Soft, chewy, dense and buttery Almond Flour Chocolate Chip Cookies that can be mixed up, baked, and ready to eat in under 25 minutes!
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
These Almond Flour Chocolate Chip Cookies are EVERYTHING in my life right now - chewy, soft, sweet, buttery, and full of chocolate chips.
And did I mention how quick and easy they are to make? No food processor or mixer required. A bowl and a spoon, 20 to 25 minutes, and you're good to go. Perfect for when you want a yummy baked treat but don't have much time.
One of these chewy chocolate almond flour cookies alongside your mug of coffee, and your day just got a whole lot better!
Mel x
💜 Why You'll Love These Almond Flour Chocolate Chip Cookies:
- Naturally oil-free, gluten-free, egg-free, dairy-free, grain-free and vegan while still tasting amazing!!
- Really quick and easy to mix up, and no dough refrigeration required.
- If you're speedy, they can be in your mouth within 20 minutes! 😱
- Great texture. Just the right balance of chewy outsides and irresistible cookie dough-like middles.
- Excellent with coffee for a mid-morning snack and can also stand in for dessert or breakfast.
- Almond flour makes them taste rich and buttery without the butter!
Ingredient Notes
- Almond flour - This is what gives the cookies a delicious, buttery, rich flavour and soft chewy texture. Note that this recipe will not work with regular all-purpose flour, and there is no nut-free substitution. I recommend making my vegan chocolate chip cookies instead if you want to use regular wheat flour.
- Natural nut or seed butter - A really delicious way of making the cookies rich, flavourful and satisfying. Your nut butter should be smooth and drippy. Don't use the really stiff remnants at the end of the jar. I like to keep the almond theme going by using almond butter, but any nut or seed butter will technically work.
- Sugar - For sweetness and texture. It's what makes them chewy. You can replace it with coconut sugar or maple syrup (see recipe notes for how), but for best results, use cane sugar or granulated white sugar as listed.
- Vanilla - Flavour. It works really well with the almond flour and makes the cookies taste more buttery.
- Cinnamon - Not a usual ingredient in chocolate chip cookies, and it's just a touch. It adds a certain something something without being obviously cinnamon-y.
- Chocolate Chips - I like semi-sweet chocolate chips in these cookies. Just be sure to check the ingredients and make sure they are vegan. A lot of dark chocolate chips / dark chocolate bars are accidentally vegan, but some do contain milk products. Enjoy Life is a popular brand that is vegan and allergen-friendly.
- Fine salt - Essential in almost all recipes, even sweet one,s for the very best flavour.
- Flaky sea salt - Optional but highly recommended for sprinkling. It really makes the flavours pop and adds a special something. I LOVE Maldon sea salt. It is far superior to any other salt and has an amazing flavour and texture! Don't, whatever you do, use table salt instead. It's not the same at all and does not taste good when used like this.
Let's Make Almond Flour Chocolate Chip Cookies!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
You can have freshly baked, chewy, delicious cookies in just a few easy steps.
1 - Whisk the nut butter, vanilla and milk together, then add everything else to form a thick batter.
2 - Fold through the chocolate chips.
3 - Roll into balls and place on a lined baking tray.
4 - Flatten each ball with your fingers.
5 - Decorate with a few more chocolate chips and a sprinkle of flaky sea salt, then bake.
6 - Allow to cool for 10 minutes on the tray before moving to a cooling rack.
Recipe FAQs
Almond flour is typically made from blanched and skinless almonds and is ground into a very fine flour with a soft texture like wheat flour. Almond meal, however, is made with unblanched almonds and is ground into a coarser flour or meal. It is not as fine or as soft as almond flour. For this recipe, it is really important to use almond flour and not almond meal.
Cane or granulated white sugar give the best results/texture in this recipe. Coconut sugar will work too but won't give the same chew, or you can replace it with real maple syrup (the natural stuff, not pancake syrup). To do this omit the milk from the recipe and use 7 tablespoons of maple syrup instead. Mix the dough really well as directed. If it doesn't come together into a rollable cookie dough, add more maple syrup a tablespoon at a time, stirring well in between each addition, until it does come together.
Once they are completely cool, store the cookies in an airtight container. They will last for up to a week, but they do get softer and softer with time. That's not necessarily a bad thing, though, because it makes them really cookie-doughy!
You can make the cookie dough, shape the cookies, then freeze them before baking. Once the cookies have been shaped and are sitting on the baking tray, put the whole tray with them in the freezer, uncovered, to flash freeze. As soon as the raw cookies are hard, you can transfer them to a freezer-proof container or bag until needed. When you want to bake the cookies, remove from the freezer, lay out on a lined baking tray again and bake from frozen at the same temperature as stated, just allow an extra 5 minutes of baking time.
Recipe
Almond Flour Chocolate Chip Cookies
Author:WATCH HOW TO MAKE IT
Ingredients
- 4 tablespoons (64 grams) natural nut or seed butter , it should be drippy and not hard & dry
- 6 tablespoons (90 ml) dairy-free milk
- 3 teaspoons vanilla extract
- 2 cups (192 grams) almond flour , spooned & levelled, NOT scooped into the cup
- ½ cup (100 grams) cane sugar or granulated white sugar , see FAQs for alternative
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon
- ½ cup (87 grams) dairy-free chocolate chips , plus a few more for decorating the tops
Optional (but recommended)
- good quality flaky sea salt for sprinkling on top (not table salt)
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a large mixing bowl, add the nut butter, milk and vanilla extract. Whisk together until combined. Be sure to scrape the whisk off well when you remove it from the bowl, so that you don't waste any.
- Add the almond flour, sugar, baking powder, salt and cinnamon to the bowl and mix really well with a wooden spoon or spatula until you can't see any dry flour and it forms a thick cookie dough. Then add the chocolate chips and fold them through.
- Roll into balls (about 2 tablespoons each) and place on the baking tray with about 2 inches free space between each one.
- With slightly damp fingers (dip them in a cup of water and shake them off) press the top of each ball down to flatten it so it's about half an inch thick. The water stop your fingers sticking to the dough.
- Stick a few extra chocolate chips in the top of each one and sprinkle with optional flaky sea salt, then bake for 15 minutes.
- Remove from the oven and leave on the tray for 10 minutes before transferring carefully to a cooling rack. It is normal for them to be really soft while hot but they firm up as they cool.
- Once completely cool store in an airtight container.
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
Debo says
Used coconut sugar and added walnuts. Delicious.
Cynde Route says
So easy and yummy! I followed the recipes exactly.
Glenda says
I've made this recipe quite a few times, love it. Today I subbed whole wheat for half of the almond flour and used reconstituted peanut powder (no fat) for the drippy nut butter. It needed a little more plant milk to mix in all the flour, but they turned out great, as always. I can always count on your recipes Mel, you're the first place I turn when I need one.
Diane Scheuneman says
I have been wanting to make these cookies for a while and finally treated myself and made them on Mother’s Day! Soo delicious. They are a nice ‘different’ using the nut butter (I used almond butter). I got 15 cookies - maybe I made mine a bit smaller. I might cook them a few minutes less as over the next few days they hardened up a bit BUT still good. Thank you for this recipe and adding to my Mother’s Day! I recommend it.
Natalie says
Absolutely delicious!! And super fun /easy to whip together with my preschooler. I only had salted peanut butter on hand so I omitted the extra salt on the recipe. Thank you!!!
Shellie says
These sound great, and I'm going to make them today. I read in your notes what you said about using the coconut sugar. I don't have maple syrup, but I do have coconut nectar and date syrup. Can I substitute one of those for the maple syrup also 7 tablespoons?
Melanie McDonald says
I haven't tried them with coconut nectar or date syrup so can't say for sure how thye'd turn out. If they are the same consistency as maple syrup then yes it should be 7 tablespoons, but be sure to omit the milk. Obviously using either of them will affect the flavour and colour of the cookies, especially date syrup which is really dark and strongly flavoured. I hope the cookies turn out well!
Pallavi says
Hi do we have to use unsweetened nut butter?
Melanie McDonald says
I would if you can. The recipe was tested with natural nut butter. Using sweetened will make the cookies sweeter and could affect the spread.
Gaynor Hood says
Quick, easy and totally delicious. I made mine with natural peanut butter, from the top of the jar, so included the extra oil, which made the mixture very wet. I added 2 tbsp more almond flour to compensate. Cookies baked on top shelf in less than 15 mins, on bottom shelf, probably could have done with another 3-4 mins. All that means next time I'll ace this :) Highly recommend this recipe - thank you for sharing. The final issue is not eating all of them too quickly lol. PS: I used coconut sugar to reduce the GI, and the cookies were still chewy and delish - especially after being in the fridge. Will definitely use this recipe a lot!
Kelly says
Omg so very easy and really tasty! I added a little lemon extract as I didn’t have quite enough of vanilla extract and they are the best vegan as well as one of the best cookies ever!!! Huh-mazing!!!! Thank you!!!!
A Virtual Vegan says
I'm really pleased you enjoyed them and thanks so much for stopping by to leave a review/rating. It's much appreciated!
Chessie says
These are good! I think I left them too thick because it took a long time for them to bake and I wound up lowering the oven temp to just under 300F so as not to burn them. I'll flatten them more next time...and there will be a next time!
Anuradha says
MAde these but forgot the sugar I added white chocolate chips with Craisins in it so they provided the sweetness, still came out delicious. Can’t wait to try again with different mix ins. How flat do you make these mine were prob too thick.
A Virtual Vegan says
As per the recipe instructions you should be squishing them down to about half an inch thick before baking. Not using the sugar will have affected the thickness though because they won't spread properly while baking without it. Hope that helps!
Elizabeth says
I made these using the rest of my homemade almond flour, oat milk and peanut butter. They are chewy and fine. I would leave the salt off the top next time.
Louise Gagnon says
scrumdilly-icious!!!
I used coconut sugar :)
Patrizia says
I made these today exactly as the recipe said but with crunchy almond butter instead because I couldn't find the smooth stuff at my local shop. My little one has several food allergies and I wanted a chocolate chip cookie recipe I could make with her. Needless to say she ate a lot of raw cookie dough and the end result was scrumptious. We're not vegan and my boyfriend couldn't believe they're vegan! These will definitely be added to my favourite baking recipes and they feel a little less guilty than a usual cookie would. Thank you ?
A Virtual Vegan says
The raw cookie dough is so good! I'm really pleased you all enjoyed them!
Jackie says
Made these today and they were definitely a big hit. So yummy!! My new favorite chocolate chip cookie. Thank you for sharing!
P.S. I printed the recipe and noticed that when to add the chocolate chips was not listed in the printed instructions.
A Virtual Vegan says
Glad you enjoyed them and thank you for spotting that. I've fixed it now!
Dotty says
I made these as outlined in recipe (with Almond butter) and they are wonderful! My non vegan friends loved them as well. The Chocolate Chip Cookie recipe in your cookbook is one of the best I’ve tried. Thank you for sharing.?
A Virtual Vegan says
I'm really pleased you enjoyed them Dotty and glad you're enjoying the cookies in my book too!
Hani says
I made these today, I followed the recipe but added some walnuts and less chocolate
They taste great
I also live their texture, sorta crispy on the outside but soft and gooey inside
Next time I am gonna make them with maple syrup instead of sugar
A Virtual Vegan says
I'm really pleased you enjoyed them!
Hani says
I made them again today, and this time I used maple syrup instead of sugar and topped them with cacao nibs and walnuts
They were great and I needed 9 tbspoon of maple syrup
I liked their texture with sugar a bit better though
Thank you for the recipe ?
Yaiyía says
Thank you for sharing!!
Amanda says
Made these this afternoon. Yum! A definite hit. Thank you for the recipe