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A pile of freshly baked golden brown almond flour chocolate chip cookies with melted chocolate chunks on top and a tall glass of milk.
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Almond Flour Chocolate Chip Cookies

These almond flour chocolate chip cookies are naturally gluten-free and make an excellent one-bowl dessert or packable snack.
Course Baking, Cookies
Cuisine American
Keyword paleo chocolate chip cookies, almond flour chocolate chip cookies
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings 22 cookies
Calories 162kcal
Author Jamie

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.

Notes

See the blog post for ingredient substitutions and recommended brands, step-by-step photos, and expert tips!
Storage: 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.

Nutrition

Calories: 162kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 55mg | Potassium: 31mg | Fiber: 1g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 0.004mg | Calcium: 24mg | Iron: 0.4mg