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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.
the cookies were great, instead of the coconut sugar, I substituted 4 dates, and blended with the coconut oil and egg, the rest of the recipe the same, really delicious and filling
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
These are so good! They disappear before I have time to worry about storage. I cut the sugar by 1/3 and my family didn’t notice.
Made these for the first time today and shared them. Everyone raved about them will definitely be making again.
Hi , I would love to try this recipe and was wondering with this work for an air fryer . Many Thanks
I think you could likely cook these cookies in an air fryer, too. My oven-style one has a bake setting, so I would bake as directed. If you’re using a basket-style air fryer, you might start with a slightly shorter bake time due to the air circulation speeding up the process.
This is my cookie keeper recipe.. First batch did not last and my family said they were the best… I am now making a second batch!
Could I substitute coconut sugar for maple syrup?
I’m celiac and wanted a gluten free chocolate chip cookie recipe just as good as gluten ones and have modified this one to be my go to!
Instead of coconut sugar I sub brown sugar, and I do 1 2/3 cup of almond flour and 1/3 cup gf king arthur measure for measure flour which I think gives this recipe a texture more similar to gluten cookies.
I can never go back to box mixes now, these are too good. Even my friends who can eat gluten say these are incredible!
I made these with no choc chips but added some Nutella right when they came out of the oven. Very easy, yummy and imitated “real” cookies quite well.
Thanks for the recipe!
Hi Megan!
Can I use maple syrup instead of coconut sugar? I’m thinking that might be too much liquid, but want to make sure. I’d also like to use olive oil instead of coconut oil and would welcome your thoughts!
Thank you so much!
Trish
Thank you for the recipe Meagan!
I made them according to the recipe and ate one after they cooled and they are delicious. They have a nice crispness and taste like regular chocolate chip cookies but better(in my opinion).
I baked mine a little longer because they didn’t seem to flatten like I thought they would but they are still yummy.
I will put them in the fridge later because I don’t want them to be soft.
They are part of my Christmas cookie collection and will be my go to from now on.
Happy holidays!
So great!