Almond flour cookies are thick, soft, and chewy cookies that are naturally grain free and refined sugar free! No chill time required and ready in 15 minutes, they are a delicious and healthy treat!
Almond Flour Cookies
We love our recipes using almond flour. On current rotation, I’m loving almond flour mug cakes, almond flour pancakes, and these almond flour cookies.
Using grain free flours in cookies can be very tricky. While traditional white flour or wholewheat flours are safe choices, others can be quite hit and miss. I guess that’s why I love making flourless cookies and variations of that.
Having said that, I’ve been meaning to create some cookies made with almond flour. I’ve done plenty of baking with almond flour in cakes and other desserts, but not with cookies…until now!
Can I substitute almond flour for regular flour in cookies?
Many of my friends have been following a gluten free diet for quite some time. They’ve all told me that they are tired of using gluten free flour for baking because not all brands are created equal. Almond flour, on the other hand, is considered to be the closest substitute to standard flour.
These cookies are delicious and moreish, and require just 5 ingredients to make! They are thick, chewy, have slightly soft center, and gorgeous crisp edges. I love how they taste just like any good cookie out there and take less than 15 minutes to make. There is no chilling required, and you don’t need any eggs or milk to make them.
Bonus? These cookies are vegan, gluten free AND paleo!
Ingredients for this recipe
- Almond flour– You must use blanched almond flour, not almond meal. Almond meal tends to yield heavy and dense cookies and will be darker in color.
- Baking powder– Gives the cookies some rise.
- Butter OR vegan butter– Either butter or vegan butter can be used. You must measure your butter in a melted/softened state. If you use vegan butter, be sure to use one from a stick, as other kinds contain added water that can affect the texture of the cookies.
- Maple syrup– Gives the cookies the necessary sweetness, without being overpowering. You can also use agave nectar.
- Vanilla extract– A must for any good cookie recipe!
- Chocolate chips– optional, but highly recommended! Be sure to use dairy free chocolate chips to ensure the recipe is vegan/dairy free.
How do you make cookies with almond flour?
Start by mixing together your almond flour and baking powder. Next, add your softened butter, maple syrup, and vanilla extract and mix until combined. Gently fold through your chocolate chips, reserving a few to top the cookies with. Form 6 large or 12 small balls of dough and place on a lined baking sheet. Press each ball of cookie dough into a thick cookie shape, and bake for 12-15 minutes, or until the edges start to brown. Remove from the oven and allow cookies to cool on the pan completely.
Tips to make the best cookies
- While your butter must be melted/softened, it should also be room temperature. Using warm butter will start the melting process of the chocolate chips, which will result in marbled cookies and burnt edges.
- These cookies do not spread, so shape them the size and thickness that you want.
- Do not overbake the cookies. They continue to cook as they cool down.
- Be sure to check up on the cookies at the 12-minute mark, and continue to keep an eye on it until done. The reason for this is that they can go from golden to dark brown in a small amount of time.
- Some readers have tried replacing the maple syrup with a sugar free syrup. I haven’t tried this myself, so cannot vouch for the outcome of it.
- I made 6 large cookies (as pictured). For smaller cookies, make 12 balls of dough.
Flavor variations
- Almond flour chocolate chip cookies– As pictured! Fold through 1/4-1/2 cup chocolate chip of choice into the dough.
- Raisin cookies– Add 1/2 cup raisins to the dough, and reserve a few to top the cookies with. Soak the raisins for 30 minutes prior, for them to plump up and be extra juicy.
- Trail mix cookies– Add up to 1/2 cup of your favorite mix-ins, including seeds, nuts, candy bits, and more!
- Double chocolate cookies– Add 1/4 cup cocoa powder to the batter and 1/2 cup chocolate chips.
How to store almond flour cookies
- To store: Place the cookies in a sealable container, for up to 1 week. Store them in the refrigerator if you’d like them to keep longer.
- To freeze: Put your cookies in a ziplock bag and store in the freezer for up to 6 months.
More almond flour recipes you’ll enjoy
Almond Flour Cookies
Ingredients
- 2 cups almond flour blanched almond flour
- 1/2 teaspoon baking powder
- 1/4 cup butter or vegan butter, softened
- 3 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips I used dairy free chocolate chips
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, add your almond flour and baking powder and mix well. Add your melted butter, maple syrup, and vanilla extract, and mix until combined. Using a rubber spatula, fold through your chocolate chips.
- Form 6 large or 12 small balls of dough. Place on the lined sheet, and press down into a cookie shape. Bake the cookies for 10-12 minutes, or until just beginning to go golden around the edges.
- Remove from the oven and cool on the baking sheet completely.
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Can I sub the butter for coconut oil?
I’m wondering too about coconut oil instead of veg butter…
Feel free to experiment and see!
My favorite gluten free chocolate chip cookies!! I have made this recipe half a dozen times now and it never fails to impress me (and my family)!
I did substitute coconut oil in place of the vegan butter, but I used one third cup instead of one quarter cup. I also used one quarter cup of maple syrup instead of three tbsps. I also tried a batch with cocoa powder in the mix – maybe not quite sweet enough but maybe I just needed more chocolate chips, lol!!
A really great cookie though! Thank you so much!
Cookies are soooo… good 👍. I made a double batch and will be making them so much. I will be looking for more of your easy recipes yeah!
Ps. The cookies are delicious and great alternative with almond flour
I made these cookies today. I forgot to press the first batch so I had to pull them out with 4 minutes left and press them down with my silicone spatula. The second batch I pressed them down. This is going to be my go to for chocolate chip cookies. I’ve only been vegan for a little while today starts week 5. I’ve been trying all sorts of recipes and this one is a keeper, that can’t be said for some of the other recipes I’ve tried like chickpea burgers which fall apart lol. Thank you!
Love your almond four cookie recipe. Been making it ever since I found it on your website. Simple and delicious. Thanks
Thank you, Judy!
Oh my gosh! These are SO good and SO easy to make!! I have made them twice already and I just found you! Lots of goodies to choose from! Thank you! :O)
Utterly surprised by how easy and good. Made a half batch in case I wasn’t a fan. Full batch next time for sure.
Perfect quick cookie! My oven needed like 14 minutes to get them golden brown, but they are amazing!
😀 love that!
Can I use coconut sugar instead of maple syrup?
Not that I’ve tried!
My son is on a restrictive diet and can only have raw almonds right now. Do you think I could substitute almond meal instead of the almond flour?
I don’t see why not!
Planning on making these tonight for a gluten free friend. Is that a sprinkle of fleur de sel on top?
Flaky sea salt 🙂
These were delicious and easy. Taste so nuch like tollhouse cookies.
Perfect, thanks.
Soooo yummy😍😍, I used dark chocolate chips
Are the calories per cookie or per batch?
Per cookie.
Great recipe for add ins! I added 1/2 cup sliced roasted almonds, 1/2 cup organic unsweetened coconut and of course (Lily’s) chocolate chips! I called them Almond Joy cookies! Whole family loved them. I actually made small cookies, 18, and they were approx 4 carbs each. Thank you!
I just made your keto pumpkin cheesecake. Can hardly wait to serve it to friends who are on both the keto diet and regular diet. I have been trying to find a delicious bread recipe that I can make bread for fresh sandwiches and toast. I bought a Keto bread from a local store and tried making grilled cheese but it tasted like sand paper. The dogs loved it though. I miss bread and pasta but with Diabietes I have no choice but to do keto. If you have and tried and true recipes can you pass it on. Thank you so much for your web site. Unemployed right now due to mandate so I have a lot of time on my hands to make recipes and bless those around me who could also need a slice of sunshine in their life’s. Be blessed and thank you again.
Thank you, Rae- That is very sweet of you! Hope you have a fabulous Thanksgiving 🙂