Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies

They'll be even healthier with dark chocolate chunks. A cold egg is better to keep the batter from spreading. Toasting the pecans makes a world of difference. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 25 minutes

Makes: 12 - 13 cookies

Almond Flour Chocolate Chip Cookies


  • 3 Tablespoons softened butter
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 cold egg
  • 1 teaspoon vanilla

  • 1 1/2 cups super-fine blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

  • 1/2 cup toasted pecans
  • 1/3 cup (1 1/2 ounces) 70% dark chocolate chunks (or chocolate chips)


  1. Preheat oven to 350° F.
  2. With an electric mixer on medium-high, beat butter, sugars, egg, and vanilla until well combined - about 1 minute.
  3. On lowest speed add flour, baking soda, and salt followed by chocolate chips and nuts. Do not overmix.
  4. Drop by rounded teaspoonfuls onto parchment-lined baking sheet about 2 inches apart.
  5. Bake for 12 minutes or until the edges are golden. Cool on the pan for a couple of minutes.

33 Comments on "Almond Flour Chocolate Chip Cookies"

  1. Gorette

    Thank you so much for this recipe.It is delicious.I use half almond flour and half oat flour and it still comes out great.

  2. Carol H.

    These cookies are fabulous! They’re soft, yet crunchy. We ate them as soon as they cooled.

  3. Louise Moore

    I made these last night — next time I’ll DOUBLE the recipe! Thanks for another great recipe.

  4. Rita

    Could I use a different flour than Almond hard to find in Northern Michigan. Love your recipes.

  5. Love Cookin'

    My son just said the other day he would love to try a chocolate chip cookie with an almond flavor. I started a Google search and then I received your email with this new recipe. Coincidence??? The Lord knows what you need before you even ask!!! Will try this recipe asap.

  6. Marisa

    Just made these and they are delicious!!!!

  7. Aquila Clark

    Thanks so much for using allmond flour–I will try this one–I need the lower carb everything–Please come up with some more recipes using almond flour or coconut flour–

  8. Sandi

    so happy to see a gluten free cookie and low sugar. thank you

  9. Sheila M

    Saved to my ‘great recipes to try’. Thanks.

  10. Bonnie borgeson

    Wonderful to see your low sugar recipes. Just for your info most youtube recipes also add the the count of carbs per cookie etc. I just thought you would like to know.

    Thanks again,

  11. Helen & Paul Canin

    Jennie, You are tops in our book! My husband is hooked on your no knead crusty rolls and I am hooked on watching that video of you making them. We have shared that video with MANY friends. Thank you for all the wonderful things you have been involved with even besides baking!

  12. Garrett S

    Would this work with either white or whole wheat flour as well? On another note, your recipe for whole wheat bread is outstanding–thanks so much for relieving the frustration of trying to find a wheat bread that isn’t dense!


  13. Tami Lynn

    Thank you Jenny please continue to make delicious recipes . Keep them coming

  14. Darlene

    Mmmmmm! I didn’t have the pecans (will next time!) and only had unblanched (brown color and courser) almond flour. My husband loved them and so did I! Will be making this recipe a regular at our house!

  15. Jo

    These sound so yummy Jenny and I am planning on giving them a try. I am trying to avoid “white sugar” and have found other alternatives that don’t spike my blood sugar. I sometimes us Coconut Palm sugar, Monk Fruit Sugar or Swerve, that’s made with Erythritol. Swerve comes in white and brown sugars. So I can now enjoy a cookie here and there and not worry. Thanks for all the great recipes you are creating, I find them simple to make which is always an incentive to get into the kitchen and make something good!

  16. Martin Ringis

    Jenny, Could I substitute HONEY ROASTED CASHEWS for the PECANS.

  17. Tish

    Thank you for sharing, I’m going to make these tonight.
    I love all your healthy recipes!

  18. Sylvia

    Thanks for all your much common sense recipes. I am going to try your almond cookie since I have almond flour in my cupboard..
    Got to say happy baking but I need to say goodbye for now.

  19. Ross

    Looks great. Any chance of a substitute for butter?

    • Sylvia

      Use butter where it will make it taste best; don’t use butter on things that don’t enhance the flavor. In baking butter is so much tastier.

    • Jenny Can Cook

      I tried them with oil but they spread too much.

    • Linda N

      I use coconut oil instead of butter. The texture is the same as butter. Don’t melt it, but let it reach room temperature so that’s soft like butter. Cookies also don’t need refrigeration.

  20. GUY

    Another winner, I’m sure!

    Thank you Jenny.


  21. DCT

    Thank you for sharing this cookie recipe! I bought a larger quantity than usual of almond flour and have been looking for other recipes to use it. It’s on my list, now!
    I still use your recipes for no knead crusty rolls and 2-hour fastest no knead bread, they have become my go-to recipes for both of these breads.
    I hope you have a blessed day and thank you, again, for sharing your expertise.

  22. Devorah Bayer

    Thank you, I have been looking for a poet keto friendly chocolate chip cookies.

    .FYI to modify for a Keto friendly recipe, just swap out the white sugar for Swerve Granular and the Brown Sugar for Swerve Brown, a 1:1 replacement in both cases. Then swap out the chocolate chips for a sugar free variety.

    • Jo

      I see you’ve discovered Swerve too. I am so grateful that in this day and age there are sweeteners for those of us who don’t like the plain white sugars.

  23. Bob in The Villages

    Hey Jenny,
    Love your videos. I have to go really easy on the sugar. Is there anything I can substitute for the white and brown sugar? Can I use less of the 2?

    • Jenny Can Cook

      Sorry, I have no experience with sugar substitutes.

  24. Debbie

    Would you know sugar count. Diabetic have to watch carbs and sugar

    • laura

      My husband is diabetic
      Purchase stevia which is sold in the baking section. I use it all the time for baking and the results are excellent. I do not use brown sugar because it is a sugar but when mixed you can add a little more vanilla. My aunt used more vanilla when she cut down on sugar.

      • Laura

        so the stevia would be measured the total of brown and regular sugar. Out of pecans, so will substitute walnuts

      • Ama

        Using extra vanilla is a good idea (it’s one of my favorite flavors). Thanks for the tip! I’ll be trying that.

  25. Dolores

    Hi Jenny

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