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My kids think these almond flour cookies are some of the best I’ve ever made. While you might not expect it, these taste remarkably like the real thing. They are naturally gluten-free, grain-free, Paleo-friendly… and totally delicious.
I originally shared an egg-free version of these cookies, with a shortbread-like texture, back in 2012. Now that my kids are older, they want a version that tastes more like classic Toll House cookies.
That’s where this recipe comes to the rescue! They have the classic flavor, without using white flour or sugar in the cookie dough. You can stir the dough together in one bowl, so it is ready to bake in just about 10 minutes.
⭐⭐⭐⭐⭐ Featured Review
“I usually never rate or comment on recipes, but this was SO good I just had to. It honestly tastes better than a bakery cookie and I’m not exaggerating. Thank you so much for this recipe I will be using this one on repeat.” -Mia
Ingredients For Almond Flour Chocolate Chip Cookies
- Almond Flour. This recipe calls for blanched almond flour, which means the almonds’ skins have been removed before they are finely ground. I don’t recommend using almond meal (ground whole almonds), as the cookies will be much softer. Try my Almond Meal Cookies for a tested option, instead.
- Coconut sugar. This sugar has a slightly lower glycemic index than white sugar. Granulated sugar helps cookies spread, so if you reduce the sugar in this recipe, don’t be surprised if they don’t spread as well.
- Butter. I use butter in this recipe for a classic flavor, but you can substitute it with coconut oil if you need a dairy-free option. Be sure to read the recipe notes for the correct amount. I use salted butter for the extra boost of flavor.
- Egg. When working with gluten-free recipes, eggs help bind and lift. If you need an egg-free recipe, I don’t recommend using a flax egg here. (The cookies will be too gooey.) Try my Vegan Chocolate Chip Cookies for an egg-free alternative.
- Baking soda. This ingredient helps the cookies spread and rise slightly. If your cookies don’t budge, your baking soda might not be fresh enough. (Butter and granulated sugar also contribute to spreading, so keep that in mind if you are making adjustments.)
- Vanilla + Salt. These two additions boost the flavor. While vanilla can be omitted in a pinch, I don’t recommend leaving out the salt. It balances out the sweetness and makes cookies taste better.
- Chocolate chips. You can use any variety of chocolate that you prefer. Semi-sweet chocolate chips will provide a classic flavor, but darker chocolate can be used, too. I sometimes use mini chocolate chips for better chocolate distribution.
How to Make Almond Flour Cookies
Step 1:
To get started, preheat your oven to 350ºF and line a large baking sheet (or two) with parchment paper. Be sure to let your oven preheat for at least 15 to 20 minutes to ensure it reaches the proper temperature.
In a large mixing bowl, combine the butter, coconut sugar, egg, and vanilla. Mix well with a spatula or an electric mixer. My butter wasn’t quite soft enough to use a spatula this time, so I used an electric mixer in the photos.
Add in the blanched almond flour, baking soda, and salt. Stir well until no visible flecks of almond flour remain. The mixture should be thick and slightly sticky.
Step 2:
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Fold in the chocolate chips, then use a cookie scoop to scoop the dough onto the prepared pan. I can usually fit 12 cookies onto one half-sheet pan, so you might need to bake these in two batches. Or, use a second pan to bake them all at once. You’ll get about 24 cookies in total.
Bake the cookies at 350ºF for 9 to 12 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 completely in the pan.
Once they are firm enough to handle, you can transfer them to a wire rack to finish cooling while you bake the remaining cookie dough.
Storage Tip: Store almond flour cookies in the fridge or freezer for firmer, chewier cookies. My family likes to eat them chilled straight from the fridge! These will soften if stored in an airtight container overnight (not in the refrigerator). This is simply the nature of almond flour, so keeping these cookies chilled is best for storage.
Cookie Baking Time Differences
You may have noticed that I suggest baking these for 9 to 12 minutes, and that’s because everyone wants something a little different with cookies. If you like cookies with almost-gooey centers, 8-9 minutes of baking should do the trick.
If you prefer cookies that spread out a bit more, flatten as they cool, and get crispy around the edges, you’ll probably want to bake these for 10-11 minutes instead. I cooked half of the batch each way, so you can visually see the difference below. (I think 10 minutes would be perfect in my oven, as I prefer something in the middle of these two options.)
Pro Cookie Tip: Did you know most food photographers press a few chocolate chips into cookies AFTER they are done baking? The cookies are still soft from the oven, so it’s easy to press the chocolate chips exactly where you want them, making the cookies prettier. Give it a try if you see some spots that are missing chocolate chips!
Almond Flour Cookies (Taste like Toll House!)
Ingredients
- ⅓ cup butter , softened
- ¾ cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 2 cups blanched almond flour
- ¾ cup dark chocolate chips
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, coconut sugar, egg, and vanilla. Use a spatula or electric hand mixer to cream them together.
- Add in the salt, baking soda, and almond flour. Stir until a thick, sticky batter is formed. Then fold in the chocolate chips.
- 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. (I think 10 minutes is perfect, but ovens will vary.) Let the cookies cool on the pan for 10 to 15 minutes before eating one warm, so they 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
More Recipes to Try
- Coconut Flour Cookies
- Chickpea Flour Cookies
- Almond Butter Cookies
- Healthy Cookies (100% fruit-sweetened)
If you try these Almond Flour Chocolate Chip Cookies, please leave a comment below letting me know how they turned out for you.
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!
Yum! Used a flax egg and they turned out so wonderful!
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.
These are so tasty out of the freezer! A new favorite of ours now.
Hi, Can I use psitachio flour instead of almond flour to make this cookie?
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?
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!)
Can you flatten out the dough and use a cookie cutter?
This cookie recipe spreads when baked, so I don’t think your cookie cutter shapes will hold. Try my Almond Flour Sugar Cookies or Gingerbread Cookies for a recipe that will hold its shape better.
delicious!!! Thank you for the recipe
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! 🙂