These almond flour chocolate chip cookies are thick, soft, and moist, with a satisfying bite that holds together beautifully. Easy to make ahead, they stay delicious for days and are perfect for packing and sharing.
If you love almond cookies, try our almond butter chocolate chip cookies, soft almond croissant cookies, or classic Italian almond cookies.
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Why you’ll love our Almond Flour Chocolate Chip Cookies!
Ever baked almond flour cookies that taste amazing straight from the oven, only to have them crumble into pieces when you pick them up the next day? We’ve been there. Not on our watch! 🍪
These almond flour chocolate chip cookies are thick, soft, and wonderfully moist, with rustic bakery-style tops and plenty of chocolate. And that chunky shape? It’s intentional!
Louise and I tested several versions before discovering that keeping the cookies thick instead of flattening them makes all the difference. Combined with a little blended oats, they hold their shape beautifully and have a satisfying bite without falling apart.
Best of all, they stay soft and moist for days! ❤️ No chilling, no shaping by hand. Just scoop and bake. Perfect for making ahead, packing for picnics, or sharing with someone you love.
P.S: If you enjoy baking with oats, you’ll also love our healthy breakfast cookies, fruity blueberry oatmeal cookies, and easy soft pumpkin cookies.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Butter: Regular or non-dairy butter both work. We use just a little because almond flour is already rich in fat. Butter adds flavor and tenderness without making the cookies greasy. For vegan butter, choose a firm stick or block, not a tub spread. Soften at room temperature, or just a few seconds in the microwave, but don’t melt.
- Sugar: Granulated or light brown sugar both work. Brown sugar adds a richer, caramel-like flavor. Coconut sugar is another option.
- Egg: Helps bind the dough and gives the cookies structure. A flax egg may work, but could make them more fragile.
- Vanilla extract: Adds warmth and flavor. Substitute vanilla bean paste or a little almond extract.
- Almond flour: Use blanched almond flour, not coarse almond meal, for the best texture.
- Oat flour or blended oats: Blend old-fashioned rolled oats in a food processor until they resemble coarse flour. No need for a super-fine powder! Oats absorb moisture, add rustic texture, and help the cookies hold together. Store-bought oat flour works too. Use certified gluten-free oats if needed.
- Baking soda: Helps the cookies rise slightly. Baking powder will give a different texture.
- Sea salt: Balances sweetness. Fine table salt works too.
- Mini dark chocolate chips: Substitute regular chocolate chips or chopped dark chocolate.
How to Make Almond Flour Chocolate Chip Cookies
Step 1. Mix the wet ingredients
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Add the softened butter and sugar to a large bowl. Mix with a fork or whisk until creamy.
Add the egg and vanilla extract, then whisk until well combined.
Step 2. Make the cookie dough
Add the almond flour, oat flour, baking soda, and salt.
Stir with a spoon until you have a thick dough, then fold in the mini dark chocolate chips.
Tip: If using rolled oats, blend them in a small food processor or blender until they resemble coarse flour. They don’t need to be finely ground.
Step 3. Scoop the cookies
Use a medium cookie scoop (2 tablespoons / 30 ml) to drop portions of dough directly onto the prepared baking sheet.
Keep a cup of water nearby and dip the scoop into it before each cookie. This prevents the sticky dough from sticking to the scoop.
Leave a little space between them, although they won’t spread much.
Don’t flatten the dough! Keeping the cookies tall and chunky gives them their beautiful rustic, bakery-style shape, helps preserve moisture, and makes them easier to hold without crumbling.
There’s no need to chill the dough before baking.
Step 4. Bake and cool
Bake at 350°F (180°C) for about 16 minutes, or until the edges are lightly golden.
Let the cookies rest on the baking sheet for 10 minutes, then carefully transfer them to a wire rack to cool completely.
They’ll firm up as they cool while staying soft, moist, and satisfyingly thick. Best of all, they keep that lovely texture for days!
Tips
- Don’t flatten the cookies: This is our favorite trick! Keeping them tall and chunky helps preserve moisture, gives them a satisfying bite, and prevents them from crumbling.
- Don’t use too much butter: Almond flour is already rich in natural fats. We found that just 3 tablespoons of butter are enough for flavorful, tender cookies without making them overly soft or greasy.
- Don’t skip the oat flour: It absorbs some of the moisture and balances the richness of the almond flour.
- Use softened, not melted, butter: Soft butter mixes easily with sugar without making the dough overly loose. Regular and non-dairy butter both work.
- Use a cookie scoop: A medium 2-tablespoon scoop makes evenly sized cookies, but a slightly smaller or larger one works too. Just adjust the baking time as needed. Drop the dough directly onto the tray without flattening or shaping it.
- Let them cool: Leave the cookies on the baking sheet for 10 minutes before moving them to a wire rack. They’re delicate when hot but become sturdier as they cool.
- Make them ahead: These cookies stay wonderfully soft and moist for days while holding their shape. Store completely cooled cookies in an airtight container at room temperature for 3–4 days, or freeze for up to 3 months. They’re perfect for picnics, lunchboxes, and sharing.
Frequently Asked Questions
We don’t recommend leaving it out. Oat flour absorbs some of the moisture and balances the richness of almond flour, helping the cookies hold together without crumbling. You can easily make your own by blending rolled oats.
No! One of our favorite things about this recipe is that you can scoop the dough straight onto the baking sheet and bake. There’s no chilling or shaping by hand.
Absolutely! For dairy-free almond flour cookies, replace regular butter with a firm vegan butter stick or block, and use dairy-free dark chocolate chips. The texture stays wonderfully soft and moist.
We recommend blanched almond flour. Almond meal is usually coarser and contains almond skins, which can make the cookies heavier and more crumbly.
Let them cool completely, then store in an airtight container at room temperature for 3–4 days. They stay wonderfully soft and moist!
For longer storage, freeze for up to 3 months in a freezer-safe container or bag. Thaw at room temperature before enjoying.
More easy make-ahead snacks
- Peanut Butter No Bake Cookies
- Chocolate Oatmeal No Bake Cookies
- No Bake Oat Bars
- Peanut Butter Energy Balls
- Banana Bread Energy Balls
- Date Energy Balls
- Banana Oatmeal Muffins
- Banana Oatmeal Bars
If you try this Almond Flour Chocolate Chip Cookies Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Almond Flour Chocolate Chip Cookies (Make-Ahead Approved!)
Equipment
- Medium cookie scoop (2 tablespoons / 30 mL) or use a tablespoon measuring spoon to portion the dough, using 2 tablespoons per cookie.
Ingredients
- 3 tablespoons butter dairy or non-dairy, softened at room temperature but not melted
- ⅓ cup sugar white or brown
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups almond flour
- ½ cup rolled oats blended – or oat flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup mini dark chocolate chips
Instructions
- Mix the wet ingredients: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.In a large bowl, mix 3 tablespoons butter (softened) and ⅓ cup sugar with a fork or whisk until creamy. Add 1 large egg and 1 teaspoon vanilla extract, then mix until combined.
- Make the cookie dough: Blend ½ cup rolled oats into a coarse flour in a blender or food processor.Add the blended oats, 1½ cups almond flour, ½ teaspoon baking soda, and ½ teaspoon sea salt to the bowl with the wet ingredients.Stir with a spoon until you have a thick dough, then mix in ½ cup mini dark chocolate chips.
- Scoop the cookies: Use a medium cookie scoop to drop the dough onto the baking sheet, leaving a little space between cookies.Keep a cup of water nearby and dip the scoop into it before each cookie. This prevents the sticky dough from sticking to the scoop.Don't flatten the cookies! Keep them tall and chunky so they stay moist and hold together.
- Bake and cool: Bake at 350°F (180°C) for about 16 minutes, until the edges are lightly golden.Let cool on the baking sheet for 10 minutes, then carefully transfer to a wire rack to cool completely. The cookies will firm up as they cool.
Notes
- Butter → Regular butter or firm vegan butter sticks/blocks.
- Sugar → Granulated, light brown, or coconut sugar.
- Egg → Flax egg (cookies may be more fragile).
- Vanilla extract → Vanilla bean paste or a little almond extract.
- Almond flour → No recommended substitute; use blanched almond flour, not almond meal.
- Oat flour → Blended rolled oats or store-bought oat flour. Use certified gluten-free oats if needed.
- Baking soda → Baking powder (texture will change).
- Sea salt → Fine table salt.
- Mini dark chocolate chips → Regular chocolate chips or chopped dark chocolate.
- Don’t flatten: Keep the cookies tall and chunky for a moist, satisfying bite that holds together.
- Go easy on butter: Just 3 tablespoons are enough. Almond flour is already rich in fat.
- Don’t skip the oats: They absorb moisture and help the cookies hold their shape.
- Soften, don’t melt: Soft butter mixes easily without making the dough too loose.
- Use a cookie scoop: A 2-tablespoon scoop is ideal, but smaller or larger works too. Adjust baking time.
- Cool before moving: Leave on the baking sheet for 10 minutes, then transfer to a wire rack to firm up.
- Storage: Keep in an airtight container at room temperature for 3–4 days, or freeze for up to 3 months. Cool completely before storing.
Nutrition
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Hi! We are Nico & Louise
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Unbelievably good! Thank you so much!
Jagdish Ghelani