These 5-ingredient Almond Flour Chocolate Chip cookies are easy, vegan, gluten-free cookies with a delicious chewy texture.
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!
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Almond Flour Chocolate Chip Cookies
These 5-ingredient Almond Flour Chocolate Chip cookies are easy, vegan, gluten-free cookies with a delicious chewy texture
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Servings: 12 cookies
Calories: 223.4 kcal
Ingredients
- 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.
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
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
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.
- Stir all the ingredients together – except the chocolate chips – until the dough is sticky and consistent.
- Fold in chocolate chips and stir to combine evenly. Preheat the oven to 350°F (180°C). Line one baking sheet with parchment paper and lightly oil with oil spray. Set aside.
- 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.
- Use a fork to press the top lightly. My tips: don’t press the cookies too much, the thicker, the chewier they will be!
- 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.
- 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.
- 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:
First recepie I made since starting to follow you on Facebook. Wow one dozen cookies gone in a flash. Everyone loved them. Definately going to try more of your suggestions.
Welcome here with me! I am so glad you enjoy the recipe, thank you.
Amazing cookies my daughter absolutely loves them and wants me to bake them for her as at treat.
I love the fact that they are healthy and very tasty and easy to make ,ones not enough
Thank you so much! I am so happy when kids love my recipes.
Easy simple tasty recipe 🙂
Thank you!
These are very good. Easy and quick. I followed the recipe, and also added the salt and vanilla. Baked for about 14 minutes and the texture is firm and holds together – nice and chewy bite to the cookie. Great recipe.
Thanks! I am so happy you love them.
Hi Carine,
May I replace the maple syrup with coconut nectar sugar?
Thank you
Yes, you can replace maple syrup by any liquid sweetener like coconut nectar.
These cookies are amazing! And so easy to whip up too. My family loved them as well. This will be my go-to recipe from now on.
Thank you so much!
I make these all the time. These cookies are a hit in our house and with friends when I bring them to parties. Sometimes I add pecans to the mix. I also switch it up on occasion and swap out the chocolate chips with freeze dried blueberries and add some lemon peel. thank you for sharing this wonderful recipe!
Thank you so much! Pecan sounds delicious in them. I will try too.
Very easy and best cookie recipe I have ever found. Thank you so much for sharing.
Thank you so much!
Easy to make and like that there so few ingredients. However, the coconut oil flavor was overwhelming. If I make again, would try with vegan butter:
If you use refined coconut oil, it will have zero coconut flavor. Only unrefined coconut oil taste like coconut.
would I use the same amount of all the ingredients if I use almond meal instead?
Yes, almond meal is pretty similar, the only difference is the texture it gives to baked goods, a bit grainy because it’s made from whole almonds – skin included.