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These Almond Flour Cookies are the best gluten-free treat, soft and chewy with lots of chocolate chips. It’s so easy to make chocolate chip cookies using almond flour!
Almond flour is a popular choice when it comes to gluten-free and keto recipes. But if you’ve ever tried baking almond flour, you probably know that it can get challenging. Almond flour doesn’t behave like all purpose or wholewheat flour, instead it requires more precautions. The good news is, you shouldn’t worry too much. In this recipe I am going to walk you through all the steps to make the best almond flour cookies at home.
Table of Contents
Why you will love this recipe
- These cookies are soft and moist with plenty of gooey chocolate chips inside. Time to say goodbye to dry and crumbly cookies, this recipe comes out perfect every time.
- It’s so easy to make in a bowl, you don’t need fancy tools or baking skills. Additionally, this recipe requires just a handful of simple ingredients that you probably already have at home.
- These are gluten-free almond cookies with almond flour, which you can also make sugar-free and keto. With a couple of simple swaps, you’ll be able to make them vegan as well.
- There are so many ways how you personalize this recipe. Chocolate chips, raisins and coconut are my favorite flavor variations.
- You can make almond flour cookies in advance. Whether you store them in the fridge or you freeze them, they are perfect for meal prepping ahead of upcoming parties or desserts.
Ingredients and substitutes
These are cookies made with almond flour and a couple of simple ingredients more. I have included the complete list of ingredients with quantities in the recipe card down below. But for the moment, here are some details.
- Almond flour. You need blanched almond flour, not almond meal. Thanks to its high content of fat, almond flour makes the cookies rich and moist without drying out. This flour is grain-free, meaning it is safe for gluten-free and keto diets.
Should I use almond flour or almond meal?
This almond chip cookies recipe requires almond flour, finely ground blanched almond flour. Almond meal does not work. The key differences between almond flour and almond meal are that:
- Almond flour has a finely ground texture, while almond meal is typically coarser.
- Almond flour has a bright color because it is made from peeled almonds, whereas almond meal has a brownish color because it is made from unpeeled almonds.
Almond flour has a higher content of fat in comparison to regular flour. As a consequence, it must be stored in the fridge in an airtight container or in a bag, and not in the cupboard.
- Granulated sweetener. You can choose either coconut sugar, brown sugar and white sugar, or use monk fruit sweetener, erythritol and allulose for keto almond flour cookies. My sweetener of choice is monk fruit.
- Egg. A large whole egg binds the dough and adds extra flavor. For vegan cookies, replace with 1 flaxseed egg.
- Butter. Softened butter gives the cookies a soft, chewy texture and plenty of flavor. As an alternative you can also use dairy-free vegan butter. My recommendation is to measure the butter from the stick.
- Almond butter. Almond butter cookies with almond flour taste rich and flavorful. You can replace almond butter with peanut butter or cashew butter, but not with more butter. Almond butter and butter have different uses in this recipe.
- Chocolate chips. I like extra dark chocolate chips without sugar, they make almond flour cookies keto and healthier. Feel free to use any type of chocolate chip you like.
- Baking powder. This makes the cookies spread and rise.
- Vanilla extract and salt. Vanilla adds flavor, salt balances sweetness and brings out the tastes.
How to make almond flour cookies
Step 1 – Cream the butter. In a large bowl, add the softened butter and cream it with a hand mixer or a whisk. Once creamed, add sweetener and continue stirring until combined.
Step 2 – Mix the wet ingredients. Add egg, almond butter, vanilla extract and salt to the creamed butter. Using a whisk or fork, stir the wet mixture for a couple of minutes until smooth.
Step 3 – Add the dry ingredients. Once smooth and lump free, add almond flour and baking powder. Stir to combine into a cookie dough, then fold through the chocolate chips.
Step 4 – Let the dough chill. Refrigerate the cookie dough for at least 15 minutes.
Step 5 – Bake the cookies. Scoop out some dough balls, about 1 oz each, and shape the cookies. Transfer to a parchment paper covered baking sheet, spacing them apart. Bake in hot oven at 350°F (180°C) for 8 to 12 minutes, do not overbake. Before removing the cookies from the baking sheet, let them cool completely to ensure they won’t fall apart.
Make sure that you bake the cookies in preheated oven to 350°F (180°C). You should preheat the oven for 15 to 20 minutes before inserting the cookies, or they will remain flat. The right temperature is to 350 degrees °F, or 180 degrees °C if you follow the metric system.
Recipe variations
One almond flour cookies recipe, endless variations. Whether with chocolate or with raisins, there are so many ways how you can make these cookies. Here are some ideas for you.
- Almond flour chocolate cookies. Swap out 1/3 cup of the almond flour for cocoa powder and add some more chocolate chips.
- Peanut butter and almond flour cookies. Instead of almond butter, make the dough with creamy peanut butter.
- Funfetti almond cookies. Leave out the chocolate chips, and top your baked cookies with sprinkles (or sugar-free sprinkles).
- Almond raisin cookies. Soak about 1/3 cup of raisins in warm water, then drain and add them to the cookie dough as a replacement for chocolate chips. For more taste and texture, include some pumpkin seeds and walnuts.
Adapt this recipe to your diet
- Keto almond flour cookies. Use sugar-free sweetener, natural almond butter and sugar-free chocolate chips.
- High protein almond cookies. Substitute 1/2 cup (50 g) of the almond flour with a protein powder of your choice – my recommendation is vanilla protein powder. Or try my protein cookies with Greek yogurt.
- Dairy-free vegan almond flour cookies. Replace the egg with 1 flaxseed egg, use vegan butter and dairy-free chocolate chips.
How to store almond flour cookies
- To store. After baking, let the almond flour chocolate chip cookies cool to room temperature. Once cooled, place them in an airtight food container and store in the cupboard for up to 5 days. In the fridge, they will last for up to a week.
- To freeze after baking. Once they have cooled, pack the cookies in zipper bags and freeze for a maximum of 4 months. Before serving, remove the desired amount from the freeze and let thaw in the fridge overnight. Reheat in hot oven or in the microwave.
- To store before baking. Scoop some dough balls out over a parchment-lined baking sheet and cover with plastic wrap or use an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the fridge before baking.
FAQ – Frequently asked questions
When making soft and chewy chocolate chip cookies using almond flour, there are a couple of tricks. First, do not use too much butter. Second, let the cookie dough chill in the fridge for at least 15 minutes. Third, bake the cookies in preheated oven. Last but not least, do not bake the cookies for too long, or they may get dry.
Using the right amount of eggs, butter, and almond butter ensures the cookies will be soft and chewy, with slightly crisp edges and a moist center. Therefore, I don’t recommend substituting these ingredients except as specified above.
No, this recipe specifically requires almond flour. Coconut flour absorbs moisture differently and can make the cookies dry and tough. For the best results, use finely ground blanched almond flour.
More almond flour desserts
- Cottage cheese cookies
- No bake keto cookies
- Keto peanut butter cookies
- Cottage cheese cookie dough
- Protein cookies with Greek yogurt
Almond Flour Cookies
Ingredients
- 1 large egg
- ⅓ cup (80 g) almond butter, or peanut butter
- 3 tbsp butter, or vegan butter, softened
- 1 tsp vanilla extract
- ⅓ cup (80 g) granulated sweetener, monk fruit sweetener, erythritol, coconut sugar or brown sugar
- ¼ tsp salt
- 2 cups (200 g) almond flour
- ½ tsp baking powder
- ½ cup (80 g) chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, add the softened butter and cream it with a hand mixer or a whisk. Once creamed, add sweetener and continue stirring until combined.
- Add egg, almond butter, vanilla extract and salt to the creamed butter. Using a whisk or fork, stir the wet mixture for a couple of minutes until smooth.
- Once smooth and lump free, add almond flour and baking powder. Stir to combine into a cookie dough, then fold through the chocolate chips.
- Refrigerate the cookie dough for at least 15 minutes.
- Scoop out some dough balls and shape the cookies. Transfer to the parchment paper covered baking sheet, spacing them apart.
- Bake in hot oven for 8 to 12 minutes, do not overbake. Before removing the cookies from the baking sheet, let them cool completely to ensure they won't fall apart.
Notes
- Nutritional values are calculated for cookies made with calorie-free sweetener (monk fruit).
Hi!)
Can I use coconut oil (butter) instead of normal butter?
Thanks)
Hey dear Anastasia,
thank you so much for your question! Of course, you can easily replace dairy butter with coconut oil or even better with softened plant based butter (such as cashew or coconut butter).
I hope I could help 😉
Have a great Friday and weekend,
Matteo
Do you flatten the cookies after rolling into balls? Mine stayed in a ball shape? So I flattened with a fork when almost done baking, but you dont show a video of your process. Mine are cooling, looking forward to eating them.
Hey dear Teresa
Yes, you should definitely flatten them into cookies before baking. I hope you will like them 😉
Have a great day,
Matteo
Almond flour cookies, I liked this recipe!
?
Hey dear Liza,
thanks a lot for your comment! I am so happy that you liked these almond cookies with almond flour and chocolate chips 😉
Have a fantastic day,
Matteo