Almond Flour Cookies

These almond flour cookies are easy to make thanks to only a few ingredients. The dough comes together quickly and bakes into light and tender cookies that are lightly sweet and infused with chocolate flavor. Made with almond flour, these healthy cookies are perfect as a back-to-school snack or lunchtime treat!

A bite has been taken out of an almond flour cookie, showing lots of chocolate chips inside. It's the top cookie of a stack of three. There are more cookies in the background.

I love having some healthy sweets around the house. It’s one reason these Peanut Butter Energy Balls are a go-to favorite. But now there’s a new kid in town thanks to these almond flour cookies that are low carb, lightly sweetened, and delicious!

Why This Recipe is a Winner

  • Combining almond flour and almond butter makes these cookies so moist and delicious
  • Adding just a bit of maple syrup creates a lightly-sweetened cookie base that combines perfectly with chocolate chips
  • Adding a bit of baking powder gives a little bit of lift to these cookies, making them soft and tender
Ingredients in bowls are laid out on a white table. The ingredients next to the ingredients read, flax egg, baking powder, salt, almond butter, almond flour, maple syrup, chocolate chips, and vegan butter.

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Almond flour — You can easily make almond flour at home or buy it in stores. I recommend using almond flour over almond meal to keep the texture of these cookies light.
  • Baking powder
  • Salt
  • Almond butter — I recommend using unsweetened almond butter. You can substitute your favorite nut butter or even seed butter.
  • Vegan butter — I recommend using Earth Balance, Miyoko’s, or homemade Dairy-Free Butter. You can substitute coconut oil.
  • Maple syrup — We’ll add a bit of maple syrup to make these cookies lightly sweetened. You can substitute agave nectar.
  • Vanilla extract — This is an optional ingredient, but I like adding it because of the flavor it adds.
  • Flax egg — Use a flax egg or substitute a chia egg.
  • Chocolate Chips — Wondering if chocolate chips are dairy-free? Use this cup Milk-free Chocolate Chips guide to find the best brands for you. You can use regular or mini chocolate chips for this recipe.

Ingredient Spotlight

A jar of almond butter has a spoon it. There is a bowl of almonds beside it along with a few almonds on the table.

What Almond Butter is Best for Cookies

Almond butter is made from grinding up almonds, forming a paste otherwise known as nut butter. You can select from roasted or raw almond butter. You can even find almond butter that is combined with other nut butters, like cashew butter. I prefer to use unsweetened almond butter, but just about any almond butter will work for these cookies.

How to Make This Recipe

  1. Mix together the almond flour, nut butter, flax egg, and maple syrup. Add optional vanilla extract if using. Stir to combine.
  2. Fold in the chocolate chips and stir to combine.
  3. Use a cookie dough dispenser to drop dough on prepared cookie sheets, leaving about 1″ of space between them. Bake for 10 to 12 minutes, until golden brown.
  4. Remove from the oven and allow to cool for a minute on the cookie sheet before transferring to a wire rack to cool completely.
  5. Store in an airtight container. They will last about a week in the fridge, or up to 3 months in a freezer.

Here are more detailed instructions with step-by-step photos:

Step One: Mix the Batter

  1. Mix together the almond flour, nut butter, flax egg, and maple syrup.
    Looking down on a bowl with a flour mixture and almond butter in the middle.
  2. Add optional vanilla extract if using.
  3. Stir this all together until combined.

Step Two: Add Chocolate Chips

You don’t have to add chocolate chips, but they do make these cookies shine! Almond flour chocolate chip cookies are not only delicious, they’re beautiful, too!

Looking down on a bowl full of cookie dough with chocolate chips recently added.

Step Three: Bake

  1. Use a cookie dough dispenser to drop dough on prepared cookie sheets, leaving about 1″ of space between them.
    A hand holds a cookie scoop, scooping mounds of cookie dough batter on a cookie sheet lined with parchment paper.
  2. Bake for 10 to 12 minutes, until golden brown.
  3. Remove from the oven and allow to cool for a minute on the cookie sheet before transferring to a wire rack to cool completely.
Looking down on three rows of almond flour chocolate chip cookies.

Marly’s Tips

  • Make almond flour peanut butter cookies by substituting peanut butter for the almond butter in this recipe
  • For even lower-carb cookies, you can substitute a zero-calorie sweetener such as keto-friendly brown sugar and/or low-sugar chocolate chips.

Frequently-Asked Questions

Can almond flour make cookies?

You can use almond flour to make cookies, whether you use it to supplement all-purpose flour or to make them entirely with almond flour. Either way, you’ll have a moist, delicious cookie. Using only almond flour has the added bonus of making cookies that are gluten-free and low carb.

Are almond flour cookies healthy?

Depending on how much sugar you add to the batter, cookies made with almond flour are healthy because they’re low carb and keto-friendly.

Why are my almond flour cookies flat?

If you add too much liquid or fat to the batter, your cookies will turn out flat. Reduce the amount of liquid and/or increase the amount of flour used to make the batter thick, thereby creating fluffier cookies.

Paleo Chocolate Chip Cookies

If you’re following a paleo or low-carb diet, you’ll love these cookies. If. you’re looking for even more almond flour recipes, be sure to give these a try:

Storage Tips

Store these cookies in an airtight container at room temperature for up to 7 days. They can be refrigerated for up to 10 days or frozen for up to 2 months.

An almond chocolate chip cookie sits in front of more cookies in the background.

Healthy Sweets Favorites

If healthy sweets are you thing, there’s no denying these sweet treats:

A stack of three almond flour cookies showcase lots of chocolate chips. there are more cookies in the background.

Almond Flour Cookies

These vegan, gluten-free almond flour cookies may be short on ingredients, but they're tall on flavor. You'll love how these easy vegan cookies come together…and how quickly they disappear!
5 from 2 votes
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 cookies
Calories: 201kcal

Ingredients

Instructions

  • Preheat oven to 350°F/175°C. Line two cookie sheets with parchment paper.
  • Mix together the almond flour, nut butter, flax egg, and maple syrup. Add optional vanilla extract if using. Stir to combine.
  • Fold in the chocolate chips and stir to combine.
  • Use a cookie dough dispenser to drop dough on prepared cookie sheets, leaving about 1" of space between them. Bake for 10 to 12 minutes, until golden brown.
  • Remove from the oven and allow to cool for a minute on the cookie sheet before transferring to a wire rack to cool completely.
  • Store in an airtight container. Will last about a week in the fridge, or up to 3 months in a freezer.

Recommended Equipment

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Calories: 201kcal | Carbohydrates: 14g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 125mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

2 Responses to Almond Flour Cookies

  1. Avatar thumbnail image for MarlyRae Reply

    5 stars
    These are my daughter’s favorite cookies and I love making them for her!

    • Avatar thumbnail image for MarlyMarly

      This is great, Rae. Thanks for your feedback!

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