Let’s talk cookies — more specifically, almond flour cookies that are soft, chewy, and just the right amount of sweet. Whether you’re gluten-free, grain-free, or just trying to switch things up from all-purpose flour, almond flour makes a surprisingly perfect cookie base.
These cookies are one of those recipes I come back to again and again, not just because they’re easy, but because they actually taste amazing. No weird texture. No chalky aftertaste. Just golden-edged, rich, nutty perfection in every bite.
These are your classic chocolate chip cookie’s healthier cousin: a little nuttier, a bit more satisfying, and still dangerously snackable. And best of all? You don’t need any fancy ingredients, and they come together in one bowl.
Ingredients You’ll Need
- 2 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup melted coconut oil or unsalted butter
- 1/3 cup maple syrup or honey
- 1 egg (or flax egg for vegan version)
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips (or chopped dark chocolate)
Why Almond Flour?
Almond flour isn’t just a gluten-free alternative — it actually adds moisture, richness, and a tender crumb that’s hard to beat. It’s made from finely ground blanched almonds, so it’s naturally high in protein and healthy fats. That means your cookies stay soft for days and have a little more substance than your average flour-based treat.
Just make sure you’re using almond flour and not almond meal. The latter is coarser and includes skins, which can make your cookies gritty.
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. Preheating ensures your cookies bake evenly from the start, which is especially important with almond flour since it browns quickly.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the almond flour, baking soda, and salt. Use a whisk or fork to break up any lumps and evenly distribute the leavening. This gives your cookies the structure they need without turning cakey.
Step 3: Stir in the Wet Ingredients
Add the melted coconut oil or butter to the dry mix, followed by the maple syrup (or honey), egg, and vanilla extract. Stir everything together until a soft, cohesive dough forms. It may look a little sticky — that’s okay.
Step 4: Fold in the Chocolate Chips
Toss in your chocolate chips or chunks and stir to combine. You want the chocolate evenly spread throughout the dough so every bite delivers a gooey reward. If the dough is still very soft, you can chill it for 10–15 minutes before scooping.
Step 5: Scoop and Shape the Dough
Using a tablespoon or a cookie scoop, scoop out dough balls and place them on your prepared baking sheet.
Roll them gently between your hands if needed and flatten each ball slightly with your palm. These cookies won’t spread a lot, so give them their shape now.
Step 6: Bake to Golden Perfection
Slide your tray into the preheated oven and bake for 10–12 minutes. Keep an eye on the edges — they should turn golden brown while the centers stay soft.
They may look slightly underdone in the middle, but don’t worry. They’ll finish setting as they cool.
Step 7: Cool and Finish
Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes. This resting period helps them firm up and makes transferring them easier. Move them to a wire rack to cool completely. If you love that sweet-salty bite, now’s the time to sprinkle on a touch of flaky sea salt.
A Quick Visual Guide
Want a visual to guide you through the steps? Here’s a simple breakdown:
- Combine almond flour, baking soda, and salt.
- Mix in melted coconut oil, maple syrup, egg, and vanilla.
- Fold in chocolate chips.
- Scoop, shape, and bake until golden.
Storage Tips
These cookies keep really well in an airtight container at room temperature for up to 4 days. If you want to stretch them out, you can refrigerate for a week or freeze for a month. Just let frozen cookies thaw for 10–15 minutes at room temp before serving.
You can also freeze unbaked dough balls and bake straight from frozen — just add an extra minute or two to the baking time.
How to Customize
This is a great base recipe, and you can riff on it in all kinds of ways:
- Add nuts. Chopped walnuts or pecans add crunch and complement the almond flour perfectly.
- Try different chips. White chocolate, peanut butter chips, or even chopped dried fruit work great.
- Make it vegan. Use a flax egg (1 tbsp ground flax + 3 tbsp water) and dairy-free chocolate.
- Spice it up. A pinch of cardamom or ginger gives a whole new vibe.
Why These Are My Favorite
Almond flour cookies are the kind of recipe you make once and then wonder why you ever needed wheat flour in the first place. They’re easy, fast, and genuinely delicious. Whether you’re gluten-free or just curious, give these a try. You won’t miss the flour — and you definitely won’t miss the dryness of most store-bought options.
I’ve served these at everything from weekend brunches to school bake sales, and they disappear every time. Simple, satisfying, and endlessly adaptable — this is the cookie you didn’t know you needed in your rotation.
