Almond Flour Chocolate Chip Cookies

Is there anything better than a fresh batch of soft chocolate chip cookies? I think not.

These cookies are soft, thick, ooey gooey, and filled with chocolate chunks. I don't know how else to describe the perfect cookie. They're gluten-free and naturally sweetened. They also happen to be incredibly easy to make and absolutely delicious. The kind of cookie that you can whip together the moment a cookie-craving strikes.



1 1/4 cups almond flour
1/3 cup oats
1/3 cup coconut sugar
1/4 cup dark chocolate chips
1/2 tsp baking powder
Pinch of sea salt
1 egg *see notes for vegan
3 tbsp coconut oil, melted
1 tsp vanilla extract


In a large mixing bowl, stir together almond flour, oats, coconut sugar, dark chocolate chips, baking powder, and sea salt.

In a separate bowl, beat egg and then whisk in the melted coconut oil and vanilla.

Add wet ingredients to dry ingredients and mix until well combined. 

Chill in the fridge for at least 30 minutes.

Preheat oven to 350 degrees F.

Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between. Press down slightly to flatten.

Bake for 8-9 minutes, until edges are golden brown.

Remove from oven and let cool before serving.


  • To make it vegan: replace with a flax egg (1 tbsp ground flax and 2 1/2 tbsp warm water, whisk and set aside to thicken.)