Almond Flour Chocolate Chip Cookies
Okay, so I have to tell you the truth—I used to be a die-hard classic choc chip cookie person, the kind who sneered at anything labeled “gluten-free.” But then I had this bag of almond flour in the pantry that I’d bought during some healthy eating kick, and, well, after one too many rock-hard, supposedly ‘healthy’ cookies, I finally found my groove (or maybe the flour just felt sorry for me). One rainy Saturday, determined not to waste food, I just chucked a bunch together, and would you believe—these almond flour chocolate chip cookies turned out ridiculously soft and chewy, basically a hug in cookie form. My kids now actually ask for these over the regular ones, and if that isn’t proof of wizardry, I don’t know what is.
Why You’ll Love These (Seriously, Even If You’re Skeptical)
I make these when the weather’s dreary, or honestly when I just need something cozy at like 10pm (no judgment). My family goes crazy for these because the almond flour makes them melt-in-your-mouth, but they still keep their shape—unless, okay, you go overboard with the chocolate chips. (It’s happened.) And when my son did his whole “but do they taste like real cookies?” routine, he ate five before admitting they’re better than the ‘normal’ ones. Best part: No weird, dry, cardboard texture. Just the good stuff. Oh, and if you forget a batch in the oven for a minute too long (not saying I have), they’re still edible! Imagine that.
What You’ll Need (And What I Swap)
- 2 cups almond flour (I’ve grabbed the almond meal when I’m desperate—just sift it for a bit more lightness. Trader Joe’s, Bob’s Red Mill, or whatever’s hiding at the bottom of the cabinet. Honestly not too picky)
- 1/2 tsp baking soda (I once mixed up baking powder and baking soda—cookies still disappeared, so don’t stress)
- 1/2 tsp sea salt (my grandma insisted on flaky Maldon, but regular table salt is totally fine)
- 1/3 cup coconut oil, melted (I’ve used butter or even olive oil when the coconut ran out; butter’s my secret favorite, though)
- 1/3 cup maple syrup (sometimes honey, though it can be a bit thicker. I’ve also snuck in brown sugar in an emergency—worked fine!)
- 1 tbsp vanilla extract (I once forgot this, and my daughter noticed but still ate three. So, not essential… but do it if you remember.)
- 1 egg (or for my vegan buddy, a flax egg: 1 tbsp ground flax + 2.5 tbsp water)
- 3/4 cup chocolate chips (semisweet works, or honestly whatever odds and ends of chocolate bars you’ve got—just chop ’em up. I’ve thrown in chopped walnuts once. Reckless!)
How I Throw Them Together
- Bust out a bowl (you don’t need a stand mixer, really; I’ve used a soup bowl in a pinch) and stir together almond flour, baking soda, and salt.
- In another (less precious) bowl, whisk melted coconut oil, maple syrup, vanilla, and egg. A fork is fine; I’ve used a little wire whisk, but, eh, sometimes a fork is easier.
- Pour the wets into the drys. Mix it up until it looks like thick-ish, sticky dough. This is where I sneak a taste—no shame—and honestly, it’s nice already. Don’t worry if it’s a bit gooey.
- Fold in the chocolate chips. Try not to eat them all. (The dough might look a bit soft—that’s normal. If it’s really runny, chuck it in the fridge for 10 minutes.)
- Scoop tablespoons onto a parchment-lined cookie sheet. Or just a regular tray with a bit of oil smeared on if you’re out of parchment like I sometimes am. I get about 16 smallish cookies; or do 8 jumbo ones and just roll with it.
- Bake at 350°F (175°C) for 11–13 minutes, till the edges are just golden. Don’t overthink it—if they look a bit undercooked in the middle, that’s good. They’ll firm up as they cool (after I burned the first batch, I learned to trust the process!)
What I’ve Learned (the Hard Way)
- If you use too much coconut oil, the cookies spread out like pancakes. Still tasty, just a bit… flat. So measure-ish.
- Don’t skip chilling if the dough’s wet—otherwise, you’ll have a delicious cookie sheet puddle.
- I swear they taste better the next day, but someone always eats them before I get to prove my theory.
Variations I’ve Tried (and a Fail!)
- Once I mixed in orange zest—surprisingly bright and zippy; almost felt fancy.
- Thrown in pecans or coconut flakes for, I don’t know, that ‘beachy’ vibe?
- Tried subbing applesauce for the oil. Don’t recommend it. Came out rubbery.
Do I Really Need Fancy Equipment?
Look, a stand mixer makes you feel all pro, but I’ve mixed these with a big spoon. Baking sheet? Yes, but I’ve been known to use the back of a pan lined with foil (just be careful getting it out, obviously). Parchment is nice, but honestly, a bit of oil is a fine, slightly rustic workaround.
How Long They Last (If They Last)
In theory, airtight and at room temp for up to 4 days. In real life? They vanish within a day—especially if my husband finds them. You can freeze the baked cookies up to a month; I’ve tried hiding them at the back of the freezer and still got caught.
If You Want to Get All Fancy: Serving Ideas
Straight up, these are great with coffee, or maybe just after dinner when someone needs ‘a little something sweet.’ My youngest likes to dunk them in almond milk (classic). And on birthdays, we sandwich chocolate gelato between two and pretend it’s an ‘ice cream sandwich bar’—kids go nuts every single time.
Pro Tips, AKA What Not To Do
- I once rushed the baking and cranked the oven up. Big mistake—burnt outside, raw inside. Just, trust the lower temp.
- Don’t leave the cookies on the tray too long after baking; they’ll keep cooking and might go too crispy. Transfer them after like 4 minutes.
FAQs—Because People Always Ask!
- Can I make these vegan? Yep! Just swap in a flax egg, and either use vegan choc chips or chop a vegan bar. Easy as pie (or actually, easier).
- Is almond meal totally fine instead of flour? Yeah—I do it all the time, just don’t expect them to be super light and fluffy. Still legit tasty though.
- My dough seems runny? Happens sometimes (maybe it’s humid, who knows). Pop it in the fridge for 10, 15 mins—should fix it.
- Can I cut the sweetener? Yes. I’ve used 1/4 cup maple syrup and added a little more vanilla; still good, maybe a little less caramel-y.
- Just one bowl? I mean, if you hate dishes as much as me, sure, just dump it all together! Might not be textbook, but works in a pinch.
By the way, if you’re curious why almond flour behaves the way it does, King Arthur Baking does a nice breakdown. And if you want to nerd out even more (or just compare brands), Minimalist Baker’s flour guide saves a lot of mistakes.
Oh, and if you’ve made it this far—here’s a bonus tip: Don’t bake while on a video call unless you want to explain to your entire team why you’re frantically running to the kitchen. Trust me, that’s not the memory you want to create!
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large bowl, combine almond flour, baking soda, and salt.
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3In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract until smooth.
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4Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the chocolate chips.
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5Scoop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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6Bake for 12-15 minutes, or until the cookies are golden around the edges. Allow to cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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