Almond Flour Chocolate Chip Cookies

 

I’ve had a lot of gluten-free baking disasters happen to me. Cookies are the worst; there’s no protein structure in most gluten-free flours to keep them from spreading. When I read this recipe I was intrigued but skeptical. There’s no way a cookie could work with just almond flour I thought. Despite having doubts the entire time, I gave this recipe a shot and I’m so glad I did. These are perfect chocolate chip cookies, with a slight buttery flavor and tons of melted chocolate chips. The texture is soft and pillowy with a little chew. I couldn’t believe these came out as good as they did! I’m definitely saving this recipe to cook again and again.

Almond Flour Chocolate Chip Cookies(adapted from this recipe)

Ingredients(Makes about 12 cookies):

  • 1 1/2 cups(6 ounces) almond flour
  • 1/4 cup butter, room temperature
  • 1/4 cup sugar
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 cup chocolate chips

Preheat your oven to 375.

To make the almond flour, ground 6 ounces of almonds in a food processor until it’s all been ground into a thin flour. degrees.

Cream the butter and sugar together until smooth. Mix in the egg. Next, add the almond flour, vanilla, salt, and baking soda and mix until it’s all incorporated. Fold in the chocolate chips.

Line a baking tray with parchment paper. Scoop the batter into even portions onto the parchment paper and bake for 12-15 minutes until golden brown. Let cool slightly before removing the cookies from the tray.

I had to try one straight out of the oven. And it did not disappoint. These would be great with a glass of chocolate almond milk for dipping. I would definitely double the recipe next time because 9 cookies just won’t be enough.

Added Note: The second time I made these(pictured) they spread out less so that the ones that went into the oven in a ball  shape came out rounded like a doughball whereas the ones that I fashioned into a disk came out in the more traditional cookie shape. The only difference between the two was in appearance; cooking time, taste, and texture all remained relatively the same.

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162 Responses to Almond Flour Chocolate Chip Cookies
  1. Anna @ Newlywed, Newly Veg
    May 4, 2011 | 9:31 am

    Yum– great idea with the almond flour!

  2. Oh wow – not even 9AM and I am now craving a chocolate chip cookie! I just used almond flour for the first time the other day (made from grinding almonds) – I think I need to do this more often!

  3. brandi
    May 4, 2011 | 9:55 am

    those sound great! i don’t have almond flour, but I wonder if pecan meal would work…

  4. Corey @ the runner's cookie
    May 4, 2011 | 11:58 am

    These look and sound amazing. I don’t know why I haven’t tried baking with almond flour yet – I have this feeling I will love the flavor!

  5. Elizabeth
    May 4, 2011 | 12:58 pm

    I love almonds and chocolate. I’m sure these cookies are great! When I took my students cookies this semester, I made a batch of gluten-free cookies for a student with a gluten intolerance. Out of 15 cookies, only 3 came out. The first 12 in the oven spread into one big, thin sheet. I’d never seen anything like it! Thankfully, I salvaged the last three and said student loved them. Gluten-free baking is scary! Lol.

    • Wannabe Chef
      May 4, 2011 | 2:02 pm

      That’s so nice of you! I just got back from a class pizza party, where I couldn’t eat anything. I just expect that as normal when I’m out so if a teacher took the time to accommodate with something gluten-free I would go gaga.

    • Devon
      October 20, 2013 | 7:03 pm

      When baking gluten free be sure to use xantham gum. it is spendy, but you only use a little One teaspoon to 2 1/2 cups (10oz) of flour. If you are not using oat flour try this for your cookies. It does not taste or feel gritty like rice flour.

  6. Lauren at Keep It Sweet
    May 4, 2011 | 1:03 pm

    I didn’t know that almond flour was so easy to make yourself! These look great.

  7. Victoria @ Mission: Food
    May 4, 2011 | 1:10 pm

    Wow, these really do look incredible. You could have fooled me and said they were regular chocolate chip cookies :)

  8. Kelly
    May 4, 2011 | 1:13 pm

    These look awesome!!! I love me a good (gluten-free) cookie!! :)

  9. Julie (Food & Other Things)
    May 4, 2011 | 1:23 pm

    These look delicious…I just bought some almond flour so I’ll have to give this recipe a try!

  10. Victoria (District Chocoholic)
    May 4, 2011 | 6:05 pm

    Almond flour based cookies are awesome. Have you tried Brunsil? They’re gluten-free and dairy-free. http://districtchocoholic.blogspot.com/2010/12/basler-brusnli-chocolate-almond-cookies.html

    They taste like brownies. Seriously

    • stin8419
      July 20, 2014 | 7:19 pm

      Can you just use almond flour instead of blanching the almonds?

  11. Victoria (District Chocoholic)
    May 4, 2011 | 6:05 pm

    And by “brunsil” I mean “brunsli”

  12. Brandon
    May 4, 2011 | 7:02 pm

    These look amazing! I wonder if they would well with xylitol or coconut sugar.

    • Dawn McClain
      January 7, 2012 | 7:27 pm

      Just made these with coconut sugar and they are awesome! Both my husband and I are very excited to have found this recipe.

      • Nancy
        June 18, 2012 | 3:49 pm

        Ha! Just put em in the oven, using xylitol. I keep checking to see if my batch is running all over the cookie sheet, so far so good. Oboy…cookies for lunch

        • Jen
          February 28, 2014 | 11:15 pm

          Have made them several times now using xylitol, works just fine. A little less sweet than regular cookies but that’s cool with me. There is still sugar in the chips.

  13. Averie (LoveVeggiesAndYoga)
    May 4, 2011 | 9:18 pm

    evan they look great and i probably wouldn’t have even bothered baking them. the dough looks perfect. raw egg and all, or just omit and eat the dough..lol

  14. Amy
    May 5, 2011 | 5:28 pm

    I love that these are made with almond flour! I just bought a bag, so I will have to try making them :)!

  15. Emma (Namaste Everyday)
    May 6, 2011 | 12:04 am

    almond flour–fascinating! and I bet delicious, too! I will try these for my friend who eats GF :)

  16. Kate@Diethood
    May 8, 2011 | 12:45 pm

    Ooooh they sound delicious! I am gonna love these!!

  17. Jean (Lemons and Anchovies)
    May 8, 2011 | 2:54 pm

    Anything with this much almonds in a sweet treat, I know I would like. I’ll have to set this recipe aside to try. :-)

  18. Tiffany
    May 8, 2011 | 4:33 pm

    Cool! I’ve been playing around with different types of flour. My newest obsession–coconut flour! Thanks for sharing this almond flour recipe!

  19. The Chocolate Priestess
    May 9, 2011 | 3:03 pm

    Have you tried rice flour?

    • Wannabe Chef
      May 9, 2011 | 3:08 pm

      I’ve tried mixes that are rice flour based but never making a recipe from scratch with it.

  20. The Chocolate Priestess
    May 9, 2011 | 3:14 pm

    Did the mixes work out OK? I had to try a recipe with rice flour (it turned out well) but I have a lot of rice flour left so I’m trying to find a chocolate way to use it that will turn out so I don’t feel like I wasted my money.

    • Wannabe Chef
      May 9, 2011 | 3:18 pm

      The mix came out really well. From what I’ve heard rice flour is best in a 2:1 ratio with potato or tapioca starch.

  21. Joy
    May 9, 2011 | 7:21 pm

    That looks wonderful.

  22. C&C Cakery
    May 14, 2011 | 12:16 pm

    I’ve got a little bag of almond flour that has been waiting for a recipe like this. I really want to get into gluten-free baking, and this is just the trick to start me off. Thank you for sharing :)

  23. Caroline @ chocolate and carrots
    May 19, 2011 | 9:08 am

    I love it! I’ve been getting into gluten-free baking lately….especially since it’s celiac awareness month. These cookies look right up my alley. Yum!!!

  24. Rosalina
    July 12, 2011 | 10:13 pm

    Hi, you had mentioned eggs in your directions, but I found no egg in the ingredient list, do you mind clarify that?

  25. Benji
    August 5, 2011 | 6:58 pm

    Woah! Actually delicious! Especially if you cook them to a crisp, so you get that roasted nut flavor…mmmm! I made them with the remnant almond grinds from my almond milk. Great recipe!

  26. Hollie
    August 10, 2011 | 3:07 pm

    well these are amazing! i gotta make em pronto. since i am gluten and sugar free all is good except for the sugar. in that case i will replace it with xylitol and stevia, and go for semi sweet chocolate chips. i cannot wait!

  27. Hollie
    August 10, 2011 | 3:09 pm

    oh and i meant to put in one more thing: almonds have a way of leveling out blood sugar highs and lows that no other food does. baking with almond flour is about the best thing you can do for your family! especially if there is sugar in the baked good, it will lower the effect it has on the body!

  28. tap
    September 10, 2011 | 9:55 pm

    I have been searching and sampling choc chip cookie recipes with almond flour for several years. All that I have tried, would puff up, then flatten and bake to a dark golden crisp. I was expecting much the same with this one. I was pleasantly surprised when the cookies did not flatten and browned nicely. I used the same ingredients that I use for all the recipes—I use WheyLo sugar substitute and Bakers chocolate chopped and grated. Husband is diabetic and Bakers chocolate is low carb but bitter. The cookies were not as sweet as the ones that I have tried before and therefore the bakers choc was slightly bitter, not enough to deter us from eating them!! I compared the recipes that I have tried with this one, and discovered that this one did not include equal amounts of brown sugar, which is why it was less sweet to me. I can give up the extra sweetness and carbs for this recipe. I might try mixing in a few semi-sweet chips next time.
    Thank you for posting this recipe!

  29. Yvonne
    September 16, 2011 | 12:03 am

    Yummmmm, loved this recipe, thanks for sharing! Next time I might try another sweetener… honey maybe?

    • Patty
      February 20, 2012 | 5:07 pm

      I substitute the sugar for splenda/brown sugar blend. Even lower carb and FABULOUS!

  30. sophie
    September 17, 2011 | 3:36 pm

    Super delicious! I am a huge fan of almond meal in recipes. I used coconut oil instead of butter and they were delicious.

    • Lori K
      May 10, 2014 | 10:05 am

      @Sophie – Did you substitute the coconut oil for the butter in a 1:1 ratio? I’ve never baked with almond flour or coconut oil but want to try a combination.

  31. Charlie
    October 8, 2011 | 10:06 am

    A terrific recipe! VERY HEALTHY TIP: Before grinding the almonds into flour, SOAK them overnight in salted water. Then dehydrate them before the grind. Adding this step removes the enzyme inhibitors from the almonds; making them MUCH more digestible and nutritious!!! Want another tip? Use date palm sugar instead of white sugar (ugh) which has a glycemic index of only 35. Don’t cut corners on good health!

  32. Cheryl
    October 18, 2011 | 8:31 pm

    I made these, except I used half butter/half coconut oil, and substituted the sugar for agave nectar. They were wonderfully moist and delicious!

  33. stephanie
    October 27, 2011 | 5:53 pm

    Any nuts ground into a flour works beautifully. i just baked these with cashews, a little oatmeal, coconut and white chips. yummmm!

  34. Sana
    November 1, 2011 | 6:46 pm

    I <3 balls.

  35. Allie@LiveLaughEat
    November 2, 2011 | 9:11 am

    You took out the candied bacon from the recipe? :)

    It looks like they held up just fine. Doubt they lasted long though! Question, do you think almond flour from a store (say like TJ’s) would work? I am without a food processor. Judging from the photo, it looks like yours is moister–almost ab texture? Or maybe I’m just seeing things.

    • Evan Thomas
      November 2, 2011 | 9:19 am

      Yep! I’ve used that brand before for these, too

  36. [...] of my most popular recipes on this site is the almond flour chocolate chip cookies. I never understood why it was so popular; sure, it’s a good recipe. But it didn’t get too much [...]

  37. Hillary {Nutrition Nut on the Run}
    December 8, 2011 | 12:20 am

    just made these (with a few changes) – delicious!

  38. Gluten-Free Chocolate Chip Cookies
    December 9, 2011 | 2:46 pm

    [...] {Almond Flour} Chocolate Chip Cookies Recipe Inspired by Evan, The Wannabe Chef [...]

  39. Jen @ The RA Vegan
    December 23, 2011 | 3:10 pm

    Just made these except I used flax meal instead of eggs. I buy almond meal at Trader Joe’s and it saves me a step. (Plus when my hands are really bad it helps.) My 12 year old is in heaven. Thanks!

  40. [...] almond meal chocolate chip cookies were easy to veganize and bake.  I used flax meal and warm water for the eggs and vegan butter. [...]

  41. Karen
    January 5, 2012 | 11:37 pm

    Ok, so I just made these last night. Soooo yummy! Even my daughter said they were good and she is a “chocolate chip cookie expert”! Thanks for the recipe!

  42. Cyndy
    January 6, 2012 | 12:46 pm

    Thank you soooo much for posting this recipe! My husband has a starch sensitivity so I do a lot of cooking with almond flour. These are the best! Even my 5 year old loves them. I quadrupled the batch and that made 46 cookies – I am freezing them so my husband can have cookies whenever he wants. He is very happy to be able to enjoy chocolate chip cookies again! Don’t hesitate to try these – they’re the real deal.

  43. Kim
    January 12, 2012 | 7:59 pm

    I made these yesterday and am making more today! I don’t know what it is about this recipe, but I love it!! This is the best almond flour cookie recipe ever!! (I subbed butter for Smart Balance, sugar for Truvia and the choco chips for currants). Amazing!!

  44. Allie
    January 13, 2012 | 7:18 pm

    I can’t imagine a more beautiful combination of ingredients! I made these today but couldn’t stand to leave out the essentials to any chocolate chip cookie, so I added coconut, cinnamon, and oats along with dark chocolate chips. The addition of the oats makes the recipe go farther too. Thanks for sharing this AMAZING and healthy recipe! Loved it!

  45. [...] night, my boyfriend Joe and I made these delightful Almond Flour Chocolate Chip cookies from The Wannabe Chef.  I’m always trying to bake gluten-free, and grain-free is even more appealing, so this [...]

  46. Caren
    January 25, 2012 | 10:46 pm

    I just had to leave a comment about this recipe. My husband has been doing the Paleo diet for about a year now and I am finally jumping on board. I love to bake and so I have been desperate to find some good recipes using almond flour. I know this one isn’t totally paleo b/c of the sugar, but I just have to say that these cookies are incredible!! I just pulled them out of the oven and they are moist, buttery, nutty, delicious little cookies. Can’t get over how good they are!! Thank you so much for sharing your recipe!!

  47. Cherry-Walnut Almond Flour Cookies
    January 26, 2012 | 8:31 am

    [...] flour the other day, so I Googled “almond flour cookies,” which turned up my friend Evan’s Almond Flour Chocolate Chip Cookies and, boy, did they look delicious! I didn’t have any chocolate chips on hand (and I was too lazy [...]

  48. Sunday Outing! « Contemplative In Action
    January 29, 2012 | 8:25 am

    [...] made some chocolate chip cookies made out of almond flour yesterday. They were very good and super easy. I had a batch made up and [...]

  49. Antoinette Algara
    February 5, 2012 | 2:45 am

    I think doubling the chocolate chip cookies as a gift was what affected the shape of your cookies. I used the original amount specified in your adapted recipe, and my cookies came out wonderful! My kids loved them, and all the grownups did too!

    Do you have any modifications for those of us using almond flour? (almond MEAL is the finely chopped/processed stuff you call for in this recipe and almond FLOUR is chopped/processed AFTER you’ve blanched the brown skin off the almonds)

    • Wannabe Chef
      February 5, 2012 | 10:56 am

      I’ve used both interchangeably and have not had a different outcome so no modifications are really necessary.

  50. Happy Hearts Day!! | Wheeling It
    February 14, 2012 | 9:14 pm

    [...] yeah baby…Chocolate chip, gluten-free and drippingly luscious (the recipe is HERE -> I used half the sugar), whipped up in a mere 20 minutes in our handy-dandy RV oven. Do you [...]

  51. lisa
    February 27, 2012 | 9:08 pm

    I just made these with fresh almond flour straight after making almond milk (so it was still moist), they are super tasty but fall apart, any ideas what I could do next time to firm them up? thanks!

    • Wannabe Chef
      February 27, 2012 | 9:11 pm

      I think the dryer the batter, the better they’d hold together, so dry almond flour might work better. You could also try adding an extra 1/2 an egg.

  52. Christi
    March 10, 2012 | 4:55 pm

    These cookies were great! The only mistake I made was that they were to salty. I subbed Coconut Palm Sugar (that had sea salt in it) for the sugar and then I still added the salt that the recipe called for. Too much salt. I will do it differently next time. Thank you for the recipe!

  53. Holly
    March 10, 2012 | 8:29 pm

    Mmmm….these were delicious! Thanks so much for the recipe. I just wanted a cookie that was nice and high in protein and these fit the bill perfectly! My daughter who is used to regular flour in her cookies said, ‘These are the best cookies ever!’.

  54. Denise
    March 15, 2012 | 7:45 am

    I am on the Atkin’s diet. I am wondering how many grams of carbohydrates are in each cookie? Also, because of the chocolate chips, how many grams of sugar are in each cookie?
    Thanks,
    Denise

  55. Mimi
    March 16, 2012 | 5:37 pm

    Thanks for sharing this recipe! Just made a batch of these cookies, turned out awesome! Love them. Can’t wait for my husband to try when he gets home. Very yummy!

  56. Alie
    March 17, 2012 | 2:22 pm

    OMG these turned out absolutely perfect!!! I’m a low-carber so I used Truvia sugar substitute. I was so pleasantly surprised that they actually stayed puffed up instead of flattening like the previous low-carb choc chip cookie recipes I had tried in the past. They finally look normal! Lol! That’s what I’ve been missing about regular choc chip cookies…the fluffyness! Thank you!! :D

  57. Aimee
    March 25, 2012 | 6:43 pm

    LOVE these cookies and make them all the time. I DOUBLE the chocolate chips though (I like my cookies to have a chocolate chip in nearly every bite!) I love that these are high protein, low carb … I don’t have to feel guilty serving them to diabetics!
    Yummm, thank you!

  58. alayna
    March 30, 2012 | 1:59 pm

    these cookies sound amazing, im wondering if i buy ground almonds would that work, or does it have to be finer?

    • Wannabe Chef
      March 30, 2012 | 8:37 pm

      I’ve never seen anything labeled ground almonds so I’m not sure what those look like. If it’s almond meal instead of almond flour, that should still be fine.

      • Joseph
        April 2, 2012 | 6:54 pm

        I just finished making these with almond meal and they came out great. Soft and fluffy without an overpowering sweetness.

  59. Megha
    April 3, 2012 | 5:32 pm

    I love this recipe! I made it with chocolate chips the first time around and then ditched those for walnuts, raisins and sunflower seeds the second time around!
    I kinda prefer these cookies minus the chocolate chips. This recipe is a keeper for sure!!

  60. Charlie
    April 4, 2012 | 10:36 pm

    To cut out the white sugar, I used healthier alternatives. For sugar, I substituted 3 Tblsps of coconut sugar, 1 Tablespoon of clover honey, plus 1 dropper of stevia. I used unsweetened chocolate chips. For butter, I substituted coconut manna. I also added 1 tsp of cinnamon and bumped up the vanilla to 1 Tablespoon. OOOhhh My Goodness! That was great; so glad I doubled the batch from the start. We are in hog heaven! (I bought the coconut sugar, manna, and stevia at whole paycheck.

  61. Errign
    April 5, 2012 | 5:47 pm

    Hi Evan!

    just made these with maple syrup, 2 tbsp butter & 1 tbsp olive oil – perfect!

  62. [...] delicious cheesy lasagna and some steamed kale.  Yum.  I made cookies Thursday night (these ones) and ate  a few because they were awesome and those obviously had sugar in them, as well as [...]

  63. Bec
    April 10, 2012 | 7:39 pm

    Awesome! These little bites of lovliness are divine! We are sugar free at the mo so used a little stevia and unsweetened carob bits instead! And some chopped peacans! Thanks so much!

  64. Jesse
    April 12, 2012 | 12:11 am

    I substituted the sugar for xylitol and used 70% cocoa dark chocolate chips.

    They came out a little cakey. But otherwise… absolutely outstanding!

  65. [...] Evan’s almond flour chocolate chip cookies [...]

  66. Jen
    April 13, 2012 | 10:38 pm

    I made these today, but wrote down the recipe wrong, writing down only 1/2 C almond flour…so as since the dough looked too liquidy, added more almond flour and coconut flour to thicken it up. I also subbed the sugar for splenda to cut down on the carbs and used sugar free chocolate. Well, they turned out GREAT! Deeeeelicious! Thanks so much for the recipe (even though I accidentally fudged it a little, they still are amazingly good). Definitely will be making again. BTW, the cuisinart food processer did a great job of pulverizing the almonds into a nice fine flour in just a couple minutes :).

  67. Mendee
    April 15, 2012 | 5:39 pm

    I am standing here eating these cookies as I type. They are really good, and probably the closest I will ever get to chocolate chip cookies since I’m eating gluten free and also react to brown rice. Adding to that equation, I also have to avoid sugar and anything that feeds Candida, so I made a couple of changes. I used Lakanto sweetener and I used a finely chopped ghirardelli 100% cocoa chocolate bar in place of the chips. I knew if I left the chocolate in chunks, it would be way too overpowering, but in tiny pieces, it’s great! I also added several drops of Stevia to the batter so it would be a little sweeter and would help with the bitter chocolate. I will definitely be making these again. I have been wanting a good chocolate chip cookie but everything is made with brown rice flour! Thanks for the recipe!!!

  68. Angie T.
    May 3, 2012 | 5:56 pm

    Hi! This recipe sounds great but I would like to sub the sugar with bananas instead. Do you think that will work? How might I modify the recipe to use bananas instead of the sugar? Thanks!!

    • Wannabe Chef
      May 3, 2012 | 6:44 pm

      You could mash one large overripe banana and use it instead of the sugar. The texture will probably be a little cakier than the original recipe.

  69. [...] found this recipe on this blog but made this mostly sugar free or “naturally [...]

  70. Food Pusher Kelly
    May 9, 2012 | 11:05 pm

    Oh my gosh, these are great chocolate chip cookies! Crisp on the edges, soft and chewy in the middle! Mmmm! Thanks for posting this recipe. I’ve posted the recipe on my blog too, with credit given to you and your source. http://food-pusher.blogspot.com/2012/05/almond-flour-chocolate-chip-cookies.html

    • Food Pusher Kelly
      May 9, 2012 | 11:07 pm

      Oh, and the only change I made was a mistake: I doubled the recipe, but forgot to add a second egg. I like the way they turned out though. Can’t imagine not using real sugar though…

  71. tracy
    May 15, 2012 | 9:48 pm

    I just made these for the second time…they are great! I have tried some other gf cookies and they just were not good. This time I added Rice Krispies (they now have gluten free), for the crunch I have been missing. Came out great and now I am trying to keep my previously skeptical husband from eating all of them before they make it into lunchboxes tomorrow morning! Thank you–great recipe!

  72. Flourless Chocolate Chip Cookies
    May 22, 2012 | 8:45 am

    [...] cookies. I started looking for almond meal cookie recipes and came across this one on the blog The Wannabe Chef. I was thinking I’d add the meal in place of some of the flour, but it turns out that this [...]

  73. [...] didn’t set out to make a Paleo-friendly recipe, but then I stumbled upon this recipe from The Wannabe Chef. Since I’m not an expert on Paleo, and not all that familiar with the rules of Paleo baking, [...]

  74. [...] tried a recipe for chocolate chip cookies today.  I found the recipe here, but doubled the recipe.  I made some substitutions based on my dietary needs.  I used 2 tbsp. [...]

  75. Kat
    May 31, 2012 | 10:59 am

    I just made these and they turned out great. I got wayyy more than nine cookies though. I used 1 c of almond meal and 1/2 cup rice flour, a couple tsp of baking powder and also added some cocoa and sunflower seeds. I made them into small balls and flattened them – the end cookie being about 2.5cm across- and they was delicious.

  76. Steph
    June 12, 2012 | 12:24 pm

    I just made these on a whim last night. I didn’t have baking soda, so I had to improvise with baking powder. I also substituted coconut oil for butter. I doubled the recipe and was a little suspicious as to how they would turn out because I was a little lazy with making exact measurements of the ingredients. :) I also only had dark chocolate M&M’s on hand, so I used them! Well, delicious! I literally cannot stop eating them. Very light and fluffy in the center, although they look hard and dense from the outside. The cookies maintained their shape and did not spread too thin. They were a crowd-pleaser, too. The coconut oil went well with the grainy almond texture. I shall make these again!

  77. Darlene
    June 18, 2012 | 11:40 am

    Do you know how many carbs are in each cookie? Also, could you substitute the sugar with splenda to cut down on the cars? Thanks.

    • Wannabe Chef
      June 18, 2012 | 2:30 pm

      I believe I calculated the recipe before and it’s about 9-12 carbs per cookie depending on how large you make them. Other commenters have tried using Splenda and say they come out well. I haven’t tried it myself.

  78. Tracy
    June 20, 2012 | 4:34 pm

    I made these cookies for my husband and son. I their words ” they are amazing!”
    Thank you

  79. SwissMissMama
    July 1, 2012 | 3:28 am

    I have made these cookies twice now! Excellent. Only difference is I used Erythritol as the sugar substitute 1 for 1. Now my cookies are very low in carb! Thanks!

  80. SwissMissMama
    July 3, 2012 | 12:16 pm

    Ok I just made another batch today — they didn’t last too long in my house! :) This time I omitted the chocolate chips but added 1/4 cup raisins, 1 tblspn Cinnamon and 1/4 tspn cloves and voila a cinnamon raisin cookie — turned out fabulous!

  81. DJ Narvaez
    July 22, 2012 | 12:46 am

    I just made these right now and about to try them out … is there any way to substitute the 1/4 cup sugar with say … honey? I used Trader Joe’s Almond meal and this looks like its holding up quite well. (Just tasted them, not bad! For my first try :)

    • Wannabe Chef
      July 22, 2012 | 4:37 pm

      I’ve never tried making these with honey. You could certainly try adding honey by the tablespoon until the dough starts to get sticky and then using sugar for the rest.

      • DJ Narvaez
        July 22, 2012 | 9:18 pm

        Kewl! Might try that … running out of my almond meal though and our TJ’s just said they’re out of stock :P

  82. [...] Whatever. Four hours later, I peeled myself off the couch in an effort to be somewhat productive (at 7pm). I decided that the one and only thing that could make my life worth living, was cookies. Chocolate Chip cookies. Almond Flour Chocolate Chip Cookies. [...]

  83. Kelly
    July 26, 2012 | 4:21 pm

    I have used this as my base recipe on several occasions. My most recent batch was among the best. I used 1/8 c honey and 1/8 c dark brown sugar in lieu of the granulated sugar and I replace about 1 tbsp of almond flour with flax (to add cohesiveness). My two final tweaks are doubling the amount of chocolate chips and adding a little orange zest to the batter. These are the best gluten free cookies I have made so far.

  84. jen
    July 29, 2012 | 2:47 pm

    ok. i have JUST made these. this is my foray into the world of almond flour. (i made the flour myself this morning from blanched almonds.) the only trouble is my blender isn’t so great, so it’s not as powdery as i would have liked.

    BUT, that being said, these cookies are AMAZING! not only do they smell like a typical choc chip cookie, but they taste like a regular choc chip cookie as well! i am really blown away by this. next time i am going to try mixing in walnut flour as well. THANK YOU so much for this recipe! *scampers off for a glass of cold milk*

  85. Marlene Lucio
    August 4, 2012 | 9:48 pm

    I made these for my family with my left over almond pulp from making almond milk . My husband loved them and wants me to make them once a week. Thanks for the recipe!! Im going to try and make peanut butter cookies with the same recipe.

  86. jen (again)
    August 13, 2012 | 1:02 pm

    this is in addition to my entry 2 posts ago–

    i just wanted to mention that i have now made this recipe while using honeyville’s almond flour. the cookies were of a “fudgier” consistency, but i must say the flavor was not as good as the blanched almonds i made and ground on my own.

    perhaps commercial almond flour is better in certain applications, but i wouldn’t suggest anyone use it for this particular recipe.

    just fyi! thanks again!

  87. [...] adapted the Wannabe Chef’s recipe, which is itself adapted from somewhere else. That’s how these things [...]

  88. Rachel
    August 21, 2012 | 7:25 pm

    These looked, smelled, felt and tasted exactly like the homemade chocolate chip cookies I grew up eating. Thanks so much for this recipe! It was a hit. The next day I made this again but omitted the egg and chocolate chips, and subbed baking soda for powder, baked them until just browning around the edges, and sprinkled cinnamon sugar on top when they were done. They were just as big a hit as the chocolate chip! So glad to have found this recipe since other almond flour cookie recipes have failed me miserably. ^.^

  89. Sarah
    August 25, 2012 | 12:39 am

    These cookies were AWFUL!

  90. Meekins
    August 31, 2012 | 4:48 am

    Thank you for such a wonderful recipe! I doubled the amount to make a bigger batch, but used a little less sugar and they still turned out superbly. I might use a little less salt next time though.

  91. Dave
    September 8, 2012 | 2:54 pm

    I was skeptical as I too have had major flops trying to make cookies without flour. These were fantastic. Nice cruncy outside, chewy inside, very moist, and nice almond flavor. Only thing I changed was I doubled the amount of chocolate chips as 1/4 cup sounded skimpy – came out perfect.

  92. Melissa
    September 11, 2012 | 12:49 am

    This must be what heaven is like… Chocolatey and almondy and buttery. I used granulated Splenda instead of the sugar as I am doing low carb and I figured there was enough sugar in the chocolate chips. I doubled the recipe and made the cookies really small and ended up with 40. This way I can eat multiples with less guilt.

  93. Joanna
    September 12, 2012 | 8:31 pm

    Made these for the family today and they were WONDERFUL! Thanks!

  94. Mai
    September 19, 2012 | 8:13 pm

    My husband devoured these! I made a few tweaks – used mint chocolate chips instead of the regular ones and sprinkled some sea salt on top for the sweet/salty flavor. This is a keeper! Thanks!

  95. Takia
    September 25, 2012 | 8:48 pm

    Great recipe made it tonight !!

  96. Jose G
    October 24, 2012 | 9:54 pm

    These were such a treat!! I made them Atkins friendly with sugar free chocolate chips and splenda instead of sugar and they turned out awesome. I wish I would’ve known about these sooner. A little over 2 grams of net carbs per cookie and about 4.5 grams of protein per cookie, freakin awesome. Thank you.

  97. Jennifer
    November 7, 2012 | 4:15 pm

    Wicked good!!! Thanks! :)

  98. Jennifer
    November 7, 2012 | 4:16 pm

    ps. Used honey instead of sugar (I don’t use white sugar anymore) and they came out great! My 4 yo LOVED them too! :)

  99. Pre Turkey Day | tammycody
    November 21, 2012 | 11:04 pm

    [...] so we whipped up some homemade pop tarts using Smitten Kitchen’s recipe, as well as some Gluten Free cookies for me (and everyone else if they are fast [...]

  100. Karen
    December 1, 2012 | 3:36 am

    These look delicious! Your pics are great! I will definitely give these a try. If you’d like to try another great almond flour chocolate chip cookie recipe, take a quick peak at my blog.

  101. What To Say? | Heather Eats Almond Butter
    December 5, 2012 | 5:47 pm

    [...] Oh gosh, the twins are starting to doze off.  I need to get them into bed, and Summer is due to wake up soon.  I wasn’t sure what I was even going to write when I started typing this.  Thanks for listening to me babble.  I’ll leave you with a photo of some yummy almond flour cookies we baked last week.  Many thanks to Evan for the recipe! [...]

  102. Nmautpar@aol.com
    December 6, 2012 | 1:00 am

    Yummy almond post! Thanks.

    Never forget the best cookie recipie from my days with toddlers!
    1cup nut butter
    1cup sugar
    2 eggs

    The best! (always better with a little more sugar for crispiness, and parchment for even cooking). Yum.

  103. Erin
    December 7, 2012 | 11:45 pm

    Awesome recipe!! I made my own Almond Flour with blanched almonds for a fraction of the cost! These cookies turned out perfect…the texture is amazingly good too. We’re a Gluten Free house, in search of healthier baking options, not using GF flours, this is perfect!!

    THANK YOU, THANK YOU, THANK YOU!!

  104. joana
    December 16, 2012 | 9:12 pm

    just made them with sucralose as sweetener.
    just great!
    i´m a diabetic and was trying to find good healthy cookies, these are the ones!

  105. jen
    December 24, 2012 | 8:52 pm

    thank you again for this awesome recipe~! i’ve made them for christmas. they are so incredibly delicious.

  106. [...] aren’t gluten free, I baked myself a batch of The Wannabe Chef’s insanely delicious almond flour chocolate chip cookies on Christmas [...]

  107. Aleesha
    December 30, 2012 | 6:33 pm

    Oh my gosh! Love, Love, Love these cookies. I made the original recipe changing nothing the first time. Yum. Then made them again and switched out the chocolate chips with dried cranberrys and some chopped almonds. Delish too! Thank you so much for this great recipe!

  108. Betty crockofshit
    January 11, 2013 | 9:49 pm

    They’re so amazing thank u so much

  109. Bobbi
    January 27, 2013 | 9:25 pm

    You can actually substitute honey for the sugar and use coconut oil for the butter and they turn out great. I have a shortcake/scone recipe in a paleo cookbook that uses the same ingredients and they are awesome.

  110. Timothy
    February 20, 2013 | 7:59 pm

    We made doubles of them like you said instead of 18 we had enough to make 40!!!!

  111. Timothy
    February 20, 2013 | 8:04 pm

    we also made rice pudding with raisins and my flabby mom tried some first

  112. Ryann
    March 4, 2013 | 5:38 pm

    Holy Moly! These cookies have to be in my top 10 favorite cookies of ALL TIME and I have been alive for 30 years- that is a long time of cookie eating/tasting! Thank you for sharing the recipe! I added some toasted coconut to mine which just added a ill something extra. This was my first attempt at working with almond flour and it was such a pleasant experience that I immediately made pumpkin muffins with almond flour (they are in the oven now). I look forward to looking through and sampling more of your recipes! Thanks again for sharing! ~Ryann

  113. Patti
    March 7, 2013 | 4:09 pm

    These are the best cookies! They are really easy to make and taste delicious. This recipe was the first time I used almond flour and I’m so glad to be introduce to it. Thanks.

  114. [...] – attempting to make ”meat”balls and substituting it for flour in baking. I found this recipe for chocolate chip cookies and I am pleased with the results. I chose this recipe because unlike [...]

  115. K
    March 24, 2013 | 4:16 pm

    I made these today and they are great!~ One thing, 1-1/2 cups would be 12 ounces, not 6. Is it supposed to be 1-1/2 cups or 6 ounces? The cookies were absolutely great but a tiny bit dry and I’m wondering if it’s because it was supposed to be 6 ounces of almond flour. thanks for any clarification

    • Wannabe Chef
      March 24, 2013 | 5:54 pm

      It is supposed to be 6 ounces. The brands of almond flour I’ve used have all listed 1/4 cup of flour equal to an ounce

      • K
        March 24, 2013 | 6:34 pm

        Thanks, I just checked the brand I am using (Bob’s Red Mill) and it’s cup for cup the same as wheat flour except when you need something to rise like bread. Here’s what it says on the label:
        “Replace up to 1/4 cup Almond Flour per cup of wheat flour called for in your recipe. For example, if your recipe calls for 1 cup of flour, you would use 1/4 cup almond flour and 3/4 cup wheat flour.”

        I saw one substitution explanation that might be where the confusion could come from. This would be substituting up to 1/4 of the total cup of wheat flour with almond flour. Not substituting 1/4 cup almond flour for a whole cup of wheat. So it would be 3/4 cup wheat flour and 1/4 cup almond to equal the cup. The wheat needs to be included for the item to rise so you can substitute up to 1/4 cup total with the 3/4 cup of wheat and still have the baked good rise.
        “When substituting almond flour for wheat flour it is important to note that almond flour does not contain gluten and doesn’t rise. A good substitution is for every cup of wheat flour use up to 1/4 cup of almond flour. This will allow baked goods to rise.”

        I used 1-1/2 cups of almond flour and the cookies came out great.

        • K
          March 24, 2013 | 6:46 pm

          It seems they are using volume when substituting, not the weight calculation.

  116. Martha Tompoulidou
    April 16, 2013 | 1:13 pm

    This will be my first gluten free recipe in my life. And I’m sure I’ll love it!!!

  117. Karli Purcell
    May 7, 2013 | 3:10 pm

    Loved this recipe! I substituted sugar for Maple Syrup (Quarter Cup), added a bit of PB2, and Vanilla. I also used Raisins instead of chips, and Coconut Oil instead of butter! Thanks for sharing.

  118. Linda Smalley
    May 8, 2013 | 5:47 pm

    Your recipe says “1 1/2 cups (6 oz) almond flour.” Which is it? ! 1/2 cups = 20 oz!

    • Wannabe Chef
      May 8, 2013 | 5:54 pm

      It is supposed to be 6 ounces. The brands of almond flour I’ve used have all listed 1/4 cup of flour equal to one ounce

  119. Linda Smalley
    May 8, 2013 | 5:49 pm

    I meant to say that 1 1/2 cups = 12 oz

    • Jen
      February 28, 2014 | 11:20 pm

      This part of the recipe is really confusing. 1 1/2 cups of almond flour is indeed 12 oz, not 6. I used 12 oz. and cookies came out great.

  120. [...] Almond Flour Chocolate Chip Cookies: Everyone needs a good chocolate chip recipe they can rely on, right? This is definitely the one if you need to follow a gluten-free or grain-free diet. They come out flavorful and with just the right texture to match “regular” chocolate chip cookies. There are over 140 comments on the recipe page so it’s tried and true as well. [...]

  121. almond meal chip cookies | purelytwins
    June 22, 2013 | 10:17 pm

    [...] Evan’s almond flour chocolate chip cookies [...]

  122. Melussa
    August 15, 2013 | 1:57 am

    Loved them.. My husband is a chocolate chip cookie fanatic and they passed his test :)
    I did add about 2tsp of vanilla and eyeballed the chocolate chips..will make these again!

  123. Snacks for the Nursing Mom. - The Pretty Bee
    September 6, 2013 | 5:44 pm

    […] apples and peanut butter :: carrots and hummus :: protein rich almond meal cookies :: big bowl of berries :: rice tortilla rolled up with turkey and mustard :: granola bars :: trail […]

  124. e david
    September 28, 2013 | 5:32 pm

    My wife is on a sugar-free diet. I sub honey for sugar,and added a little extra baking soda. They turn out pretty much advertised; I let my batch “rest” about 30 mins.

  125. Susan
    November 10, 2013 | 11:44 pm

    These were wonderful!!! Shared them with my gluten intolerant neighbor and her kids. They were a hit. I was so excited making the second batch I forgot the egg and they still were delicious, a little crumbly but tasted the same. On doctors order I have to drastically reduced sugars so I used a half tablespoon of stevia instead and 3/4 tsp vanilla.

  126. […] for desserts. As I searched through several archives of grain-free chocolate chip cookies, I found this recipe. It seemed pretty easy and I had everything on hand in my baking pantry. I haven’t been […]

  127. Flowergirl
    December 24, 2013 | 1:03 pm

    WOW! These cookies are great! I used prepared almond flour purchased at the health food store which I had on hand and wanted to use. I doubled the recipe and added a bit more dark chocolate chips. The combination of dark chocolate and almonds is heavenly.

  128. MARIAH
    February 7, 2014 | 2:09 pm

    I was suprised at how delicious these came out. The texture is different but the taste makes up for that. Will make them over and over. I added more chocolate chips!

  129. […] can see the original recipe that I posted almost 3 years ago(!!) here: http://www.thewannabechef.net/2011/05/04/almond-flour-chocolate-chip-cookies/ There are plenty of useful reviews and comments to help you make the perfect gluten-free […]

  130. Rachael
    February 14, 2014 | 3:41 pm

    I made this recipe for a Valentine’s Day dessert and substituted half of the butter with a mini cup of apple sauce. I also added about a cup of flaked coconut and the result was AMAZING. The cookies are chocolatey, moist and just popping with flavor. I feel like you can customize this recipe however you want and it will still turn out perfectly. I will definitely be using this in the future!

  131. Pam Ische
    February 22, 2014 | 10:44 pm

    I made this recipe! !! They are awsome!

  132. Bite me | Positively Natalie
    March 4, 2014 | 1:25 pm

    […] I’ve also taken to blissfully eating them by the handful. You can find the recipe over at The Wannabe Chef, but be warned that these are about as addictive as they are easy to […]

  133. Aqiyl Aniys
    March 14, 2014 | 10:59 pm

    These look delicious. Can I use an egg substitute?

    • Wannabe Chef
      March 16, 2014 | 5:16 pm

      I haven’t tried these without an egg but I think other commentors have mentioned using a flax egg substitute

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