Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies

When you find a recipe that just works, you never want to stray from it. This is the third time I’ve posted about these cookies; I didn’t realize that the original recipe post is almost 2 years old until I sat down to write this one. In that time a lot of commenters have made these and enjoyed them and I hope a lot more will continue to.

I’ve tried to make other gluten-free cookie recipes in the past and ended up with a tray of flattened, cooked dough; thankfully I’ve never had a problem with these. They bake and spread just like regular chocolate chip cookies. This time I mixed some chopped pecans and walnuts into the batter. I didn’t think that they could actually get better but that proved me wrong.

Almond Flour Chocolate Chip Cookies Cup

I’ve now made this recipe with almond meal(finely ground almonds) and almond flour(finely ground blanched almonds) and can tell you it doesn’t make much of a difference. The ones with almond flour were a little softer as they baked and lighter in color but the end results were pretty much the same.

Almond Flour Chocolate Chip Cookies

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients(Makes about 12 cookies):

  • 1 1/2 cups(6 ounces) almond flour or almond meal
  • 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
  • 1/4 cup chopped nuts(optional)

Almond Flour Chocolate Chip Cookies Baked


  1. Preheat your oven to 375 degrees.
  2. In a large bowl, cream together the butter and sugar.
  3. Gradually beat the egg into the butter and sugar mixture.
  4. Add the almond flour, salt, vanilla and baking soda in with the other ingredients and mix well.
  5. Add in the chocolate chips and nuts if using and fold them into the batter.
  6. Roll the dough into 1-inch balls and press them down gently onto a non-stick baking surface.
  7. Bake for 12-15 minutes until the cookies rise and the edges have browned.
  8. Remove the cookies from the oven and let them cool before moving. Store at room temperature in a sealed container.

Almond Flour Chocolate Chip Cookies Serving

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70 Responses to Almond Flour Chocolate Chip Cookies
  1. Lisa
    April 29, 2013 | 11:57 am

    This looks AWESOME! I’m on a quest to find a good gluten free cookie recipe. Definitely trying this one.

  2. BroccoliHut
    April 29, 2013 | 9:48 pm

    I’ve had a bag of almond meal around for a while now–I was in need of some inspiration, and I think I found it in this recipe. Delicious!

  3. Charis
    May 3, 2013 | 11:02 pm

    I made these tonight. They are so good! I added pecans and definitely loved the flavor they added. Thanks for sharing such an easy and delicious recipe!

  4. Connie Valdovinos
    May 4, 2013 | 11:11 pm

    Loved these cookies. Used stevia instead of sugar.

  5. Jackie
    May 18, 2013 | 3:01 pm

    Thank you for this recipe. I’m diabetic, but love sweets, especially cookies. I’ve got some almond flour in anticipation of lower carb. recipes, and I think this will work to satisfy my sweet tooth without raising my blood sugar too much.

    • Mary
      August 20, 2013 | 12:38 pm

      Just read your response to the Chocolate Chip Almond Flour cookies. I too am diabetic and wrestle every day with diet. Using almond products lately …I have been able to eat cookies,muffins smoothies…and a lot of other treats. If you can…try some of the recipes on the web or pinterest. Using almond flour/meal,almond milk and almond butter and stevia as a sweetener has made life easier and numbers are much lower….as well as my weight…which is always a plus. BTW this morning I had almond flour pancakes…..what a treat!!! Good luck!

  6. Maria
    May 20, 2013 | 2:28 pm

    Thanks so much for this recipe! These cookies are delicious- exactly what I hoped for when searching for a gluten-free cookie.

  7. Fay Simpson
    May 23, 2013 | 12:54 am

    I have just made my almond milk, and this always leaves the almond left over once the liquid is poured off , so I am wanting to use it instead of throwing it out, I am definatly trying this recipe.

  8. Fay Simpson
    May 23, 2013 | 1:00 am

    Thank you for this recipe,I have almond left over from making almond milk, and do not want to throw it out, definatly going to try this recipe.

  9. Gayle
    May 23, 2013 | 7:57 pm

    These were very easy to make and really delicious. Such a great gluten-free recipe. Much healthier than using all of the starches usually associated with gluten free baking. Thanks!

  10. Tracy
    May 24, 2013 | 8:42 pm

    I thought I had messed these up by melting the butter in the microwave instead of bringing it to room temperature, but they still turned out wonderful. I have been trying to reduce the sugar and carbohydrates we eat in our family, and this recipe has quarter of the sugar and no wheat flour and tastes just as good, if not better. This will be my standard chocolate chip cookie recipe from now on.

    May 26, 2013 | 11:39 am


  12. Lisa
    May 26, 2013 | 11:29 pm

    These are the best cookies ever! Thank you for this amazing recipe. They came out perfectly. Keep the great food photos coming. The pictures got me baking! Lisa A.

  13. DoTERRAoilsdrmom
    June 3, 2013 | 12:01 pm

    This is what I have been searching for! I will be blogging about this for sure! Thanks and ill let you know how it goes!

  14. Lou
    June 9, 2013 | 9:17 am

    These are perfect. I used honey instead of sugar and added 1/4 cup almond slices. I also used almond meal. Thank you!!!!

  15. Becca
    June 11, 2013 | 9:24 pm

    You did an amazing job! I can’t imagine getting to the point where I come UP with awesome recipes like you, but until then, I will continue to compile and blog about my favorite gluten free finds 🙂 Mentioning you over at A Warm Cup today.
    Thank you so much for sharing your recipe with us!

  16. […] halfway decent replacement for our favorite wheat recipes. Thankfully, I stumbled onto Evan’s The Wannabe Chef blog and his amazing gluten free cookie recipe. Takes little time, is way healthier/filling, and tastes […]

  17. M. Block
    June 18, 2013 | 5:26 pm

    Thank you for a great recipe!! I subbed Maple syrup for the sugar, used 1/2 almond meal and 1/2 gluten free all-purpose flour. Delish!

  18. Bill
    June 23, 2013 | 2:24 am

    Isn’t 1.5 cups equivalent to 12 oz?

    • Wannabe Chef
      June 23, 2013 | 9:43 am

      The almond flours I’ve used have equated a 1/4 cup serving with 30g, so roughly 4 ounces per cup.

      • Bill
        June 23, 2013 | 1:50 pm

        Thanks for the fast reply! I have been itching to try these.

    • JLT
      June 23, 2013 | 9:35 pm

      If you are measuring liquids, then you are correct – 1.5 cups is 12 fluid ounces. Dry ingredients all have a different ratio of cups to ounces depending on their density.

  19. Donna
    July 1, 2013 | 12:13 pm

    Do you have a carb count for these? Trying to control my carb intake.

    • Wannabe Chef
      July 1, 2013 | 12:44 pm

      about 9-12 carbs per cookie depending on how large you make them

      • Donna
        July 3, 2013 | 4:36 pm

        Thanks for your quick response. I am going to make these today!

  20. Anna
    July 3, 2013 | 3:47 pm

    Just made these with margarine, ground hazelnuts and dark chocolate chips. Superb! And no lonely left-over egg yolks or whites. These are on my “staples” list as of right now.

    For any other Europeans: I used 170g ground nuts, 55g fat, 32g sugar, 50g chocolate chips, and the rest as above.

  21. Monica P
    July 3, 2013 | 5:36 pm

    I would have to say that these are freakin’ good. I did have two issues though: My first batch of cookies came out looking like scones, so I needed to form the cookies (flatten, make round).

    Second, for my oven, I need to increase the cook time to 14 min. Other than that .. I can’t wait to make them again! I love how the recipe makes a small batch too <3


  22. Marie-Helene Legge
    July 6, 2013 | 2:35 pm

    Thank you! wonderful cookies. I also made them with flaxseed meal instead of egg and they were still great.

  23. Gluten Free Mommy
    July 13, 2013 | 10:30 am

    My little boy is sensitive to gluten, eggs, and milk products. I used an egg substitute, and subbed coconut oil for butter. These came out wonderfully!!!
    I am always looking for treats that make his diet “little kid” normal, so he’s not missing out on delicious, and stuck with just grown-up healthy! These are the best I’ve found.

  24. Tanya
    July 14, 2013 | 9:23 pm

    These are now officially my absolute favourite cookies. Thank you Evan! All of your recipes are awesome. Please don’t ever delete your website! I have have been playing with this recipe and have a version where I double the recipe and use 1 cup ground flax and 2 cups almond flour; substitute grapeseed oil for the butter; and add 1/2 cup raisons and 1/2 cup walnuts or pecans. Awesome! I’m making my way through all of your recipes. Everything is so delicious.

  25. Faith
    July 18, 2013 | 7:16 pm

    So amazing I loved them great use of almond flower! Thanks 😀
    Invent applesauce cookies with almond flower <3 mmm… Sounds good

  26. Food Challenge ~ Week 3 - Huppie Mama
    July 23, 2013 | 9:41 am

    […] different types of gluten-free flour so you can also make delicious homemade snacks, like these Almond Flour Chocolate Chip […]

  27. Karen
    July 26, 2013 | 1:41 pm

    These are awesome cookies, they rise just like regular choc chip cookies, and they taste great. I have tried a variety of recipes for gluten-free choc chip cookies and these are by far the best ever.

  28. Jessica
    July 27, 2013 | 12:06 am

    Made these cookies with sugar free chocolate chips and used spenda brown sugar instead of sugar also added chopped walnuts. Turned out great! Low carb low calorie. My husband loved them 🙂

  29. LynnZ
    August 3, 2013 | 2:26 pm

    Will it work to cook these in an 8×8 pan and make them more like bar cookies??? THANKS!

    • Wannabe Chef
      August 4, 2013 | 10:36 am

      I believe it will work. I’d suggest cutting them while they’re still slightly warm so that it slices more easily.

  30. SH
    August 7, 2013 | 11:00 am

    Can i know is this cookies crunchy ?

  31. Angela
    August 19, 2013 | 9:37 am

    Your cookie recipe rocks! I am an avid cookie maker and would go as far as saying this is one of the best chocolate chip cookie recipes I have ever made. Has anyone figured out the fat/carb/calorie content? Thank you for sharing the recipe!

  32. Julie
    August 30, 2013 | 9:33 pm

    I LOVE this recipe! I’ve made it at least four times. It’s easy, flexible, not too sweet, and super yummy!

  33. Lisa Marie Lindenschmidt
    September 10, 2013 | 5:50 pm

    I’ve made these cookies 3 times in 2 weeks! I am gluten-intolerant and usually use spelt as my sub for white flour. Tried these and my husband said, “Damn. I actually like these better than your regular chocolate chippers!” (He raves about my spelt chocolate chip cookies!) These are keepers. I’m only going to do these from now on!

    P.S. My kid just asked for them to be made without the chips. They’re amazing that way, too!

  34. Tamara Crandall
    September 13, 2013 | 4:39 pm

    I love love this recipe!! I have made it multiple times to rave reviews from my spouse/children/ co-workers. I have a co-worker who is dairy free and I used coconut oil as a sub – it is perfect, we enjoyed them and she can have a treat! I also sub splenda-brown sugar baking for the full on sugar. It does make them soft an wornderful. Thank you for the best cookie recipe ever.

  35. Sarah Andrews
    September 23, 2013 | 6:43 pm

    So instead of using sugar I used xylitol as a substitute it has about .4 net grams per teaspoon. So that cut down on the carbs greatly ! I also only cooked them for the twelve minutes and they were so soft and yummy! This was a great recipe find. Thank you for sharing this recipe

  36. The Versatile Blogger Award!
    October 6, 2013 | 10:32 pm

    […] – Gluten-Free and vegetarian recipes with an extra helping of dessert. (Bonus kudos – she has the BEST recipe for GF chocolate chip cookies HERE) […]

  37. Ryan
    October 9, 2013 | 10:09 pm

    Best almond meal cookie ever. I ran out of butter and made them with an equal part of coconut oil. I will make them this way from now on. Thanks for sharing this recipe!

  38. Mtntopmama
    October 11, 2013 | 4:23 pm

    I made these at 10,200 ft and they came out delicious!!
    I added raisins and a couple tbsp of gf pancake mix (high elev) and they came out perfect! Love and will be saving this recipe 🙂

  39. Yahmie00
    October 14, 2013 | 8:23 am

    These cookies were great. They were soft & chewey, just how I like my chocolate chip cookies. Tip: If you want them crispier, putting them in the freezer for a while helps them to be crispier.

  40. Sara
    November 20, 2013 | 3:17 pm

    Excellent cookies! I just made them following your recipe, and they turned out excellent. Soft, chewy, and “chocolate-ly”.

  41. Texas Firefly
    November 23, 2013 | 1:19 am

    I will be making these soon! Will use Carob chips instead of chocolate..Coconut oil instead of butter..sound wonderful!

  42. […] trying out the tea cookies, I decided to try and bake chocolate chip cookies with almond flour. I really ended up liking this recipe better than the tea cookies! These just taste like the […]

  43. Kyleanne
    December 8, 2013 | 8:00 pm

    net carb count??? by any chance

    • Wannabe Chef
      December 9, 2013 | 11:49 pm

      It’s about 9-12 per cookie depending on the size

  44. Almond Flour Cookies | thehungryhoneybee
    December 9, 2013 | 1:08 pm

    […] got this recipe from a friend, who got it from here: The Wannabe Chef. My husband has been requesting cookies made with something other than all-purpose flour, so I […]

  45. Sheetal
    December 9, 2013 | 4:18 pm

    I added some oldspice powder, ground ginger and grated nutmeg. Loving the mild warm spicy feeling.

  46. leah
    January 26, 2014 | 8:47 pm

    Loved these cookies. I used unsweetened applesauce instead of butter, organic coconut sugar in place of granulated, and I added 1/8 cup of cocoa nibs. They were so yummy! I will definitely make these again!

  47. Bonnie Smith
    February 4, 2014 | 5:22 pm

    These cookies are awesome for a type 2 diabetic! They taste wonderful, with a slightly nutty texture. My husband even said they are good, but he still prefers his regular toll house cookies.
    Thank you for a great recipe! I am going to pass it along to my diabetes nutritional counselor for her other clients.

  48. Yosefa
    February 9, 2014 | 1:40 am

    Great recipe! Makes a small batch but they are incredibly light and so, so good.

    Thank you!

  49. jj
    February 24, 2014 | 3:44 pm

    These are heavenly! I think I’m addicted to their almondy goodness.

  50. dangerous opportunity
    February 24, 2014 | 11:21 pm

    […] made gluten-free chocolate chip cookies last night- an adaptation from TheWannabeChef. And, I like them. This process of balancing a new sucralose and gluten-free diet has been […]

  51. Jen
    February 25, 2014 | 10:51 pm

    I made this, and enjoyed them. I used xylitol instead of sugar, feeling there’s enough sugar in the choc. chips. Much less sweet than most cookies, but yummy enough for me! Will make again soon. Thanks for the recipe!

  52. Rachel
    April 13, 2014 | 5:01 am

    Wow, These are really good, My first time ever baking with Almond flour, I used sugar free chocolate chips, No nuts maybe next time and i used Truvia in place of sugar! Thanks for the Recipe!

  53. Allyson
    May 11, 2014 | 10:48 am

    I was looking for flourless cookie recipes and came across this one. I made a batch using homemade almond meal and used carob chips instead of chocolate chips. The cookies turned out wonderful! Perhaps the best batch of cookies I’ve ever made. Thanks so much!

  54. Teresa
    August 12, 2014 | 6:54 am

    These cookies were delicious! I made a substitution for the sugar and they were still good. I made a batch to take to work for a couple of our diabetic teachers and they loved them too! Great job and thanks! Losing weight never tasted so good 🙂

  55. […] chip cookies. An all time classic. And a delicious one if I may add. This recipe here only uses almond flour. Yes, you read correctly, only almond flour. No wheat flour, no spelt […]

  56. Kristi
    December 22, 2014 | 2:25 pm


    Thank you for the recipe. These turned out lovely and I am gluten free by no means.

    Just baked these up to mail out to a gluten-free friend. Please tell me these stay fresh tasting for a week? or at least 4 days?

    Thanks in advance. Happy Holidays 🙂


    • Wannabe Chef
      December 28, 2014 | 2:57 pm

      They should last a week as long as they’re in an air-tight container.

  57. Julie
    January 10, 2015 | 5:45 pm

    How many calories are in each cookie? They’re great by the way!

  58. Lori
    May 3, 2015 | 1:21 pm

    Made these to take it a friend, they are wonderful! I used coconut palm sugar instead of white sugar to make them healthier as it it low glycemic.

  59. Eileen
    May 14, 2015 | 7:49 am

    I am not good at baking but these cookies turned out perfect ! I substituted Stevia for the sugar and walnuts instead of choc chip as my husband has diabetes and there turned out great – would like to know how many calories ?

  60. sandra
    May 31, 2015 | 1:39 pm

    My favorite go to cookie recipe! I love it and so easy to make. thank you!