Almond Flour Cookies taste remarkably like the real thing, but they are naturally gluten-free and Paleo friendly. My kids think these are the best cookies I’ve ever made!
Why You’ll Love Them
They taste amazing. These cookies taste remarkably like the popular Tollhouse version, only they are made with almond flour! The ingredient ratios change when working with almond flour, but the result is just as delicious. (Try dipping them in a glass of almond milk.)
They’re gluten-free. If you are cooking for someone who can’t eat grains or gluten, these cookies are the perfect alternative, without using multiple flours or gluten-free flour blends.
They are easy to make. These almond flour chocolate chip cookies come together in just 1 bowl, with a little bit of mixing. They are ready to bake in just about 10 minutes!
You can make them in advance. If you’re like me and enjoy keeping a stash of cookie dough in your freezer, you’ll be happy to know that this cookie dough freezes just as well as the traditional version. Be sure to check out the tips below for baking these cookies from frozen, if you prefer a freshly baked cookie whenever you’re in the mood for one.
Ingredients You’ll Need
What’s in almond flour cookies?
- Blanched almond flour
- Butter (or coconut oil)
- Coconut sugar
- Vanilla extract
- Baking soda
- Chocolate Chips
Need an egg-free or dairy-free recipe? Try my Vegan Almond Flour Cookies, which are naturally sweetened with maple syrup. They have been a fan favorite for years!
This recipe is just another variation, for those who want more of an authentic, chewy texture. The coconut sugar gives these cookies a rich flavor that you’ll love, and you can use semi-sweet or dark chocolate chips, depending on your preference.
How to Make Them
1. Cream together the butter and sugar.
In a large mixing bowl, combine the softened butter and sugar. Mix well until it looks smooth, then add in the egg and vanilla and mix again.
You can use a spatula to do this when your butter is soft enough, otherwise an electric hand mixer or stand mixer can come in handy for mixing quickly.
2. Add the dry ingredients.
To the wet ingredients, add in the almond flour, baking soda, and salt. Stir well, until there are no more visible flecks of almond flour. The mixture should be thick and slightly sticky.
Next, fold in the chocolate chips. I recommend using mini ones, so the chocolate is distributed evenly, but you can use any size you like. A chopped dark chocolate bar will also work here.
Use a tablespoon or 1-ounce cookie scoop to scoop the dough and drop it onto a large baking sheet lined with parchment paper. This recipe makes roughly 24 cookies, so you’ll need to bake them in two batches, or use 2 baking sheets to bake them all at once.
Bake the cookies at 350ºF for 9 to 11 minutes, or until they have spread out and look lightly golden around the edges. They will be very soft when warm, so let them cool on the pan.
Once they are firm enough to handle, you can transfer them to a wire rack to finish cooling while you bake the rest of the cookie dough.
The finished cookies can be served at room temperature, but keep in mind they will soften up if you store them in an airtight container overnight. (This is just the nature of almond flour.)
Store these almond flour cookies in the fridge or freezer for a more firm, chewy cookie. My family likes to eat them chilled straight from the fridge, and they are extra-crunchy if you serve them from the freezer.
Common Questions & Substitutions
How do you measure almond flour? Scoop the measuring cup into your container of almond flour, and then swipe off the excess flour with the back of a knife. I’ve included the weight in grams, if you prefer to use a kitchen scale for more accurate measurements.
Can I use almond meal instead of almond flour? Blanched almond flour is made from almonds that have had their skins removed, so it is very fine and works well for crispy, or fluffy baked goods. (Bob’s Red Mill brand calls it “super-fine” almond flour, FYI.) Almond meal is made from whole ground almonds, so it contains brown flecks from the almond skins, and will create more dense, cake-like baked goods. If you use almond meal in this recipe, the cookies will be softer and more dense.
Can I reduce the sugar? You are welcome to play around with the amounts in this recipe, but I can’t guarantee that the texture won’t change along with it. This recipe makes cookies that taste like the “real thing” but you can try using a 1:1 sugar-free substitute for a low-carb recipe, or using less of the granulated sugar, if you prefer. For a maple syrup version, try vegan almond flour cookies.
Can I use baking powder? If you don’t have baking soda on hand, baking powder can be used by doubling the amount of baking soda called for. So, a 1/2 teaspoon of baking soda would be replaced by 1 teaspoon of baking powder. (Technically, baking soda is 3 times stronger than powder, but this swap still works well in my experience.)
Can I freeze the cookie dough? Yes! If you prefer eating a freshly baked cookie, you can scoop the cookie dough onto a lined baking sheet, just like you were going to bake them, but place the pan in the freezer instead. Once the cookie dough balls are frozen solid (about 1 hour) transfer them to an airtight container and keep them frozen for up to 3 months. To bake a frozen cookie dough ball, place them on a pan lined with parchment paper, and bake at 325ºF for 12 to 15 minutes, until the cookies have spread and look lightly golden.
Pro Tip: Be sure to let your oven preheat for at least 15 to 20 minutes, to make sure it fully reaches the proper temperature.
Looking for more grain-free cookie recipes? Try Coconut Flour Cookies, Chickpea Flour Cookies, Almond Butter Cookies, Flourless Peanut Butter Cookies, or Thumbprint cookies for more grain-free inspiration.
The Best Almond Flour Cookies
- 1/3 cup butter , softened
- 3/4 cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2 cups blanched almond flour
- 3/4 cup dark chocolate chips
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. (This recipe makes 24 cookies, so you'll need to bake in 2 batches on 1 pan, or use 2 pans to bake them all at once.) In a large bowl, combine the butter and coconut sugar, and mix well.
- Add in the egg and vanilla, and mix again. Then add in the salt, baking soda, and almond flour. Stir until a thick batter is formed.
- Fold in the chocolate chips, then scoop the dough using a tablespoon or 1-ounce cookie scoop. Drop the dough onto the lined baking sheet, then bake at 350ºF for 9 to 12 minutes, or until the cookies spread and the edges look lightly golden. Let the cookies cool for at least 10 to 15 minutes on the pan before trying to eat one warm, so they will firm up a bit.
- These cookies have the best texture at room temperature the same day you bake them. If you need to store them, don't keep them at room temp, because they will soften over time. Store them in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. They are even crispier when they are cold!
If you try these Almond Flour Chocolate Chip Cookies, please leave a comment below letting me know how they turned out for you.
Questions and Reviews
I use a regular chip cookie recipe and substitute the flour for almond flour and stevia for the sugar..this is for a paleo diet.. i use cupcake papers for baking because they keep them together..delicious for the special die!!
I do not see the gram measurement for the almond flour that is referenced in the text above the recipe?
Sorry about that! I just updated the recipe with those weights in grams.
I’ve been struggling with the loss of my sweets since adjusting my diet to omit gluten and lactose. I stumbled across this recipe and thought I’d give it a go. The coconut sugar threw me when mixing it up, but…oh my goodness the baked cookie is delicious!
I made these today and substituted Bob’s Red Mill Egg Replacer for the egg. Turned out great!
Soooo good! Great chewy texture!
These are so good!! And so easy to make too!
Can I sub vegan butter for butter? Thank you. These look delicious!
Yes, I would think that should be fine!
These are soooo good! I love the texture and taste; perfect amount of sweetness. Thanks for the AMAZING recipe! Keep up the good work 🙂
I used monk fruit sugar instead and it it became so sweet. Next time I will use half a cup.Other than that it is very easy and delicious. Also used avocado oil instead of butter.
Awesome! My kids & husband LOVE them. They are so easy to make and taste really good!
Looks like a great recipe. Can I use brown sugar or torinado sugar instead of the granulated white variety?
Yes, I think brown sugar would work equally as well!
Do you have to use coconut sugar for this recipe to be successful?
I think any other granulated sugar would work similarly, but results will start to vary when you move into liquid sweeteners or zero calorie sweeteners. Let me know if you experiment with it!
Love these! These cookies are one of my favorite replacements for regular chocolate chip cookies.
These were so easy to make and so delicious!
These were amazing. I used brown sugar, but a little less. Just so good.
These are our go-to cookies! They are so fast & easy to put together. They are so so so good! I usually play around with the chocolate chips and will do 1/4 cup mini chips, 1/4 dark chocolate chips & 1/4 cup of the Trader Joe’s “M&M’s”.
These almost tasted like a Girl Scout Samoas cookie bc I used the coconut sugar and coconut oil instead of butter. So good!!
These were very very good and I would definitely recommend the recipe however it didn’t make anything near 24 cookies. I made 21 and had a lot of left over chocolate chips (very chip heavy cookies, which isn’t bad, just saying). Still, they taste nice and are very easy to make. Just a tad disappointed because we are a family of 6 and I chose this recipe specifically cuz of the yield.
Great recipe and I followed it exactly with no substitutions. The batter came together easily. I did freeze 1/2 the batter in “ready to bake” balls as you describe and am confident they will turn out great. The cookie is a thinner, crispy cookie when stored in the frigerator in an airtight container. Thank you for another great recipe.
These are seriously some of the BEST chocolate chip cookies I’ve ever made. The only thing I did different was add in about 1/3 cup of chopped walnuts. I did bake mine for 14 minutes. They look perfect and taste so good! Thanks for the recipe!
I have tried at least a dozen paleo chocolate chip cookie recipes! And all of them have been a flop. Until this recipe. I have soooo missed the taste of an actual chocolate chip cookie and this has come the closest. I’ve tried a few more recipes since finding this one and none have held a candle to this recipe. Even my son, who is skeptical of anything I can eat, loves them! I always make a double batch, bake 12 and freeze the rest in balls for anytime a craving hits.
This is the best healthy chocolate chip cookie recipe EVER! They actually taste like pre made cookie dough cookies!!!
Amazing cookie recipe! My daughter and I made these because she saw M&M cookies at school, and really wanted to try one. So we made these with more natural m&ms and they hit the spot. We followed the recipe except for using maple sugar instead of coconut sugar, and Unreal m&ms instead of chocolate chips and the results were incredible. Great texture, crisp and chewy on the outside and soft in the center. Buttery, carmely flavor. I bet they were SO much better then the M&M cookie at school. Also my scooper made 29 cookies. Thanks for another amazing recipe!
We followed the recipe as written. They turned out so good. I got 24 cookies just like Megan stated. Will be making very often. Thanks Megan!
These were amazing! My 16 year old couldn’t stop raving!!
The only chocolate chip recipe I use!
My son baked these cookies for our family and they were amazing! The texture was chewy and they held together great. The
only thing he did differently was he used regular sugar. This is a keeper!
Hi! I have made this recipe so many times over the last three years. My family and I LOVE this recipe. So so good. I noticed that the recipe no longer has the measurements in grams next to the ingredients. Any chance this will come back? It made it so easy to make with little mess! Either way I will make these cookies – they’re 10/10!
Hi Maria! The recipe does still have the option to see the grams– you just have to press the “Metric” button that is located below the ingredients. When I had them in parentheses next to the ingredients, those measurements didn’t budge if you wanted to scale the recipe, so now they will! Hope it’s helpful. 🙂
Thank you! I made them again today!!
These are the best cookies I’ve ever had / baked!!! Awesome recipe 🙂
Hi, How come it won’t copy all the pictures?
I had to use regular sugar. For some reason the cookie dough balls did not alter their form. At
the 9 min mark I flatened them with a fork. They tasted great, but did not look like the ones in the recipe
I really enjoy making these cookies and i love the flavors they have, they’re easy to make and my kids love them. I make about two dozen each time and they only last three or four days.
Dry, crumbly. Waste of food
I loved the cookies
My cookies didn’t spread at all, I’m pretty sure my measurements were right but I subbed a stevia baking sugar for the coconut sugar to reduce carbs.. could that do it?? They look like meatballs 😅
The granulated sugar does help with spreading, so my guess is the stevia version might work differently. I’d just flatten the cookie dough before baking next time, to help them spread. Hope they tasted good regardless!
These cookies are better than any regular chocolate chip cookie by far! I used 1/2 cup milk chocolate chips and 1/2 cup dark chocolate chips.