The best Almond Flour Chocolate Chip Cookies! With crispier edges and pillowy soft middles, everyone agrees this favorite cookie is as tasty as the classic.
WE HAVE A WINNER.
These are my favorite cookies ever. I make them for everyone! I've been making "flourless" chocolate chip cookies with almond flour for a long time now. But why, you ask?
Because it's a miracle flour. It seriously makes everything taste like cake. We can't forget about these Healthy Snickerdoodles made with almond flour now can we?!
There is nothing Jeff and I cherish more than ending a long day with cookies oozing with dark chocolate chips enjoyed on the couch, lying down, with the plate balanced on our bellies.
How to make
You don't even need a mixer, just a good old mixing bowl and wooden spoon!
- Whisk almond flour, coconut flour, baking soda and salt.
- Add melted butter, maple syrup and egg. Mix to combine.
- Fold in chocolate chips. Form into balls and gently flatten.
- Bake for 10 minutes, cool and devour!
Key ingredients and tips
- Almond flour: The base of our cookies! I love the natural sweetness it has. I use super fine blanched almond flour from Costco. It should be spooned and leveled, not packed. It will look all white with no flecks since almond flour doesn't have the skins. Don't use almond meal.
- Coconut flour: This is key for the chewy, amazing texture of the cookies. It works so well with the almond flour!
- Brown sugar: Coconut sugar for an unrefined option or brown sugar both work great here. The cookies will be darker with coconut sugar.
- Butter: For cookie flavor and amazing texture.
- Egg: for structure and puffiness. Good news--these will also work with a flax egg (1 tbsp ground flax mixed with 3 tbsp water).
- Vanilla extract: You can't have chocolate chip cookies without vanilla!
- Baking soda: for rise!
- Salt: For balanced flavor. I like salt sprinkled on top, too!
- Chocolate chips: I like semi-sweet best here.
Do I need to chill the dough?
No! These flourless cookies don't spread very much so I lightly flatten them with my palm before baking.
Can these be made vegan?
Yes! Simply use a flax egg and vegan butter. These Vegan and Gluten Free Chocolate Chips Cookies are delish if you're looking for fool-proof vegan and gluten free cookies.
Which sweetener should I use?
I used organic light brown sugar because I didn't want any of the coconut taste that coconut sugar can lend. I wanted legit, traditional tasting cookies! That said, if you want to go the unrefined route, use coconut sugar. Regular granulated sugar also works, but I prefer brown sugar.
Sugar is essential for helping provide structure. If you use a sugar substitute like xylitol, beware that they may not rise well.
What's the texture like?
These grain free cookies get lightly browned along the edges helping to crisp them up but they're still more soft versus crispy, especially the days after they're baked. I'm obsessed with the texture.
I think using half maple syrup or honey and half brown sugar may make them chewier, so I'm going to try that next!
Can I freeze the dough and bake later?
Yes! Scoop the dough onto the cookie sheet, roll into balls, lightly flatten, and place in the freezer. Once frozen, transfer the dough to a baggie. Bake from frozen and simply add a few minutes to the cooking time.
How to store leftover cookies
You can store leftover cookies on the counter in an air tight container for up to five days or freeze for later.
More almond flour cookie recipes
Cookie on, sweet souls!Print
The BEST Almond Flour Chocolate Chip Cookies! Crisp edges and pillowy soft middles, they're as tasty as the classic too. Made in one bowl, no mixer, and easily made vegan.
- Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- In a large mixing bowl, add almond flour, coconut flour, salt, and baking soda. Whisk until combined.
- Add vanilla extract, egg, brown sugar, white sugar and melted butter and stir with a wooden spoon until combined. Fold in chocolate chips.
- Scoop and roll dough into balls. Place on sheet about 2 inches apart and gently flatten with hands as the cookies won't spread much while baking. Top with more chocolate chips and a sprinkle of kosher salt, if desired.
- Bake for about 12 minutes or until golden on the edges.
VEGAN: Use a flax egg and butter substitute, like Earth Balance.
STORING: Store completely cooled cookies in an air tight container on the counter up to five days and then refrigerate any extras.
FREEZING: To freeze cookies, transfer sheet of flattened dough balls to freezer. Once frozen, transfer to a baggie. Cooking time will be a couple minutes longer from frozen.
Adapted from this recipe. Method modified on 07/14/2021 when I discovered melting the butter and mixing in a bowl worked great and is much easier than creaming in a mixer!
Keywords: almond flour chocolate chip cookies