These almond flour cookies are easy to make in one bowl! Chewy, nutty, and filled with melty chocolate chips, they're a delicious gluten-free treat.
These almond flour cookies are chewy, nutty, and filled with melty chocolate chips. They’re totally gluten-free, but you don’t have to be to love them. In fact, these almond flour chocolate chip cookies are one of the treats I make most often. The recipe first appeared in my second cookbook, Love & Lemons Every Day, and I’ve made it countless times since the book was published. I thought it was about time I shared it here too.
These cookies couldn’t be easier to make. The recipe calls for 10 ingredients and comes together in one bowl. If you have almond flour on hand, you can have a batch ready to eat in under 30 minutes. If you don’t, well, add it to your list the next time you’re going to the store. With lightly crispy edges, gooey centers, and a rich almond flavor, these cookies are too good to miss.
Almond Flour Cookies Ingredients
Here’s what you’ll need to make this almond flour cookies recipe:
- Almond flour, of course! Spoon and level it to avoid packing too much into your measuring cup.
- Almond butter and an egg – They bind the cookie dough together. The almond butter also deepens the cookies’ nutty flavor.
- Unsalted butter – For richness. You only need a couple tablespoons in this recipe because the almond flour also adds fat. For a dairy-free option, melted coconut oil works well too.
- Baking soda – It helps the cookies puff up as they bake.
- Brown sugar – For sweetness and caramelized depth of flavor.
- Vanilla extract – For warmth.
- Dark chocolate chips – Or any chocolate chips you like! Milk chocolate and semi-sweet chocolate chips are totally fair game if that’s what you prefer to use.
- And sea salt – To make all the flavors pop! I mix fine sea salt into the dough and sprinkle flaky sea salt on top. The flaky salt is optional, but highly recommended! It really highlights the toasty almond and rich chocolate flavors.
Find the complete recipe with measurements below.
Can I use almond meal instead of almond flour?
I recommend using fine blanched almond flour in this recipe. Bob’s Red Mill is my go-to brand—it’s easy to find in grocery stores and online. You can also make your own almond flour from blanched slivered almonds.
While you technically could use almond meal here, it will give the cookies a more mealy, grainy texture. I recommend using fine almond flour for the best results.
How to Make Almond Flour Chocolate Chip Cookies
These cookies are easy to make in one bowl! Here’s how to do it:
Start by combining the wet ingredients. In a large bowl, whisk together the egg, brown sugar, almond butter, butter, and vanilla.
Then, add the dry ingredients. Sprinkle the almond flour, baking soda, and fine salt over the mixture in the bowl. Mix with a spatula to combine.
Recipe Tip
If the dough feels too dry to come together, add water, 1 tablespoon at a time, as needed to moisten it. Almond butters and brown sugar can vary in moisture content, so I find that sometimes I need the extra water and sometimes I don’t!
Fold in the chocolate chips.
To shape the cookies, use a 2-tablespoon cookie scoop to scoop the dough onto a baking sheet lined with parchment paper. Press down lightly on the tops of the cookies (they don’t spread much in the oven), then sprinkle with the flaky salt, if using.
Bake for 10 to 12 minutes at 350°F, or until puffed and lightly browned around the edges.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This step is key! The cookies will be very fragile when you take them out of the oven. They need those 5 minutes on the baking sheet to set up.
Enjoy!
Recipe Variations
- Make them vegan: Replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let thicken for 5 minutes before combining with the other wet ingredients. Use coconut oil instead of butter, and increase the baking soda to 1/2 teaspoon.
- Use other mix-ins: White chocolate chips, dried cherries, or dried cranberries would be great in these cookies!
How to Store and Freeze
- To store: These cookies keep well in an airtight container at room temperature for up to 4 days.
- To freeze: They also freeze well for up to 3 months. Let cool completely, then seal in an airtight container or bag before stashing in the freezer. Let thaw at room temperature, or quickly defrost one cookie at a time in the microwave. About 30 seconds does the trick!
More Almond Flour Recipes to Try
If you love these cookies, try one of these recipes with almond flour next:
Almond Flour Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves 16
These almond flour chocolate chip cookies are a delicious one-bowl treat! They have lightly crisp edges, chewy centers, and a sweet, nutty flavor. Gluten-free and grain-free.
- 1 large egg
- ½ cup brown sugar or coconut sugar
- ¼ cup almond butter
- 2 tablespoons unsalted butter or coconut oil, melted and cooled slightly
- 1 teaspoon vanilla extract
- 2 cups almond flour, spooned and leveled
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- Heaping ½ cup dark chocolate chips
- Flaky sea salt, for sprinkling (optional)
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the egg, brown sugar, almond butter, melted butter, and vanilla until well combined.
Add the almond flour and evenly sprinkle the baking soda and salt on top. Use a spatula or wooden spoon to mix until well combined, adding 1 to 2 tablespoons water if the mixture is too dry. Fold in the chocolate chips.
Use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheet. Press each mound down slightly and sprinkle with flaky sea salt, if using. Bake for 10 to 12 minutes, or until the cookies are puffed and the edges are lightly browned. They will still be soft and seem underdone in the middle, but they will set up as they cool.
Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
For vegan almond flour cookies, make a flax egg: Whisk 1 tablespoon ground flaxseed with 3 tablespoons water. Let thicken for 5 minutes before mixing with the wet ingredients. Use coconut oil or vegan butter instead of regular butter. Increase the baking soda to ½ teaspoon.
Nutrition Facts Almond Flour Cookies
Amount Per Serving (1 cookie) Calories 146
Calories from Fat 99 % Daily Value* Fat 11g17% Saturated Fat 2g13% Trans Fat 0.1g Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 14mg5% Sodium 60mg3% Potassium 43mg1% Carbohydrates 11g4% Fiber 2g8% Sugar 7g8% Protein 4g8% Vitamin A 59IU1% Calcium 51mg5% Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
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