Almond Flour Chocolate Chip Cookies
Almond Flour Chocolate Chip Cookies are checking all of the boxes! Gluten free, dairy free, and paleo friendly! Make a double batch, because when they are fresh out of the oven they won’t last long!

So it’s been a little bit since I posted something sweet. I have been on a more savory trend, which probably just has to do with the colder weather. You know just craving all of the healthy comfort food I can get my hands on!
BUT now I am baking with a gluten free and paleo version of one of my classic favorites, chocolate chip cookies!
When you have dietary restrictions or are new to baking with gluten free ingredients, sometimes the results are not so great. But you are in luck, because I have taken the guesswork out of these for you!
We are using almond flour and you can’t even tell! They are moist, chewy, and literally come out perfect every time you bake them!
More Baking Recipes That Use Almond Flour:
- Almond Flour Snickerdoodles
- Pumpkin Almond Flour Cookies {Vegan}
- Almond Flour Banana Muffins – No added Sugar
- Gluten Free Nutella Thumbprint Cookies

Ingredients for Almond Flour Chocolate Chip Cookies
egg
coconut oil – be sure you melt it then let it cool completely before adding it to your cookie dough
almond butter – try to find unsalted if you can
maple syrup
coconut sugar
pure vanilla extract
almond flour
baking powder
baking soda
Salt – if you are using an almond butter that contains salt you can either leave this out or reduce this amount
chocolate chips – save a few to add to the tops once they are done!
Sea salt – this is optional and I typically just sprinkle a little on top once the cookies have finished baking
How to Make Chocolate Chip Cookies With Almond Flour
Start by lining a baking sheet with a silicone baking mat or parchment paper. Then preheat the oven to 350 degrees.

Whisk together the egg, coconut oil, syrup, sugar, almond butter, and vanilla in a medium sized bowl.
Grab another box and mix the baking soda, powder, almond flour and salt if you are using it.

Pour the dry ingredients into the other bowl and mix until cookie dough forms.

Gently fold in the chocolate chips and cover the bowl. Chill in the fridge for 30 minutes.

Once the dough has chilled, roll out about 2 tablespoons of dough into balls and place on the baking sheet. Leave about 2 inches in between each one.
Add a couple of chocolate chips to each cookie, pressing gently. Don’t flatten the cookie!

Bake until the bottom edges start to brown, or about 10 to 12 minutes.

Take them out of the oven and sprinkle them with sea salt, if using.
Allow them to cool on the baking sheet for about 10 minutes before transferring them to a wire rack.
Can You Substitute Something Else for Almond Butter?
Yes! You can also use any seed or nut butter you would like. If it’s not salted, you will want to add that to the dough.
How To Store
Once the almond flour cookies have cooled completely, place them in an airtight container for up to 5 days at room temperature.
To freeze, once the baking sheet has cooled completely, place the whole sheet into the freezer for 30 minutes. Then put the cookies in a freezer bag, which will stay fresh for up to 2 months.
Before you indulge, can you do me a favor? Tag me on Instagram so we can share these cookies with everybody?
- More Healthy Cookie Recipes:
Healthy S’mores Cookies (Gluten-free, Flourless) - Chocolate Caramel Chip Cookies
- Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
- Peanut Butter Cookie Sandwiches
- Flourless Chocolate Chip Cookies
- Gluten Free Monster Cookies

Almond Flour Chocolate Chip Cookies
Ingredients
- 1 large egg
- 1 tbsp coconut oil melted & cooled
- 1/4 cup almond butter – look for unsalted can sub any nut or seed butter
- 3 tbsp maple syrup
- 1/4 cup coconut sugar
- 1 tsp pure vanilla extract
- 1 ⅓ cup almond flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt*
- 1/2 cup chocolate chips + extra for topping each cookie
- Sea salt optional
Instructions
- Preheat the oven to 350F and line a baking tray with parchment paper.
- In a medium sized bowl, whisk together your wet ingredients. (Egg, maple syrup, coconut oil, coconut sugar, almond butter and vanilla extract)
- In a separate small bowl, whisk together your dry ingredients. (Almond flour, baking powder, baking soda and salt*.)
- Add your dry ingredients to your wet ingredients and mix until combined. Fold in ½ cup chocolate chips. Cover and chill in the fridge for 30 minutes
- Roll ~2 tbsp of dough into balls and place 2” apart on a parchment lined baking sheet. Press in a few extra chocolate chips per cookie, but do not flatten them. The cookies will spread while they bake.
- Bake for 10-12 minutes, or until the bottom edges of the cookies have just started to brown.
- Remove from the oven and top with sea salt if desired. Let cool on the baking tray for 10 minutes before moving to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days. Freeze for longer term storage.
This is a fantastic recipe. About a week ago, out of necessity, I substituted honey for maple syrup, peanut butter for almond butter, and almond meal for almond flour. I added about another 1/2 cup of sesame flour since, with almond meal instead of flour, the mixture was still a bit wetter than I thought was wise. The result was delicious. I am making them again right now. Thank you!