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–+ servings
Thick, bakery-style almond flour cookies on parchment paper.

Almond Flour Chocolate Chip Cookies (Make-Ahead Approved!)

Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 12 cookies
Author: Nico Pallotta

  • 3 tablespoons (45 g) butter dairy or non-dairy, softened at room temperature but not melted
  • ⅓ cup (70 g) sugar white or brown
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups (150 g) almond flour
  • ½ cup (50 g) rolled oats blended – or oat flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup (90 g) mini dark chocolate chips

  • 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.
    Step 1 – Butter, sugar, egg, and vanilla mixed into a creamy mixture in a bowl.
  • 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.
    Step 2 – Thick almond and oat flour cookie dough filled with 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.
    Step 3 – Tall, rounded scoops of cookie dough on a parchment-lined baking sheet.
  • 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.
    Step 4 – Thick, golden chocolate chip cookies cooling on baking sheet.
Substitutions
  • 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.
 
Tips
  • 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.
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