We’re going back to basics with the recipe for Almond Flour Chocolate Chip Cookies! In a world of fancy, over-the-top baked goods, we all need a simple, go-to chocolate chip cookie recipe to keep in our back pockets.
That said, if you’re looking for a gluten free chocolate chip cookie that won’t let you down, this is it!
Maybe you’re used to lowering your expectations when it comes to gluten free or vegan treats — I totally get it. But these Almond Flour Chocolate Chip Cookies are objectively good. Even your friends and family who eat all the regular flour, all the eggs, and all the butter will love them.
They’re soft and chewy, loaded with chocolate in every bite, and food allergy-friendly too. Yes!
Ingredients Needed
Scroll down to the recipe card below for ingredient quantities and full instructions.
- Finely ground almond flour: More on this below!
- Coconut sugar: Feel free to substitute light brown sugar if you don’t have coconut sugar on hand.
- Tapioca flour: Tapioca flour helps make these cookies soft and chewy. I haven’t tested it, but several readers have commented to say that arrowroot powder works well as a substitute.
- Semi-sweet mini chocolate chips: I like Enjoy Life chocolate chips, which are free of the Top 8 allergens, but you can use whatever you’ve got in the pantry. Mini chips help you get lots of chocolate in every bite, but regular-size chips are fine too.
- Baking soda: Cookies don’t rise like a cake, but they do need some lift and that’s where baking soda comes in.
- Salt: Just a bit to bring balance to the recipe.
- Milk: I use unsweetened almond milk, which is what we drink, but whatever you have on hand will work.
- Vegetable oil: Any neutral tasting oil, including almond oil (keepin’ it in the family!) or avocado oil, will work in this recipe. Coconut oil should work too.
- Vanilla: I go heavy on the vanilla in my cookie recipes because it enhances all of the other flavors. So cozy!
What Is Almond Flour?
Almond flour is made from blanched almonds that are ground into a fine powder. It’s a favorite for gluten free and grain free baking, and I just love it in this Almond Flour Chocolate Chip Cookie recipe.
Note: almond MEAL is made from un-blanched almonds ground into a coarser texture. For this recipe we want almond flour.
I’ve used many different brands of almond flour to make this gluten free cookie recipe—Kirkland (Costco) brand, Bob’s Red Mill, King Arthur, Hy-Vee—and they all work well. You’ll just want to make sure the package says “super fine” or “finely ground” almond flour.
Can I Use Coconut Flour Instead?
I’m afraid not. Coconut flour, while gluten free and grain free like almond flour, is a very “thirsty” flour, meaning it absorbs a ton more liquid than almond flour so it’s not a good substitution for almond flour in this recipe.
How to Make Almond Flour Chocolate Chip Cookies
Ready for the best gluten-free, grain-free, vegan chocolate chip cookies you’ve ever had? (This is where you say: I was born ready.) Here’s what you’ll need to do:
Prepare. Preheat your oven to 350ºF, then line a half sheet pan with a Silpat or parchment paper.
Combine the dry ingredients. Whisk together the almond flour, coconut sugar, tapioca flour, chocolate chips, baking soda, and salt in a medium mixing bowl.
Add the wet ingredients. Stir in the milk, oil, and vanilla until the wet ingredients are well incorporated into the dry ingredients.
Form the cookies. Place the dough onto the prepared baking sheet in tablespoon-sized scoops. Wet your fingers a bit, then press the dough to flatten it slightly, as pictured below.
Bake. Pop the baking sheet into the oven then bake for 8 to 9 minutes, or until the cookies are a light golden brown.
Cool. Let the cookies cool for 5 minutes on the baking sheet, then carefully transfer them to a wire rack to finish cooling completely.
Why Do My Almond Flour Cookies Fall Apart?
The key to almond flour cookies that don’t fall apart is patience. Let them cool for a full 5 minutes on the baking sheet, then allow them to finish cooling completely on racks. It’s hard to wait, but that cooling time is important!
Tips for Success
These Almond Flour Chocolate Chip Cookies are easy to make, but here are some tips that will help you make sure they turn out perfect:
- Spoon and sweep. Just like with regular wheat flour, you don’t want to scoop the almond flour and tapioca flour directly into the measuring cup, as it will compress and you’ll end up using more than you need. Instead, spoon the flour into the measuring cup and sweep a butter knife across the top to level it.
- Don’t over-bake. The cookies may look soft in the middle when you pull them out of the oven, but that’s okay! They’ll continue baking from the residual heat on the baking sheet.
- Stick with the base recipe. You can totally customize these cookies with different add-ins like toffee bits or chopped nuts, but don’t make changes to the base. This recipe was formulated with these ingredients and these proportions, and with gluten free baking, it’s easy for things to go south if you start changing things up!
How to Store
Store the baked and cooled cookies in an airtight container at room temperature for up to 5 days. The cookies will get softer and more deliciously squishy as they sit.
Can This Recipe Be Frozen?
You can freeze both the cookie dough and the baked cookies in an airtight container or freezer bag for up to 3 months.
If you want to freeze the dough, I recommend forming the cookies (scooping the dough onto a parchment-lined baking sheet, then using wet fingers to flatten them a bit), then placing the baking sheet in the freezer until the dough is completely frozen through. The frozen dough can then be stored in a freezer bag or airtight container.
You can thaw the dough in the refrigerator then bake it according to the instructions above, or bake it from frozen and simply tack on a few extra minutes to the baking time.
More Recipes Using Almond Flour
- Almond Flour Blueberry Muffins
- Green Smoothie Muffins
- Chocolate Cranberry Almond Energy Bites
- Chewy Chocolate Chip Cookie Dough Bites
- Blueberry Almond Crisp
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Almond Flour Chocolate Chip Cookies
Description
Almond Flour Chocolate Chip Cookies are not only gluten free, grain free, and vegan, but they're one of the best soft chocolate chip cookies you'll ever eat!
Ingredients
- 1-1/2 cups finely ground almond flour
- 1/3 cup coconut sugar
- 1/2 cup tapioca flour
- 1/2 cup semi-sweet mini chocolate chips
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 Tablespoons milk, any kind (I use unsweetened almond milk)
- 3 Tablespoons vegetable oil
- 2 teaspoons vanilla
Directions
- Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper and set aside.
- Add almond flour, coconut sugar, tapioca flour, chocolate chips, baking soda, and salt to a medium-sized bowl then whisk with a fork to combine. Add milk, oil, and vanilla then stir until ingredients are well mixed.
- Scoop dough by the Tablespoon onto prepared sheet pan then barely wet your fingers and press down gently on each dough mound to flatten slightly. Bake for 8-9 minutes or until cookies are light golden brown on top. Let cool for 5 minutes before transferring cookies to a cooling rack to cool completely. Store in an airtight container on the counter for 4-5 days.
Notes
- When measuring the almond flour and tapioca flour, scoop the flour out of the bag/container then shake to level the cups, versus packing or pressing the flour into the cups.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
We are absolutely not vegan or gluten free, but we love these cookies! My son said they are the best cookies we have ever made, and we love our treats, lol. For simplicity, I only bought the almond flour and subbed regular flour for the tapioca flour. And we used brown sugar instead of coconut sugar. They turned out perfect. I can see why your boxed cookies cost so much, as I had no idea almond flour costs $9.50! But the cookies are worth it to buy that flour. I will probably pick up the other ingredients to make them next time to see the differences.
These are fantastic! The first time I made them, I baked for about 14 minutes, and they were pale and super soft, with a definite mouthful of nuts aftertaste. The second time (the next day, since my family ate them all), I baked for 20 minutes, and for me they were perfect. They were kind of crunchy like Chips Ahoy, yummy! I used Bob’s Red Mill 1:1 GF flour. It’s nice to have a grain-free and vegan chocolate chip cookie, thank you.
I loved these Kristin! I made them with a regular AP flour instead of the tapioca flour and they worked just fine. Delish and a hit with the whole family.
I am so excited to try this recipe. I’ve tried other gluten free choco chip cookie recipes and they are alright… not great. This recipe is Vegas, which is exciting. I have a granddaughter who can not eat eggs, a son who is gluten sensitive so I’m always looking for those Vegan and Gluten free all in one recipes. Can’t wait to try this out!
Used brown sugar and they turned out great. A touch flatter than the picture but definitely delicious!
[…] I saved this one to make as soon as I can introduce nut flour back in my […]
I just baked up your cookie recipe and please correct me if I’m wrong but are these cookies ok for a diabetic. I do realize that there is nithen really sugar free but I thought I read where they where 49%less sugar in these. My husband tasted them said they where good but probably wasnt as less sugar as I was thinking.
Thank you
I subbed arrowroot for the tapioca, and avocado oil for the veg/canola, and turned out great! I’ve often thought about trying to re-create the boxed mix based on the price. Thanks for trying and nailing it!
I made these with a lot of tweaks and they were fantastic!! I subbed arrowroot for tapioca flour, and instead of coconut sugar I used 1/2c. maple syrup. Omitted milk & oil.
if I sub regular sugar…how much would I use. coconut products give me bad gas.
delicious, I love cookies this is my favourite breakfast with my tea in the morning thanks for sharing the way of best cookies
[…] Almond Flour Chocolate Chip Cookies are soft, squishy, and seriously irresistable! These yummy cookies are gluten-free, vegan, and super easy, too. Meet the only chocolate chip cookie recipe you’ll ever need – gluten-free + vegan Almond Flour Chocolate Chip C…Read More […]
Can I substitute coconut oil for the vegetable/canola oil?
I thought of you today as I sat at the airport headed home from a trip to Des Moines. On the TV there was a segment where they were mentioning celiac disease – only the closed captioning called it “seal yak” disease – took me a moment to figure out what they meant!
I would like to make and eat these, but am VERY allergic to coconut, period. Does using regular sugar ruin it?
Oh shoot! I would try brown sugar!
I cannot wait to make these! I’ve been eating the Simple Mills chocolate chip cookies like candy lol. And I can’t wait to try this homemade version! Thanks as always for sharing! ❤️
Oh my gosh I seriously eat them like CHIPS. So addicting! Hope you love the homemade version! :)
Thank you so much for this recipe. Making them today. I cook mostly vegan so this is just what I need.
I hope you love them, Laura!
I have Celiac and am also allergic to eggs so I’m always looking for a great vegan/GF cookie recipe, thanks for sharing! I’m also allergic to almonds… do you think another flour would work well in this recipe?
Oh shoot! I am so sorry to hear that – that must be so difficult! Unfortunately I didn’t test with another type of flour, since the boxed mix is almond flour based. Let us know if you tinker around with the recipe and find success!
could I use regular sugar? Also, I’d LOVE it if you would add ingredient weights in grams! Thanks!
Hi sally! I didn’t test with anything other then coconut sugar, since it’s what the boxed mix uses. Brown sugar might work!
Do you have a substitute for the tapioca flour? The rest of the ingredients are things I have in the pantry except the tapioca flour.
I don’t! I used the ingredients in the back of the box mix – they actually include coconut flour too but I was able to nix that!
Tiffany, you could sub an equal amount of arrowroot or potato starch for the tapioca flour.