Almond Flour Chocolate Chip Cookies

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american


A healthy cookie that is SO GOOD. And simple too – 7 ingredients, naturally sweetened, loaded with chocolate chips, and just waiting to be deliciously devoured!



  • 1 1/2 cups (170g) almond flour *
  • 1/2 cup (160g) date paste **
  • 1/4 cup (65g) almond butter (optional)***
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • Generous pinch of sea salt
  • 1/4 cup (45g) chocolate chips


  1. Preheat the oven to 350F.
  2. Combine all the ingredients except the chocolate chips in a large mixing bowl. Mix to form a thick batter.
  3. Fold in the chocolate chips.
  4. Scoop out a heaping tablespoon of dough, roll into a ball, and place on a baking sheet lined with parchment paper. Press down to flatten.
  5. Repeat with the remaining dough (or save some for un-baked snacking!)
  6. Bake for 10-12 minutes at 350F or until the bottom edges are just golden brown.
  7. Remove from the oven, cool for at least 10 minutes. Enjoy!
  8. You can store them in an airtight container in the fridge for up to a week, although they are best fresh and will become softer with time.


* These will not be sweet enough with oat flour and too dry. For an oat flour chocolate chip cookie, try these.

**To make the date paste, blend approximately 12 (200g) pitted medjool dates with 2/3 cup water in a high speed blender until smooth. This makes enough for 2 batches of cookies, but will last in the fridge for a couple of weeks.

***You can sub with any other nut/seed butter or leave it out completely. The cookies will be a little bit drier and may crack on top but still taste delicious.

Keywords: baking, dessert, snack, vegan, paleo