Almond Flour Cookies
Here are more detailed instructions with step-by-step photoThe dough for these almond flour cookies comes together quickly and bakes into light, tender cookies with lots of melty chocolate chips.
These almond flour cookies are infused with chocolate chips. They’re tender and delicious and chocolatey in all the right ways.
Why This Recipe is a Winner
- Combining almond flour and almond butter makes these cookies so moist and delicious
- Adding just a bit of maple syrup creates a lightly-sweetened cookie base that combines perfectly with chocolate chips
- Adding a bit of baking powder gives a little bit of lift to these cookies, making them soft and tender
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Almond flour — You can easily make almond flour at home or buy it in stores. I recommend using almond flour over almond meal to keep the texture of these cookies light.
- Almond butter — I recommend using unsweetened almond butter. You can substitute your favorite nut butter or even seed butter.
- Vegan butter — I recommend using Earth Balance, Miyoko’s, or homemade Dairy-Free Butter. You can substitute coconut oil.
- Maple syrup — We’ll add a bit of maple syrup to make these cookies lightly sweetened. You can substitute agave nectar.
- Vanilla extract — This is an optional ingredient, but I like adding it because of the flavor it adds.
- Flax egg — Use a flax egg or substitute a chia egg.
- Chocolate Chips — Wondering if chocolate chips are dairy-free? Use this cup Milk-free Chocolate Chips guide to find the best brands for you. You can use regular or mini chocolate chips for this recipe.
Almond butter is made by grinding up almonds, forming a paste otherwise known as nut butter. You can select from roasted or raw almond butter. You can even find almond butter that is combined with other nut butters, like cashew butter. I prefer to use unsweetened almond butter, but just about any almond butter will work for these cookies.
How to Make This Recipe
- Mix together the almond flour, nut butter, flax egg, and maple syrup. Add optional vanilla extract if using. Stir to combine.
- Fold in the chocolate chips and stir to combine.
- Use a cookie dough dispenser to drop dough on prepared cookie sheets, leaving about 1″ of space between them. Bake for 10 to 12 minutes, until golden brown.
- Remove from the oven and allow to cool for a minute on the cookie sheet before transferring to a wire rack to cool completely.
- Store in an airtight container. They will last about a week in the fridge, or up to 3 months in a freezer.
Here are more detailed instructions with step-by-step photos:
Step One: Mix the Batter
- Mix together the almond flour, nut butter, flax egg, and maple syrup.
- Add optional vanilla extract if using.
- Stir this all together until combined.
Step Two: Add Chocolate Chips
You don’t have to add chocolate chips, but they do make these cookies shine! Almond flour chocolate chip cookies are not only delicious, they’re beautiful, too!
Step Three: Bake
- Use a cookie dough dispenser to drop dough on prepared cookie sheets, leaving about 1″ of space between them.
- Bake for 10 to 12 minutes, until golden brown.
- Remove from the oven and allow to cool for a minute on the cookie sheet before transferring to a wire rack to cool completely.
Marly’s Tips
- Make almond flour peanut butter cookies by substituting peanut butter for the almond butter in this recipe
- For even lower-carb cookies, you can substitute a zero-calorie sweetener such as keto-friendly brown sugar and/or low-sugar chocolate chips.
Frequently-Asked Questions
You can use almond flour to make cookies, whether you use it to supplement all-purpose flour or to make them entirely with almond flour. Either way, you’ll have a moist, delicious cookie. Using only almond flour has the added bonus of making cookies that are gluten-free and low carb.
Depending on how much sugar you add to the batter, cookies made with almond flour are healthy because they’re low carb and keto-friendly.
If you add too much liquid or fat to the batter, your cookies will turn out flat. Reduce the amount of liquid and/or increase the amount of flour used to make the batter thick, thereby creating fluffier cookies.
If you’re following a paleo or low-carb diet, you’ll love these cookies. If you’re looking for even more almond flour recipes, be sure to give these a try:
Storage Tips
Store these cookies in an airtight container at room temperature for up to 7 days. They can be refrigerated for up to 10 days or frozen for up to 2 months.
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Ingredients
- 2 cups almond flour
- ½ teaspoon baking powder
- ⅓ teaspoon salt
- ¼ cup almond butter, softened
- 2 tablespoons vegan butter, softened
- ¼ cup maple syrup
- 1 teaspoon vanilla extract (optional)
- 1 flax egg
- ½ cup dairy-free chocolate chips
Instructions
- Preheat oven to 350°F/175°C. Line two cookie sheets with parchment paper.
- Mix together the almond flour, nut butter, flax egg, and maple syrup. Add optional vanilla extract if using. Stir to combine.
- Fold in the chocolate chips and stir to combine.
- Use a cookie dough dispenser to drop dough on prepared cookie sheets, leaving about 1" of space between them. Bake for 10 to 12 minutes, until golden brown.
- Remove from the oven and allow to cool for a minute on the cookie sheet before transferring to a wire rack to cool completely.
- Store in an airtight container. Will last about a week in the fridge, or up to 3 months in a freezer.
Recommended Equipment
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
These are my daughter’s favorite cookies and I love making them for her!
This is great, Rae. Thanks for your feedback!