These Almond Flour Chocolate Chip Cookies are soft, chewy cookies made with almond flour, coconut sugar, honey, and mini chocolate chips for a naturally sweet, gluten-free treat. They're designed to hold their shape, bake evenly, and deliver classic chocolate chip cookie flavor without traditional flour.
A Quick Look at the Recipe
✅ Recipe Name: Almond Flour Chocolate Chip Cookies
🕒 Ready In: ~25 minutes
👪 Serves: About 18 cookies
🍽 Calories: ~165 per cookie (estimated)
🥣 Main Ingredients: Almond flour, coconut sugar, honey, eggs, chocolate chips
📖 Dietary Info: Gluten-free; dairy-free option
👌 Difficulty: Easy - mix, scoop, and bake
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Using a blend of almond flour and coconut flour creates structure and moisture balance, while honey adds subtle sweetness and helps keep the cookies tender. Baking just until the edges are lightly golden ensures the centers stay soft rather than dry or crumbly.
If you enjoy baking with almond flour, you might also like our Cherry Almond Cake, Superhero Muffins, Gluten-Free Berry Cobbler, or Gluten-Free Lemon Bars. These recipes use simple ingredients and are great options for gluten-free desserts or everyday treats.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Almond Flour Chocolate Chip Cookies:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Almond Flour Chocolate Chip Cookies:
- Recipe Notes & Tips:
- How to Store:
- Almond Flour Chocolate Chip Cookies FAQs:
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- Almond Flour Chocolate Chip Cookies
Why You'll Love Almond Flour Chocolate Chip Cookies:
Soft and Chewy Texture: These cookies bake up tender in the center with lightly crisp edges.
Naturally Sweetened: Made with coconut sugar and honey instead of refined white sugar.
Gluten-Free Baking: Almond flour and coconut flour create structure without traditional flour.
Quick to Make: One bowl and minimal prep make these easy to whip up anytime.
Classic Cookie Flavor: All the comfort of chocolate chip cookies with wholesome ingredients.
Key Ingredients:
- coconut palm sugar. A natural sweetener similar to brown sugar while keeping the cookies refined sugar-free.
- honey. Adds extra sweetness and helps the cookies stay soft. Maple syrup can be substituted for a slightly different flavor.
- almond flour. Creates a soft cookie while keeping the cookies gluten-free. Be sure to use finely ground almond flour.
- mini chocolate chips. Ensure chocolate in every bite! Use dark, semi-sweet, or sugar-free chips depending on your preference.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Dairy-free option: Use melted coconut oil and dairy-free chocolate chips.
- Different sweetener: Replace coconut palm sugar with maple sugar or additional honey for a slightly different sweetness.
- Egg-free option: Use two flax eggs if needed, noting the cookies may be slightly softer.
- Chocolate swaps: Use dark chocolate chunks, regular chocolate chips, or chopped chocolate bars.
- Extra flavor: Add a pinch of cinnamon or a splash of almond extract for subtle warmth.
How to Make Almond Flour Chocolate Chip Cookies:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and coconut sugar together until light and creamy.
- Add the eggs, honey, and vanilla extract, and mix until smooth and fully combined.
- Stir in the almond flour, coconut flour, baking soda, and salt until a thick dough forms.
- Fold in the mini chocolate chips until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet about 2 inches apart.
- Flatten slightly with your fingers or the back of a spoon.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes & Tips:
- Cream the butter and sugar well: This step helps the cookies turn out light and chewy, beat until fluffy before adding the wet ingredients.
- Don't over mix the dough: Once you add the flours, stir just until combined to keep the cookies soft and tender.
- Slightly underbake for softness: Remove the cookies when the edges are golden and the centers look a little soft, they'll firm up as they cool.
- Cool on the pan first: Let the cookies rest for 5 minutes before transferring; this helps them set without breaking.
- Add texture: Stir in chopped walnuts, pecans, or shredded coconut for extra flavor and crunch.
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How to Store:
Room Temperature: Store cooled cookies in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking.
Refrigerator: Store in an airtight container for up to 10 days. The cookies will stay soft and chewy but slightly firmer when chilled.
Freezer: Freeze baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Store for up to 2 months. Thaw at room temperature before serving.
Almond Flour Chocolate Chip Cookies FAQs:
Almond flour creates a naturally soft and tender texture. Baking until the edges are set but the centers are still slightly soft helps prevent dryness.
These cookies spread slightly but hold their shape well. Lightly flattening the dough before baking helps ensure even baking.
Yes. Almond flour chocolate chip cookies are naturally gluten free since they're made without wheat flour. Always verify that all ingredients, including chocolate chips, are gluten free.
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Almond Flour Chocolate Chip Cookies
Ingredients
- ½ cup butter, softened
- ½ cup coconut palm sugar
- 2 eggs
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 ½ cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and coconut sugar together until light and creamy.
- Add the eggs, honey, and vanilla extract, and mix until smooth and fully combined.
- Stir in the almond flour, coconut flour, baking soda, and salt until a thick dough forms.
- Fold in the mini chocolate chips until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet about 2 inches apart.
- Flatten slightly with your fingers or the back of a spoon.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
- Cream the butter and sugar well: This step helps the cookies turn out light and chewy, beat until fluffy before adding the wet ingredients.
- Don't over mix the dough: Once you add the flours, stir just until combined to keep the cookies soft and tender.
- Slightly underbake for softness: Remove the cookies when the edges are golden and the centers look a little soft, they'll firm up as they cool.
- Cool on the pan first: Let the cookies rest for 5 minutes before transferring; this helps them set without breaking.
- Add texture: Stir in chopped walnuts, pecans, or shredded coconut for extra flavor and crunch.
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