Almond Flour Cookies
The dough for these almond flour cookies comes together quickly and bakes into light, tender cookies with lots of melty chocolate chips.
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These almond flour cookies are infused with chocolate chips. They’re deliciously tender and chocolatey in all the right ways.
Reader Reviews
★★★★★
Rae
These are my daughter’s favorite cookies and I love making them for her!
Ingredients & Substitutions
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.
- 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.
- 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.
Almond butter is made by 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.
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What Makes This Recipe Shine?
- 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
Here is how I make these tasty cookies. See the recipe card below for a full, printable version of this recipe.
Step One: Mix the Batter
Stir together almond flour, baking powder, and salt in a mixing bowl. (Stir in ground cinnamon if using). In the same bowl, add the nut butter, butter, syrup, vanilla, and flax egg. Stir to combine.
Do you want to add vanilla? Now is the time to stir it in! Then give the dough one last stir to make sure everything is 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!
Step Three: Bake
Use a cookie dough dispenser to drop dough on prepared cookie sheets, leaving about 1″ of space between them.
My favorite cookie-baking tip? Underbake your cookies, but let them sit on the hot pan for a few minutes to finish. Remove the cookies from the oven and allow them to cool for a minute on the cookie sheet before transferring to a wire rack to cool completely.
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
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.
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.
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.
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.
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:
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Ingredients
- 2 cups almond flour
- ½ teaspoon baking powder
- ⅓ teaspoon salt
- ¼ cup almond butter, softened
- 2 tablespoons vegan butter, softened
- ¼ cup maple syrup
- 1 teaspoon vanilla extract (optional)
- 1 flax egg
- ½ cup dairy-free chocolate chips
- optional: add 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F/175°C. Line two cookie sheets with parchment paper.
- Make the Dough: Combine almond flour, baking powder, and salt in a mixing bowl. (Stir in ground cinnamon if using). Stir to combine. In the same bowl add the nut butter, butter, syrup, vanilla, and flax egg. Stir to combine.
- Add Chocolate Chips: Fold in the chocolate chips and stir to combine.
- Drop and Bake: 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.
- Cool: Remove from the oven and allow to cool for a minute on the cookie sheet before transferring to a wire rack to cool completely.
- Storage: 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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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.
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About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
4 Responses to Almond Flour Cookies
Rate / Comment
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Made the second batch today with the added cinnamon. Turned out wonderfully! I also wanted to tell you how much we enjoyed your Almond Flour Banana Bread recipe that was in the Costco Connection magazine. I couldn’t find it on your website. It was through the Costco magazine that I found your website and subscribed to your email list. I really love your almond flour recipes!
Overall, I thought this was a very good recipe. I noticed that the ingredient list includes vegan butter, but it’s not included in the instructions. I just added it into the bowl with everything else. Both my husband and I thought the cookies were great! I think in the next batch I might add some cinnamon to enhance the flavour. Thank you for sharing this recipe!
Hi Jennifer! I’m so glad you liked these cookies. I corrected the ingredients in the recipe card and I liked your suggestion of adding cinnamon so I added it as an option. I truly appreciate your feedback!
This is great, Rae. Thanks for your feedback!