! So glad you enjoyed it! Thank you for this kind review!
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!
Hi Jane! Thank you for your feedback! Sounds delish!
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!
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!
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 😊
Hi Wendy! So glad you enjoyed the recipe! Thank you for this kind review!
I made these with vegan butter and they turned out great! Thank you for the recipe!
Hi Julia! So glad you enjoyed the cookies! Thank you for this kind review!
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.
Hi Premila! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you for the freezing idea! I need to do that to stop them all from entering my mouth!
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!
Hi Dianne! So glad you enjoyed the recipe! Thank you for this kind review!
Sounds like a great chocolate chip substitute for the gluten-sensitive. Any chance you could do an almond-flour based snickerdoodle?
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/
This was a great recipe!
Hi Lesya! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Jason! So glad you enjoyed the recipe! Thank you for this kind review!
So much better than anticipated. Really good recipe
I’m so happy that you enjoyed them, Aimee! Thank you for sharing this kind review!
Hi Erin,
just found this site, I have crunchy salted almond butter.
do you think it would work?
thanks
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!
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.
Hi Michele! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Megsy! Thank you so much for your kind review and feedback on the 1x recipe!
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?
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!
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.
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
Tried this with peanut butter and monk fruit instead of the sugar. Turned out to be great! Thank you!!
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Daisy! So glad you enjoyed the recipe! Thank you for this kind review!
Wonderful! Easy to make. Great texture.
Hi Angie! So glad you enjoyed the recipe! Thank you for this kind review!
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?
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!
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.
Hi Aura! So glad you enjoyed the recipe! Thank you for this kind review and feedback on adding dried fruit.
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!
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
Can’t wait to try this! Can you use whole wheat flour instead of almond flour?
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/
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.
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.
Cookies were chewy, but lacked sweetness. My husband liked them so I’ll make them for him.
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!
WOW! These are the best almond flour cookies on the web. Can’t wait to try the other variations.
Glad to hear you enjoyed it, Mike!
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
Thanks Divya!
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!
Great idea! Thank you Dennis!
These are so chewy and delicious! I’m on a low carb diet right now so trying to find ways to bake using healthier ingredients. Omg I couldn’t help myself and had two cookies once they were baked. I used light brown sugar and peanut butter instead. Next time I’ll have to try with coconut sugar.
Great to hear, thank you Lisa!
Wonderful cookies! I will definitely make them again! I used ghee, ¼ cup chocolate chips, and ¼ cup chopped walnuts. I also made them smaller by using rounded tablespoons and got a total of 21. Thanks for a super yummy and chewy cookie recipe!
Glad it worked! Thanks Juliana!
Thank you for this recipe! I adapted it slightly to fit what I had on-hand and to be keto-friendly, and they turned out phenomenally! I used all regular butter (against your advisement), stevia in place of the coconut sugar, Himalayan pink salt in place of the kosher salt and sea salt, and skipped the chocolate chips. Just two grams of net carbs per cookie when made this way! I now have a solid “blank canvas” cookie that fits my diet either to make plain or to get creative with. Thank you again so much for sharing this simple yet effective recipe!
So glad it worked out for you, Alexander!
These are delicious! I used avocado oil and coconut sugar, and these cookies were chewy with the perfect sweetness. I even served them as a quick on the go breakfast for my kids, and they were all smiles as they gobbled them down. Thanks for a great recipe.
So glad to hear you enjoyed it, Shelley!
So yum with crunchy outer and chewy inside.
Hi Erin, can I use avocado oil or more almond butter in place of the 2tablespoons of butter or coconut oil (which I avoid)?
Hi Andy, I haven’t tried it, but other readers have used avocado oil with great success. Enjoy!
Pretty nice. I’d do a half cup more sugar. Also, I would enjoy an option without the peanut butter for a plain canvas cookie. Not sure if I’d need to substitute with something else to bulk it up.
The batter wasn’t much of a batter – it was all bits so I added more butter. I’m wondering if it was supposed to look like crumbs and I just had to mold the shape from the bits as they are definitely a bit oily with my extra butter adjustment 😅. Trust the process perhaps.
Thanks for the feedback, Tash! Looks great!
Made them a bunch of times now with a 3/4 cup sugar. Addicted! Thank you.
Great to hear, thank you Natasha!
New follower here – I doubled this recipe and used 3/4 the coconut sugar. Appreciate that the batter was quick to prepare and bake! All two dozen cookies disappeared VERY quickly. I shared with a friend after our ocean swim one morning, and she was thrilled that I brought some more the next day! What a wonderful blog. I can’t wait to check out your book and make more of your recipes! Next up: peanut butter blossom cookies. Maybe I’ll try the almond flour cookies with walnuts and raisins…
Thank you so much, Allison! Glad you enjoyed the cookies!
I don’t use coconut sugar I just use a liquid sweet monk wiii that help and if so, how much do I use?
Hi Kathy, I’m not sure how replacing the sugar with a liquid is going to work for the texture but if you decide to experiment, I’d love to know how it goes!