It’s one of the most fun and festive times when a simple cookie can bring such joy. And let me tell you, this Almond Flour Cookies recipe is definitely simple. With only six ingredients (most of them probably already in your pantry) and one bowl, you can have these almond flour chocolate chip cookies whisked together in under 30 minutes!
And if you are a fan of the chocolatey almond flour desserts, be sure to try our Almond Flour Brownies recipe as well.
My husband and I just couldn’t get enough! One bite and you’ll know why!
Made with simple ingredients, it’s also the perfect nut flour cookie to bring to your next holiday cookie exchange. Quick, easy, low carb, glutrn-free, refined sugar-free and delicious, it’s one of the best cookie recipes for the holiday season or any time of the year!
Recipe Ingredients
- Almond Flour – Also known as almond meal, fine almond flour, ground almonds, or almond powder, it is a protein-rich flour made from ground almonds. I like to use DIY Almond Flour, but store-bought (affiliate link) will work just as well. Nowadays, most grocery stores carry almond flour in their specialty or gluten free section. There are two varieties, made blanched almonds, meaning the skins have been removed, and made with unblanched, which still have the skins intact. I like the aesthetic look of blanched almond flour since it produces a golden brown cookie, but feel free to use either variety.
- Kosher Salt – Diamond Crystal (affiliate link) is my favorite kosher salt since the salt granules are just the right size to dissolve into the almond flour cookie dough. If you use fine sea salt, reduce the salt to ¼ teaspoon.
- Baking Soda – A small bit of baking soda helps give these crispy almond flour cookies a golden brown color, special crunch and just a bit of lift.
- Coconut Oil – The subtle, sweet flavor of coconut oil blends perfectly with the nutty almond flour. Make sure to melt the coconut oil and cool completely before adding to the batter. I have also tested these nut flour cookies with grapeseed oil and it worked just as well.
- Maple Syrup – A bit of sweet, smoky goodness is what makes these cookies shine. Since it is late in the maple season here in Vermont, I like to use Dark Amber, Grade A, which has a more robust maple flavor. But feel free to use a light amber maple syrup for a more delicate flavor.
- Semi-Sweet Chocolate Chips – I used vegan semi-sweet chocolate chips (affiliate link), but you can also use any chocolate chips you have on hand. We will touch more on chocolate in a bit!
How to make these cookies?
This recipe for almond powder cookies comes together in 3 folds.
First, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Second, in a large mixing bowl, whisk together the almond flour, salt, and baking soda. Pour in the melted coconut oil and maple syrup and mix until just combined.
As you mix the batter you might feel like the amount of liquid is not enough, but believe me, it will come together as you continue to mix it.
Fold the chocolate chips into the batter and mix until they are equally distributed.
Lastly, scoop onto the prepared baking sheet using a tablespoon cookie scoop (affiliate link) and flatten gently with your hands. I got 15 cookies, but you should get a range between 12-15. Bake for 12-14 minutes, or until lightly brown.
Let them cool on a wire rack for 10-15 minutes and serve.
Step By Step Video Instructions
PRO TIP: Whether you call it almond flour, almond meal or almond powder, the choice is up to you. But one tip I highly recommend is to make your own almond flour at home. Yes, it is a bit of an additional task to make a simple cookie, but I think it is good to know that you can easily make your own in your food processor or blender.
Almond flour and almond butter cookies
Please note, this recipe is based on almond flour, not almond butter. Almond butter (any nut butter in general) tends to be a bit too expensive and you can get so much more use out of almond flour, so I thought it best to create a super simple recipe that helps this nut flour shine.
However, if you want a version of this cookie made with almond butter (and grain free flours and other gluten free ingredients), be sure to check out my almond butter cookies recipe. And if you are more of a fan of peanut butter, you might also like my almond peanut butter cookie recipe.
The best chocolate for no flour shortbread cookies
These almond cookies with almond flour are plant-based, low carb, and refined sugar-free. I used this vegan and paleo certified semi-sweet chocolate chips (affiliate link) but you can use whatever you have on hand. If you are more of a dark chocolate lover, you can totally swap them with bitter-sweet chocolate chips as well. Either way, this is a simple and healthy almond flour cookie recipe that you can make for any occasion.
If you buy a pack and end up with leftover chocolate chips, be sure to try and use them in my Almond Flour Banana Bread recipe.
How To Store & Freeze?
What I love most about these vegan almond flour cookies is that they store well so you can make a batch, bake some right away and store the rest for later.
- Storage: Leftover cookies can be store in an airtight container on the kitchen counter after they come to room temperature. They should be fresh for up to 3 days.
- Freezing: Unbaked cookies can be stored in an airtight container in the freezer. Simply place them on a baking sheet lined with parchement paper. Place in the freezer for at least four hours. When it is hardened, cover it tightly with plastic wrap or place them in an airtight container on a single layer.
- Thawing & Baking: You do not need to thaw these almond flour cookies in advance as ground almonds do not freeze (thanks to their high fat content). Instead, take them out of the freezer, place on a sheet pan or cookie sheet (as directed in the recipe), and bake as directed in the recipe. It might take a few extra (no more 2 or 3) minutes for them to bake. You will know that they are fully baked when they turn (lightly) golden brown.
Tips for the best almond meal cookies
- Can I swap maple syrup with coconut sugar? This recipe actually requires maple syrup as the sweetener because you need that extra bit of liquid to get the right consistency. However, if you are in need of a coconut sugar-sweetened almond flour cookie recipe, feel free to check out my almond flour coconut sugar cookies flavored with warm winter spices. They are paleo-friendly and sweetened with coconut sugar. Oh and perfect for the holiday season!
- For an extra special touch, place a whole almond in the center of each cookie before baking. This way people will easily know that this is an almond cookie.
- Can’t get enough of the almond flavors? Mix in ¼ teaspoon of almond extract to the batter when you add the wet ingredients for even more almond flavor.
- How long do these no flour shortbread cookies good for? As long as they are kept in an airtight container, these cookies will last for 3-4 days.
- Got some vanilla extract? If so, add in 1/2 teaspoon vanilla extract for a subtle vanilla flavor.
- It is traditional to serve cookies with milk. While a cup of cow’s milk work perfectly, if you are following a plant-based diet, I would recommend serving it with homemade almond milk.
If you liked this healthy cookie recipe you might also like:
Here are a few other cookie recipes to help you with your sweet tooth.
- Sugar Cookies with Coconut Sugar
- Healthy Oatmeal Cookies
- Almond Flour Gingerbread Cookies – perfect if you are following a grain free diet
- Healthy Shortbread Cookies
- Want more cookies? Check out all our cookie recipes
Other almond flour desserts you might like:
- Chocolate Almond Flour Cake – One of the most popular recipes on the blog
- Pumpkin Almond Flour Muffins
- Almond Flour Pancake Recipe
- Almond Flour Chocolate Cupcakes
- Gluten-Free Blueberry Muffins (Made with almond flour)
- Almond Flour Strawberry Cake
- Want more? Check out all my other recipes with almond flour
- Almond Flour Bread
Almond Flour Cookies Recipe
Ingredients
- 2 cups almond flour (240gr)
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¼ cup coconut oil melted and cooled
- ¼ cup maple syrup
- ½ cup vegan/paleo semi-sweet chocolate chips
- 12-14 whole almonds as garnish (optional)
Instructions
- Pre-heat oven to 350 F degrees. Line a baking sheet with parchment paper. Set it aside.
- Mix together almond flour, salt, and baking soda in a bowl.
- Stir in the oil and maple syrup into the batter.
- Fold in the chocolate chips.
- Using a tablespoon-size measuring spoon, scoop the dough onto the prepared sheet pan. Gently press down to flatten. If preffered, place an almond in the center of each cookie.
- Bake for 12-14 minutes until it is lightly browned on top. Serve.
Amy
These look great! I was wondering, can I substitute the maple syrup with honey instead?
Aysegul Sanford
Yes, you can. It might be a little sweeter but I think it would still be delicious.
Hope this helps.
Laura
So chewy and delicious!
Aysegul Sanford
So happy to hear that. Thanks Laura.
Jeremy Lowe
I followed this recipe meticulously. When should be ready it was like crumble. I added extra 30 g coconut oil and 30 g maple syrup. Still very dry and crumbly!
Just managed to form. Cooked ok, taste ok, but still very dry.
What is the problem?
Aysegul Sanford
Hi Jeremy,
I am sorry that it was dry.
I would love to help but I am not sure if I understand what you mean. If I am understanding this correctly, you added extra liquid (coconut oil and maple syrup) and it was still dry? I think it is normal that it was crumbly and hard to manage/form because you added extra liquid in the batter. However, I do not know why it was dry even after adding in extra liquidy ingredients. Was your oven running hot, perhaps?
If you would give me a little bit more information, I would be more than happy to investigate further.
Katherine DeMonico
These are amazing, even my husband loves them. I would like to substitute monk fruit for the maple syrup. Is the maple syrup also needed for moistness (as a wet ingredient) or is it just for sweetness?
Aysegul Sanford
Hi Katherine,
I am thrilled to hear that you and your husband like these cookies. They are a favorite in our house too.
Yes, you do need maple syrup as a wet ingredient so I would not recommend using monk fruit sweetener in its place. Honestly, I am super new to baking with monk fruit that I have to play with it a little bit more before I am able to offer suggestions. Though I am working on it.
I hope this helps.
Thanks so much for coming by and taking the time to leave a review.
Cheers!
Ice
Priya Vijayakumar
This was so easy to make and tasted wonderful! We have made it a few times and each time the cookies disappeared in no time:)
I wanted to ask if I can use coconut flour in place of almond flour but keeping all other ratios same from the recipe – thanks
Aysegul Sanford
Hello Priya,
I am thrilled to hear that you enjoyed this almond flour cookie recipe.
Sadly, coconut flour and almond flour act completely differently when used in baking. Therefore, I do not think that it would work.
I hope this helps.
Cheers!
Yana
Good day Aysegul!
Could you please tell me how will these cookies keep in the fridge?
Thank you!
Aysegul Sanford
Hi Yana,
Sure.
They would keep well in an airtight container up to 2-3 days.
Hope this helps.
Yana
Thank you!
Kelsey Wilson
Oh my freaking goodness! These are our of this world. My husband and I accidentally polished off the whole batch, whoops.
Shalini
Hi
Was curious to know if it’s ok to use stevia instead of maple syrup as my four year old is diabetic.
Thank you
Aysegul Sanford
Hi Shalini,
Sadly, I don’t think that this recipe will work with stevia. Since maple syrup is a liquid you need a liquid sweetener for this recipe.
Unfortunately, since this cookie recipe is made with only a few ingredients there is not much room for substitutions.
I know this is not helping you but I just don’t think that it will work with stevia.
I am sorry.
Thanks for coming by.
Bhoomi
This are just amazing!! Love the lightly sweet and salty texture. Just perfect.
Aysegul Sanford
So happy to hear that you liked these cookies Bhoomi. Thanks for coming by.
Esther
Hello, is it 14.2 grams of carb per one cookie?
Aysegul Sanford
Yes, it is.
Tanya
Love your ceramics besides of course your recipes 🙂 . Could you please share where you got this mixing bowl ?
Aysegul Sanford
Hi Tanya,
Thanks for your sweet words about my recipes and props.
I bought those bowls from Earthen-shop.
I hope this helps.
Best,
Ice
Rohita Khurana
Amazing recipe! My 5 year old picky daughter loved it. Thanks for sharing. ?
Aysegul Sanford
YAY! So happy to hear that Rohita. Thanks for coming by.
Nidhi
Superb receipe. Enjoyed making this. Everyone loved it. Taste is awesome , texture is perfect. Best cookie. Highly recommend.
Aysegul Sanford
Thanks Nidhi. I am so glad to hear that you liked it.
Cheers!
Elizabeth
I love that these are so simply and easy to make! I had all the ingredients on hand and have been trying to use up some almond flour I had. I made these cookies tonight in like 20 mins and they were so good! The only thing I would change is the salt quantity. It was a bit salty for me.
Aysegul Sanford
Glad to hear you liked them Elizabeth. You can always adjust the amount of salt used.
Thanks for coming by and taking the time to leave a comment.
Cheers!
Alanna Taylor-Tobin
What beauties these are, and so healthy too! You amaze me. <3
Aysegul Sanford
Awwww thanks my friend. You too amaze my with your talents every day. Sending you warmest hugs. ❤️
D. Spencer
Wow these cookies came out incredible! It’s crazy how delicious and simple the recipe is! Tasty!
Aysegul Sanford
YAY! They are favorite in our house too. Thanks for coming by D.
Ashley @ Wishes & Dishes
Love that you used almond flour and the chocolate chips! Delicious cookies.
Aysegul Sanford
They are delicious indeed. Chocolate chips really make them all the more delicious.
Thanks Ashley.
Toni
These are so delicious! My kids loved these so much!
Aysegul Sanford
So happy to hear that your kids loved these. I made a fresh batch for my niece and her friends and the whole cookie jar was gone in less than an hour. 😉
wilhelmina
I love anything almond so I knew I was going to like these cookies! I was not wrong, they are delicious!
Aysegul Sanford
This is music to my ears Wilhelmina. Thanks so much for coming by.
Laura
These look great! I have all the ingredients on hand and cant wait to make them!
Vanessa
In the recipe you have 1/4 cup coconut melted and cooled. I know you mean coconut oil but could I use avocado oil in place of that or does the coconut oil add a depth of flavor that enhances the almond flour? Thank you, I look forward to trying these and some of your other recipes.
Aysegul Sanford
Hi Vanessa,
You are right. I meant coconut oil. Thanks for pointing it out. I just changed it.
Avocado oil would certainly work. I also made this recipe with grapeseed oil. I guess any oil that tastes good to you would work.
I hope this helps.
Lauren Kelly
I am always looking for new, vegan cookie recipes! I love these!
Aysegul Sanford
So glad to hear that. This one is a great one for sure.