I’ve been making these almond flour chocolate chip cookies since back in 2017 and they’re still absolutely perfect every time. These cookies have crispy edges, puffy middles, puddles of melted chocolate, AND a hint of toasty, nutty brown butter in ever bite. Interested? I thought so.
When I originally made this recipe I added a boost of protein with collagen peptides, and you’re welcome to do the same — see the notes section for instructions on how to do it! Nothing wrong with a little protein cookie breakfast. These babies are both gluten-free and grain-free but taste absolutely decadent. I love that they’re made in one bowl and just so happen to be delicious straight from the freezer, too.
Your latest easy weekday dessert situation = sorted.
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Ingredients in these almond flour chocolate chip cookies
These grain free almond flour chocolate chip cookies because use easy baking staples and make the best, simple dessert. Here’s everything you’ll need to make them:
- Almond flour: you guessed it — the base of these cookies is almond flour! This keeps the cookies gluten free and grain free while also providing healthy fats and lovely flavor. Be sure to use a fine, blanched almond flour.
- Brown sugar: we’re sweetening these cookies with brown sugar to give them a wonderful, molasses flavor.
- Butter: the secret ingredient in these almond flour cookies? Browning the butter! It adds a warm, nutty, caramel-like flavor that’s absolutely addicting. I like to use salted butter for even more flavor.
- Egg: you’ll need one egg in this cookie recipe.
- Baking staples: don’t forget the vanilla extract, baking soda, and salt. I love sprinkling some fancy Maldon sea salt on top, too.
- Chocolate chips: gotta have those melty bites of chocolate chips in each cookie. YUM.
Recommended ingredient swaps
Here’s what I can recommend (and what I do not recommend) for substitutions in these healthy almond flour chocolate chip cookies:
- For the butter: feel free to use vegan butter, ghee, or coconut oil. Just know that you cannot brown any of those options.
- For the egg: I think a flax egg should work well in this recipe. Let me know if you try it! Then be sure to use dairy free butter or coconut oil to keep the cookies vegan, as well as vegan/dairy free chocolate chips.
- For the brown sugar: feel free to use coconut sugar to keep the cookies refined sugar free.
- For the almond flour: unfortunately, I cannot recommend a sub for the almond flour, so please do not try using another flour.
Turn them into protein cookies
When I originally made this recipe I actually used Vital Proteins collagen peptides to give them a boost of protein! I have since updated the recipe, but if you’d like a protein boost you can add 1/4 cup collagen peptides while you add in the other dry ingredients.
Check out all of my favorite protein powders in this post!
How to brown butter
As I mentioned, brown butter really takes the flavor of these almond flour chocolate chip cookies to the next level. If you’ve never browned butter before, you’re in luck! Learn how to brown butter HERE.
While you can make these cookies with vegan butter instead of regular butter, but note that you cannot brown it. Simply melt it, cool it, and add it to the recipe as written.
One bowl almond flour chocolate chip cookies
- Prep your pan. Line a large baking sheet with parchment paper and preheat your oven to 350 degrees F.
- Brown the butter. Make your brown butter in a small saucepan.
- Mix the wet ingredients. Add the cooled, brown butter, brown sugar, egg and vanilla to a large bowl and mix until smooth.
- Stir in the dry. Add the almond flour, baking soda and salt to the bowl and mix until combined. Then fold in the chocolate chips.
- Make dough balls. Use a medium cookie scoop to shape the dough into balls and place them on your baking sheet 2 inches apart.
- Bake, cool & devour. Bake these babies for about 11-15 minutes or until they start to turn slightly golden brown on the edges. After baking, let the cool for 10-15 minutes on the baking sheet before transferring them to a wire rack. Then devour or even freeze them for later!
Our best cookie baking tips
- Use room temp ingredients. Be sure to let the brown butter cool completely and use a room temperature egg so that the wet ingredients don’t coagulate. Run your egg under warm water for a couple of minutes to bring it to room temperature.
- Pack these ingredients. Remember to pack both the brown sugar and the almond flour so that the almond flour chocolate chip cookies have the right consistency.
- Do not overbake. When baking with a gluten free flour like almond flour, the cookies might look a bit underdone on the tops even when they’re ready to come out of the oven. That’s why it’s important to take them out right when the cookies begin to turn golden brown on the edges. No one likes overbaked cookies!
Choose your cookie thickness
I love thicker cookies with those crisp edges, but if you’re a fan of thinner cookies you can simply flatten them out a bit after placing the dough balls on your cookie sheet. A 1/2 inch thick or 1/4 inch thick will be thinner but still delicious!
Freezer-friendly almond flour chocolate chip cookies
These cookies are actually delicious straight from the freezer! Here are two ways to freeze them, plus get even more tips for freezing cookies HERE.
- Freeze the dough. To freeze the dough, simply roll it into individual balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, transfer them to a reusable freezer-safe bag or container for up to 3 months. When ready to bake, simply thaw out the dough and bake the grain free almond flour chocolate chip cookies as directed. You’ll likely just need to add a few extra minutes of baking time!
- Freeze the baked almond flour chocolate chip cookies. You can also freeze your baked cookies for later. Wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, feel free to eat them straight from the freezer or simply thaw out at room temperature and enjoy.
Our fav cookie-baking tools
Check out all of our fav kitchen essentials here.
More ways to use almond flour
- Healthy Soft Banana Bread Cookies
- Grain Free Chocolate Chunk Skillet Cookie (vegan + paleo)
- Vegan Double Chocolate Peanut Butter Caramel Bars
- Blow Ya Mind Vegan Chocolate Chip Cookies (gluten free, too!)
- Nourishing Almond Flour Banana Bread
Get all of our almond flour recipes here!
I hope you love these almond flour chocolate chip cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Almond Flour Chocolate Chip Cookies
Ingredients
- ⅓ cup (75g) butter (I like using salted butter)*
- ½ cup (107g) packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups (196g) packed fine blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ heaping cup (90g) chocolate chips, dairy free if desired
- Maldon sea salt, for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Brown your butter: add butter to a small saucepan and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the butter from the pan. Set aside to cool for 10 minutes.
- Mix the wet ingredients: In a large bowl, mix together the brown butter (or ghee or coconut oil), brown sugar, egg and vanilla extract until smooth and creamy.
- Add the dry ingredients: Next stir in almond flour, baking soda, and salt until just combined. Fold in chocolate chips.
- Make the dough balls: Use a medium cooking scoop to grab 1 1/2 tablespoons of dough and place onto the prepared baking sheet about 2 inches apart. If you want thinner/flatter cookies, you can flatten them so that they are about ½ inch thick. You can even do ¼ inch thick if you like more flat cookies.
- Bake for 11-15 minutes until cookies begin to turn golden brown on the edges. The longer you bake them the more crispy they’ll be. They may look underdone on the tops, but that’s just because they’re made with almond flour.
- Allow cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling. Enjoy with a glass of your favorite non-dairy milk or freeze them for later! They are amazing if you eat them frozen too! Makes about 12-14 cookies.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on December 7, 2017, republished with an updated recipe on September 20, 2021, and republished on October 2nd, 2025.
Absolutely delicious cookie. I have been looking for an almond flour cookie for a while now and found this recipe and tried it. After my first bite I directly wrote it in my recipe book so that I can make it again soon.
Amazing! So glad you enjoyed!
These are sooooo delicious AND seem to come out perfect every time. Best gluten free chocolate chip cookie!
So happy to hear that!
Hi! When you add the collagen peptides it does not make it dryer? Do I need to adjust the wet ingredients somehow? And could you add the peptides to your vegan and gluten free chocolate chip recipe also??
I typically have zero issues when I add collagen peptides in most of my recipes!
Really good and so versatile. I used coconut oil and a mix of dark and white chocolate chips. I’m lazy so I made sheet pan cookies (325 degrees for about 20 minutes). Delicious!
Perfect! Glad you enjoyed!
These were delicious! Even better cold out of the fridge!
That’s how I like them, too! Glad you enjoyed 🙂
Very good I will make this recipe again.
Glad you enjoyed!
Hi! These look yummy. I want to make them but I have a couple of questions. Do you weigh the butter before or after browning? And if I use coconut sugar would I use the same weight as listed for the brown sugar (107g)? I want to make sure I get these right! Thank you.
Hi! I weigh the butter before browning, and yes, use the same amount of coconut sugar. Enjoy!
Hubby and both boys love these! I used warm vegan butter and ran out of almond flour at 109g so I used oat flour for the remaining amount and they turned out awesome! I also did 70% coconut sugar and the remaining light brown sugar. Great recipe and we’ll make again!!
Perfect! So glad they were a hit!
Finally I can bake cookies!! I buy almond flour cookies from SM like I’m the cookie monster. My cookies usually come out flat and too unattractive to even eat. This recipe was easy, and my cookies were beautiful and taste amazing. These will be on repeat at my house. Thank you Ambitious Kitchen you are my hero.
Haha, I also love Simple Mills cookies but I’m so glad you gave these a shot and loved! 🙂
Excellent flavor and texture. I will use this recipe often.
Love to hear that!
I make these cookies often and everyone loves them. For some reason, they have been coming out gritty lately. Could it be bc I keep my almond flour in the fridge for freshness? Should I stop storing it in the fridge? Also, I tend to use either organic butter or grass fed butter. They never brown. Is it the type of butter I’m using? I would love for them to have the appearance as pictured however they end up looking more like gritty oatmeal cookies – although they taste delicious 😋 thank you for sharing!
It sounds like you need to cook the butter longer so that it browns. I’m not sure about the grittiness though — are you using a fine blanched almond flour? such as bob’s red mill?
Delicious, just made. Didn’t see anything about non-freezer storage, would they hold up in the fridge or on the counter?
I made these on a whim and oh man. They are insanely delicious!! I made them extra large, and I didn’t have enough chocolate chips so I subbed half for butterscotch chips, and what a happy accident that was! Otherwise I made it per the recipe’s instructions. Even my husband, who always prefers “traditional” recipes was a huge fan of these! The texture is nice and chewy, and I love the extra little nuttiness from the almond flour and browned butter.
Perfect! So happy they were a hit!
Me and my family loved these cookies. Oh, and I also added pistachios – it was wonderful!
Thank you.
That sounds amazing! Glad they were a hit!
God Bless you this recipe is totally absolutely delicious and simple I could cry lol it’s a wonderful recipe with Almond flour, also browning the butter does have a wonderful aroma. I thank you very much for posting it especially for diabetic patients less carbs, the cookies came out beautiful today was the 3rd time making them my family loves them. Thank you so much God Bless.
So glad you found these! Such a great dessert 🙂
Wonderful recipe, the cookies are crispy on the outside and soft in the inside, best homemade chocolate cookies I’ve made so far.
I have reduced the amount of sugar as I didn’t want them too sweet and the recipe worked well.
Thank you!
Perfect! So glad you enjoyed!
These are MELT IN YOUR MOUTH DELICIOUS. Thank you, Monique for yet another impeccable recipe.
Such a great treat!!
These are some delicious cookies, I don’t mind the bit of sugar in them and browning the butter to a deep brown colour is worth the time. I accidentally added a half cup of dark chocolate chips and a half cup of peanut butter chips (thinking it called for a whole cup, not a half) and they were still just perfect (so if you don’t mind the extra sugar/filling, add the extra!). i make 12 large cookies and flatten to about a half inch and cook them six at a time on a regular baking sheet for 13 minutes on my oven and they’re perfect.
I’m glad they still turned out delicious! Perfect treat 🙂
Absolutely delish..easy to put everything together..I tried also with sugar free peanut butter chips..great flavor!!
Perfect!!
That tastes great! I love the texture! I guess I could go even less sugar and chocolate chip.
You bet! Glad you enjoyed!
Delicious. Browning butter sooo worth it and not difficult.
Agreed!
These are so yummy and not in a “for a gluten free cookie” kind of way. The texture and flavor are on point!
So good! Glad you love them!
Absolutely amazing. I made a mistake and didn’t combine the sugar together with the butter before mixing with the flour, and they still turned out 10/10. Make these, they’re basically foolproof.
So glad you enjoyed!!
Followed the recipe to a T and it didn’t disappoint! My cookies were a hit with my family and it helps that it is healthier than the last recipe I tried. Thank you for the recipe!
So happy to hear that!
The most delicious, gluten free dessert I’ve had in a long time. I made a batch and we ate them up so quickly that I made another, TRIPLE batch the next day!!
Love that!!
I don’t even like chocolate chip cookies. I made these for my son with my son, but I LOVE these! I really love the almond flour flavor instead of regular flour. And I love the fact that these have more protein than regular cookies! Thank you!
Amazing! Glad you loved these ones!
I make these cookies for every week!! So delicious
Ahh love that!!
The most amazing chocolate chip cookies I’ve ever had!! Me and my bf were in cookie heaven. So light and fluffy and crunchy edges. Way better than store bought almond flour choc cookies and super easy to throw together. Thank you for the awesome recipe!
So happy you loved them!
Nice recipes, i will try it
I have made this recipe four or five times and it is consistently delicious even when altering ingredients like using vegan butter and/or adding peanut butter protein powder. Thanks so much for sharing!
I’m glad those swaps work out well! Perfect treat 🙂
Indulgence meets healthy in every bite! Almond Flour Chocolate Chip Cookies – a guilt-free delight for your sweet tooth. These chewy, gluten-free gems redefine the classic cookie experience. Dive into a world of rich flavors and a melt-in-your-mouth texture. Your taste buds will thank you!
Made these on a whim because we only had almond flour and WOW they are amazing. They are so fluffy and the perfect texture. I added in protein powder and was worried it would leave a weird texture, but they were amazing! Highly recommend and don’t skip the brown butter!
Love that! So glad you found these!
So I made them thinner and you just need to watch the cooking time – they browned before 11 minutes and I had a time on so they were fully browned so to cool them rapidly and prevent burning I brought them out into the crisp November air 🫣😆
Worked – they’re chewy and buttery and so so good.
YUM! Sounds amazing – glad these turned out great for you!
I’ve made these cookies 3 times now! We are not a gluten free household but I love finding a good recipe like this for block parties and around the holidays. These cookies are so perfectly crisp on the outside and chewy in the middle and I swear they are the only cookie that gets softer after a few days unlike most that turn into rocks. Thanks Monique!
This means so much to me, Kate. So glad you gave these recipes a try and are loving them ❤️
These are so good!! They taste just like regular ( wheat flour ) cookies ! Thanks for this one , it’s quickly become a favorite in my house!
YUM! So excited to hear these turned out great for you and everyone is loving them, Lauren!