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!
If you cook for someone who can’t eat grains or gluten, these cookies are the perfect alternative without using multiple flours or gluten-free flour blends.
If you’re like me and enjoy keeping a stash of cookie dough in your freezer, you’ll be happy to know that this version 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
These cookies taste remarkably like the popular Tollhouse version, but they are made with blanched 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.)
Coconut sugar gives these cookies a rich flavor that you’ll love. Depending on your preference, you can use semi-sweet or dark chocolate chips.
Detoxinista Tip
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!
How to Make Almond Flour Cookies
Detoxinista Tip
Be sure to let your oven preheat for at least 15 to 20 minutes to ensure it fully reaches the proper temperature.
To get started, preheat your oven to 350ºF and line a large baking sheet (or two) with parchment paper.
In a large mixing bowl, combine:
- 1/3 cup softened butter
- 3/4 cup coconut sugar
Mix well until it looks smooth, then add in:
- 1 large egg
- 1 teaspoon vanilla
When the butter is soft enough, you can use a spatula to mix well. Otherwise, an electric hand mixer or stand mixer can be handy for mixing quickly.
Next, add the dry ingredients to the wet ingredients. You’ll need:
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Stir well until there are no more visible flecks of almond flour. The mixture should be thick and slightly sticky.
Next, fold in 3/4 cup chocolate chips. I recommend using mini ones to distribute the chocolate evenly, but you can use any size you like. A chopped dark chocolate bar will also work here.
Use a heaping 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 two 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 they will soften 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 firmer, chewier cookie. My family likes to eat them chilled straight from the fridge, and they are extra crunchy if you serve them from the freezer.
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.
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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.
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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.
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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.
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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.
