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.

Chocolate chip cookies stacked on top of one another on a countertop.

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What Readers Say

“These were so amazing they were all gone in less than a day!”


Ingredients Needed

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.

  1. Hand-Mixer or Stand Mixer (with the paddle attachment)
  2. Measuring Cups or Digital Scale
  3. 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.

Mounds of chocolate chip cookie dough on a sheet pan lined with parchment paper.
I love to make bakery-style chocolate chip cookies using an ice cream scooper (which makes large cookies).

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).

Chocolate chip cookies baked on a sheet pan with white parchment paper.
Soft-baked cookies with crisp edges = perfection!

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.

Holding half a cookie in one hand, bitten into, to show the inside of the cookie.
The perfect soft-baked cookie! With the best, naturally-sweetened flavor.

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.

Dairy-Free Version

The preferred options for making the best cookies without dairy are: vegan butter, palm shortening, or softened virgin coconut oil.

Egg-Free Version

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.

Almond flour cookies stacked in a pile on a cookie sheet lined with white parchment paper.
Chocolate chip cookies stacked on top of one another on a countertop.
5 from 27 votes

The Best Almond Flour Chocolate Chip Cookies

The best chocolate chip cookies that also happen to be healthy, made without refined sugar, gluten free, grain free, and super easy to make.
Kristin Marr
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course Dessert
Cuisine American
Servings 10 large cookies
Calories 423 kcal
Cost: $6




  • 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.
    Egg yolk, vanilla extract, and creamed butter in large mixing bowl.
  • 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).
    Mounds of chocolate chip cookie dough on a sheet pan lined with parchment paper.
  • 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.
    Chocolate chip cookies baked on a sheet pan with white parchment paper.
  • Serving Ideas: Add a scoop of vanilla ice cream between two cookies to make a gluten-free ice cream sandwich. It helps to refrigerate the cookies first so they're nice and firm. Or make a coffee-shop drink, like a homemade pumpkin spice latte or chai latte to enjoy with a cookie.



Semi-soft butter means that half of the butter is melted and half is soft, but still in a solid state. I know this sounds crazy, but it’s worked really well in this recipe. I’ve used both salted and unsalted butter in this recipe without issue. 
Weigh the flour. There is one thing that you need for fail-proof baking: a scale. Well, actually, two things: a scale and quality ingredients. My cup of flour is not the same as your cup of flour. Not weighing flour may result in disappointment when making cookies, cakes, or quick breads. Plus, weighing ingredients is much easier; just keep adding ingredients to the bowl until the scale tells you to stop. I’ve been using this digital scale for a few years now.


Calories: 423kcalCarbohydrates: 29gProtein: 8gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 45mgSodium: 118mgPotassium: 145mgFiber: 5gSugar: 19gVitamin A: 318IUVitamin C: 0.1mgCalcium: 80mgIron: 3mg
Tried this recipe?Let me know how it was!

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  1. Holy. Cow. Kristin.
    These are insanely awesome!! I have to share with you how these went over in my kitchen last night..

    My 7 yo. daughter and I made these last night as a treat/reward for her being so brave and trying some of her daddy’s “mean green juice” (he’s doing a juice fast right now, that a whole other story lol)
    Anyway, my daughters favorite food group is “Chocolate Chip Cookie”, and I have a reputation for not being able to make cookies…like at all. Nevertheless, I was determined to make a cookie I could feel good about my kiddos eating. So I got all the ingredients and laid them out on the counter. Her first reaction was immediately, “Mommy, you forgot the sugar!” I said, “No sweetie, there’s no sugar in this recipe, that’s the magic!” (All the while in the back of my head I was praying over and over for these to work! lol) We mixed all the ingredients together and baked them! To my surprise, the spread beautifully and actually looked like cookies!
    Once they completely cooled, I handed one to my daughter for the official test. Her eyes lit up and she said “Mommy! These cookies are the best!” I handed one to my son, and he quickly agreed!

    These cookies are GOLD Kristin!!! Thank you sooooo much for sharing!!!!

  2. 5 stars
    These are so nice and so quick to make! We skipped the chocolate chips and put in some raisins instead, which I quickly rinsed in hot water to plump them up before adding them to the batter.

  3. 5 stars
    SO good and easy! My boys (6 & 4) loved them. My Kroger only had Simple Truth almond flour but tasted great. I will definitely make again!

  4. have you tried them with something lighter than butter? what could i use instead for a dairy free version?

  5. 5 stars
    I am Anne from India. I love baking and handicrafts. All ur cooking are wonderful. Please send the receipes to my mail. Thank you .

  6. 5 stars
    I am slightly embarrassed (not really… : ) ) to admit I have made these cookies 5 fives since discovering the recipe a couple of weeks ago. I brought a batch to a family as part of a “get well” meal, and their son said it was the best cookie he has ever had…and I would have to agree! I absolutely LOVE that there is no refined sugar…makes it easier to justify eating 2 (or 6) and giving one to my toddler as a little treat. Also, I love that it makes just the perfect amount (15 using a cookie scoop).

    Seriously….LOVE this recipe. Thank you for sharing!

    1. Lol, that’s awesome, Jess! I’m so glad you’re enjoying the cookies, and your friends and family are as well. What a sweet get well treat. Thank you so much for sharing.

  7. 5 stars
    Holy guacamole, these are the best chocolate chip cookies I’ve ever made! I used the Trader Joe’s almond flour and it worked great. I made a medium sized cookie and came out with 17.

    Thank you so much!

  8. 5 stars
    Yummy!! These just came out of the oven and they are delicious! Thank you for another foolproof recipe. More grain free recipes, pretty please.?

  9. 5 stars
    I found your blog yesterday via d.i.y cleaning products and I have to say I’m hooked!

    I just popped these into the oven and I can’t wait to try them 🙂 thanks for sharing

    p.s. I love the ice cream scoop trick, so simple!!

  10. I’m so excited to try these! my family is dairy free however – do you think coconut oil would work in place of the butter?

      1. I used coconut oil and they turned out just fine! However my blanched almond flour was homemade so next time I’ll increase the honey to a half cup to make the cookies a touch sweeter. Thanks for the recipe!

  11. Hi Kirstin,
    These look fabulous! I’m guessing there wouldn’t be any impact on mixing the ingredients by hand rather than an electric mixer.

    1. Hey Maegan, Thank you! The coconut flour will need a different liquid and egg ratio than the almond flour, so I don’t believe the coconut flour will work in this recipe.

  12. Well these just look beautiful! And I had to chuckle about late-night cookie cravings… those may happen around here as well… Thanks for the new use for almond flour!