These almond flour cookies are easy to make in just one bowl! Chewy, nutty flavored and filled with melted chocolate chips, they are a delicious gluten-free treat.
These almond flour cookies are chewy, nutty flavored, and filled with melted chocolate chips. They are completely 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 and lemons every dayand I’ve done it countless times since the book was published. I thought it was time to share 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 less than 30 minutes. If you don’t, add it to your list the next time you go to the store. With slightly 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 cookie recipe:
- almond flour, of course! Spoon and level to avoid too much left in the measuring cup.
- Almond butter and an egg – They join the cookie dough. Almond butter also intensifies the nutty flavor of the cookies.
- unsalted butter – For wealth. You only need a couple tablespoons in this recipe because the almond flour also adds fat. For a dairy-free option, melted coconut oil also works well.
- Baking soda – Helps cookies puff up while baking.
- brown sugar – For sweetness and depth of caramelized flavor.
- vanilla extract – For warmth.
- dark chocolate chips – Or any chocolate chip you like! Milk chocolate and semisweet chocolate chips are a totally valid option if that’s what you prefer to use.
- and sea salt – To make all the flavors stand out! I mix fine sea salt into the dough and sprinkle flaky sea salt on top. Flake salt is optional, but highly recommended! It really brings out the flavors of toasted almonds and rich chocolates.
Find the full recipe with measurements below.
Can I use almond flour instead of almond flour?
I recommend using fine, blanched almond flour in this recipe. Bob’s Red Mill is my favorite brand; It is easy to find in supermarkets and online. You can also make your own almond flour from flaked and blanched almonds.
While you could technically use almond flour here, it will give the cookies a flourier, grainier texture. I recommend using fine almond flour for best results.
How to Make Almond Flour Chocolate Chip Cookies
These cookies are easy to make in just 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 sometimes I need extra water and sometimes I don’t.
Add the chocolate chips.
To shape the cookies, Use a 2-tablespoon cookie scoop to scoop dough onto a parchment paper-lined baking sheet. Lightly press the tops of the cookies (they don’t spread much in the oven), then sprinkle with flaked salt, if using.
Bake for 10 to 12 minutes at 350°F, or until puffed and lightly browned around the edges.
Let cool on 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 prepare.
Enjoy!
Recipe Variations
- Make them vegan: Replace the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of 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 combinations: 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 it cool completely, then seal it in an airtight container or bag before storing it in the freezer. Let it thaw at room temperature or quickly thaw one cookie at a time in the microwave. About 30 seconds is enough!
More almond flour recipes to try
If you love these cookies, try one of these almond flour recipes below:
Almond Flour Cookies
serves 16
These Almond Flour Chocolate Chip Cookies are a delicious one-bowl treat! They have slightly crispy edges, chewy centers, and a sweet, nutty flavor. Gluten-free and grain-free.
- 1 big 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 mugs almond flour, spoon and leveling
- ¼ teaspoon baking soda
- ¼ teaspoon sea ​​salt
- Crowding ½ cup dark chocolate chips
- Flaked sea salt, to sprinkle (optional)
Prevent your screen from going dark
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Preheat the oven to 350°F and line a baking sheet with parchment paper.
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In a large bowl, whisk together the egg, brown sugar, almond butter, melted butter, and vanilla until well combined.
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Add the almond flour and evenly sprinkle the baking soda and salt over the top. Use a spatula or wooden spoon to mix until well combined, adding 1 to 2 tablespoons of water if the mixture is too dry. Add the chocolate chips.
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Use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheet. Press each mound down slightly and sprinkle with flaked sea salt, if using. Bake for 10 to 12 minutes, or until cookies are puffed and edges lightly browned. They will still be soft and seem undercooked in the middle, but they will set as they cool.
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Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For vegan almond flour cookies, make a flax egg: Blend 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let thicken for 5 minutes before mixing into the wet ingredients. Use coconut oil or vegan butter instead of regular butter. Increase baking soda to ½ teaspoon.
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