These paleo Almond Flour Cookies will become your new favorite treat! They’re crispy, allergy-friendly, chocolate chip cookies that are also healthy and lunchbox safe! Vegan, grain-free and refined-sugar-free!
Your favorite chocolate chip cookie recipe just got an allergy friendly makeover! Even better, these cookies are shockingly delicious. The dough itself it hard to resist eating – this is a good problem to have. Well, good problem if you’re a cookie dough connoisseur like me.
Note: They’re safe for lunchboxes. Meaning, peanut free, dairy free, casein free, etc.
Ingredients You’ll Need
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Blanched fine almond flour – Almond flour is one of the few gluten-free flours that can be substituted for cup-for-cup for all-purpose flour.
Note: Almond flour doesn’t actually taste much like almonds. It does add a mild sweet flavor to the almond flour cookies. In fact, it’s helpful because, as a result, less sweeteners are needed!
- No-stir nut butter – For easy mixing and to ensure your cookies hold together, we recommend using creamy nut butter over chunky varieties.
- Vegan chocolate chips or mix-in of choice – Nuts, dried fruit, dark chocolate, etc.
- Maple syrup or honey – Use maple syrup if you want to keep the cookies vegan.
- Raw sugar (optional) – Or baking stevia in the raw to coat dough.
- Baking essentials – To achieve a fluffy texture, soft chewy cookies, and bold flavor you’ll also need baking soda, salt, and vanilla extract.
Are Almond Flour Cookies Healthy?
In addition to being gluten-free, these cookies are healthier, thanks to the power of almond flour!
Almond flour offers these healthy benefits:
- high in protein
- packed with omega-3 fatty acids
- rich in magnesium and Vitamin E
- Low glycemic index
How To Make Almond Flour Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, baking soda, maple syrup, and nut butter. Mix with wooden spoon or blend with hand mixer until batter is thick and ingredients are combined.
- Add sea salt and any other mix-ins of choice. i.e chocolate chips, nuts, etc. Optional but recommended: For best results, chill batter for 30 minutes in fridge.
- Scoop cookie dough using a medium cookie dough scoop. Roll into a ball then roll each dough ball in pure raw cane sugar or sugar free sugar, if desired.
- Press down with hand or back of flat bottomed measuring cup.
- Place in oven on center rack and bake for 9-12 minutes. Remove from oven and let cool completely before serving.
- Store in airtight container in fridge or room temp for up to a week. Cookie dough batter and/or baked cookies also freezer friendly for up to 6 weeks.
More of Our Favorite
Gluten-Free Cookie Recipes
Almond Flour Cookies (vegan, paleo)
- Total Time: 22
- Yield: 10–12 1x
Description
These almond flour cookies will become your new favorite treat! This healthy cookie recipe is egg free, grain free and refined sugar free!
Ingredients
- 1 ¼ cups blanched fine almond flour
- ½ teaspoon baking soda
- ⅓–½ cup maple syrup or honey (sugar free syrup works fine)- see notes
- ¼ cup creamy no stir nut butter
- 1 teaspoon pure vanilla extract
- ¼ teaspoon (pinch) of coarse sea salt
- ⅓ cup vegan chocolate chips or mix-in of choice. Ex: nuts, dried fruit, dark chocolate, etc.
- Raw sugar (optional) or baking stevia in the raw to coat dough.
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine almond flour, baking soda, maple syrup, and nut butter. Mix with wooden spoon or blend with hand mixer until batter is thick and ingredients are combined.
- Add sea salt and any other mix-ins of choice. i.e chocolate chips, nuts, etc. Optional but recommended: For best results, chill batter for 30 minutes in fridge.
- Scoop cookie dough using a medium cookie dough scoop. Roll into a ball then roll each dough ball in pure raw cane sugar or sugar free sugar, if desired.
- Press down with hand or back of flat bottomed measuring cup (greased so it won’t stick). Once flattened, repeat the process until you have about 9-10 cookies.
Place in oven on center rack and bake for 9-12 minutes. Edges will become golden and a little crispy around 11 minutes. Remove from oven and let cool completely before serving. - Store in airtight container in fridge or room temp for up to a week. Cookie dough batter and/or baked cookies also freezer friendly for up to 6 weeks.
Notes
- These cookies are more chewy than crispy if you bake for 9-10 minutes versus 12-13 minutes. If baking at altitude, they may take closer to 12 minutes and won’t rise as much.
- Start with adding ⅓ cup maple syrup, if the dough is too dry add 2 tablespoons more.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 141
- Sugar: 10 g
- Sodium: 54.4 mg
- Fat: 8.1 g
- Saturated Fat: 1.1 g
- Carbohydrates: 13.8 g
- Fiber: 2 g
- Protein: 3.8 g
- Cholesterol: 0 mg
i made these, forgot the vanilla and didn’t add any mix-ins (doing whole30) and they were still SO good. will try them again with the vanilla and some nuts or something. really good cookie base for anything
Oh wonderful new Sara! I actually just like making the dough to snack on. Haha. Shhh.. don’t tell anyone. 🙂
Oh my gosh – these are SO good!
I didn’t flatten them before baking because I was curious what would happen 😬 and ended up using a small offset spatula to lightly flatten after baking about 7 minutes in. Amazingly, they came out looking almost like normal chocolate chip cookies!! And they almost taste like normal ones, too.
Thank you so much for this recipe!! I spent the entire holiday trying different “healthy” recipes but was disappointed that they still had at least one unhealthy ingredient. And some were total flops.
I am needing no/low-cholesterol, lower calorie, delicious recipes — this is the only one that has fit the bill.
Love it! i just eat the dough haha!
In our household we have Paleo and Vegan eaters. I love having a recipe that works for both! I made this recipe and the cookie dough was very loose. I’m wondering if the ratio of almond flour to maple syrup is correct.
I’m so sorry to hear that. I’ll be sure to retest this. Was the batter too dry? You might try my other vegan cookies.
https://www.cottercrunch.com/vegan-chocolate-chip-cookies/
https://www.cottercrunch.com/?s=vegan+cookies
https://www.cottercrunch.com/raspberry-thumbprint-cookies-vegan/
Gooood
Yummy. Followed to a tee. Delish
So glad that you enjoyed it!
I’ve made these cookies so many times, I’m obsessed. They’re so delicious!
This is what I love to hear! <3
These were super easy and tasty! I had already finished mixing everything and then noticed it didn’t include the vanilla extract anywhere in the directions so I just added it afterwards. I was using up expired almond flour and peanut butter and they still tasted great. 😅 Thanks for the recipe!!
Can I use eggs instead of the nut butter to keep the fat content down?
you might try these instead. They use eggs! https://www.cottercrunch.com/paleo-sugar-cookies/
Oh no! Thats odd. We make these almost weekly. Did you check your baking soda? It’s is expired? Is your oven heating correctly? What brand of almond flour did you use? Hopefully we can remedy this for ya!
yes it really does work thank you for that suggestion
i love these cookies an i use monkfruit sweetner and you get no after taste and it work pretty well
OH wonderful! glad it worked out. Thanks for the sugar tip Niki!
Bloody amazing and very simple.
I just realized that I bought almond meal, not flour.
Can I use my high speed blender, or a nutriBullet to cut it down more?
I’m thinking dried cranberries, and chocolate chips. Then, I kinda want to make a glaze that hardens, and dip half the cookie.
Obviously, I am in need of an intervention. 🙂
I think that would still work! Try processing until ground and very fine, like almond flour. 🙂
Use monkfruit sugar instead of raw sugar or stevia. No weird taste and aftertaste.
true! love monkfruit but I know not everyone can find it in their grocery. but amazon for sure!
My family loved these! I love how simple they are to make!
wonderful! So glad! Thanks suzy!
These are a new favorite cookie recipe at my kitchen right now! So delish!
I have almond flour in my freezer and these with be the perfect surprise for my gluten free girlfriend!!
I can already tell I’m going to be addicted to these!
I have tons of almond flour and these cookies just caught my eyes! I have to try this soon – they look and sound so delicious ♥
The perfect solution to missing delicious baked goods. Thank you for the almond flour tips!
My pleasure my friend!