This Almond Flour Cookie Dough is a simple gluten-free snack rich in protein and fiber and made in 5 minutes with just 5 ingredients.
I love snacking on cookie dough, like my Chickpea Cookie Dough, because it brings all the flavors of cookies in a super convenient snack that you can whip up very quickly.
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Almond Flour Cookie Dough
This Almond Flour Cookie Dough is a simple gluten-free snack rich in protein and fiber and made in 5 minutes with just 5 ingredients.
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Servings: 16 servings (2 tbsp each)
Calories: 135 kcal
Ingredients
- 1 ½ cups Almond Flour - (note 1)
- 3 tablespoons Coconut Oil - melted, cooled, use refined to avoid coconut flavor! (note 2)
- 3 tablespoons Maple Syrup - (note 3)
- 1 tablespoon Almond Milk - (note 4)
- ½ cup Mini Chocolate Chips - (note 5)
Optional
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Instructions
- In a mixing bowl, add almond flour, melted coconut oil, maple syrup, vanilla extract, if used, and 1 tablespoon of almond milk. Stir with a rubber spatula until it forms a smooth and thick cookie dough.
- Fold in the chocolate chips, and stir to evenly incorporate them. If you like the cookie dough a bit less dry, stir in the extra tablespoon of almond milk.
- Serve 2 tablespoons as a snack.
Notes
Note 1: Swap the almond flour for cashew flour or sesame flour for a nut-free option. Oat flour will be a very different ratio, you will need way less of it since it’s highly liquid absorbent and has less fat. All these flours are safe to eat raw, without prebaking. The recipe doesn’t work with wheat flour.
Note 2: Cool the melted coconut oil before adding to the dough or it will warm up the dough and melt the chocolate chips. You can use other oils with low flavor.
Note 3: Any liquid sweetener works like sugar-free maple syrup for a low-carb option
Note 4: Or any other milk like oat milk or soy milk.
Note 5: Or sugar-free chocolate chips for a low-carb snack, or chopped nuts.
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze it shaped in balls, in airtight Ziploc bags. Thaw in the fridge the day before.
Nutrition
Serving: 1serving (2 tablespoons) | Calories: 135kcal | Carbohydrates: 8.7g | Protein: 2.7g | Fat: 10.6g | Saturated Fat: 4.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 38.7mg | Potassium: 50.7mg | Fiber: 1.7g | Sugar: 5.4g | Vitamin A: 3.7IU | Vitamin B12: 0.01µg | Calcium: 31.9mg | Iron: 0.9mg | Magnesium: 13.8mg | Phosphorus: 19.2mg | Zinc: 0.2mg
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
You only need 5 base ingredients to make this recipe. Here’s how to pick them.
- Almond Flour – This forms the base, providing a nutty flavor and gluten-free structure. Cashew flour or sesame flour are fine too.
- Coconut Oil – It adds moisture and binds the ingredients. The only possible alternative is cocoa butter, but I haven’t tried.
- Maple Syrup – This sweetens the dough. Sugar-free maple syrup also works or any other liquid sweetener like agave syrup or coconut nectar.
- Almond Milk – This adds moisture and helps create a smooth dough. Oat milk or soy milk also work.
- Mini Chocolate Chips – They add bursts of chocolate flavor. Sugar-free chocolate chips or chopped nuts are fine too.
How to Make Almond Flour Cookie Dough
This recipe is crazy easy to whip up. Here’s how in a couple of pictures.
Combine the base cookie dough ingredients in a mixing bowl.
When the texture is smooth, incorporate the chocolate chips and enjoy!
Carine’s Tips
- Low-Carb Swap – Use sugar-free chocolate chips and maple syrup for a low-carb version.
- Nut-Free Option – Swap almond flour with cashew flour or sesame flour.
- Add-in Variations – Use chopped pecans, seeds, or walnuts instead of chocolate chips.
- Baking Option – Bake small portions of the dough at 350 °F (180 °C) for 14 minutes. Cool completely before eating.
- Protein Boost – Replace some almond flour with protein powder to increase the protein content.
- Cool Oil – Cool the melted coconut oil before adding it to the dough to prevent the chocolate chips from melting.
This hit the spot when I was craving something sweet! I replaced the coconut oil (I only had unrefined) with gheem which required a little more almond flour. Thanks for a quick recipe!
it’s delicious.
love your recipes… thanks… great
Hi ! Thanks for sharing this recipe sounding sooooo yummy ! I just have a doubt I need you to light me : almond flour is different from almond powder right? Really less fat, dryier and thinner texture right ? Because almond powder y just almond processed but the almond flour is other product. And if I replace the almond flour by almond powder, I can put less coconut oil to keep it healthy but less fat ? Thanks for answering!
I never heard of almond powder in my life, so I am not sure what you mean. Almond flour is basically raw blanched almonds that have been grounded into a thin texture that look like flour. Looking at your email, I see you are based in France, since I am French I can tell you that what you need for any recipe calling for almond flour is “poudre d’amande”.
Can you use oat flour as a substitute?
It will be a very different ratio. Oat flour has way more fiber, less fat, and if you add the same amount the dough will be very dry. I didn’t try with oat flour yet so I can tell precisely how much you need.
Really yummy! So easy and so healthy for me-I am allergic to all dairy, wheat, oats, eggs, peanut butter and this treat ticks all the boxes of what I can eat. Thanks so very much!
Thanks for the lovely feedback!
Yummy?? But can you bake these??
Yes, I added a baking option above in this post. Bake small portions of the dough at 350 °F (180 °C) for 14 minutes. Cool completely before eating.
can coconut flour be used.
No, it wouldn’t work, sorry! Coconut flour would make it very dry
thx so much…it’s very good..I love cook.I am from Iran.good job
Thank you for sharing this recipe!
My pleasure!
Can you substitute coconut flour in this recipe.
Unfortunately I didn’t try, but if you do, it will definately not be the same amount needed. Coconut flour has 4 times more fiber, you will need way less or it will very dry.