Almond Flour Cookies taste remarkably like the real thing, but they are naturally gluten-free and Paleo friendly. My kids think these are the best cookies I’ve ever made!
Why You’ll Love Them
They taste amazing. These cookies taste remarkably like the popular Tollhouse version, only they are made with almond flour! The ingredient ratios change when working with almond flour, but the result is just as delicious. (Try dipping them in a glass of almond milk.)
They’re gluten-free. If you are cooking for someone who can’t eat grains or gluten, these cookies are the perfect alternative, without using multiple flours or gluten-free flour blends.
They are easy to make. These almond flour chocolate chip cookies come together in just 1 bowl, with a little bit of mixing. They are ready to bake in just about 10 minutes!
You can make them in advance. If you’re like me and enjoy keeping a stash of cookie dough in your freezer, you’ll be happy to know that this cookie dough freezes just as well as the traditional version. Be sure to check out the tips below for baking these cookies from frozen, if you prefer a freshly baked cookie whenever you’re in the mood for one.
Ingredients You’ll Need
What’s in almond flour cookies?
- Blanched almond flour
- Butter (or coconut oil)
- Coconut sugar
- Vanilla extract
- Baking soda
- Chocolate Chips
Need an egg-free or dairy-free recipe? Try my Vegan Almond Flour Cookies, which are naturally sweetened with maple syrup. They have been a fan favorite for years!
This recipe is just another variation, for those who want more of an authentic, chewy texture. The coconut sugar gives these cookies a rich flavor that you’ll love, and you can use semi-sweet or dark chocolate chips, depending on your preference.
How to Make Them
1. Cream together the butter and sugar.
In a large mixing bowl, combine the softened butter and sugar. Mix well until it looks smooth, then add in the egg and vanilla and mix again.
You can use a spatula to do this when your butter is soft enough, otherwise an electric hand mixer or stand mixer can come in handy for mixing quickly.
2. Add the dry ingredients.
To the wet ingredients, add in the almond flour, baking soda, and salt. Stir well, until there are no more visible flecks of almond flour. The mixture should be thick and slightly sticky.
Next, fold in the chocolate chips. I recommend using mini ones, so the chocolate is distributed evenly, but you can use any size you like. A chopped dark chocolate bar will also work here.
Use a tablespoon or 1-ounce cookie scoop to scoop the dough and drop it onto a large baking sheet lined with parchment paper. This recipe makes roughly 24 cookies, so you’ll need to bake them in two batches, or use 2 baking sheets to bake them all at once.
Bake the cookies at 350ºF for 9 to 11 minutes, or until they have spread out and look lightly golden around the edges. They will be very soft when warm, so let them cool on the pan.
Once they are firm enough to handle, you can transfer them to a wire rack to finish cooling while you bake the rest of the cookie dough.
The finished cookies can be served at room temperature, but keep in mind they will soften up if you store them in an airtight container overnight. (This is just the nature of almond flour.)
Store these almond flour cookies in the fridge or freezer for a more firm, chewy cookie. My family likes to eat them chilled straight from the fridge, and they are extra-crunchy if you serve them from the freezer.
Common Questions & Substitutions
How do you measure almond flour? Scoop the measuring cup into your container of almond flour, and then swipe off the excess flour with the back of a knife. I’ve included the weight in grams, if you prefer to use a kitchen scale for more accurate measurements.
Can I use almond meal instead of almond flour? Blanched almond flour is made from almonds that have had their skins removed, so it is very fine and works well for crispy, or fluffy baked goods. (Bob’s Red Mill brand calls it “super-fine” almond flour, FYI.) Almond meal is made from whole ground almonds, so it contains brown flecks from the almond skins, and will create more dense, cake-like baked goods. If you use almond meal in this recipe, the cookies will be softer and more dense.
Can I reduce the sugar? You are welcome to play around with the amounts in this recipe, but I can’t guarantee that the texture won’t change along with it. This recipe makes cookies that taste like the “real thing” but you can try using a 1:1 sugar-free substitute for a low-carb recipe, or using less of the granulated sugar, if you prefer. For a maple syrup version, try vegan almond flour cookies.
Can I use baking powder? If you don’t have baking soda on hand, baking powder can be used by doubling the amount of baking soda called for. So, a 1/2 teaspoon of baking soda would be replaced by 1 teaspoon of baking powder. (Technically, baking soda is 3 times stronger than powder, but this swap still works well in my experience.)
Can I freeze the cookie dough? Yes! If you prefer eating a freshly baked cookie, you can scoop the cookie dough onto a lined baking sheet, just like you were going to bake them, but place the pan in the freezer instead. Once the cookie dough balls are frozen solid (about 1 hour) transfer them to an airtight container and keep them frozen for up to 3 months. To bake a frozen cookie dough ball, place them on a pan lined with parchment paper, and bake at 325ºF for 12 to 15 minutes, until the cookies have spread and look lightly golden.
Pro Tip: Be sure to let your oven preheat for at least 15 to 20 minutes, to make sure it fully reaches the proper temperature.
Looking for more grain-free cookie recipes? Try Coconut Flour Cookies, Chickpea Flour Cookies, Almond Butter Cookies, Flourless Peanut Butter Cookies, or Thumbprint cookies for more grain-free inspiration.
Almond Flour Cookies
Almond Flour Cookies are naturally gluten-free, and taste just as good as the original! Made with nourishing ingredients, this has become my family’s go-to cookie recipe.
Preheat the oven to 350ºF and line a large baking sheet with parchment paper. (This recipe makes 24 cookies, so you’ll need to bake in 2 batches on 1 pan, or use 2 pans to bake them all at once.) In a large bowl, combine the butter and coconut sugar, and mix well.
Add in the egg and vanilla, and mix again. Then add in the salt, baking soda, and almond flour. Stir until a thick batter is formed.
Fold in the chocolate chips, then scoop the dough using a tablespoon or 1-ounce cookie scoop. Drop the dough onto the lined baking sheet, then bake at 350ºF for 9 to 12 minutes, or until the cookies spread and the edges look lightly golden. Let the cookies cool for at least 10 to 15 minutes on the pan before trying to eat one warm, so they will firm up a bit.
These cookies have the best texture at room temperature the same day you bake them. If you need to store them, don’t keep them at room temp, because they will soften over time. Store them in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. They are even crispier when they are cold!
If you prefer to make a dairy-free cookie, try using a 1/4 cup of melted coconut oil instead. For zero coconut flavor, use a refined or expeller-pressed coconut oil, rather than a virgin or unrefined coconut oil.
Check out Vegan Almond Flour Cookies if you need an egg-free & dairy-free cookie recipe. (That one is sweetened with maple syrup, too!)
Calories: 128kcal, Carbohydrates: 9g, Protein: 3g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 15mg, Sodium: 105mg, Potassium: 43mg, Fiber: 2g, Sugar: 5g, Vitamin A: 92IU, Calcium: 26mg, Iron: 1mg
If you try these Almond Flour Chocolate Chip Cookies, please leave a comment below letting me know how they turned out for you.