Just imagine, fresh baked Almond Flour Chocolate Chip Cookies with soft edges, chewy yet pillow-y insides, and melted chocolate chips in every bite … are you hungry yet!? These chocolate chip cookies made with almond flour will satisfy your cookie craving while also packing a healthy twist. It’s the best of both worlds!
Say goodbye to hard, dry, and crumbly cookies because these paleo chocolate chip cookies will redefine gluten + grain free baking for you. They are truly amazing and it’s all thanks to the soft and moist texture from almond flour!
Ingredients in Almond Flour Chocolate Chip Cookies
Egg – Helps the structure of these cookies, I have not tested a vegan substitute.
Almond Butter – Adds healthy fats and thickens the cookie dough for a moist cookie that won’t fall apart.
Coconut Oil – You want to make sure it is melted and cooled. Otherwise, you risk clumps of coconut oil or the egg getting cooked from hot liquid.
Maple Syrup + Coconut Sugar – Natural sweeteners that keep these Almond Flour Chocolate Chip Cookies refined-sugar free!
Vanilla Extract – I add this to most of my baking recipes because it helps balance out the flavors.
Almond Flour – My favorite gluten free flour that gives these paleo chocolate chip cookies the best texture! You do want to make sure to use a super fine blanched almond flour for the ideal texture.
Chunky Sea Salt – This isn’t an absolute need *but* the sea salt flakes on top will elevate the flavor of these cookies immensely! I love this brand, Maldon Salt Flakes. Be sure to not use table salt!
How to Make This Grain Free Chocolate Chip Cookie Recipe
- Preheat the oven to 350F and line a baking tray with parchment paper.
- In a medium sized bowl, whisk together the egg, maple syrup, coconut oil, coconut sugar, almond butter and vanilla extract.
- In a separate small bowl, whisk together almond flour, baking powder, baking soda and salt.
- Blend the dry ingredients into wet ingredients until well combined. Add ½ cup chocolate chips and stir until just combined. Move the dough to the fridge and chill for 30 minutes
- Drop 2 Tbsp of dough, 2” apart on a parchment lined baking sheet. Top with a few extra chocolate chips per cookie. For the dough, you do not need to press flat as the cookies will spread while they bake.
- Move the tray to the oven and bake the cookie dough at 350F for 10-12 minutes, or until the bottom edges of the cookies have just started to brown.
- Remove from the oven and top with chunky sea salt flakes if desired. Let cool on the baking tray for 10 minutes before moving to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer term storage.
How to Make Cookies with Almond Flour
These chocolate chip cookies made with almond flour are just as delicious and even more nutritious than your standard chocolate chip cookie!
When it comes to baking with almond flour, I suggest using a super fine blanched almond flour (such as Bob’s Red Mill) for the best texture. The unique fat and protein content of almond flour is what makes it such a great gluten-free option for baking. It really helps bind and support the rise of these Almond Flour Chocolate Chip Cookies!
When baking with almond flour it’s important to remember that it cannot be substituted with just any flour. Almond flour in general is more moist, has a higher fat content, and doesn’t bind as well as something such as wheat flour. The benefits of these qualities is that cookies made with almond flour will last longer and hold in moisture because of that high fat content! Yay for moist cookies with great texture!
Almond flour also gives a *slight* nutty, sweet, and rich flavor to cookies that I personally love! You won’t be able to detect the flavor but you’ll notice your cookies tasting better than ever before!
Is Almond Meal the Same as Almond Flour?
Let’s settle this debate: almond flour is similar to almond meal but there is a big difference when it comes to texture and how they act in baked goods.
Almond flour is more finely ground and typically blanched (the almond skins are removed). This is why I suggest using a super fine blanched almond flour when baking to get that perfect texture!
Almond meal on the other hand, is not as finely ground so the texture may be chewier or more crumbly when baking with it. This is because it can be blanched (skins removed) or not blanched. When the skin is left on with un-blanched almond meal, it does impact texture and how it will act in baked goods, so I do not recommend substituting for almond flour.
Is Almond Flour Gluten Free?
Yes! That’s the beauty of baking with almond flour is that everything is gluten-free, more nutritious, and I personally love the texture and slight nutty, sweet flavor of it for this almond flour cookie recipe.
That being said, if gluten is a major *no* for you, check the packaging to ensure the almond flour is made in a facility that does not process gluten/wheat products as well!
Almond flour is also grain free, which means these cookies are Paleo friendly! Just make sure you use Paleo Chocolate Chips such as those from Hu Kitchen.
Tips For the Best Paleo Chocolate Chip Cookies
- Make sure you use super fine blanched almond flour – my favorite brands are the ones from Costco, Trader Joe’s, and I also like the Bob’s Red Mill brand.
- Keep the dough in the fridge for 30 minutes before baking, this helps create extra pillow-y and fluffy cookies!
- When you drop the cookie dough on the tray, use a 2 tbsp cookie scoop and don’t press the dough flat, they will spread naturally in the oven.
- Sprinkle with chunky salt flakes when the cookies come out of the oven. My favorite brand is the Maldon salt flakes. They take these cookies to the next level and make the perfect sweet + salty treat!
Almond Flour Desserts
Now you’ve learned all about the wonders of almond flour, be sure to check out these other delicious sweets made with it!
For a warm and sweet breakfast option try this Gluten Free Coffee Cake that’s filled with a cinnamon streusel pecan filling, and topped with a super easy vanilla bean glaze! And these Almond Flour Banana Muffins are also a good choice if you’re like me and love anything banana + chocolate!
Or if you’re looking for more of a dessert, this Easy Banana and Coconut Cream Cake is basically a banana & coconut cream pie, but in cake form! But if banana isn’t for you, this Paleo Carrot Cake is sure to be a hit! These soft and moist carrot cake bars with a homemade vanilla bean cashew cream frosting are perfect for holiday’s (or anytime if you ask me!)
And if you’d like more of a summer dessert, these Vegan Lemon Cake Cookies that are part cookie dough, part cake bites are exactly what you need! Who doesn’t love cookie dough + cake?!
If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Almond Flour Chocolate Chip Cookies 🙂
Ingredients
WET:
- 1 ea large egg
- 1 tbsp coconut oil melted & cooled
- ¼ cup almond butter natural & unsalted
- 3 tbsp pure maple syrup
- ¼ cup coconut sugar
- 1 tsp vanilla extract
DRY:
- 1 ⅓ cup superfine blanched almond flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips + extra for topping each cookie
- optional: chunky sea salt flakes for topping
Instructions
- Preheat the oven to 350F and line a baking tray with parchment paper.
- In a medium sized bowl, whisk together egg, maple syrup, coconut oil, coconut sugar, almond butter and vanilla extract.
- In a separate small bowl, whisk together almond flour, baking powder, baking soda and salt.
- Blend dry ingredients into wet ingredients until combined. Add ½ cup chocolate chips and stir until just combined. Move to the fridge and chill for 30 minutes
- Drop 2 Tbsp of dough, 2” apart on a parchment lined baking sheet. Top with a few extra chocolate chips per cookie. For the dough, you do not need to press flat as the cookies will spread while they bake.
- Move the tray to the oven and bake the cookie dough at 350F for 10-12 minutes, or until the bottom edges of the cookies have just started to brown.
- Remove from the oven and top with chunky sea salt flakes if desired. Let cool on the baking tray for 10 minutes before moving to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer term storage.
Notes
- Yes! You should be able to freeze both the cookie dough and the cookies.
- To freeze the cookie dough - roll the dough into 2 tbsp balls and move to the fridge to harden (would suggest doing after you’ve refrigerated the dough for 30 minutes so it is easier to handle). Once they are hard, store balls in the freezer in a plastic bag. To bake, just remove the cookie dough balls from the freezer and use as you want for fresh + warm paleo chocolate chip cookies. For bake time, just add an additional 2-3 minutes.
- To freeze the baked cookies - after the cookies have cooled, individually wrap in plastic wrap and store in an airtight container for up to a month. Leave out and bring to room temperature before eating.
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Best cookie recipe! They are so yummy and easy to make. I’ve made them many times now, they don’t last long. Thank you for sharing!
Thanks for leaving such a kind review and so happy you love them!! – Casey
AMAZING cookie recipe! So yummy. Very impressed. My entire family have raved about how good they are. Thanks for the delicious recipe!
Awwww this makes my day!!! So glad you and your entire family loved these cookies, Sherry!!!! – Casey 🙂
I’m pretty sure I’ve tried truly every “healthy” chocolate chip cookie recipe out there, and these are by far the best. They’re so easy to throw together, and turn out great every single time I make them (which is lots…). I’ve converted lots of folks to paleo baking from these cookies, and I am so grateful to have them in my arsenal. THANK YOU CASEY!
Love to hear this!!! thank you so much for leaving such a sweet review, so happy to hear you loved these cookies!! 🙂
These cookies were so easy to make and are delicious! I am not gluten free but I love that I didn’t even miss the AP Flour. The almond flour adds great chewy texture and flavor.
Thank you so much for leaving a review, Mariah and so happy you loved these cookies!!!!
– Casey
I ate a lot of these!…I was craving a chocolate chip cookie but was really looking to try something new & healthier but still delicious. This recipe surpassed that. As a home baker, I’ve tried a lot of recipes but loved that this came together so easily & really delicious. Looking forward to trying more recipes!!
Hahaha yesssss so glad you loved these, Olivia!! They don’t last long in our house either!! 🙂
– Casey
These taste like the real thing and are even better the next day!! 🙂 It’s a must-make!
YESSSS! love to hear that!!! 🙂
– Casey
These are so easy to throw together and are guilt-free (especially when I end up eating half the batch in one sitting)! Sometimes I use peanut butter in place of almond butter and they still turn out great. I go heavy on the dark chocolate chunks and the dough freezes and bakes well. Thanks Casey!
Love this so much, Diana!! So so glad you loved these cookies. I def eat at least half a batch at once too LOL!!