These amazing almond flour chocolate chip cookies are soft, nutty, and super portable for on-the-go snacking! With a smooth traditional cookie crumb, maple syrup, and just a hint of cinnamon, these cookies are reminiscent of the traditional but also a snack experience all of their own!
I lightened the sometimes gritty texture of almond flour with the addition of tapioca starch to create the smoothest texture. These delicious almond flour chocolate chip cookies are paleo, gluten-free, and dairy-free.
I make these almond flour chocolate chip cookies most during the months when I'm on-the-go! They are a portable gluten-free snack that I like to enjoy on the trail, at home, and as a packable snack in Fall when school starts.
If you love making gluten-free cookies, you will not want to miss my Gluten-Free Sugar Cookie Cut Outs, Gluten-Free Gingerbread Cookies, Gluten-Free Thumbprint Cookies, Gluten-Free Monster Cookies, Coconut Sugar Chocolate Chip Cookies, and Vegan Gluten-Free Chocolate Chip Cookies.
And if you're holiday baking, check out my Gluten-Free Gingerbread Loaf Cake, Paleo Molasses Cookies (with almond flour), Almond Flour Pumpkin Muffins, and Unforgettable Christmas Rocky Road.
How to make it (with photos)
Ingredients Notes + Substitutions
You need 10 ingredients to make these delicious almond flour chocolate chip cookies!
Almond Flour
Almond flour is the star of the show in this recipe! Use a finely ground blanched almond flour that is meant for baking. I used and like Anthony's brand.
Tapioca Starch
Tapioca starch (also called tapioca flour) balances the almond flour to keep this cookie soft and chewy. If you don't have tapioca flour, regular or gluten-free all purpose flour is an excellent 1-for-1 substitute.
More Ingredient Notes
- sugar - I usually use coconut sugar in this recipe but brown sugar and traditional white sugar can be used in the same amount. You can also mix brown sugars and white sugars.
- cinnamon - I love the addition of cinnamon to this recipe in combination with the almond and maple syrup flavors. You can leave it out if you don't like cinnamon as much as I do.
- coconut oil - Butter or vegan butter can be substituted for coconut oil in a 1-to-1 ratio. Both versions taste divine!
You also need an egg, semisweet chocolate chips, baking soda, salt, maple syrup, and vanilla extract to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make almond flour chocolate chip cookies in just 6 easy steps.
- Dry Ingredients: Preheat the oven to 375 degrees F (190 degrees C). In a large mixing bowl, add the almond flour, tapioca starch, sugar, baking soda, salt, and cinnamon. Whisk together well.
- Wet Ingredients: To the bowl of dry ingredients, add the coconut oil, maple syrup, vanilla extract, and egg. Mix well with a spatula or wooden spoon.
- Chocolate Chips: Add chocolate chips and mix until evenly distributed.
- Make dough balls: Roll the dough into balls of 1 ½ inch diameter (3.8 centimeters) and place them on an ungreased cookie sheet with room to spread. If refrigerating the dough first, allow it to warm up on the counter for 30 minutes before making balls.
- Flatten the balls: Flatten the balls slightly with your palm until they lose about ⅓ of their height. Optional: Gently press 2-3 chocolate chunks into the top of each cookie.
- Bake: Bake on the middle oven rack for 10 minutes, or until the edges are very slightly browned. See the photo in the post above for an image of the perfect cookie vs. slightly overbaked. Allow to cool for 30 minutes before removing from the pan.
Expert Tip
Make excellent almond flour chocolate chip cookies on the first try with these expert tips!
Don't over-bake these cookies!
Because the browning in these cookies is subtle, it's easy to overbake them. See the photo below for the color and texture of the perfect soft almond flour chocolate chip cookie.
If over-baked, this cookie is still delicious. I simply prefer the taste and texture of the 'perfect soft cookie' at home. The slightly over-baked one (about 11 minutes of baking) is more portable for lunch boxes and travel.
Recipe FAQs
Here I answered some frequently asked questions about this Almond Flour Chocolate Chip Cookies recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover almond flour chocolate chip cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 6 days.
Often, almond flour can be substituted for all purpose flour in a 1-to-1 ratio by weight (grams), but not by volume (cups). However, the results can be unpredictable. The individual almond flour granules are much larger than those of all-purpose flour and absorb water differently. Any substitution of almond flour for all-purpose flour requires experimenting to get the right texture.
For a similar version of this cookie made with all purpose gluten-free flour, try my Vegan Gluten-Free Chocolate Chip Cookies or Coconut Sugar Chocolate Chip Cookies!
In cookies, almond flour adds a slightly nutty taste and helps hold moisture. They also can provide structure in gluten-free baking recipes.
Related almond flour recipes to consider...
Looking for more almond flour recipes like these amazing almond flour chocolate chip cookies? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Almond Flour Chocolate Chip Cookies
Ingredients
- 1 ¼ cups blanched almond flour (135 grams)
- 1 ¼ cups tapioca starch (185 grams)
- ½ cup + 2 tablespoons granulated sugar , use coconut sugar for a refined-sugar-free variation (80 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon (optional)
- ½ cup coconut oil , softened (100 grams)
- ¼ cup maple syrup (60 ml)
- 1 teaspoon vanilla extract
- 1 large egg
- ¾ cup chocolate chips
Instructions
- Dry Ingredients: Preheat the oven to 375 degrees F (190 degrees C). In a large mixing bowl, add the almond flour, tapioca starch, sugar, baking soda, salt, and cinnamon. Whisk together well.
- Wet Ingredients: To the bowl of dry ingredients, add the coconut oil, maple syrup, vanilla extract, and egg. Mix well with a spatula or wooden spoon.
- Chocolate Chips: Add chocolate chips and mix until evenly distributed.
- Make dough balls: Roll the dough into balls of 1 ½ inch diameter (3.8 centimeters) and place them on an ungreased cookie sheet with room to spread. If refrigerating the dough first, allow it to warm up on the counter for 30 minutes before making balls.
- Flatten the balls: Flatten the balls slightly with your palm until they lose about ⅓ of their height. Optional: Gently press 2-3 chocolate chunks into the top of each cookie.
- Bake: Bake on the middle oven rack for 10 minutes, or until the edges are very slightly browned. See the photo in the post above for an image of the perfect cookie vs. slightly overbaked. Allow to cool for 30 minutes before removing from the pan.
Ann says
My goodness are these good! I couldn’t imagine a cookie that’s better than my usual, but here it is! What should I make next? I’d like to try more recipes on this site.
Jenna T. says
These are really special! Not too sweet, and that almond flour does get kind of roasty in the oven like they said. Very cool touch. I like soft chocolate chip cookies and really enjoyed them in my lunch this week.
Kiki says
I'm making these again for snacks this week! I love that the roasted almond flour flavor almost tastes like browned butter. Yum.
Simon says
These are super roasty and not too sweet. I added the chocolate chunks on top and they really make the cookie. Love this recipe and will make again!
Dana says
These cookies are super addictive!! They disappear so fast...next time I'll have to make a double batch. The texture is PERFECT.
Nunchee says
OMG!!!! These cookies are AMAZING!!!! Thank you for perfecting the perfect cookie! I need to double the batch so I can share!!!