Soft Almond Flour Chocolate Chip Cookies

Finding a cookie recipe that’s both gluten-free and lower in sugar can feel like searching for a needle in a haystack. Between dodging traditional flour and trying to cut back on processed sugars, it’s easy to end up with cookies that just don’t hit the spot – especially when you’re craving that classic chocolate chip cookie taste we all grew up with.

That’s why these almond flour chocolate chip cookies are such a game-changer: they’re naturally gluten-free, skip the brown sugar entirely, and still manage to deliver that perfect cookie texture we all love. Plus, they’re super quick to whip up when those cookie cravings strike.

What Kind of Almond Flour Should I Use?

For these cookies, blanched almond flour is definitely the way to go – it’s not the same as almond meal, which is more coarse and includes the skins. You’ll want to look for almond flour that’s finely ground and feels soft and powdery between your fingers, similar to regular wheat flour. Most grocery stores carry brands like Bob’s Red Mill or Nature’s Eats, which work great for cookies. Just make sure to give your almond flour a quick sift if you notice any lumps, as this will help create a smoother cookie texture. And here’s a helpful tip: store your almond flour in the fridge or freezer to keep it fresh longer, since the natural oils can make it go rancid if left at room temperature for too long.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these cookies:

• Almond flour: This is the main ingredient and gives these cookies their special texture. While you could try other nut flours like cashew or hazelnut flour, regular wheat flour won’t work as a direct substitute since it behaves very differently.
• Maple syrup: You can swap maple syrup with honey (if not vegan) or agave nectar. Just keep in mind that honey might make the cookies slightly chewier, while agave will give a similar result to maple syrup.
• Butter: Feel free to use coconut oil as a 1:1 replacement, or any vegan butter alternative. If using coconut oil, make sure it’s soft but not completely melted for the best texture.
• Vanilla essence: You can use vanilla extract, vanilla paste, or even skip it if you don’t have any on hand – though it does add nice flavor. Almond extract (use half the amount) can also work for a different twist.
• Baking powder: If you’re out of baking powder, you can use ¼ teaspoon of baking soda mixed with ½ teaspoon of cream of tartar or lemon juice.

Watch Out for These Mistakes While Baking

The biggest challenge when making almond flour cookies is preventing them from spreading too thin – since there’s no gluten to provide structure, make sure to chill your dough for at least 30 minutes before baking. Another common mistake is overbaking these delicate cookies; they should be removed from the oven when they still look slightly underdone in the center, as they’ll continue to firm up while cooling on the baking sheet. Since almond flour burns more easily than regular flour, keep a close eye on your cookies after the 8-minute mark and adjust your oven temperature to 325°F if they’re browning too quickly. For the best texture, let these cookies cool completely on the baking sheet – trying to move them while they’re still warm can cause them to crumble since they’re more fragile than traditional wheat flour cookies.

What to Serve With Almond Flour Chocolate Chip Cookies?

These soft and nutty cookies are perfect for pairing with your favorite hot or cold drinks! A cold glass of almond milk complements the almond flour perfectly, while bringing out the natural sweetness of the maple syrup. If you’re in the mood for something warm, these cookies taste amazing with a cup of coffee or hot chocolate – the slight bitterness of coffee especially helps balance out the sweetness. For a fun dessert spread, serve these alongside some fresh berries or a scoop of vanilla ice cream (dairy or non-dairy) to create a simple but satisfying cookie sandwich.

Storage Instructions

Counter Storage: These almond flour cookies stay fresh at room temperature for about 3-4 days when kept in an airtight container. I like to place a piece of paper towel in the container to absorb any excess moisture and keep them nice and chewy.

Refrigerate: Pop these cookies in an airtight container and store them in the fridge for up to a week. The cold temperature helps maintain their texture, especially since they’re made with almond flour. Just remember to separate layers with parchment paper to prevent sticking.

Freeze: These cookies are perfect for freezing! Place them in a freezer-safe container with parchment paper between layers, and they’ll keep well for up to 3 months. When you’re ready to enjoy them, just let them thaw at room temperature for about 30 minutes.

Preparation Time	10-15 minutes
Cooking Time	10-12 minutes
Total Time	20-27 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 60-70 g
• Carbohydrates: 50-60 g

Ingredients

• 2 cups blanched almond flour
• 1/2 teaspoon baking powder
• 1/4 cup softened butter (or vegan alternative)
• 3 tablespoons maple syrup
• 1 teaspoon vanilla essence

Step 1: Preheat Oven and Prepare Baking Sheet

Start by preheating your oven to 180°C (350°F).

Line a large baking sheet with parchment paper to prevent sticking and to ensure easy cleanup, then set it aside.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine your almond flour and baking powder.

Stir these dry ingredients together well to distribute the baking powder evenly throughout the almond flour.

This helps the cookies rise evenly.

Step 3: Add Wet Ingredients

To the bowl with the dry ingredients, add the melted butter, maple syrup, and vanilla extract.

Mix everything together until thoroughly combined, forming a uniform dough.

Step 4: Incorporate Chocolate Chips

Using a rubber spatula, gently fold the chocolate chips into the cookie dough.

Ensure they are evenly distributed throughout the mixture so each cookie has a good amount of chocolate.

Step 5: Form and Bake Cookies

Divide the dough into either 6 large or 12 small balls, depending on your preferred cookie size.

Place each dough ball on the lined baking sheet and press down lightly to create a cookie shape.

Bake the cookies in the preheated oven for 10-12 minutes, or until they are just beginning to turn golden around the edges.

Step 6: Cool and Serve

Once the cookies are baked, remove them from the oven and allow them to cool completely on the baking sheet.

This helps them firm up before serving.

Enjoy your freshly made cookies!