Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWIf you’re looking for a chocolate chip cookie that’s a little healthier but still tastes like the real deal, my almond flour chocolate chip cookies are it! They’re sweet and chewy with slightly crisp edges, and studded with melty chocolate chips — all with no white flour or refined sugar. I’ve made many types of gluten-free cookies before, and these aren’t even my first chocolate chip cookies with almond flour, but the texture of these is my favorite yet. Make them with me and you’ll see why!
Why You Need My Almond Flour Chocolate Chip Cookies
- Sweet and chocolaty, with the perfect texture – These cookies have it all: Crispy bottoms, chewy centers, and just the right sweetness. And of course, plenty of chocolate chips!
- Gluten free, with no refined sugar – My almond flour chocolate chip cookies are naturally sweetened and naturally grain-free, without too many ingredients. You can feel good about eating these!
- Easy to make – The dough comes together all in one bowl, and you can even make it ahead.
- Healthy treat – These make an amazing healthier dessert or snack. I love them dunked in almond milk!
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour chocolate chip cookie recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Almond Flour – I highly recommend Wholesome Yum Blanched Almond Flour for the perfect texture. It’s ground super fine and blanched, so you don’t get any gritty bits or almond skins in your cookies. Many other brands are too coarse, and almond meal is the worst of all for this.
- Tapioca Flour – I use this brand. Sometimes I see this called tapioca starch, which is the same thing. This helps you get that perfect balance of crisp edges and chewy centers. Arrowroot powder would work as a substitute, but the texture will be a bit different. If you prefer less carbs, make my low carb chocolate chip cookies instead.
- Sweeteners – These are key for the right flavor and texture in your almond flour chocolate chip cookies! I use a combination of Besti sweetener (which bakes like regular sugar, minus the carbs and calories, and leaves baked goods moist) and Wholesome Yum Zero Sugar Maple Syrup (which gives a flavor similar to brown sugar). Notes on substitutions:
- Besti – You can use any granulated sweetener, but many other sugar substitutes will leave your cookies more dry. Coconut sugar does work well if you don’t mind the added sugar. Granulated allulose also works, but increase the amount to 1/3 cup.
- Maple Syrup – Regular works just fine. You can also use another liquid sweetener, but you’ll miss out on the flavor.
- Unsalted Butter – I like this brand. If you need a dairy-free option, I recommend butter-flavored coconut oil.
- Egg – Make sure it’s at room temperature. A flax egg works as a substitute.
- Chocolate Chips – I use these sugar-free ones. Any kind you like is fine! You can also mix in some chopped nuts (like walnuts or pecans) if you want some crunch.
- Vanilla Extract, Baking Soda, and Sea Salt
How To Make Chocolate Chip Cookies With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cream the butter. Use a hand mixer in a large mixing bowl, or a stand mixer, to beat the butter and Besti, until fluffy and light in color.
- Add the wet ingredients. Beat in the egg, maple syrup, and vanilla.
- Add the dry ingredients. Gradually beat in the almond flour and tapioca flour, then the baking soda and salt. Finally, fold in the chocolate chips.
- Chill the cookie dough. Cover it with plastic wrap and refrigerate for a few hours, until firm and cold, or overnight. It should be firmer after chilling.
- Scoop and flatten. Use a medium cookie scoop to pack and release dough onto your prepared baking sheet. Flatten to 1/4 inch. I always add extra chocolate chips on top, but it’s up to you!
- Bake. Your almond flour chocolate chip cookies are ready when the tops are golden. Transfer them to a cooling rack to let them firm up. The edges will crisp up as they cool.
My Recipe Tips
- After adding the egg, syrup, and vanilla, the mixture may separate once you stop beating. This is fine, but try to add the flour right away to minimize this.
- Want these cookies extra chewy? Sprinkle (don’t dump) 1/4 teaspoon of xanthan gum over the dough before folding in the chocolate chips and beat in with your mixer.
- Chilling the dough makes a big difference in texture. This is key to get a crispier outside and chewier inside. If you skip it, they’ll be more cake-like.
- Leave enough space between the cookies. I recommend scoops at least 2.5 inches part. After flattening, you’ll still need at least 1-1.5 inches between them, as they’ll spread another 1/2 to 3/4 inch when you bake them.
- These cookies do spread in the oven, but not as much as a traditional cookie, so it’s still best to flatten them. Otherwise, they’ll puff up into domes. I recommend 1/4 inch thickness for even baking.
- For the best texture, flatten with your fingers. This lets you keep some of that rustic, uneven top—something you just can’t get with your palm or a glass.
- Scoop and bake right away after removing the dough from the fridge. For the best texture, you want it to still be cold when you place the cookies in the oven.
- Bake time may vary depending on your oven and the thickness of your cookies. 10-11 minutes is the sweet spot in my oven, but I recommend checking on them sooner just in case.
- Want edible cookie dough? Just omit the egg. I still recommend chilling it.
More Healthy Cookie Recipes
Looking for more ways to enjoy a sweet treat? Try my other healthy cookie recipes:
My Tools For This Recipe
- Mixer – I used my hand mixer because it’s super convenient and even has a storage case, but a stand mixer works great if that’s what you have.
- Baking Sheet – This sheet pan is my go-to for everything from roasting veggies to baking cookies. It’s warp-resistant, totally nonstick, and I’ve got it in every size!
- Cookie Scoop – This is my favorite. The wiper easily releases even sticky dough.
Almond Flour Chocolate Chip Cookies
My almond flour chocolate chip cookies are sweet and chewy, with crispy edges and no refined sugar. They're naturally gluten-free!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
In a large bowl, use a hand mixer or stand mixer to beat the butter and Besti, until fluffy and light in color.
-
Beat in the egg, maple syrup, and vanilla extract.
-
Beat in the almond flour, 1/2 cup at a time, then the tapioca flour. Finally, beat in the baking soda and salt.
-
Fold in the chocolate chips.
-
Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours, or overnight, until it’s firm and cold.
-
Preheat the oven to 350 degrees F (177 degrees F). Line a baking sheet with parchment paper.
-
Use a medium cookie scoop (this is a good size) to scoop rounded portions of the dough, pack tightly, then release onto the prepared baking sheet. Flatten the cookies with your fingers to about 1/4 inch thickness. If you like, dot the tops with extra chocolate chips.
-
Bake almond flour cookies for 10-12 minutes, until the tops are golden. (The time will vary depending on your oven and the exact thickness of your cookies.)
-
Use a cookie spatula to transfer the cookies to a cooling rack and let them cool for at least 15 minutes. As they cool, they will firm up more and get crisp on the bottom and edges.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 2.5-inch cookie
- Tips: Check out my recipe tips above to help you get the best texture in these cookies and prevent them from puffing up.
- Storage: Keep the baked cookies in an airtight container at room temp for up to 5 days, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
- Meal prep: Mix up the dough (or make a double batch) and freeze it in scooped portions. Thaw in the fridge overnight, then flatten and bake when you’re ready for fresh cookies! You can also keep the dough in the fridge for up to 3-4 days before baking.
- Note on nutrition info: The numbers below are based on using Besti sweetener and my zero sugar maple syrup. Sugar content will be higher if you use regular sugar or maple syrup.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Almond Flour Chocolate Chip Cookies
Gratitude Moment
I have to say, I’m quite proud of these almond flour chocolate chip cookies. After testing them over half a dozen times, the texture turned out so good! Just make sure to grab my super fine almond flour, zero sugar maple syrup, and Besti to get that perfect texture. Even my kids liked them, and they reject some of my healthier desserts, lol.
I’m working on more healthy treats in the coming months, so please let me know in the comments below if there’s anything specific you’d like to see!
14 Comments
Tim Sobie
0Hi, Maya, Made these in early December to recall Christmases long, long ago and my mom’s cookie extravaganza. Not diabetic then but now yes. These cookies were very easy to make and delicious. Not quite like mom’s but a great tribute now. Thank you for your recipes and great products. Merry Christmas.
Maya | Wholesome Yum
0That’s so sweet, Tim! I’m so glad you enjoyed these almond flour chocolate chip cookies and that they were a tribute to your mom’s. That’s so special and I’m honored to be a part of that. Have a wonderful holiday!
Doreen A Fingerle
0Delicious chocolate cookie recipe. The cookies came out so light and fluffy.
Wholesome Yum D
0I’m so glad you liked them, Doreen! Light and fluffy chocolate cookies are such a treat, thanks for giving the recipe a try!
Erika Binger
0Hey Maya, I tried out these chocolate chips that you linked in this recipe, and while the flavor is amazing, for those who are following a strict keto diet, this might not be a good recommendation for folks because it spikes blood sugar because of the corn fiber in it (which is processed as a starch). Thought I’d pass this on for your awareness. Thanks for putting these recipes together. they are amazing!
Maya | Wholesome Yum
0Hi Erika, This is very individual. For me those chocolate chips do not spike blood sugar, but everyone is different. You’re welcome to use any brand you like if these don’t work well for you. Enjoy!
Michele
0Hi! 😊 Can I just use all almond flour instead of the tapioca?
Maya | Wholesome Yum
0Hi Michele, You could, but the texture is much better with the tapioca included.
Paula
0Hello, I am constantly trying to get rid of sugar, dairy and grains. I have arthritis in my hands and feet. Am working with a certified testing nutritionist and she has been wonderful. I saw your site and saw your zero sugar maple syrup so I am anxious for my order to arrive so I can try it. Thank you for your recipes to eat healthier. I love lots of variety for salads.
Maya | Wholesome Yum
0Thank you for sharing, Paula! I hope you love the syrup and these cookies.
Sonny
0Hi Maya, I’m looking for the other chocolate chip cookie recipe you had and can’t seem to find it. Did you remove? It used your brown sugar, no maple syrup… can you please share recipe again? Thank you 🙂
Maya | Wholesome Yum
0Hi Sonny, I still have that other recipe — it’s my low carb chocolate chip cookies here.
Tammie Starks
0Hi, I followed the recipe to the T and the cookies came out great!
Maya | Wholesome Yum
0I’m so glad you liked them, Tammie! Thank you.