Almond Flour Cookies (Taste like Toll House!)

close up of an almond flour chocolate chip cookie.

Almond Flour Cookies (Taste like Toll House!)

Course: Dessert

Cuisine: paleo

Keyword: almond flour cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 128kcal

Author: Megan Gilmore

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 almond flour instead of white flour, so they have the flavor you love, but are naturally grain-free and gluten-free. My kids think these are some of the best cookies ever!

Print Recipe Add to Collection

US Customary - Metric

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 information is for 1 of 24 cookies. This is automatically calculated, and is just an estimate, not a guarantee.

Dairy-free Note: If you prefer a dairy-free cookie, try using 1/4 cup melted coconut oil instead. For zero coconut flavor, use refined or expeller-pressed coconut oil rather than virgin or unrefined coconut oil.

Egg-Free Note: Check out my Vegan Almond Flour Cookies if you need an egg-free & dairy-free cookie recipe. (That one is sweetened with maple syrup, too!)

Tips for Measuring Almond Flour: Scoop the measuring cup into your container of almond flour, then swipe off the excess with the back of a knife. I’ve included the weight in grams if you prefer. (Just click the Metric button in the recipe card!)

Nutrition