Thick, chewy, and irresistibly melty, these almond flour chocolate chip cookies are a healthier twist on a classic treat. Made with simple, whole-food ingredients, they’re naturally grain-free and perfect when I want something sweet without the guilt. Whether I’m baking for myself, my family, or for a gathering, these cookies always hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups blanched almond flour
½ teaspoon baking powder
¼ cup butter or vegan butter, softened
3 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup chocolate chips (optional)
Directions
I preheat the oven to 180 °C (350 °F) and line a baking sheet with parchment paper.
In a large bowl, I gently mix the almond flour and baking powder.
I add the softened butter, maple syrup, and vanilla extract, stirring until a dough forms.
Then I fold in the chocolate chips with a spatula.
I form either 6 large or 12 small dough balls and place them on the prepared sheet.
Next I press each ball into a thick cookie shape.
I bake the cookies for 10–12 minutes, until the edges just begin to turn golden.
I let them cool completely on the baking sheet before digging in.
Servings and timing
Servings: 12 cookies
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Calories: Approx. 150–180 per cookie (depending on size and chocolate chips)
Variations
Vegan version: I swap in vegan butter and make sure the chocolate chips are dairy-free.
Nut-free version: This recipe relies on almond flour, but I can try sunflower seed flour as an alternative (though flavor and texture may vary).
Add-ins: I sometimes mix in chopped walnuts, shredded coconut, or a pinch of cinnamon for extra flavor.
Low-carb version: To cut down on sugar, I use a sugar-free maple syrup alternative and sugar-free chocolate chips.
Mini cookies: For bite-sized treats, I roll smaller dough balls and reduce the baking time slightly.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, I freeze them in a single layer and transfer to a freezer-safe bag — they last up to 3 months. To enjoy again, I let them thaw at room temp or give them a quick warm-up in the oven for that fresh-baked feel.
FAQs
Can I use coconut flour instead of almond flour?
No, I don’t recommend it. Coconut flour absorbs much more moisture and will completely change the texture of the cookies.
Are these cookies suitable for a keto diet?
With a few swaps like using sugar-free syrup and chocolate chips, these can be made lower in carbs and more keto-friendly.
Do I need to chill the dough?
No chilling is needed. I bake them right after mixing and they hold their shape beautifully.
Can I double the recipe?
Yes, I often double the batch when baking for a group — just make sure to space the cookies out on the baking sheet.
Why did my cookies fall apart?
If they’re crumbly, it might be due to underbaking or not letting them cool completely. I always let them cool fully on the baking sheet to firm up.
Conclusion
These almond flour chocolate chip cookies are one of my favorite easy bakes — satisfying, wholesome, and ready in under 20 minutes. Whether I want a midday pick-me-up or a quick dessert, they always deliver that chewy, chocolatey goodness. Simple to make, endlessly customizable, and friendly for many dietary needs, this is a go-to recipe I return to again and again.
📖 Recipe:
Print
Almond Flour Chocolate Chip Cookies
- Total Time: 17 minutes
- Yield: 12 cookies
- Diet: Gluten Free
Description
Thick, chewy, and naturally gluten-free, these almond flour chocolate chip cookies are a healthier twist on the classic. Made with simple whole-food ingredients like almond flour, maple syrup, and optional dairy-free chocolate chips, they come together in one bowl for a quick and satisfying treat.
Ingredients
2 cups blanched almond flour
½ teaspoon baking powder
¼ cup butter or vegan butter, softened
3 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup chocolate chips (optional)
Instructions
- Preheat the oven to 180 °C (350 °F) and line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour and baking powder.
- Add the softened butter, maple syrup, and vanilla extract. Stir until a dough forms.
- Fold in the chocolate chips with a spatula.
- Form either 6 large or 12 small dough balls and place them on the prepared baking sheet.
- Press each ball into a thick cookie shape.
- Bake for 10–12 minutes, until the edges begin to turn golden.
- Let the cookies cool completely on the baking sheet before serving.
Notes
Use vegan butter and dairy-free chocolate chips for a vegan version.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze in a single layer for longer storage, up to 3 months.
Do not substitute coconut flour; it will change the texture significantly.
No chilling required — bake immediately after mixing.
For bite-sized cookies, make smaller dough balls and reduce baking time slightly.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150-180
- Sugar: 6g
- Sodium: 40mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
