Almond Flour Chocolate Chip Cookies are soft, chewy, and naturally gluten-free! They're made in just one bowl with simple ingredients.
Why you'll love chocolate chip cookies with almond flour:
- One bowl recipe - No separating the wet and dry ingredients. Just throw everything into a bowl and combine.
- Low sugar and low carb - Each cookie only has 5 grams of sugar and 8 grams of carbs.
- Perfect texture - These cookies have the perfect soft and chewy texture with golden crispy bottoms.
Ingredient notes:
- almond flour - Not almond meal. Almond meal is made from almonds that have been ground with their skins left on. It's grainier.
- sugar - We're only using ⅓ cup of sugar for this recipe. It's the perfect amount. I've tried ½ cup and the cookies were too sweet.
- melted and cooled coconut oil - You can swap in melted and cooled butter if you'd like.
Expert tips:
- Chill the dough - Do not skip this step! Chilling the cookie dough before baking solidifies the fat (coconut oil) in these cookies. The coconut oil in the cookies melts as they bake. Because the dough has been chilled, it takes longer for that fat to melt in the oven. This ensures your cookies do not spread!
- Scoop and bake - No need to flatten the dough before baking.
- Don't underbake - If you underbake the cookies, they will not be crispy on the bottom. I've tested this recipe multiple times and 17 minutes was the sweet spot for me.
Did you try this recipe? Let me know below with a comment and rating! 🙂
Your 5 star ratings and wonderful comments really support my business and help other readers as well. I truly appreciate it!
Almond Flour Chocolate Chip Cookies
Almond Flour Chocolate Chip Cookies are soft, chewy, and naturally gluten-free! They're made in just one bowl with simple ingredients.
Ingredients
Instructions
- Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a bowl, combine all ingredients with a rubber spatula.
- Place the dough in the freezer for about 10 minutes to get super cold. (Do not skip this step!)
- Use a small cookie scoop to scoop and place the dough balls directly on the cookie sheet.
- Bake at 350 degrees F for 15-18 minutes. Mine were perfect at 17 minutes.
- Once baked, add a sprinkle of flaky sea salt, if desired. Allow the cookies to cool on the cookie sheet for 8 minutes and then transfer them to a cooling rack to cool completely.
Nutrition Facts
Almond Flour Chocolate Chip Cookies
Amount Per Serving
Calories 114
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Trans Fat 0.001g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 9mg3%
Sodium 104mg5%
Potassium 25mg1%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 5g6%
Protein 3g6%
Vitamin A 14IU0%
Vitamin C 0.02mg0%
Calcium 31mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Tried this recipe?Tell me how it was!
Gabriela
Hi Krista, I just found my new favorite cookie. These are amazing! Since they are so rich, I decided to cut them in little square pieces to avoid overindulging. I keep them in my fridge so they don’t get too soft. Congratulations for creating this easy and delicious recipe.
Hi Gabriela! This is so exciting! I am so happy you enjoyed the cookies. They are one of my favorites. Happy Baking! – Krista <3
Vanessa
Hi! How long would you say your cookies last both in and out of the fridge? I think I may be going from cookie recipe to cookie recipe on your site and make these for friends! I recently discovered your site and love it!
Hi Vanessa! I suggest storing the cookies in an air-tight container in the fridge for about 4 days or you can place them into the freezer to grab and microwave whenever you want a treat! – Krista <3
Therese
These are a classic! I enjoy trying different types of chocolate in the recipe but so simple and everyone loves a good chocolate chips cookie! Cover them up on the counter and they'll be gone before you know it!
I have a highlight on my page that feature a lot of my remakes from Frozen Bananas! Love your recipes! Thank you!
Aw, that means so much! These cookies were one of the first recipes I've ever created and shared. 🙂 - Krista <3
Michelle
Hi Krista,
I've made most of your cookies and love them, I just have two questions. 1. Is this the one that can be made into a giant cookie, and 2. Will sugar free Maple syrup substitute work?
Thanks so much!
Hi Michelle, so happy to hear that! You can sub sugar free maple syrup for maple syrup, but not for coconut sugar. Granulated sweeteners and liquid sweeteners cannot be swapped one for one. You could probably make a cookie skillet out of the recipe, but I haven't personally tried.
Brenda Lewis
This is my new favorite recipe for chocolate chip cookies. Delicious!!!
Love to hear that! 🙂
Brenda Lewis
I tried another great recipe of yours. Yummy ! 💜
So glad you enjoyed, Brenda! 🙂
Evelyn dangan
So amazing cookies, my boos and her kids liked it so much. I substitute maple syrup into honey. It was so delicious crunchy and chewy cookies 😋😋😋.
Yay! 🙂
Jamie
Can I use flax seed to make an egg replacement instead of using the egg?
Thanks!
I believe the texture will be too gooey.
Maureen
I have an issue with coconut oil. What can I sub instead…regular oil, applesauce, etc?
Butter