These almond flour chocolate chip cookies have a great chewy texture, crisp edges and are paleo with vegan and keto options.
I’ve heard that while regular flour is out of stock in many grocery stores, almond flour is often still available. So it seemed like the perfect time to post these almond flour cookies!
If you can’t get almond flour, then you can make these coconut flour cookies! It’s the same recipe as the one below, with some little changes, but with all coconut flour.
So many people have been asking for a coconut flour-free version of my paleo chocolate chip cookies and I’ve always said that you have to use coconut flour. But I’ve found a way!
It was surprisingly easy (for once!) to get the right amount of flour. I increased the 1 cup of almond flour to 1 3/4 cups and totally omitted the 1/4 cup of coconut flour.
Then I played around with the amount of oil and almond butter but the cookies were best with the original amounts.
I think the texture of the original is slightly better but if you don’t have or can’t use coconut flour, then these are still way better than most paleo chocolate chip cookie recipes out there. Hopefully that doesn’t sound conceited – but if you eat paleo then you know there are a TON of bad paleo dessert recipes online!
You’ll definitely want to use finely ground almond flour for these cookies. I wrote about that in length on the original recipe post. Since all the coconut flour has been removed from the below recipe, it’s even more important to use fine almond flour in today’s recipe.
With coarser almond flour, the cookies would be slightly greasier and not have as good a texture as they do with finely ground almond flour. And definitely don’t try these cookies with homemade almond flour!
I suppose it could work but I have very little hope.
I’m super happy to say that I’ve also come up with a keto version of these cookies that is actually really good. I say it like that because I really do not like most keto desserts I’ve tried.
I used a mix of xylitol, erythritol and stevia. A commenter named Shawna shared the proportions on one of my other recipes. I tried it in these almond flour chocolate chip cookies and they came out amazing!
I’ve spent a tiny fortune on ordering keto sweeteners from the US. I’ve gotten so many questions about how to convert my paleo recipes but the results were so bad that I had to spit them out and brush my teeth immediately.
You can hardly tell a difference between the keto version of these almond flour cookies and the one with coconut sugar! I’m amazed.
I’ve been working on converting some of my other popular recipes and the results have been great so far. The only thing is that you need a scale to measure the xylitol and erythritol. I’ve listed the amount in cups in the recipe notes but it’d really be better to weigh it
If you don’t already have a scale, I highly recommend getting one, even if you don’t want to make the keto version of these cookies! Precision is important in baking, especially in grain-free and paleo baking.
By the way, if you’re making these cookies for a paleo friend, check to see what sweeteners they use. Some consider keto sweeteners to be paleo, some don’t (I’m in the camp that they’re not but it doesn’t really matter what I think!).
Substitution questions for these almond flour chocolate chip cookies:
- Can I use something instead of almond flour?
Almond flour is only really interchangeable with other nut flours so cashew or hazelnut meal might work, but the texture likely wouldn’t be exactly the same as the fat content of those flours are different. I’ve heard of some people using sunflower seed meal as a sub for almond flour but I haven’t tried it myself.
I’ve never used almond meal in these but I’m guessing the result would be similar to using non-finely ground almond flour – that the cookies would be a bit more greasy and not hold together as well.
And if you don’t want to buy almond flour just for one recipes, there’s SO much to do with it! I’ve loads of almond flour recipes, and these Italian Amaretti Cookies also look fantastic.
- Can I use something instead of almond butter?
I’ve tried using peanut butter but didn’t like the results. Using it in the all coconut flour version? Amazing! It’s linked to above. If using sunflower seed butter, you need to make a few changes (check out my Paleo Peanut Butter Cookies).
Hazelnut butter would probably be awesome! Reviewers have used cashew butter but the cashew butter I get and make is SO much firmer than almond butter, I can’t imagine the cookies coming out the same as with almond butter.
- Can I use something instead of coconut sugar / brown sugar / the keto sweetener listed?
Subbing in a liquid sweetener won’t work. There’s no liquid to reduce to make up for the added liquid, so it’d make the cookies cakey. Other granulated sweeteners like maple sugar or white granulated sugar would probably work.
But using different keto sweetners… that’s a different issue. I’ve tried lots of keto sweeteners that are supposed to be 1:1 replacement for granulated or brown sugar and I thought these cookies were awful with them.
- What can I use instead of the egg or chia egg?
I’ve tried flax eggs but I don’t like the taste (people say that flax eggs don’t taste like anything but I think they do). Others have used it with success in this recipe. I haven’t tried it in these cookies, but Bob’s Red Mill Gluten-free Vegan Egg Replacer would probably work.
- Can I make these cookies smaller?
Yes, but I think they have a better texture when they’re baked as huge cookies.
- Can I bake these cookies as bars?
You can make them in an 8″x8″ pan. I’m super forgetful and never remember to write down the baking time but I recommend to start checking around 15 minutes.
If you try these almond flour chocolate chip cookies, I’d love to hear how they come out!
Almond Flour Chocolate Chip Cookies (paleo, vegan, keto options)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 cookies
- 1 3/4 cups (175 grams) finely ground almond flour (called ground almonds in some countries)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84 grams) coconut oil or unsalted butter, room temperature but NOT melted (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)1
- 3/4 cup (150 grams) coconut sugar, very tightly packed OR brown sugar OR for keto – 2 ounces (57 grams) xylitol + 1.5 ounces (43 grams) erythritol + 1/4 teaspoon powdered stevia2
- 6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature (here's how to make almond butter)
- 1 1/2 teaspoons vanilla extract
- 1 large egg, room temperature (or 1 chia egg3 for vegan)
- 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided (make sure to use paleo / keto / vegan chocolate chips, if desired)
- In a medium mixing bowl, stir together the almond flour, baking soda and salt. Set aside.
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sugar, almond butter and vanilla extract at medium speed until well combined, about 1 minute.
- Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. Place the bowl in the refrigerator for about 1 hour or until the dough is firm enough to roll into balls.
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls.
- Place 4" apart on the prepared baking sheet. If making the keto version, pat them down a little with the palm of your hand.
- Bake for 12-14 minutes or until the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.
- I haven't tried these with ghee or shortening or anything other than coconut oil and butter.
- The sweeteners I used were 100% xylitol, 100% erythritol and 100% stevia. If you don't have a scale, then this is about 1/4 cup + 3/4 teaspoon xylitol, 3 tablespoons + 3/4 teaspoon erythritol + 1/4 teaspoon stevia.
- To make a chia egg, mix together 1 tablespoon of ground chia seeds and 3 tablespoons water. Let sit 5-15 minutes or until goopy like an egg.
- For paleo: use coconut sugar, coconut oil, and paleo chocolate (some consider Enjoy Life to be paleo, some don't. If you really don't want to use cane sugar, try Pascha's 100% cacao chocolate chips).
- For dairy-free / vegan: use coconut oil and dairy-free chocolate.
- For keto / low-carb: use the keto sweetener listed (some consider it paleo, some don't). Also use sugar-free chocolate chips, such as Pascha 100% cacao chocolate chips (paleo) or Lily's Chocolate Chips (not paleo, due to soy).