About this recipe
These are the easiest Almond Flour Chocolate Chip Cookies you will ever make! You need just one bowl and five ingredients, and they’re vegan and gluten-free.
The recipe is actually inspired by an older recipe of mine for the Best Vegan Chocolate Chip Cookies Ever. These cookies are a family favorite so I knew another almond flour cookie recipe would be a huge hit!
Today’s recipe is a little different than my other version since it doesn’t have any almond butter in it and it’s made with almond flour instead of almond meal. Both recipes require minimal ingredients and are super easy to make!
Reasons to love this almond flour chocolate chip cookie recipe
- 5 ingredients.
- Quick and easy. The cookie batter comes together in one bowl.
- Vegan, gluten-free and grain-free. These cookies are perfect for those with sensitivities to dairy, gluten or grains.
- Soft and chewy. These are soft-batch cookies thanks to the fluffy texture that almond flour adds.
ngredients for gluten-free almond flour cookies
- Almond flour. Make sure you use almond flour for this recipe instead of almond meal. The finer texture of almond flour works best. If you don’t have any, you can make your own homemade almond flour.
- Chocolate chips. You’ll want to use chocolate chips instead of chopped chocolate as chocolate chips hold their shape when you bake them. I used vegan dark chocolate chips in this recipe, but you can use regular chocolate chips if you don’t need these cookies to be vegan.
- Coconut oil. If you like coconut flavor, you can use unrefined coconut oil. If you don’t like it, you should use refined coconut oil. The cookies will be delicious either way.
- Maple syrup. This helps to naturally sweeten the cookies. If you don’t have maple syrup you can use agave syrup.
- Vanilla. Vanilla extract brings out all the flavors of the other ingredients.
How to make chocolate chip cookies with almond flour
- Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
- Mix together the ingredients in a large bowl. You’ll want your coconut oil melted so it mixes in with the other ingredients easily. When adding the coconut oil, start by adding 4 tablespoons. If the batter needs more moisture, add another 1-2 tablespoons.
- Let the batter rest for 3-5 minutes.
- Use a cookie scoop to shape the cookies and arrange them on the baking sheet about an inch apart to allow for some spreading.
- Bake for 20-25 minutes or until the cookies are browned on top.
- Remove from the oven and let cool completely.
Storage and freezing tips
Storage: Store these almond flour cookies in an airtight container on the counter for 2-3 days, or store them in the fridge for up to a week.
Freezing: Once the cookies have cooled, place them in a freezer-safe container in between layers of parchment or wax paper. They will keep in the freezer for up to 3 months.
Frequently asked questions
What’s the difference between almond flour and almond meal?
While both are made from ground almonds, they each have a different texture. Almond flour has a finer texture as it’s made with blanched raw almonds or almonds with their skins removed. Almond meal is made with raw, unpeeled almonds, so it usually has a coarser texture.
Can I use another type of flour?
I’ve only tested this recipe with almond flour, so I can’t say for certain if the recipe would work with other flours and in what quantities. But if you’re looking for a chocolate chip cookie made with wheat flour, you might like these better chocolate chip cookies made with real, wholesome ingredients.
Can I use sugar in place of the maple syrup?
Liquid sweetener works with almond flour as it’s a very absorbent flour. If you replace the maple syrup with sugar, you risk the cookie dough turning out a little dry.
Additional recipe tips
- When adding the coconut oil, do so a little at a time as almond flour absorbs a lot of liquid. You’ll know the cookie batter is ready when it holds together easily. You don’t want it too dry or too greasy.
- When measuring the almond flour, make sure your measurements are precise as it will impact the texture and structure of the cookies.
- To keep these cookies vegan, make sure your chocolate chips are vegan.
- The cookies need time to set when they come out of the oven so be sure to let them cool completely on the baking sheet before eating them.
- These are soft-batch cookies so they will not turn out crunchy or crispy.
Recipe variations
- Nuts. Add chopped walnuts, pecans or almond slivers in place of some of the chocolate chips.
- Dried fruit. Add some raisins or dried cranberries.
- Spices. Add some cinnamon, ginger or chai spice.
- Sea salt. Top the cookies with some flaky sea salt for a sweet and salty combo.
Almond flour chocolate chip cookies
Equipment
- Baking pan
Ingredients
- 2 cups almond flour about 300 gr.- 11 oz
- 1 cup chocolate chips
- 1/2 cup agave syrup or maple syrup
- 2 teaspoons vanilla
- 4 tablespoons coconut oil
Instructions
- Preheat the oven to 350ºF.
- Mix all ingredients in a large bowl. Let the mix rest for 3 to 5 minutes.
- Form the cookies and place on a baking sheet prepared with parchment paper or a silicon mat.
- Put in the oven for 20-25 minutes or until browned on top.
- Remove and cool completely.
- Enjoy.
Video
Notes
- You have to measure the almond flour well, it has to be tightly fitted.
- I use 4 tablespoons of extra virgin coconut oil, solid. Start by adding 4 tablespoons and check the mixture if it needs more moisture. Add half a tablespoon more and so on.
- Let the cookies brown in the oven and DO NOT TOUCH or taste until completely cooled down.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Equipment
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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