With millions of page views and over one hundred 5-star reviews, the internet agrees that these truly are – The BEST ever almond flour chocolate chip cookies. Paleo friendly, grain free, and gluten-free. Perfectly soft and chewy on the inside, and crisp on the edges. These are not just great “gluten-free” chocolate chip cookies, they can rival the best chocolate chip cookies out there!
I love this recipe so much I've also made a Pumpkin Chocolate Chip version and a Cut-Out Sugar Cookie Version!
Reader Love ❤️
⭐️⭐️⭐️⭐️⭐️ “The absolute BEST chocolate chip cookie I've ever made” – Stacy
⭐️⭐️⭐️⭐️⭐️ “We can't get enough of these cookies in my house! These are the the only cookies I'm making from now on!” – Niik
I’ve spent the better part of six months testing this recipe—tweaking, adjusting, and baking batch after batch—until I landed on the BEST EVER almond flour chocolate chip cookies.
As a nutritionist, my recipes are born from both the needs and cravings of my clients. If someone finds out they have to go gluten-free, that shouldn’t mean giving up their favorite foods. Absolutely not. I will work tirelessly to recreate a version that’s every bit as good as the original—because life should keep on life-ing.
Here’s the truth: most gluten-free cookies (both store-bought and many online recipes) miss the mark. They can be sandy, gummy, or just… off. But these? These are the cookies I’m most proud of. They’re soft, chewy, perfectly rich, and have been unanimously declared “the best chocolate chip cookies ever” by gluten and non–gluten eaters alike.
So let’s get to it—you’ve got cookies to bake.
I Have No Doubt You Will Discover Chocolate Chip Cookie Perfection!
- Perfectly chewy with a crisp outer edge
- Loaded with chocolate chips
- The perfect balance of salt and vanilla
- Bursting with flavor (seriously white flour will never compare to almond flour)
Ingredients You Will Need
See the full recipe below for ingredient quantities.
- Almond flour – Almond “meal” will work but almond flour works better. My preferred brand is Bob's Red Mill
- Coconut Palm Sugar – Brown sugar will also work
- Butter – I use salted butter, I know this is blasphemous in the baking world, but trust me when I say it is the right choice here. Coconut oil will work, but you will taste the coconut.
- Large Eggs – I have not found flax eggs or chia eggs to produce the same luscious texture.
- Vanilla – Good Madagascar vanilla is my first choice but any pure vanilla extract will work.
- Salt – Do not skip this ingredient!
- Chocolate Chips – Dark chocolate chips are my preference.
- Baking Soda
Tools You Will Use
Tips to Make the Best Ever Almond Flour Chocolate Chip Cookies
I'm obsessed with this recipe, not only because it's delish but also so crazy easy. Here are a few tips I learned that made the recipe even better.
- Use salted butter – I love the added salt in this recipe.
- Melt your butter and then chill the dough– I tested this recipe with melted butter and with softened butter and had 6 people blind taste test the cookies, the melted butter version won. Honestly, I couldn't decide which I liked better so if the melt and chill step is too annoying you could easily use softened butter.
- Take the cookies out of the oven way before they seem done! – This is not uncommon for cookie recipes, but even more so in this recipe. When you remove the cookies from the oven they will be completely soft. They firm up and harden as they rest and cool. You will not be able to pick up a cookie right out of the oven, they are that soft.
The Recipe That Will Convince You to Add Almond Flour to Your Pantry!
I am not a newbie to the wonder that is almond flour, you can try my almond flour strawberry cake, almond flour banana bread, chewy molasses orange cookies, paleo cherry crumble, and upside-down blueberry bundt cake.
Almond flour is nothing more than ground almonds, full of nutrients, fiber, fat, and protein. Almonds are not only nutrient-dense they are also flavor dense, but this also makes almond flour the perfect baking pantry staple.
Can you substitute “regular” flour for almond flour?
No, almond flour is its own thing. It is denser than white flour and requires a different ratio of wet ingredients.
Is almond flour expensive?
It is more expensive than white flour for sure, after all, it is ground almonds. I find recipes made with almond flour are more satisfying (most likely due to the protein, fiber, and fat that almonds provide).
The Difference Between Almond Flour and Almond Meal
Almond flour tends to be more finely ground than almond meal. I find in most recipes they are interchangeable but in this recipe, I prefer the texture of almond flour to almond meal.
I used Bob's Red Mill Super-Fine Almond Flour for this recipe. I tested the cookies with 4 different brands of almond flour and found Bob's Red Mill to be the superior choice, hands down.
Dietary Modifications for Chocolate Chip Cookies
This recipe is gluten-free and paleo-friendly.
- Paleo – Technically butter is not a paleo-friendly ingredient, but “ghee” is. Ghee is clarified butter, in the “clarification process” the milk solids (non-paleo) ingredients are removed. You can easily substitute butter for ghee in this recipe I love Fourth and Heart vanilla ghee (SOOOO GOOD!). Coconut oil is another paleo-friendly substitute for butter.
- Keto – To make this recipe keto, you would have to use a non-nutritive sweetener. I wouldn't recommend it.
- Dairy-Free – Replace butter with coconut oil and use a dairy-free chocolate chip like Enjoy Life.
- Vegan – Replace the butter with coconut oil, use a dairy-free chocolate chip and replace the eggs with a flax or chia egg. This will change the texture of the cookie.
- Low Fodmap – This recipe is low fodmap friendly if you tolerate coconut palm sugar.
Your turn, get baking! I'd love to hear how this recipe turns out for you, comment below or shoot me a message on social.
MORE HEALTHY BAKING RECIPES
The BEST Almond Flour Sugar Cookies
Almond Flour Pumpkin Chocolate Chip Cookies
SOUR CREAM BLUEBERRY THYME SCONES
For similar tasty dishes, check out my healthy chocolate dessert recipes roundup!
I can’t wait for you to try this Almond Flour Chocolate Chip Cookie Recipe! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
Almond Flour Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
Wet Ingredients
- 1/2 cup salted butter melted
- 3/4 cup coconut palm sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl combine almond flour, salt, and baking soda. Whisk to combine, set aside.
- In a large bowl cream together melted butter and coconut palm sugar using an electric mixer. Beat for 1-2 minutes until slightly frothy. Add egg yolk, full egg, and vanilla, mix until well combined.
- Combine reserved almond flour with wet ingredients. Stir well using a wooden spoon. Add chocolate chips and stir well to combine.
- Dough will be quite soft. Cover dough with wax paper and place in refrigerator for 1-2 hours.
- Preheat oven to 325°
- Remove dough from refrigerator. Using a tablespoon or small cookie scoop drop batter onto a baking sheet lined with parchment paper. Alternatively, form the dough into 1/2 inch balls.
- Press the dough down gently with your fingers to flatten the balls slightly. Do not flatten all the way.
- Bake for 9-12 minutes.
- Remove from oven (the cookies will appear very soft) and place tray on a cooling rack. Allow to cool for 5-10 minutes. They will harden as they rest and cool.
Video
Notes
- You can use softened butter rather than melted butter in this recipe. The dough will still be quite soft and the recipe will perform better if you chill the dough
- Melted butter results in a slightly crispier edge on the cookie, whereas softened butter is a more soft and chewy all around cookie
- In testing this recipe (over 20 times) I found that 9 minutes in my small apartment oven was the perfect cook time, however since moving to a house I find that my larger oven takes 14 minutes to produce a soft chewy cookie with crisp edges. Please note: The cookies coming out of the oven will be soft and then firm up as they sit, so don't be too alarmed if they seem soft at first.
- According to other rock star cookie testers, the cooking time may be longer depending on your oven. I recommend checking your cookies at 9 minutes, the bottom of the cookie should be slightly browned, but they will be soft to the touch.
Phia says
I’ve tried these many different ways, and no joke, they are the best cookies I have ever had. I tweak it a little, though, sort of by error and ended up loving it. I use monkfruit sugar instead of coconut sugar (and I have tried coconut and normal sugar as well, nowhere near as good), and I roll them into balls before I bake. Let them bake for 10 mins, then take a spoon and flatten them into thick cookies and bake 10 mins more. Because the chocolate chips are melted, they become thin ribbons of chocolate throughout the cookie… SO GOOD!
Amy Pinto says
I have made these with Swerve sweetener instead of coconut palm sugar to make them keto friendly and they’re AMAZING. My whole family loves them and doesn’t even know they’re healthy! I’ve made two batches in a week already and will continue to do so!
Jennie says
These cookies are absolutely delicious!! Recipe is quick and easy and I make them all the time!!
Amanda says
Do you HAVE to chill them
Abra Pappa, MS, CNS, LDN says
You do, but if you want to avoid chilling them use butter that has been softened rather than melted,
athena says
can you use truvia?
Abra Pappa, MS, CNS, LDN says
I haven’t tried it so couldn’t say.
Nikole says
If you use brown sugar instead of coconut palm sugar, do you still use 3/4 cup?
Abra Pappa, MS, CNS, LDN says
Yup, coconut palm sugar is a 1:1 sub with brown sugar.
Tracy Reichardt says
Best paleo cookie recipe! Delicious! I used coconut oil. I added chopped walnuts.
Trace Williams says
This recipe is AMAZING! I made it today for the family and they LOVED it. They didn’t even notice the difference. The 9 minute cook time is perfect. Thank you for my new go to cookie recipe.
Ashley says
I’m eating Paleo, what could i use to substitute the butter?
Abra Pappa, MS, CNS, LDN says
Paleo – Technically butter is not a paleo-friendly ingredient, but “ghee” is. Ghee is clarified butter, in the “clarification process” the milk solids (non-paleo) ingredients are removed. You can easily substitute butter for ghee in this recipe I love Fourth and Heart vanilla ghee (SOOOO GOOD!). Coconut oil is another paleo-friendly substitute for butter.
Maggie says
These are THE best cookies ever! I’ve made them about 20 times now. I freeze them and enjoy for weeks. Everyone who has tried them immediately wants the recipe. THANK YOU for blessing me with this!!!
Abra Pappa, MS, CNS, LDN says
Yay! I’m so glad you love them Maggie!
Carla says
This cookies were amazing when I took them out of the oven, they were crispy in the edges and chewy in the center! I storage them in a tin container and the next day they were too chewy and soft. Still great with the flavour but nothing crispy was left 🙁
Any advise in how to storage them? Maybe the tin cotainer wasn’t the best option? Thanks!
Abra Pappa, MS, CNS, LDN says
Hi Carla,
So glad you loved the cookies! I recommend storing them on a plate with a loose piece of tinfoil or parchment paper over them. If they are enclosed in a tin container or Tupperware they will become soft. I also keep some in the freezer.
Meg says
Just for reference… I made these with Lakanto ( Monkfruit sweetener). If I were to make these again I would reduce sugar to 1/2 cup and I think they would still be plenty sweet. They come out a bit ” crystaly” tasting due to the sugar substitute but they are still very good cookies!
Janet says
Can I substitute coconut palm sugar with Lakanto sweetener?
AbraPappa says
I can’t say for sure as I haven’t tested the recipe with lakanato (monkfruit) but it is a 1:1 sugar replacement so it would also be a 1:1 replacement for coconut palm. Let me know how they turn out!
Danielle says
Question:
So, I’ve made these several times substituting Allulose for Sugar. They have turned out AMAZING.
Tonight, I made two batches thr same way and two batches with sugar. The Allulose one’s baked amazingly but the sugar one’s spread lile crazy. I didn’t change anything about the way I prepped them including making sure to refrigerate them.
Any suggestions for where I went wrong with the traditional recipe (using Sugar)?
AbraPappa says
hmm.. not sure. They do spread out quite a bit naturally, but I’ve never made them with allulose so I’m not sure how they would bake up differently. So glad you are enjoying the cookies!
Meghan says
Fabulous!
Do we need to refrigerate?
AbraPappa says
Yay! So glad you enjoyed them. These cookies will store better outside of the refrigerator. If you want to keep for a longer period of time I would store them in the freezer.
Judi Rivkin says
Abra, the recipe as shown above says 1/2 inch balls of cookie dough. Please tell me this is a typo and that you really mean 1″-2″ balls. Thank you. They sound great, and I look forward to trying them out.
AbraPappa says
Yes! 1-2″ balls, correcting the recipe now 🙂
Lindy says
It’s really really good! Thank you for sharing this recipe