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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.
WOW! These were so delicious! Husband who is not gluten free also loved them. Thanks for this yummy recipe!!
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
Very good recipe! I used coconut oil instead of butter and baked it in a dish for a cookie cake.
thank you!!!
Easy to make and extremely 😋 yummy!!!!
These cookies are delicious and oh so easy to make! Love them! 😋
These are my husband’s favorite. He said better than Toll House. Have enjoyed reading all of your recipes. 🙂
Delicious. Any idea if I can freeze? Makes a lot for my family of 3 😄
In my experience, these cookies freeze well! We’ve been known to eat them straight from the freezer, too.
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.
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?
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?
Can I add dried cranberries & pecan pieces to this recipe?? Looks delicious!!