Almond Flour Chocolate Chips Cookies (5 Ingredients, No Eggs, No Dairy)

These 5-ingredient Almond Flour Chocolate Chip cookies are easy, vegan, gluten-free cookies with a delicious chewy texture.

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You know how much I love creating almond flour recipes, especially cookies! This new cookie recipe is a combination of two of my previous recipes. It’s very similar to my almond flour shortbread, except I added some baking powder to make the cookies fluffier and chocolate chips like in my almond flour chocolate cookies. The result is fantastic, a soft, chewy center with crispy edges and bites of chocolate in the middle.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Almond Flour Chocolate Chip Cookies

These 5-ingredient Almond Flour Chocolate Chip cookies are easy, vegan, gluten-free cookies with a delicious chewy texture

4.95 from 38 votes

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Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Total Time: 22 minutes mins

Course: Snack

Cuisine: American

Servings: 12 cookies

Calories: 223.4 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups Almond Flour - (note 1)
• ▢ ⅓ cup Maple Syrup - (note 2)
• ▢ ¼ cup Coconut Oil - melted, cooled (note 3)
• ▢ ½ teaspoon Baking Powder
• ▢ ½ cup Dairy-Free Dark Chocolate Chips - (note 4)

Optional

• ▢ ¼ teaspoon Salt
• ▢ 1 teaspoon Vanilla Extract

Instructions

• Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil. Set aside.
• In a large mixing bowl, stir almond flour, baking powder, maple syrup, and melted coconut oil. Add vanilla extract, and salt if used.
• Stir with a rubber spatula until the dough form.
• Fold in chocolate chips and stir until well incorporated.
• Divide the dough into 12 balls. The dough is sticky, so you may want to oil your hands to roll the dough balls.
• Place each dough ball onto the prepared baking sheet leaving a thumb space between each cookie and press the top slightly if you want to flatter cookies. These cookies do not spread as they bake it means the shape you give them now is what you get after baking them.
• Bake the cookies in the center rack of the oven for 12-15 minutes at 350°F (180°C) until golden brown on the edges.
• Let them cool them down for 10 minutes on the cookie sheet, then slide a spatula under each cookie and cool down on a wire rack for 1 hour.

Notes

Note 1: The recipe works with almond meal.

Note 2: You can use any liquid sweetener like agave syrup or coconut nectar.

Note 3: Make sure the melted coconut oil is cooled or it will melt the chocolate chips when you stir them in the cookie dough. You can swap coconut oil for melted vegan butter, olive oil, or avocado oil.

Note 4: Feel free to use any chocolate chips, vegan milk chocolate chips taste very good in these cookies. You can also swap the chocolate chips for chopped nuts like macadamia, pecans, or walnuts.

Storage: Store the cookies at room temperature for up to 4 days in an airtight container. You can freeze the cookies in Ziploc bags and thaw at room temperature the day before.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1cookie | Calories: 223.4kcal | Carbohydrates: 16.8g | Protein: 4.6g | Fat: 17.2g | Saturated Fat: 4.1g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.9g | Trans Fat: 0.1g | Sodium: 105.7mg | Potassium: 24.5mg | Fiber: 2.9g | Sugar: 11.3g | Vitamin A: 222.8IU | Calcium: 60.4mg | Iron: 0.7mg | Magnesium: 2.1mg | Phosphorus: 4mg | Zinc: 0.1mg

Why You Will Love These Cookies

• Just 5 ingredients
• Gluten-free
• Grain-free
• High in healthy fats
• Easy to make low-carb

Ingredients and Substitutions

The full recipe measurement are below in the recipe card, but here are some of my tips and tricks if you need ingredients swaps.

• Maple Syrup or any liquid sweetener you love. My expert tip is to use a liquid sweetener you love because the flavor will be very potent in the cookies. I love combining maple and almonds. It goes well together. Some other healthy refined sugar-free sweeteners that work great for these cookies are agave syrup, coconut nectar, or sugar-free fiber syrup for a keto-friendly option.
• Melted Coconut Oil – You can also use peanut butter, melted vegan butter, tahini, or almond butter instead. My tip here is to use cooled coconut oil. Make sure you cool the melted coconut oil at room temperature for 10 minutes before adding the dry ingredients. This prevents the chocolate chips from melting when you stir them into the cookie dough
• Ultra-Fine Almond Flour – I use ultra-fine almond flour, also known as blanched almond flour. It doesn’t have the grainy and gritty texture of an almond meal, and it makes almond cookies much tastier and lighter in color. The recipe will work with an almond meal if it’s all you have at home. Learn how to measure alternative flours accurately.
• Baking Powder—This gives a slightly fluffy texture to the cookie. Make sure you pick a gluten-free baking powder if you need it.
• Salt is optional. I don’t add any salt in my cookie dough because I prefer to sprinkle sea salt flakes on the baked cookies at the end.
• Vanilla Extract is optional; it adds a lovely vanilla flavor to the cookie dough.
• Dark Chocolate Chips – You can use large chocolate chips or a combination of chunks and mini chocolate chips to give different textures to the almond cookies.

Add-Ons

You can use this almond flour cookie recipe to create a range of different cookie flavors. You can swap the dark chocolate chips for:

• Half macadamia nuts and half vegan white chocolate chips.
• Cranberries and chocolate chips
• White chocolate chips
• Nuts like chopped pecans or walnuts and dried raisins.
• Oatmeal raisins: use 1/4 cup of rolled oats and 1/4 cup of dried raisins.

Making The Cookie Dough

The recipe comes together in 2 minutes.

3. Now, divide the cookie dough into 12 balls of the same size. Oil your hands, roll into balls, and place each ball onto the prepared baking sheets, leaving a thumb of space between each cookie dough ball.
4. Use a fork to press the top lightly. My tips: don’t press the cookies too much, the thicker, the chewier they will be!

5. Bake the cookies on the center rack of the oven for 12 to 15 minutes at 350°F (180°C) until the sides are golden brown.
6. Depending on the size of the cookies, you may need to bake them longer or less. Adjust timing until the color of the cookies is golden and the cookies are soft in the center but set.
7. Cool down the cookies on a cooling rack for at least one hour to appreciate all their texture.

Storage Instructions

These almond flour chocolate chip cookies store very well in an airtight box at room temperature for up to 4 days. You can freeze these cookies for up to 3 months in zip-lock bags and thaw them at room temperature the day before eating.

More Almond Flour Cookie Recipes

Below I listed more almond flour cookie recipes for you to try:

Thin Mints Recipe

Almond Flour Thumbprint Cookies

2-Ingredient Cookies

Almond Flour Peanut Butter Cookies

Almond Flour Lemon Cookies