Meet the best almond flour chocolate chip cookies! And they’re made without refined sugar. The cookies have a great texture: soft-baked with crisp edges. No one will never know they’re healthy and gluten-free (your secret is safe with me). They’re easy to make (just one bowl in under 30 minutes) with simple ingredients.
What Readers Say
“These were so amazing they were all gone in less than a day!”
To make these gluten-free chocolate chip cookies, you’ll only need a few pantry staple ingredients that are easily found in the baking aisle at the grocery store.
The main star of this recipe is almond flour, which is rich in healthy fats and protein. Almond flour is my favorite gluten free flour to bake with. It makes delicious gluten-free cookies, crisp almond flour waffles, moist almond flour banana bread and banana muffins, and the very best gluten-free pumpkin bread.
You’ll also notice that these healthy cookies aren’t made with refined sugars; just honey. The almond flour imparts a nutty flavor and natural sweetness, so lots of sugar isn’t needed.
- 8 tablespoon butter, semi-melted
- 1/3 cup honey (maple syrup may also work)
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 1/2 cups blanched fine almond flour (or almond meal)
- 2 tablespoons arrowroot flour starch or organic cornstarch (some readers have used coconut flour instead with good results-this is used to help thicken the batter so the cookies aren’t too soft and mushy)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips or 1/2 cup mini chocolate chips (dark chocolate chips also work, but the cookies won’t be as sweet)
What is Arrowroot Starch? Arrowroot is a white, flavorless powder. It’s similar to cornstarch (without the corn) in that it thickens food. Almond flour alone can result in a soggy, dense bread. Arrowroot starch (which is paleo-friendly, gluten-free, and vegan) improves the texture of almond flour treats. Arrowroot lasts a long time. Use it to make stir-fry sauce, almond flour chocolate chip cookies, this particular recipe, almond flour waffles, and homemade foundation powder or dry shampoo.
How to Make This Almond Flour Chocolate Chip Cookie Recipe
Gather your kitchen tools, first. It only takes about 5-10 minutes to prepare the cookie dough, then 12 minutes to bake this almond flour cookie recipe.
- Hand-Mixer or Stand Mixer (with the paddle attachment)
- Measuring Cups or Digital Scale
- Large Mixing Bowl
Preheat the oven to 350F. Line a cookie sheet (or sheet pan) with parchment paper to make clean up easier.
Step 1: Cream Butter, Honey, and Egg Yolk
In a medium-size bowl, using an electric mixer, cream together the semi-melted butter (if you’re using a microwave to melt the butter, my butter is perfect after 20-30 seconds) and honey, until well combined and creamy. Add the egg yolk, and beat for a few seconds, until the butter mixture is well combined. Finally, beat in the vanilla extract.
Step 2: Add Dry Ingredients
Add the dry ingredients to the wet ingredients and mix until combined: almond flour, starch, baking soda, and salt. Then stir in 1 cup of chocolate chips.
Step 3: Spoon onto the Prepared Baking Sheet
Use an ice cream scooper or cookie scoop to scoop the batter on a parchment-lined baking sheet. Using a cookie scooper, makes larger, bakery-size cookies (about 3-4 tablespoons of dough). Using a cookie scoop, makes smaller cookies (which requires less baking time).
Step 4: Bake Cookies
Bake the cookies for 12 minutes for large cookies (smaller cookies may require less time), until golden brown (a very light brown/golden yellow hue) and the edges appear a bit crisp. The cookies will feel and look very soft. This is typical of all baked goods when you use almond flour.
Let the cookies cool on the baking sheet (don’t transfer to a cooling rack). As the cookies cool, they will firm up, so wait until the cookies are cool (about 5-10 minutes) before enjoying one. The cookies will always be soft, but once they cool, you’ll be able to easily pick one up without it crumbling.
Pro Tips for Baking Success
What type of almond flour?
For best results, use blanched almond flour. This flour has a light texture since the almond skins are removed before grinding almonds. This flour will produce a texture and flavor more like classic chocolate chip cookies made with all purpose flour.
I’ve also used almond meal, which has a coarser texture, since the skins are left on the ground almonds. This flour will result in more of a rustic feel to the cookies, but still results in delicious cookies.
My favorite almond flour brands are Bob’s Red Mill, Anthony’s, and the almond flour sold at Costco.
The preferred options for making the best cookies without dairy are: vegan butter, palm shortening, or softened virgin coconut oil.
I haven’t personally made this recipe without eggs, but some readers have experienced great results using a flax egg. A binder is needed to keep the cookies from falling apart, which is why the egg yolk is added, and a flax egg would work in a similar way.
Don’t Use Other Flours (Wheat, Einkorn, Etc.)
I’m oftentimes asked if my almond flour recipes can be made with oat flour, wheat flour, einkorn flour, or all-purpose flour. The answer: No. Almond flour requires specific wet to dry ingredient ratios. You can’t substitute another flour in place of almond flour. Instead, use my einkorn chocolate chip cookie recipe if you’d like a wheat-based, traditional cookie.
How to Store
I rarely need to store the cookies because no cookie is ever left behind for the next day (they’re seriously the very best almond flour cookies).
If you do have some leftovers, or want to make the cookies in advance and enjoy later, store the cookies in an airtight container (or cookie jar) on the counter, at room temperature, for up to 2 days. Or in the fridge for up to 1 week. Or place the cookies in a freezer bag (a Ziplock bag) and store in the freezer for up to 3 months.
The Best Almond Flour Chocolate Chip Cookies
- 1 hand mixer or stand mixer, fitted with the paddle attachment
- 1 large mixing bowl
- 1 baking sheet
- 8 tablespoons unsalted butter 1/2 cup, 110g, semi-melted
- 1/3 cup honey
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 1/2 cups blanched almond flour 250g
- 2 tablespoons arrowroot flour starch or organic cornstarch 15g
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt fine
- 1 cup semi-sweet chocolate chips or 1/2 cup mini chocolate chips
- Preheat the oven to 350F. Line a baking sheet with parchment paper (for easy clean up).
- In a medium-size bowl, using an electric mixer, cream together the semi-melted butter (if you're using a microwave to melt the butter, my butter is perfect after 30 seconds) and honey, until well combined and creamy.
- Add the egg yolk and beat for a few seconds, until combined. Finally, beat in the vanilla extract.
- Add all the dry ingredients to the wet ingredients: almond flour, starch, baking soda, and salt. Mix to combine.
- Stir in 1 cup of chocolate chips.
- Scoop the batter from the bowl onto a parchment-lined baking sheet to form cookies (about 10 large cookies using an ice cream scoop or large cookie cookie scoop).
- Bake the cookies for 12 minutes, until golden on top with crisp, brown edges.
- Let the cookies cool on the baking sheet for 5-10 minutes. Because the cookies are made with almond flour, they will feel and look very soft at first. As the cookies cool, they will firm up, so wait until the cookies are cool before enjoying one. The cookies will always be soft, but once they cool, you'll be able to easily pick one up without it crumbling.
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