The BEST Almond Flour Chocolate Chip Cookies
This post may contain affiliate links.
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.
Why You’ll Love This Recipe
- 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
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
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.
Why You Should Use Almond Flour More
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
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 Biscotti
Almond Flour Pumpkin Chocolate Chip Cookies
Gluten-free Molasses Cookies
SOUR CREAM BLUEBERRY THYME SCONES
Almond Flour Cardamom Coffee Biscotti
For similar tasty dishes, check out my gluten-free baking recipes, healthy Christmas recipes, healthy chocolate dessert recipes and Mother’s Day Brunch recipes roundups for more tastiness!
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.
Nutrition
Meet Abra Pappa, MS, CNS, LDN
Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.
Can I use a keto friendly sweetener like brown sugar swerve?
Sure, I haven’t tested it with such but I believe in the comments there are many readers who have.
I made these tonight using the 350 degree option and they are amazing!!! It has taken me forever to find a good almond flour chocolate chip recipe especially at altitude! It has taken all my willpower not to eat them all in one sitting 🙂
Yay! So glad you love them and I am totally with you on having to work very hard not to eat the entire batch 🙂
Yum What a great GF option for cookies.
Yay! and I totally agree 🙂
I have made these multiple times and everyone loves them! Thank you so much for this recipe! Now I’m going to try making a cookie cake out of these, wish me luck!
Oh! Let me know how it turns out!
Can I use brown sugar instead of palm sugar?
Absolutely, brown sugar works perfectly.
Hello Abra,
I made a batch of these cookies last night, I have never baked anything with Almond flour, The taste and texture are absolutely amazing! However it seemed like they took a long time to bake at 3:25 so I’ve made the second tray of cookies this morning and thought I am going to set the oven at 3:50 to test it out and I baked them for first 10 minutes then two minutes so a total of 12 minutes and they turned out fabulous, they were crispier than the ones I made last night so that will be my solution. I thank you for this amazing recipe, I will be making them again!
Happy baking!
Sharron
Hi Sharron,
Thanks for reporting back and I am so glad you loved the cookies. The flavor of almond flour really is superior to white flour, so nutty and wonderful! I did test the recipe at 350, but I think my preference is a little softer but I am thrilled you found a version that you love. I hope you make the recipe over and over again 🙂
These cookies are awesome! After they cooled I put them into containers then they lost the crispness around the edges. Is there a way to prevent that I was wanting to share them with my son. The flavor is still awesome though.
Hi Teresa,
So glad you loved the cookies 🙂 If they are stored in an airtight container they will lose their crisp. best way to store them is old school, on a plate with a little bit of parchment paper on top.
Absolutely delicious. I love that you use butter in this recipe. I’m totally ok with coconut oil but butter takes it to another level. Thank you for sharing your recipe with us!
I developed a little aversion to the taste of coconut oil in the last few years and its all I taste when I use it in recipes, so butter it is and quite honestly, the cookies are better for it 🙂
So good and easy. I used coconut oil instead of butter. Will be adding this to my favorite gluten free cookie recipes.
Awesome, so glad the coconut oil worked well!
Such a great recipe! These cookies are delicious!
Yay!!
I’ve tried many almond flour cookies, and these are hands down the best ones. I liked them even better than the “normal” cookies I’ve made in the past.
Yay!! I couldn’t agree more.
Deliciuos used monkfruit sweetener they are so good thank you so much for your work
Yay! So glad they turned out delicious!
How much monkfruit did you use? Thanks!!
The title of your recipe ‘The best chocolate chip cookies,’ is not bravado! They really are. Have to pull the reigns on my eating them. Excellent
Yay! Thanks for sharing your mutual love of the cookies 🙂
I just tasted the cookies for the first time and I LOVE them. You are correct these are the best! I did substitute coconut oil for butter and I love the way they turned out! Thank you for creating these awesome cookies with so many variations for food sensitivities and different diets.
Thanks for letting us know Dr. Dae! I’m so glad the coconut oil worked out for you.
These are the best chocolate chip cookies we’ve ever had and that’s with ANY kind of flour (altho we only use the one egg and not the additional yolk). Thank you so much!!!
Woohoo!!! Thanks for taking the time to comment Bert, makes me so happy!
Can you replace the coconut palm sugar with a ripe banana?
I’ve never tried it but I bet it would work quite well. Let me know how it goes.
Can you use maple syrup on place of coconut palm sugar?
I’ve never tried maple syrup, but let me know how it turns out. If the batter seems too soft I would add 1/4 cup more almond flour.
I’ve tried a few other almond flour cookie
recipes and these really ARE the best! You really hit the jackpot with this recipe. Thank you for sharing!
Yay! Thank you for commenting, I’m so glad you loved the cookies!
Hi, I was looking for a everything almond flour cookie but couldn’t find one so I use this recipe as a base, left out the choco chips then added 1 tsp cinnamon 1/2 tsp allspice the 1/4 cp of everything, slivered almonds,dates, raisins, walnuts, coconut, sesame seeds, pumpkin seeds,sunflower seeds, 1/2 cp oatmeal, little bit chia seeds and hemp seeds. Turned out amazing.