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My kids think these are the best cookies I’ve ever made. While you might not expect that from cookies made with almond flour, these taste remarkably like the real thing, while also being naturally gluten-free and Paleo-friendly.

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.

⭐⭐⭐⭐⭐ 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

almond flour cookies on baking sheet.

Ingredients For Almond Flour Chocolate Chip Cookies

Here’s what you’ll need:

  • Almond Flour. This recipe calls for blanched almond flour, which means the skins have been removed from the almonds before they are finely ground. I don’t recommend using almond meal (ground whole almonds) as the cookies will be much softer in that case.
  • Coconut sugar. If you’re not familiar with this type of sugar, it has a slightly lower glycemic index compared to white sugar. Granulated sugar helps cookies spread, so if you reduce the sugar in this recipe, don’t be surprised if the cookies don’t spread properly.
  • 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 are helpful for binding 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.
almond flour cookie ingredients labeled in glass bowls.

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, using a spatula or electric mixer.

butter and sugar mixed together in glass bowl.

Step 2:

Add in the blanched almond flour, baking soda, and salt. Stir well until there are no visible flecks of almond flour. The mixture should be thick and slightly sticky.

Then, fold in the chocolate chips. I like to use mini ones to distribute the chocolate evenly, but you can use any size you like. A chopped dark chocolate bar will also work in this case.

chocolate chips added to dough and scooped.

Step 3:

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 yields approximately 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 8 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 completely 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 remaining cookie dough.

chocolate chip cookie dough baked on pan.

How to Store Almond Flour Chocolate Chip Cookies

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 when served from the freezer.

The finished cookies can also be served at room temperature, but they 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.

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 for those who 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, resulting in a very fine texture that works well for both crispy and 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. Try my Almond Meal Cookies if you have almond meal on hand.

Can I reduce the sugar?

You are welcome to experiment with the amounts in this recipe, but please note that the texture may change accordingly. 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 it 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.

almond flour cookies on a parchment lined pan.

Almond Flour Cookies

4.87 from 60 votes
If you grew up eating Toll House cookies, you're going to love this almond flour cookie recipe. I tweaked the classic recipe from the back of the chocolate chip bag, using only nourishing ingredients, so they still retain the classic flavor you love.
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. As a Certified Nutritionist Consultant (CNC), I love to make healthier food using simple ingredients. I test these recipes multiple times in my kitchen to make sure they will turn out perfectly for you.

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Comments

  1. WOW! These were so delicious! Husband who is not gluten free also loved them. Thanks for this yummy recipe!!

    Reply

  2. I can’t have sugar grains or dairy so this really helped me to be able to eat yummy treats again, it serves less then thought, it tastes so gooood, even my little siblings and their friend thought it was good 🙂 ( I added a tsp of almond extract and made it even yummier

    Reply

  6. These are my husband’s favorite. He said better than Toll House. Have enjoyed reading all of your recipes. 🙂

    Reply

    1. In my experience, these cookies freeze well! We’ve been known to eat them straight from the freezer, too.

      Reply

  8. Thank you so much for this recipe. I’ve never liked baking because I would make errors but your YouTube video and steps provided here made it simple for me.

    Reply

  9. Hi, the recipe was pretty easy to put together and took 12-14 mins.
    However, my cookies didn’t flatten and nether did I get brownish color as in the picture. It was golden brown from the edges though.
    Is there anything to be done differently that would flatten them and give a consistent cookie like color?

    Reply

    1. The flavor/texture is a 10/10. Only issue I run into every time (I’ve made these cookies 10x) is my cookies don’t flatten like your photos. I’ve used different brand ingredients and have made sure to keep everything at room temp. What could I be doing differently?

      Reply