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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!

almond flour cookies on baking sheet.

If you cook for someone who can’t eat grains or gluten, these cookies are the perfect alternative without using multiple flours or gluten-free flour blends.

If you’re like me and enjoy keeping a stash of cookie dough in your freezer, you’ll be happy to know that this version 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

These cookies taste remarkably like the popular Tollhouse version, but they are made with blanched 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.)

Coconut sugar gives these cookies a rich flavor that you’ll love. Depending on your preference, you can use semi-sweet or dark chocolate chips.

Detoxinista Tip

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!

almond flour cookie ingredients labeled in glass bowls.

How to Make Almond Flour Cookies

Detoxinista Tip

Be sure to let your oven preheat for at least 15 to 20 minutes to ensure it fully reaches the proper temperature. 

To get started, preheat your oven to 350ºF and line a large baking sheet (or two) with parchment paper.

In a large mixing bowl, combine:

  • 1/3 cup softened butter
  • 3/4 cup coconut sugar

Mix well until it looks smooth, then add in:

  • 1 large egg
  • 1 teaspoon vanilla

When the butter is soft enough, you can use a spatula to mix well. Otherwise, an electric hand mixer or stand mixer can be handy for mixing quickly. 

butter and sugar mixed together in glass bowl.

Next, add the dry ingredients to the wet ingredients. You’ll need:

  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Stir well until there are no more visible flecks of almond flour. The mixture should be thick and slightly sticky.

Next, fold in 3/4 cup chocolate chips. I recommend using mini ones to distribute the chocolate evenly, but you can use any size you like. A chopped dark chocolate bar will also work here.

chocolate chips added to dough and scooped.

Use a heaping 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 two 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. 

chocolate chip cookie dough baked on 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 they will soften 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 firmer, chewier cookie. My family likes to eat them chilled straight from the fridge, and they are extra crunchy if you serve them from the freezer.

hand holding an almond flour cookie split in half.

Frequently Asked Questions

How do you measure almond flour?

Scoop the measuring cup into your container of almond flour and 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. (FYI, Bob’s Red Mill brand calls it “super-fine” almond flour.) 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. The cookies will be softer and more dense if you use almond meal in this recipe. 

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 less 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, you can use baking powder by doubling the amount called for. So, a half teaspoon of baking soda would be replaced by one teaspoon of baking powder. (Technically, baking soda is three 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 would 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.

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.

almond flour cookie split in half with melted chocolate chips.

Best Almond Flour Cookies

4.85 from 53 votes
Almond Flour Cookies are gluten-free and taste just as good as the original! Made with nourishing ingredients, this will quickly become your favorite cookie recipe.
prep10 mins cook10 mins total20 mins
Servings:24
PrintRate

Ingredients
 
 

Instructions

  • 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!

Notes

Nutrition information is for 1 of 24 cookies. This is automatically calculated, and is just an estimate, not a guarantee.
If you prefer to make a dairy-free cookie, try using a 1/4 cup of melted coconut oil instead. For zero coconut flavor, use a refined or expeller-pressed coconut oil, rather than a virgin or unrefined coconut oil.
Check out Vegan Almond Flour Cookies if you need an egg-free & dairy-free cookie recipe. (That one is sweetened with maple syrup, too!)

Nutrition

Calories: 128kcal | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 105mg | Potassium: 43mg | Fiber: 2g | Sugar: 5g | Vitamin A: 92IU | Calcium: 26mg | Iron: 1mg
Author: Megan Gilmore
Course: Dessert
Cuisine: paleo
Keyword: almond flour cookies
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If you try these Almond Flour Chocolate Chip Cookies, please leave a comment below letting me know how they turned out for you.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. I was pleasantly surprised by how good these cookies taste! I didn’t think the coconut sugar would be good, but they really are delicious and simple to make!

    Reply

  3. Are those regular-size chocolate chips or miniature ones? From the pictures, they look small or more than 3/4 cup. Or just how I am seeing them.

    Reply

  6. Hi,
    I tried these cookies and found them either overbaked or underbaked. How to find out if these are baked perfectly?
    How much does 1 cookie weigh in grams approximately?

    Reply

  7. SO GOOD! Lovely warm from the oven. I also tried this recipe with date chunks instead of chocolate and coconut oil instead of butter for an even healthier snack, also really good (but obviously can’t beat butter and chocolate!)

    Reply

  10. My family absolutely LOVES these cookies! They are dangerously easy to make. 😉 I love to whip them up when we’re craving something sweet, and we find them to be more satisfying than cookies made with wheat flour and since the ingredients are healthier, we don’t feel heavy or sick afterwards. Thank you for this new favorite! 🙂

    Reply