These are my favorite healthy cookies ever. I make them for everyone! I’ve been making chocolate chip cookies with almond flour for a long time now. Why, you ask? Because almond flour is subtly sweet and legit makes everything taste like cake! We can’t forget about these Healthy Snickerdoodles, PB Cup Cookies and Healthy Monster Cookies, both made with almond flour now can we?! There is nothing the hubs and I cherish more than ending a long day with cookies on the couch, lying down with the plate balanced on our bellies.
Ingredients
Almond flour: The base of our cookies! You want super fine blanched almond flour like I use in my Almond Flour Muffins. I’ve tested these with Kirkland brand from Costco (the most affordable) and Bob’s Red Mill Brand. It should be spooned and leveled, not packed. It will look all white with no flecks since almond flour doesn’t have the skins. Don’t use almond meal. Coconut flour: This is key for the chewy, amazing texture of the cookies. It works so well with the almond flour! Brown sugar: Brown sugar is my favorite here for the most authentic cookie flavor. You’d never guess these have half the sugar of classic cookies! Granulated sugar: I like to use turbinado sugar (raw sugar), but any white granulated sugar works to pair with the brown sugar for amazing cookies. Butter: For cookie flavor and amazing texture. I’ve tested with both unsalted and salted butter and they both work well. Egg: For structure and puffiness. Pure vanilla extract: You can’t have chocolate chip cookies without vanilla! Baking soda: For rise. Salt: For balanced flavor. I like flaky salt sprinkled on top, too! Chocolate chips: I like semi-sweet best here.
Dietary swaps and substitutions
These are almost impossible to mess up. Almond flour is forgiving like that. Readers have confirmed this when their toddlers made them! They taste amazing, and they’re good for you. A triple whammy! “This is the best gluten free chocolate chip cookie recipe I’ve tried! I highly recommend you make them, too!” –Amy “OMG THESE ARE THE BEST. I finally found the PERFECT homemade GF chocolate chip cookie. You have no idea how happy I am. These are soft and chewy and taste so dang good. I’m in love!!” –Amanda “Made a batch, took a bite, and immediately made a 2nd batch to take to a family party. I love how soft and light these are. Definitely did the sprinkling of salt on top. This is my new go to chocolate chip cookie recipe.” –Allison “Absolutely LOVE these cookies! One batch is ALWAYS eaten in one day in this house- never fails. Super easy to make and so so good. My go-to when my sweet tooth screams. Thank you for this recipe!” –Aveeda
Vegan almond flour chocolate cookies: Omit egg and use a flax egg (1 tbsp ground flaxseed whisked with 3 tbsp warm water and set aside to gel for 5 minutes). Use coconut oil or vegan butter. Or make my vegan and gluten free chocolate chip cookies! Sugar: You can use coconut sugar and turbinado sugar if you want unrefined options. I tested it both ways and they’re a bit darker with coconut sugar.
How to make (step by step)
Behind the scenes of recipe testing
I’ve made this recipe like 300 times, and I’ve learned a thing or three along the way. There’s a million almond flour cookie recipes on the internet but I’ve tried many of them and I’m truly convinced these are the best.
Sugar: A mix of brown sugar and white sugar is ideal. I tried these with all white sugar and they weren’t as chewy, since brown sugar is more moist which means more chew. Using coconut sure is ok, but not as tasty as brown sugar. It also yields a darker cookie. Flour: When I tested these without coconut flour, they were too soft. There’s something about the drying effect of coconut flour that perfecty counteracts the moisture of almond flour. Butter: I’ve learned that butter is the best cookie-like flavor, but oil is still really good! Shape: When I didn’t flatten these, they were more domed, like mounds. When I flattened with my palm, they took on more of a normal cookie shape. Vegan: I was shocked how good these were with oil and a flax egg. Seriously impressive.
What’s the texture like?
These grain free chocolate chip cookies get lightly browned along the edges helping to crisp them up but they’re still more of a soft, cake-like cookie versus a crispy or chewy cookie, especially the days after they’re baked. I’m obsessed with the texture.
How to store
You can store leftover cookies on the counter in an air tight container for up to five days. They will get softer after the first day.
Can I freeze the dough and bake later?
Yes! Scoop the dough onto the cookie sheet, roll into balls, lightly flatten, and place in the freezer. Once frozen, transfer the dough to a baggie. Bake from frozen and simply add a few minutes to the cooking time. Cookie dough lasts up to 3 months frozen. Cookie on, sweet souls!
