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Almond Flour Chocolate Chip Cookies

Almond flour chocolate chip cookies have two secret ingredients and are savory and delicious. Crispy, crunchy, and no chilling needed; you will never want to go back to the usual cookies again.
Course Snack
Cuisine Indian-ish
Keyword Cardamom, Chocolate, Cookie, Entertaining, Freezer Friendly, Gluten-free, Make ahead, Quick, Snack, Sweet, Vegetarian
Prep Time 20 minutes
Cook Time 12 minutes
0 minutes
Total Time 32 minutes
Servings 12 to 16 cookies
Calories 265kcal


  • 1/2 cup butter ~ Slightly warmed but still firm, see Notes
  • 1/4 cup brown sugar ~ Light or brown sugar, or all coconut sugar
  • 1/4 cup coconut sugar ~ Or white sugarhttps://www.biggerbolderbaking.com/make-brown-sugar/
  • 2 teaspoons vanilla extract
  • 1 egg ~ At room temperature
  • 2 1/2 cups almond flour ~ Not almond meal, make your own
  • 1/2 cup arrowroot flour ~ Powder or starch
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea or table salt ~ Substitutions
  • 1 teaspoon ground cardamom ~ Optional, but recommended
  • 1/4 teaspoon Kashmiri ground red chili ~ Optional, but recommended
  • 1/2 cup chocolate chips or chunk ~ Dark or semi-sweet
  • 1/2 cup nuts ~ Pecans, walnuts, macadamia nuts; if not using nuts, double the chocolate
  • 1 tablespoons coarse salt ~ Optional sprinkly, e.g. Maldon salt


  • Gather your ingredients.
    Almond Flour Chocolate Chip Cookies Ingredients gathered.
  • Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper. Bring the egg to room temperature and warm butter slightly.
  • In a stand mixer, or using a hand mixer, add the sugar and butter and mix on medium-high for 3 to 4 minutes until light and fluffy.
    Almond Flour Chocolate Chip Cookies Butter and sugared together until light and fluffy.
  • Add the vanilla and egg and thoroughly beat together. The batter will look slightly curdled, but this is normal and will be resolved with the addition of the dry ingredients.
    Almond Flour Chocolate Chip Cookies Eggs mixed in with the butter and sugar.
  • In a medium-size bowl, mix all the dry ingredients together except for the nuts, if using, and the chocolate chips. Add the dry ingredients into the sugar and butter mixture. Mix together well.
    Almond Flour Chocolate Chip Cookies Dry ingredients together in a bowl, ready to be mixed together.
  • Stir in the chocolate chips and nuts. Shape balls of dough into your favorite cookie size. I think the ideal is 2 1/2 tablespoons (45g), about 1 1/2 inches in diameter. But this is up to your taste. Press each ball down slightly. Almond flour cookies don’t spread much, so they need a little help. Sprinkle salt if using.
    Almond Flour Chocolate Chip Cookies Cookies shaped into balls and slightly flattened.
  • Place into the oven on a middle rack. If your cookies are on the small size, start checking them at about the 8-minute mark, turning the tray around halfway through the baking. The cookies will take between 8 and 13 minutes, depending on the size of the cookies and your oven.
    Almond Flour Chocolate Chip Cookies Fresh out of the oven and ready for a glass of cold milk.
  • When the cookies are lightly browned all over, remove them from the oven. Gently tap the tray on the oven top if the cookies haven’t complexly flattened out. Leave on the tray to cool for 5 minutes before moving them to a cooling rack.
    Almond Flour Chocolate Chip Cookies Served on a plate with a cold glass of milk.; the perfect snack.


  • Baking Tip: The butter should be cool but not soft or the cookies can wind up being greasy. I tend to take the butter out of the fridge and cut it into small pieces. It breaks down pretty quickly with the sugar in the mixer.
  • Warm the egg: drop into hot tap water for 5 minutes.
  • About sugars: Brown sugar is moister than other sugars and will add some additional chewiness to a cookie that I quite like. Gemma of Bigger Bolder Baking shows you how to make your own brown sugar.
  • Arrowroot powder: If you don’t have this ingredient, your almond flour chocolate chip cookies will still be good. They will have a slightly sandier or crumbly texture.
  • If you prefer a soft cookie, you might try subbing some of the coconut sugar with brown sugar.
  • Don’t skimp on the creaming step. The whipping of the cream and butter together helps give the cookie a nice chewiness.
  • To make this cookie vegan use palm butter or shortening that you like.


Calories: 265kcal | Carbohydrates: 13g | Protein: 7g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 837mg | Potassium: 41mg | Fiber: 3g | Sugar: 5g | Vitamin A: 256IU | Calcium: 72mg | Iron: 1mg