Almond Flour Chocolate Chip Cookies (Low Sugar)
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These Almond Flour Chocolate Chip Cookies taste like a mix of an Almond Joy and a coconut macaroon! They’re lower in sugar than a typical cookie, but are very hard to stop eating! They’re soft and chewy and ready in under 25 minutes.
The flavor of these cookies reminds me of one of my favorite candy bars, an Almond Joy. Meanwhile, the texture reminds me of a coconut macaroon, another love of mine.
These almond flour cookies are delicious with a cup of coffee or as an after dinner treat. My family LOVES these cookies!
My family also loves these Easy Chocolate Chip Tahini Cookies (Grain-Free) and Gluten-Free Double Chocolate Chip Cookies!
What You’ll Love About This Recipe
- Fast – These cookies are ready in under 25 minutes!
- Easy – With minimal ingredients, these cookies are a breeze to whip up!
- Low in Sugar – Compared to your typical cookie, these almond flour cookies are low in sugar, using 1/4 cup of maple syrup and 1/4 cup chocolate chips. Feel free to swap the chocolate chips with raisins or dried cranberries if desired!
Recipe Ingredients
You’ll need the following ingredients to make this Almond Flour Chocolate Chip Cookie Recipe:
Ingredient Notes
- Almond Flour: Be sure to use blanched and finely ground almond flour.
How to Make Almond Flour Chocolate Chip Cookies: STEP-BY-STEP
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
STEP 1:
In a large bowl, mix almond flour, baking powder, baking soda, and salt.
STEP 2:
In a small bowl, mix vanilla, olive oil, maple syrup, and the egg until well combined.
STEP 3:
Stir in wet ingredients into the flour mixture until just combined, then add in the chocolate chips and combine.
STEP 4:
Use a cookie scoop or a spoon to scoop cookie dough balls onto a prepared baking sheet, leaving a little room between each cookie. Bake in the oven at 350 degrees Fahrenheit for 13 minutes or until the bottom and edges of the cookies start turning golden brown. Let cool on the baking sheet for 5 minutes before moving to a wire rack to finish cooling and then enjoy!
Storage & Reheating
- Fridge: Store leftovers in an airtight container on the counter for 1-2 days and in the fridge for up to 4 days (if they last that long!).
Substitutions
- Chocolate Chips: You can replace the chocolate chips with raisins, cranberries, or cacao nibs.
- Olive Oil: You can use another type of vegetable oil or coconut oil (you would need 1/4 cup melted coconut oil, which is about 1/2 cup room temperature coconut oil).
Frequently Asked Questions
Blanched and finely ground.
I have not tried these cookies with a different type of flour, so I can’t speak to how they would turn out!
I have not personally tried this so I can’t guarantee the results. If you’d like to attempt it, you could try make one flaxegg by mixing 1 tablespoon flaxseed meal with 2.5 tablespoons water in a small bowl. Let it sit for 5 minutes, until it coagulates, and then add it to the wet ingredients as you would a regular egg.
Tools For This Recipe
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More Low-Sugar Dessert Recipes
I hope you love these Almond Flour Chocolate Chip Cookies! If you make them, be sure to leave a rating below so I know how you liked em’! Enjoy!
Almond Flour Chocolate Chip Cookies
Ingredients
- 2 cups almond flour, blanched and finely ground
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup olive oil
- ¼ cup maple syrup
- 1 egg
- ¼ cup chocolate chips, plus more to top cookies if desired
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix almond flour, baking powder, baking soda, and salt.
- In a small bowl, mix vanilla, olive oil, maple syrup, and the egg until well combined.
- Stir in wet ingredients into the flour mixture until just combined, then add in the chocolate chips and combine.
- Use a cookie scoop or a spoon to scoop cookie dough balls onto the prepared baking sheet, leaving a little room between each cookie.
- Bake in the oven for 13 minutes or until the bottom and edges of the cookies start turning golden brown.
- Let cool on the baking sheet for 5 minutes before moving to a wire rack to finish cooling and then enjoy!