FREE 5-Ingredient Recipe EBook

• Why You Need My Almond Flour Chocolate Chip Cookies
• Ingredients & Substitutions
• How To Make Chocolate Chip Cookies With Almond Flour
• My Recipe Tips
• More Healthy Cookie Recipes
• My Tools For This Recipe
• Almond Flour Chocolate Chip Cookies Recipe card
• Gratitude Moment
• Recipe Reviews

If you’re looking for a chocolate chip cookie that’s a little healthier but still tastes like the real deal, my almond flour chocolate chip cookies are it! They’re sweet and chewy with slightly crisp edges, and studded with melty chocolate chips — all with no white flour or refined sugar. I’ve made many types of gluten-free cookies before, and these aren’t even my first chocolate chip cookies with almond flour, but the texture of these is my favorite yet. Make them with me and you’ll see why!

Why You Need My Almond Flour Chocolate Chip Cookies

• Sweet and chocolaty, with the perfect texture – These cookies have it all: Crispy bottoms, chewy centers, and just the right sweetness. And of course, plenty of chocolate chips!
• Gluten free, with no refined sugar – My almond flour chocolate chip cookies are naturally sweetened and naturally grain-free, without too many ingredients. You can feel good about eating these!
• Easy to make – The dough comes together all in one bowl, and you can even make it ahead.
• Healthy treat – These make an amazing healthier dessert or snack. I love them dunked in almond milk !

Ingredients & Substitutions

Here I explain the best ingredients for my almond flour chocolate chip cookie recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Almond Flour – I highly recommend Wholesome Yum Blanched Almond Flour for the perfect texture. It’s ground super fine and blanched, so you don’t get any gritty bits or almond skins in your cookies. Many other brands are too coarse, and almond meal is the worst of all for this.
• Tapioca Flour – I use this brand . Sometimes I see this called tapioca starch, which is the same thing. This helps you get that perfect balance of crisp edges and chewy centers. Arrowroot powder would work as a substitute, but the texture will be a bit different. If you prefer less carbs, make my low carb chocolate chip cookies instead.
• Sweeteners – These are key for the right flavor and texture in your almond flour chocolate chip cookies! I use a combination of Besti sweetener (which bakes like regular sugar, minus the carbs and calories, and leaves baked goods moist) and Wholesome Yum Zero Sugar Maple Syrup (which gives a flavor similar to brown sugar). Notes on substitutions: Besti – You can use any granulated sweetener, but many other sugar substitutes will leave your cookies more dry. Coconut sugar does work well if you don’t mind the added sugar. Granulated allulose also works, but increase the amount to 1/3 cup. Maple Syrup – Regular works just fine. You can also use another liquid sweetener, but you’ll miss out on the flavor.
• Unsalted Butter – I like this brand . If you need a dairy-free option, I recommend butter-flavored coconut oil .
• Egg – Make sure it’s at room temperature. A flax egg works as a substitute.
• Chocolate Chips – I use these sugar-free ones . Any kind you like is fine! You can also mix in some chopped nuts (like walnuts or pecans) if you want some crunch.
• Vanilla Extract , Baking Soda , and Sea Salt

How To Make Chocolate Chip Cookies With Almond Flour

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Cream the butter. Use a hand mixer in a large mixing bowl, or a stand mixer , to beat the butter and Besti, until fluffy and light in color.
2. Add the wet ingredients. Beat in the egg, maple syrup, and vanilla.

1. Add the dry ingredients. Gradually beat in the almond flour and tapioca flour, then the baking soda and salt. Finally, fold in the chocolate chips.
2. Chill the cookie dough. Cover it with plastic wrap and refrigerate for a few hours, until firm and cold, or overnight. It should be firmer after chilling.

1. Scoop and flatten. Use a medium cookie scoop to pack and release dough onto your prepared baking sheet . Flatten to 1/4 inch. I always add extra chocolate chips on top, but it’s up to you!

1. Bake. Your almond flour chocolate chip cookies are ready when the tops are golden. Transfer them to a cooling rack to let them firm up. The edges will crisp up as they cool.

My Recipe Tips

• After adding the egg, syrup, and vanilla, the mixture may separate once you stop beating. This is fine, but try to add the flour right away to minimize this.
• Want these cookies extra chewy? Sprinkle (don’t dump) 1/4 teaspoon of xanthan gum over the dough before folding in the chocolate chips and beat in with your mixer.
• Chilling the dough makes a big difference in texture. This is key to get a crispier outside and chewier inside. If you skip it, they’ll be more cake-like.
• Leave enough space between the cookies. I recommend scoops at least 2.5 inches part. After flattening, you’ll still need at least 1-1.5 inches between them, as they’ll spread another 1/2 to 3/4 inch when you bake them.
• These cookies do spread in the oven, but not as much as a traditional cookie, so it’s still best to flatten them. Otherwise, they’ll puff up into domes. I recommend 1/4 inch thickness for even baking.
• For the best texture, flatten with your fingers. This lets you keep some of that rustic, uneven top—something you just can’t get with your palm or a glass.
• Scoop and bake right away after removing the dough from the fridge. For the best texture, you want it to still be cold when you place the cookies in the oven.
• Bake time may vary depending on your oven and the thickness of your cookies. 10-11 minutes is the sweet spot in my oven, but I recommend checking on them sooner just in case.
• Want edible cookie dough? Just omit the egg. I still recommend chilling it.

More Healthy Cookie Recipes

Looking for more ways to enjoy a sweet treat? Try my other healthy cookie recipes:

My Tools For This Recipe

• Mixer – I used my hand mixer because it’s super convenient and even has a storage case, but a stand mixer works great if that’s what you have.
• Baking Sheet – This sheet pan is my go-to for everything from roasting veggies to baking cookies. It’s warp-resistant, totally nonstick, and I’ve got it in every size!
• Cookie Scoop – This is my favorite. The wiper easily releases even sticky dough.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1/2 cup Unsalted butter (softened at room temperature; or coconut oil for dairy-free) ▢
• 1/4 cup Besti Monk Fruit Allulose Blend ▢
• 1 large Egg (at room temperature) ▢
• 1/4 cup Maple syrup (I use my Wholesome Yum Sugar-Free Maple Syrup ) ▢
• 1 tsp Vanilla extract ▢
• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 3/4 cup Tapioca flour ▢
• 1/2 tsp Baking soda ▢
• 1/2 tsp Sea salt ▢
• 3/4 cup Sugar-free chocolate chips (or any of your choice; plus more to dot the tops if you like) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large bowl, use a hand mixer or stand mixer to beat the butter and Besti, until fluffy and light in color.
2. Beat in the egg, maple syrup, and vanilla extract.
3. Beat in the almond flour, 1/2 cup at a time, then the tapioca flour. Finally, beat in the baking soda and salt.
4. Fold in the chocolate chips.
5. Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours , or overnight, until it’s firm and cold.
6. Preheat the oven to 350 degrees F (177 degrees F). Line a baking sheet with parchment paper.
7. Use a medium cookie scoop ( this is a good size ) to scoop rounded portions of the dough, pack tightly, then release onto the prepared baking sheet. Flatten the cookies with your fingers to about 1/4 inch thickness. If you like, dot the tops with extra chocolate chips.
8. Bake almond flour cookies for 10-12 minutes , until the tops are golden. (The time will vary depending on your oven and the exact thickness of your cookies.)
9. Use a cookie spatula to transfer the cookies to a cooling rack and let them cool for at least 15 minutes . As they cool, they will firm up more and get crisp on the bottom and edges.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 2.5-inch cookie

• Tips: Check out my recipe tips above to help you get the best texture in these cookies and prevent them from puffing up.
• Storage: Keep the baked cookies in an airtight container at room temp for up to 5 days, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
• Meal prep: Mix up the dough (or make a double batch) and freeze it in scooped portions. Thaw in the fridge overnight, then flatten and bake when you’re ready for fresh cookies! You can also keep the dough in the fridge for up to 3-4 days before baking.
• Note on nutrition info: The numbers below are based on using Besti sweetener and my zero sugar maple syrup . Sugar content will be higher if you use regular sugar or maple syrup.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Almond Flour Chocolate Chip Cookies

Gratitude Moment

I have to say, I’m quite proud of these almond flour chocolate chip cookies. After testing them over half a dozen times, the texture turned out so good! Just make sure to grab my super fine almond flour , zero sugar maple syrup , and Besti to get that perfect texture. Even my kids liked them, and they reject some of my healthier desserts, lol.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Almond Flour Chocolate Chip Cookies

My almond flour chocolate chip cookies are sweet and chewy, with crispy edges and no refined sugar. They’re naturally gluten-free!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/almond-flour-chocolate-chip-cookies/

Ingredients

• 1/2 cup Unsalted butter (softened at room temperature; or coconut oil for dairy-free)
• 1/4 cup Besti Monk Fruit Allulose Blend
• 1 large Egg (at room temperature)
• 1/4 cup Maple syrup (I use my Wholesome Yum Sugar-Free Maple Syrup )
• 1 tsp Vanilla extract
• 2 cups Wholesome Yum Blanched Almond Flour
• 3/4 cup Tapioca flour
• 1/2 tsp Baking soda
• 1/2 tsp Sea salt
• 3/4 cup Sugar-free chocolate chips (or any of your choice; plus more to dot the tops if you like)

Instructions

1. In a large bowl, use a hand mixer or stand mixer to beat the butter and Besti, until fluffy and light in color.
2. Beat in the egg, maple syrup, and vanilla extract.
3. Beat in the almond flour, 1/2 cup at a time, then the tapioca flour. Finally, beat in the baking soda and salt.
4. Fold in the chocolate chips.
5. Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours , or overnight, until it’s firm and cold.
6. Preheat the oven to 350 degrees F (177 degrees F). Line a baking sheet with parchment paper.
7. Use a medium cookie scoop ( this is a good size ) to scoop rounded portions of the dough, pack tightly, then release onto the prepared baking sheet. Flatten the cookies with your fingers to about 1/4 inch thickness. If you like, dot the tops with extra chocolate chips.
8. Bake almond flour cookies for 10-12 minutes , until the tops are golden. (The time will vary depending on your oven and the exact thickness of your cookies.)
9. Use a cookie spatula to transfer the cookies to a cooling rack and let them cool for at least 15 minutes . As they cool, they will firm up more and get crisp on the bottom and edges.

Maya’s Recipe Notes

Serving size: 1 2.5-inch cookie

• Tips: Check out my recipe tips above to help you get the best texture in these cookies and prevent them from puffing up.
• Storage: Keep the baked cookies in an airtight container at room temp for up to 5 days, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
• Meal prep: Mix up the dough (or make a double batch) and freeze it in scooped portions. Thaw in the fridge overnight, then flatten and bake when you’re ready for fresh cookies! You can also keep the dough in the fridge for up to 3-4 days before baking.
• Note on nutrition info: The numbers below are based on using Besti sweetener and my zero sugar maple syrup . Sugar content will be higher if you use regular sugar or maple syrup.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)