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Almond Flour Chocolate Chip Cookies – No Butter

BEST Almond Flour Chocolate Chip Cookies ever – Soft, Chewy, naturally gluten free and grain free. Made with almond butter instead of regular butter, these cookies tastes amazing!

If you love using almond flour in dessert recipes, then check out Healthy Apple Crisp, Chocolate Cake, Gluten Free Chocolate Muffins, Almond Flour Cake or Fudgy Brownies.

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a hand holding a chocolate chip cookie made with almond flour above a baking sheet filled with cookies

This post was originally published on 11/12/2020 and modified on 02/24/2022 to add more details. However, the recipe and images remain the same.

Almond Flour Chocolate Chip Cookies

All the flavors of a classic chocolate chip cookie but made much, much healthier. These are Soft, Chewy, made in one bowl, No chilling needed and use nut flour instead of plain flour and Coconut oil instead of butter ––> Amazingly delicious recipe!

Everyone needs a good recipe in their repertoire. There are no funny ingredients and no chilling needed. Just a simple, straightforward, amazingly delicious, soft still fully cooked that turns out perfectly every single time!

One google search will result in thousands of chocolate chip cookies. These are one of our go-to since they are made using wholesome ingredients, you can enjoy a good cookie without much guilt! Check out this Black Sesame Seed Cookies using Almond Flour.

WHAT KIND OF ALMOND FLOUR TO USE?

Generally, there are two kinds available – meal and super fine. I used the super fine variety and it is easily available in all major US grocery stores, Costco and Amazon. Meal will not work in this recipe.

What is the difference between almond meal and flour?

Both made from ground almonds, however meal is ground whole nuts (with skin) and is much more coarser whereas the latter is ground after blanching (without skin) and much finer in texture.

Can this be made with coconut sugar?

Yes! It can be used instead of brown, however all our taste testers unanimously agreed that the recipe made with golden brown was much more tastier!

CAN I USE COCONUT FLOUR?

No – coconut flour has very different properties and it won’t work in this recipe unfortunately!

WHAT MAKES THESE GLUTEN FREE?

These are made completely grain free(which is naturally gluten free) and no all purpose flour. This makes them a soft, chewy texture and a slight nutty flavor which compliments the coconut oil and nut butter.

HOW LONG DO THEY LAST?

These will keep for 4-5 days in an airtight container at room temperature. If you want to keep them longer, then you should freeze them.

CAN THESE BE FROZEN?

Yes, these are great for freezing. You can freeze them once they’ve cooled by placing them in an airtight container in the freezer for up to 3 months.

INGREDIENTS

  1. Almond flour – It can be easily found in all major grocery stores or Amazon. Make sure you use “Super Fine” for the recipe.
  2. Almond butter – I used Barneys creamy ( not a sponsored post). You could use peanut butter instead.
  3. Coconut oil – Use melted liquid coconut oil, cooled until warm.
  4. Egg – One large egg (straight out of the fridge is fine).
  5. Brown sugarGolden brown gave the perfect color and taste. Light or dark brown will make them lighter or darker in color (check out more brown sugar desserts).
  6. Flavorings, Leaveners – Vanilla extract, salt and baking soda.

INGREDIENT SWAPS

  • For the coconut oil – Use melted butter but not vegetable oil
  • For the egg – We haven’t tested this recipe using flax eggs. Let me know if you try it!
  • For the brown sugar: Feel free to use coconut sugar to keep the cookies refined sugar free.
  • For the nut butter – Use creamy peanut butter instead.
  • For the Chocolate Chips – Use Vegan Chocolate chips to make it dairy free

PRO TIPS FOR SUCCESS

  • Liquid coconut oil – If your coconut oil is solid, then melt it in the microwave until liquid and leave aside to cool to warm, before making dough.
  • Golden brown sugar – It gives that perfect color and taste of a traditional chocolate chip cookie.
  • Thick almond (or peanut) butter – If your nut butter is thinner, then the cookie dough will be much softer which results in thinner cookies (it might take shorter baking time)
  • Wait for cookies to cool completely – If cookies are removed from the pan when hot, they tend to break due to the absence of gluten.

HOW TO MAKE?

  1. Make dough – Add egg, brown sugar, nut butter, melted coconut oil and vanilla extract into a bowl and beat with a hand held electric beater, until creamy and smooth (about 1 minute). Add flour, baking soda and salt and continue beating until everything is incorporated. Stir in chocolate chips.
  2. Portion, Shape and Bake – Scoop mounds of cookie dough onto a parchment lined baking sheet (spacing about 2 inches apart). Bake at 350 degrees for 15 to 17 minutes (rotate pan halfway through baking to ensure even browning).
  3. Cool – Place pan on a wire rack to cool completely.

How to store?

These have crisp edges with soft and chewy centre on the day it is made and the edges tends to soften after that. However, the taste remains the same. They can be stored in a sealed container, at room temperature 3 to 4 days.

FREQUENTLY ASKED QUESTIONS

Can I use coconut sugar instead of brown sugar?

Brown sugar can be replaced with coconut sugar, however it does not the have the traditional chocolate chip cookie taste.

Are these gluten free?

This recipe is naturally gluten free.

Why do cookies spread and flatten?

Cookies might flatten thinner than shown if either the nut butter used was thinner or coconut oil was more than than the recommended amount.

Can I use coconut flour?

No, it has very different properties and unfortunately it does not work in the recipe.

Is almond flour expensive?

It is more expensive than ground wheat for sure, after all, it is made by grinding blanched whole nuts.

Where to Buy Almond Flour?

We usually buy ours from Costco and keep it stored in the refrigerator for a long shelf life. However, it can be easily found in all major US grocery stores and Amazon.

More recipes using almond butter-

a hand holding a chocolate chip cookie made with almond flour above a baking sheet filled with cookies
a hand holding a broken almond flour chocolate chip cookie to show the inside, above a sheet of cookies

More Healthy Cookies to try

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Almond Flour Chocolate Chip Cookies - No Butter

Almond Flour Chocolate Chip Cookies - No Butter

Yield: 10 cookies
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes

The BEST Almond Flour Chocolate Chip Cookie recipe ever! All the flavors of a classic chocolate chip cookie but made much, much healthier. These are soft, chewy, simple, straight forward and tastes amazing delicious. 

Instructions

  1. Pre heat oven to 350°F and line a large baking sheet with parchment paper and set aside.
  2. Add all wet ingredients into a large bowl and beat with a hand held electric beater for about 1 minute, until creamy and smooth.
  3. Add almond flour, baking soda and salt and and continue beating, until thick and well combined.
  4. Add chocolate chips and mix in using a rubber spatula.
  5. Scoop 2 to 3 tablespoons measure dough mounds (an ice cream scoop comes in handy) onto the prepared cookie sheet, spacing about 2-inches apart.
  6. Bake for 15 to 18 minutes (rotating pan half way through baking), until the cookies are deep golden in color.
  7. Place pan on a wire rack to cool completely (due to the absence of gluten, cookies tend to break if removed when still hot).

Notes

Storage - Cookies can be stored in a sealed container, at room temperature 3 to 4 days - The cookies have crisp edges with soft and chewy centre on the day it is made and the edges tends to soften up after that. However, the taste remains the same.

Cookies might flatten thinner than shown if either the almond butter used was thinner or coconut oil was a touch more than than the recommended amount.

Golden brown sugar – Golden brown sugar gives that perfect color and taste of a traditional chocolate chip cookie.

Liquid coconut oil – If your coconut oil is solid, then melt it in the microwave until liquid and leave aside to cool to warm, before making dough.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 19mgSodium: 127mgCarbohydrates: 17gFiber: 2gSugar: 14gProtein: 4g

I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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