5 Ingredient Almond Flour Chocolate Chip Cookies
These 5 ingredient almond flour chocolate chip cookies are incredibly easy to make. This recipe produces a dozen tasty cookies in less than half an hour! They also happen to be vegan, gluten-free, low carb, and low in sugar.
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These almond flour cookies are crisp on the outside with a soft center and are super easy to make.
Using grain-free flours in baking can be tricky. But this simple almond flour cookie recipe is a good introduction to gluten-free baking.
These cookies need only 5 simple ingredients and the cookie dough doesn’t even need to be chilled! So you will get delicious flourless cookies, in less than half an hour!
And the best part – these cookies are vegan, gluten-free, have low-carb, and can be made in one bowl! In short, they are perfect for guilt-free snacking if you have a sweet tooth like me! These are a good alternative to regular chocolate chip cookie.
If you are looking for some other vegan treats, check these out – Vegan Cranberry Orange Bread , Vegan Cinnamon Rolls
Baking with Almond Flour
Almond flour, as the name suggests is made from ground almonds. Almonds have plenty of health benefits , which in itself is a good reason to use almond flour for baking.
It is also naturally gluten-free and can be used to make anything from pancakes and cookies to scones and bread.
It is a good flour to work with, especially if it is your first time using gluten-free flour. Almond flour has a great texture and it cannot be overmixed so you can mix away without the fear of creating tough baked goods. It also has a natural sweetness to it so not much sugar is needed to be added and it has healthy fats.
But one thing to keep in mind is that you can’t simply swap almond flour for all-purpose flour at a 1:1 ratio. It is best to rely on a tried and tested recipe to get the best results.
Almond Flour vs Almond Meal
Almond flour and almond meal are not the same. Almond flour is often called blanched almond flour as it is made from finely ground blanched almonds.
Almond meal, on the other hand, is made from whole almonds. It is heavier, coarser, and has a darker color as the almond skins aren’t removed while making the almond meal.
Almond flour is generally preferred for cooking and baking recipes. Almond meal is used in some heartier recipes where the texture of flour doesn’t matter.
Storing Almond Flour
Because of its high-fat content, almond flour (like nuts) can go rancid at room temperature. It is best stored in a cool, dark place in a well-sealed container. You can maximize its life by storing it in your refrigerator or freezer.
This chocolate chip cookie recipe calls for blanched almond flour. You should be able to find them in the baking aisle of whole foods or other local grocery stores.
I usually buy Bob’s Red Mill almond flour*. I have also tried this recipe using this almond flour* from Amazon and it turned out well.
Ingredients and Alternatives
Almond Flour – Make sure to use blanched almond flour and not almond meal for this recipe. Almond meal will yield heavy and dense cookies.
I recommend using a kitchen scale* to measure out the flour for the most accurate weight and best results. Do not substitute almond flour with coconut flour or oat flour.
Sugar – To sweeten the cookies. You can replace sugar with coconut sugar or monk fruit sweetener*. Check this sugar substitute guide for reference.
Baking Powder* – This is added to give the cookies some rise while baking
Chocolate chips – I used vegan dark chocolate chips* for my recipe. You can also use semi-sweet chocolate chips or milk chocolate chips.
I occasionally use these delicious chocolate chunks* as well to make these cookies. You can of course completely omit them as well, but I highly recommend that you don’t!
Water – Only water is needed to bind everything together and make the cookie dough
How to make the perfect 5 Ingredient almond flour Chocolate Chip cookies
Combine dry ingredients
Measure almond flour and pass it through a sieve to remove lumps. Add it to a large mixing bowl. Then add sugar and baking powder.to almond flour and mix.
Make cookie dough
Next, add water and stir until just combined. Fold in chocolate chips into the dough. At this point, you will have edible cookie dough. It is hard to resist having some of it, I admit!
Shape Cookies
Using a tablespoon cookie scoop*, scoop out the cookie dough onto the prepared cookie tray. Place the cookie dough balls 2 inches apart. Gently flatten using your hands.
Bake
Bake cookies in a preheated oven at 350F (175C) for 12 minutes or until the edges turn light golden brown.
Cool
Cool on the baking sheet for 10 minutes and then move them to a wire rack* to cool completely.
Flavor Variations
- Raisin cookies – Soak 1/2 cup of raisins* in water for 30 minutes and then add it to the dough in place of chocolate chips.
- Trail mix cookies– Add up to 1/2 cup of your favorite mix-ins, including seeds, nuts, candy bits, and more!
- Mix in ¼ teaspoon of almond extract* to the batter when you add the wet ingredients for even more almond flavor.
- You could also add in 1/2 teaspoon vanilla extract* for a subtle vanilla flavor.
- Mocha cookies: Add a small amount of instant espresso powder* into your dry ingredients. If you like the coffee flavor, try my coffee bean cookies.
- Sprinkle of sea salt: Sprinkle some flaky sea salt* over these cookies.
Storing Vegan Almond Flour Cookies
Once the cookies have cooled down completely, store them in an airtight container at room temperature for up to 3 days. You can also store them in the fridge for up to 7 days.
Cookies freeze well for up to 3 months. I freeze cookies in a large ziplock freezer bag * or a covered freezer-safe container. Thaw overnight in the refrigerator. You can also reheat the cookies from frozen at 350 degrees F for 5 minutes, or until warmed through.
Make-Ahead Options
Place unbaked cookies in the freezer on a baking sheet lined with parchment paper for at least four hours.
Once they have hardened, place them in the freezer, in an airtight container in a single layer, These will stay good for 3 months.
When you are ready to bake these cookies, take them out of the freezer and transfer them to a prepared baking sheet or cookie sheet and bake as directed in the recipe card. It might take them a couple of minutes more to be baked. They are fully baked when they turn light golden brown.
How to Serve the best Cookies made with Almond Flour?
- Serve these cookies with milk or hot chocolate. If you are a tea drinker like me, you can also have these cookies with your daily Chai.
- Cookie platter: During the holidays, you can cookie platter (or even charcuterie) with all your favorite cookies. Besides my almond flour cookies, I would include my vegan sugar cookies, hot chocolate cookie cups, and chocolate cookies with MnMs.
- Lunchbox: As a treat, you can include these in your kid’s lunchbox for a surprise. You can even add it to your own adult lunchable!
Tips for making the 5 Ingredient Almond Flour Chocolate Chip Cookies
- Make sure that you use the right kind of almond flour – blanched almond flour and not almond meal.
- These cookies do not spread, so shape them the size and thickness that you want. If you prefer crispy almond flour cookies, make them thinner and more spread out.
- Cooling the cookie after baking is very essential. The cookie might look and feel like it’s not at all cooked when you take it out of the oven but it will get a bit more crispy on the outside by the time it cooled down.
- Do not overbake the cookies. They continue to cook as they cool down.
- Be sure to check up on the cookies at the 12-minute mark, and continue to keep an eye on them until done. The reason for this is that they can go from golden to dark brown in a small amount of time.
Commonly Asked Questions
Can I use all-purpose flour?
Unfortunately, you cannot replace almond flour with all-purpose flour. Almond flour is gluten-free. Any wheat flour contains gluten which makes it rise and absorb liquid differently than any other flour. These 2 flours are not interchangeable.
Can I use coconut flour?
No. Though coconut flour is gluten-free, its properties are different than almond flour. Coconut flour needs more liquid than almond flour and you will end up with a super dry cookie.
Do almond flour cookies spread?
Almond flour cookies do not spread much in general. Therefore it is important to flatten the balls of dough on a baking sheet to give them the size and thickness that you want.
Can I chill my cookie dough for these almond flour cookies?
Yes, you can chill this edible cookie dough for around 30 minutes, but you absolutely don’t have to!
Can I make them paleo?
Yes, you can! To turn these into paleo chocolate chip cookies, just use coconut sugar in place of regular sugar.
LOOKING FOR MORE COOKIE RECIPES??
Be sure to check out my full collection of cake recipes and other specialty desserts here on Sugar Spice!
5 Ingredient Almond Flour Chocolate Chip Cookies
Ingredients
- 1 Cup Blanched Almond Flour* 112g
- 3 Tbsp Sugar
- 1/2 Tsp Baking Powder*
- 2 Tbsp Water
- 1/2 Cup Dark Chocolate chips*
Instructions
- Pre-heat the oven to 350F (175 C). Line a baking sheet with parchment paper.
- Measure almond flour and pass it through a sieve* to remove lumps.
- Mix the almond flour, sugar and baking powder. Next, add water and stir until blended (as shown in the video).
- Add chocolate chips to the cookie dough mix.
- Scoop out 1 Tbsp sized cookie dough and place it on the prepared baking sheet, 2 inches apart. Press on it lightly to make it flat.
- Bake in the pre-heated oven for about 20 minutes or until it turns golden brown.
- Remove from the oven and cool for 10 min on the baking sheet. Transfer the cookies to a wire rack and cool completely.
Video
Notes
Tips –
- Make sure that you use the right kind of almond flour – blanched almond flour and not almond meal.
- These cookies do not spread, so shape them the size and thickness that you want. If you prefer crispy almond flour cookies, make them thinner and more spread out.
- Cooling the cookie after baking is very essential. The cookie might look and feel like it’s not at all cooked when you take it out of the oven but it will get a bit more crispy on the outside by the time it cooled down.
- Do not overbake the cookies. They continue to cook as they cool down.
- Be sure to check up on the cookies at the 12-minute mark, and continue to keep an eye on them until done. The reason for this is that they can go from golden to dark brown in a small amount of time.
Storing Almond Cookies –
Once the cookies have cooled down completely, store them in an airtight container at room temperature for up to 3 days. You can also store them in the fridge for up to 7 days. Cookies freeze well for up to 3 months. I freeze cookies in a large ziplock freezer bag or a covered freezer-safe container. Thaw overnight in the refrigerator. You can also reheat the cookies from frozen at 350 degrees F for 5 minutes, or until warmed through.Make-Ahead Options –
Place unbaked cookies in the freezer on a baking sheet lined with parchment paper for at least four hours. Once they have hardened, place them in the freezer, in an airtight container in a single layer, These will stay good for 3 months. When you are ready to bake these cookies, take them out of the freezer and transfer them to a prepared baking sheet or cookie sheet and bake as directed in the recipe card. It might take them a couple of minutes more to be baked. They are fully baked when they turn light golden brown.Did you find this recipe helpful ?? Leave me a star rating & let me know how it turned out in the comments below. Don’t forget to share with family and friends!
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About the Author
Hi! Akshita & Midhun here! Welcome to our blog where we show simple yet awesome recipes for your cravings.
Akshita being allergic to egg, we are committed to providing egg-free recipes along with some vegan friendly options. Read more about us here!
