These almond flour chocolate chip cookies are super easy to make with only 7 ingredients. They’re crisp on the outside, soft and chewy on the inside and loaded with gooey chocolate in every bite.

Are you ready for the best almond flour chocolate chip cookies you’ve ever had?!

These cookies have crisp edges, but are soft and chewy on the inside, which is my definition of cookie perfection. They not only taste delicious, but they’re super easy to whip up. I bet you even have all the ingredients in your kitchen right now! Give them a try, and they might just become your new go-to cookie recipe!

Why You’ll Love These Cookies

• Crisp on the outside and soft and chewy on the inside.
• This recipe is made with only 7 simple ingredients!
• They’re the perfect healthy treat to meal prep for the week.
• They make for a great low-sugar dessert option. One cookie only has 3 grams of sugar!
• Vegan, gluten-free, grain-free, egg-free, dairy-free + paleo.

Benefits of Almond Flour

Almond flour is amazing for baking and super nutrient-rich, which is why I use it in a ton of my recipes! For one, almond flour is a simple, one-ingredient flour made from ground almonds. The almonds are blanched to remove the skins before grinding and sifting. This creates a soft and fluffy flour that’s perfect for baking.

Almond flour is also packed with protein, healthy fats, fiber and important vitamins and minerals – most notably: vitamin B, vitamin E and magnesium. It’s also naturally gluten-free and grain-free so great for those with celiac disease or a gluten intolerance.

Ingredients Needed

You only need seven simple ingredients for these tasty cookies:

• blanched almond flour – the star of the show! Like I mentioned above, make sure you grab blanched super fine almond flour and not almond meal. Almond flour is more finely ground and works best for these cookies. My favorite brand is Bob’s Red Mill super fine almond flour.
• baking soda – this just helps these cookies rise.
• sea salt – a touch of salt really helps the other flavors in this recipe pop!
• coconut oil – this adds healthy fat and helps bind the cookies together.
• pure maple syrup or honey – gotta have a little bit of sweetness in a cookie! I stuck to these natural sweeteners. I’ve made these cookies with both maple syrup and honey and both turned out awesome!
• vanilla extract – a nice flavor enhancer to these delicious cookies.
• dark chocolate chips – I really like Lily’s chocolate chips because they’re dairy-free and lower in sugar, but feel free to use your favorite brand of chocolate chips.

How to Make

Prep – Preheat oven to 350° F. Line baking sheet with parchment paper or a silicone baking mat.

Mix dry ingredients – Add the almond flour, sea salt and baking soda to medium mixing bowl and stir to combine with a wooden spoon or spatula.

Whisk wet ingredients – In a large mixing bowl, whisk together the coconut oil, maple syrup and vanilla until combined.

Combine – Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in your chocolate chips.

Bake – Scoop cookie dough with a medium cookie scoop (about 2 Tablespoons) and place on your prepared baking sheet. Gently press down on each cookie and top with extra chocolate, if desired. Bake for 13-15 minutes or until cookies are golden around the edges.

Cool – Let the cookies cool on the baking sheet for a full 15 minutes before placing on a wire rack to cool completely. Don’t transfer them too soon otherwise they could break!

Substitutions & Notes

• Almond Flour: These almond flour chocolate chip cookies were specifically designed to be made with almond flour so I don’t recommend substituting the almond flour with another flour. If you’re looking for a nut-free, gluten-free cookie try my coconut flour cookies instead.
• Coconut Oil: If you don’t have coconut oil, melted unsalted butter or another neutral oil like olive oil can be used as a substitute. If you’d like to keep these cookies vegan, you could try using dairy-free butter.
• Sweetener: As a substitute for the honey or maple syrup you could use agave syrup, but I don’t recommend using a dry sugar like brown sugar or coconut sugar as it will likely change the consistency of these cookies. For a lower-sugar option you can use monkfruit sugar free maple syrup.
• Chocolate: Instead of chocolate chips feel free to use chopped chocolate. You can also skip the chocolate all together or use a different mix-in like dried cranberries, dried cherries, raisins or chopped nuts.

Tips For Success

• Space them out: On your baking sheet, provide adequate space between each cookie dough mound. These cookies will spread a bit, and spacing prevents them from merging into one giant cookie.
• Bake until just golden: While it’s tempting to let these cookies brown to make sure they’re not too soft, pull them from the oven as soon as they turn golden brown. They might look a little underbaked, but trust me, they’ll firm up as they cool. Over-baking can result in a harder, drier cookie. No thank you!
• Let cool completely: Patience is key! These cookies are delicate when they first come out of the oven. Allowing them to cool completely ensures they set up nicely and don’t fall apart when you handle them.
• Use quality ingredients: Since this recipe contains a minimal number of ingredients, using high-quality products can make a significant difference in the taste. For instance, a good-quality dark chocolate or pure vanilla extract can definitely elevate the cookie’s flavor.

How to Store

At room temperature: Allow your cookies to cool completely then store them in an airtight container (I like to store these in a Stasher bag) on your counter for 3-4 days.

In the fridge: Store your cooled cookies in a sealed container in the refrigerator for up to 7 days.

In the freezer: For longer storage you can store the baked cookies in the freezer for up to 2 months. To thaw, transfer them to the fridge to thaw overnight or simply thaw them on the counter top at room temperature. You can also freeze the cookie dough for future cookies! To freeze the cookie dough for later scoop individual cookie dough balls onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the dough balls are solid. Once solid, transfer the frozen dough balls to a freezer-safe bag or container and store for about 2 months. When you’re ready to bake, let the dough thaw and bake as directed. You might just need a few extra minutes of baking time.

Almond Flour Chocolate Chip Cookies FAQ’s

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Be sure to check out all of the popular cookie recipes as well as my full collection of dessert recipes here on EBF!