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.
Denise Liston
These cookies are amazingly easy to make and very delicious!
Aysegul Sanford
Thanks Denise. Happy to hear that you like them.
joan
These Almond Floor cookies are the best I have ever made. The only change I made was no chocolate chips (friend can’t eat chocolate) was added dried cranberries. I have made so many of your recipes and loved mostly all of them Keep up the good work. Keep safe. Joan
Aysegul Sanford
This makes me so happy Joan. I love the addition of dried cranberries instead of chocolate chips.
Thanks for letting me know and taking the time to come back and leave a review.
Dee
Such a tasty yet simple recipe. Loved the dough alone😁thank you for this tasty n heathy recipe!
Aysegul Sanford
I am happy to hear that you liked it Dee. Thanks for coming by.
Jenny
This is such a great yummy recipe – thank you for sharing! Our whole family and neighbors are raving about them… and it’s my first time baking!
Aysegul Sanford
I am thrilled to hear that Jenny. Thanks for coming by and taking the time to leave a review.
Nadine Plingos
Crispy and tasty! I left out the chocolate chips since I didn’t have any dairy free in the house-ugh! I did bake them 5 minutes longer. I used almond flour that I made with the left over pulp from Almond Cow milk machine. Perfect way to not waste and get a bonus cookie . I will make this simple delicious cookie again with the cc’s !!!
Aysegul Sanford
Oh it is good to know that this recipe worked with almond pulp. Thanks for sharing your experience.
Michele
These almond flour cookies are wonderful! I only had maple cream and used that with a tablespoon or 2 of water to blend and they worked out great. I love that they’re not too sweet! Thanks for this easy recipe Ice!
Aysegul Sanford
Happy to hear that you enjoyed it Michele. Thanks for coming by and taking the time to leave a comment.
Karla
Would these work okay for thumbprint cookies? Putting raspberry jam in the center instead of the almond? Thanks!
Aysegul Sanford
Hi Karla,
I have never tried it, but I think it would work. The dough is pretty fragile (for the lack of a better word) so be gentle as you poke the center.
I would love to know how it works out if you try it.
Thanks for coming by.
Lily
Omg thank you so much for this recipe! I have zero skills at baking, and these cookies turned out soooo good! I didn’t have maple syrup and replaced it by honey and a bit of water. I couln’t find non dairy chocolate chips and replaced them by cocoa-coconut slices… omg. Omg. I can’t believe I baked something so tasty 😄
Aysegul Sanford
Awwww thanks Lily. This makes me so happy. Most of my almond flour desserts are easy like this one. I hope you get to try a few more soon.
Cheers!
Julia Valentine
I added dry cranberries and they are delish. In another occasion I added crushed pineapple, another I used mandarin orange… and walnuts…also delish.
Aysegul Sanford
Happy to hear that you liked the recipe Julia. Thanks for taking the time to leave review. Cheers!
Cindy Gayle
I made the Almond Flour Cookies. They are delicious. I need to make 100 cookies. Do these cookies freeze well? If so, for how long?
Thank you.
Aysegul Sanford
Hi Cindy,
These do freeze. However, they are much better when freshly baked.
If you decide to freeze, be sure to bring them to room temperature and place them in an airtight container before freezing.
I am happy to hear that you enjoyed this recipe.
Cheers,
Ice
Lyn L
Hi, I’m new to using almond flour in baking. Tried your flourless chocolate muffin(love it so much) and today your almond flour cookie. I did not have enough flour and thus halved your recipe. Turns out just as great. I’ve used raisins instead of chocolate chips and just wished I’ve added more. It was soft and chewy when it’s out of oven then it slowly turned harder more of like cookie texture but not crunchy kind. It’s so filling with just 2 cookies. Thank you. Please continue with more almond flour recipes.
Aysegul Sanford
This makes me so happy to hear Lyn. Just out of curiosity. What is the amount of raisins you used?
I love raisins but I have never tried this recipe with it.
ANd yes, I am working on more almond flour recipes.
Thanks for coming by and taking the time to share your experience.
Aysegul Sanford
I am on it Lyn!
Thanks so much for coming by. I love the addition of raisins!
eve Berg
My favorite cookies. I added 1/4 tsp of almond extract which enhances the almond flavor. Delicious
Aysegul Sanford
Hi Eve,
I love the addition of almond extract. I am happy to hear that you love these. We enjoy them often too.
Thanks for coming by and leaving a review.
Cheers!
Shveta
These looks great. Can butter be used instead of oil?
Aysegul Sanford
Hi Shveta,
I am happy to hear that you liked them.
To be honest, I have never made them with butter but I don’t see why not. I would make sure to melt and cool the butter before using it though.
I hope this helps.
Kelsey
Literally the best cookies ever. I’ve made them like 10 times already. Obsessed!
Aysegul Sanford
This is music to my ears. Thanks for coming by and taking the time to leave a comment Kelsey.
Cheers,
Aysegul
Mary
Yum. Just yum.
The are delicious baked exactly as written. Sometimes, for variety, I substitute a 1/4 cup of toasted coconut for 1/4 cup of the flour to make them taste like Almond Joy. I add a smidge of extra oil as the coconut is drier than the almond flour.
Aysegul Sanford
HI Mary,
I love the idea of adding toasted coconut. I am SOOO trying this next time I make it.
I am assuming that you are using unsweetened coconut flakes, right?
Can’t wait to try it.
Thanks for sharing.
Aysegul
Orsi
Hi,how the texture needs to be?
Inside as marcipan’s texture or should be dry.
Mine is so soft inside,I am not sure is baked well or not yet.
Aysegul Sanford
Hi Orsi,
When it first comes out of the oven, it might feel too soft. As you let it cool on the counter it should get harder, more of a cookie texture.
Does that make sense?
I am here if I can answer any other questions. Just let me know.
Hope this helps.
Janet
I’ve been making these cookies almost every week for a while now. The cookies are delicious and so easy to make. I don’t feel the least bit guilty having a couple for breakfast every now and again. Sometimes I add vanilla, but they are perfect as written. Thank you for the recipe!
Aysegul Sanford
That makes me so happy Janet. I too make them often and enjoy them guilt-free. I love the addition of vanilla extract.
Thanks for coming by and taking the time to leave a review.
Cheers,
Aysegul
casper
Yaay for Vegan recipes! I will make these for sure.
Aysegul Sanford
Happy to hear that. Cheers!
Joey
I love these cookies! They’re so easy to make and really tasty. I just made a batch with raisins and walnuts instead of chocolate chips. I’ve also made them with chocolate chips, dried cherries and walnuts or pecans.
Aysegul Sanford
Joey,
This is music to my ears. I love that you made it your own with using the recipe as a base and adding in other stuff. Thanks for sharing.
Cheers!
Lyn Ber
I just made your Almond flour paleo gingerbread cookies….soooo sooo good…I’ve been trying a few different ones and this is the best out there… I would like to make your almond flour chocolate chip cookies…could i instead leave out the chips and make a slight dent in the middle and fill with jam to make “thumb print cookies?” I can’t see why not, but wondering if you have tried this or not. :). Thank you Lyn Ber
Aysegul Sanford
Hi Lyn,
So happy to hear that you liked this recipe.
I have never tried turning them into thumbprint cookies but I don’t see why not.
Please let me know how it turns out if you try it.
Thanks so much for coming by.
Cheers.