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.
Why This is the BEST Almond Flour Cookie Recipe
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). 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)!
5 Star Review
“THE BEST LOW CARB COOKIES I’VE EVER MADE!!! I am going to make at least another three batches!”
— Anna —
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Almond Flour. 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. If you prefer not to purchase coconut sugar, you can make these almond flour cookies with light or dark brown sugar instead.
- Almond Butter. If you like, you can swap the same amount of peanut butter or other nut butter of your choice. Do not swap the almond butter for additional regular butter, as the two serve very different purposes in this recipe.
- Chocolate Chips. I love a nice dark chocolate here (and in my favorite Healthy Chocolate Chip Cookies). Chocolate chips are easiest, but if you don’t mind a bit of chopping, a chopped good-quality dark chocolate bar would be dreamy.
- Flaky Sea Salt. The final somethin’ somethin’ that makes these almond flour cookies truly pop. I found the cookies tasted a bit flat without the salt, so if you plan not to top the cookies with salt, you may want to add an extra pinch or two to your batter.
Step-By-Step Instructions
Mix the Wet Ingredients (photo 1). Beat the wet ingredients together.
Add the Dry Ingredients (photo 2). Sprinkle the dry ingredients over the mixture. Beat slowly until combined.
Fold in the Chocolate Chips (photo 3). Make sure they’re evenly distributed.
Transfer to Baking Sheet (photo 4). Roll the dough into balls and transfer them to a parchment-lined baking pan.
Prepare for Baking (photo 5). Flatten the tops of each cookie and sprinkle with salt.
Bake (photo 6). Bake almond flour cookies at 350 degrees F for 10 to 12 minutes. Let cool completely on a wire rack, then ENJOY!
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.
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.
Almond Flour Cookies
Video
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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.
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.
- Adapted from Love and Lemons Every Day
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!
Can’t wait to try this! Can you use whole wheat flour instead of almond flour?
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!