Soft almond flour chocolate chip cookies made with lower-carb ingredients and no added sugar. These gluten-free cookies are perfect for an easy lunchbox-friendly treat that is just 3g of countable carbs per cookie.
I have been baking with almond flour for years now, so creating these almond flour chocolate chip cookies felt like the next natural step to go with my almond biscuits and my popular chocolate almond flour cookies.
These are the ones my family reach for after school and the ones I am happy to tuck into a lunchbox because they are made with the same balanced, low-carb ingredients I use every day in our kitchen.
These easy almond flour chocolate chip cookies use a one-bowl method and give you the soft texture of a classic bake, just with ingredients that fit more easily into a balanced day.
It means if you are comfortable baking with almond flour, this recipe will feel easy and completely doable. It’s just a new variation to add to your regular rotation.
🔗 If you are new to baking, my guide to baking with almond flour explains how it behaves and why it works so well in low-carb recipes.
Why These Almond Flour Chocolate Chip Cookies Work
This recipe uses the same reliable almond flour base as my other everyday bakes, giving you soft almond flour cookies every time.
- Soft centres with lightly golden edges
- One bowl and ready in minutes
- Naturally gluten-free and with no added sugar
- Easy to portion for carb counting
- Freezer friendly
They are the kind of cookie you can make on a normal week, not just for a special occasion.
Ingredients You’ll Need
Almond flour (ground almonds) – Gives structure, healthy fats and fibre, which helps slow the release of glucose.
Xylitol – Provides sweetness without the sharp rise in blood sugar that traditional sugar gives. If you are new to using it, my baking with xylitol guide covers measurements, texture and substitutions.
Butter – Adds moisture and helps create the classic cookie texture.
Eggs – Bind the dough and give lightness.
Baking powder – Creates a gentle lift so the cookies are soft rather than dense.
Vanilla extract – Gives these cookies a more traditional chocolate chip taste.
Dark chocolate chips – This is what turns them into proper almond flour cookies with chocolate chips rather than a plain almond biscuit. Use a Sugar-free version if you prefer
Pinch of salt – Essential for bringing out the chocolate flavour.
How To Make Almond Flour Chocolate Chip Cookies
1. Start by preheating the oven to 180°C fan / 200°C conventional and line 2 baking trays
2. In a small bowl, melt the butter.
3. In a large bowl, mix together the almond flour, baking powder, xylitol and a pinch of salt.
4. In the bowl with the melted butter, whisk in the vanilla extract and eggs.
5. Pour the wet ingredients into the dry and mix to form a soft cookie dough.
6. Fold through the chocolate chips.
7. Scoop 12 heaped tablespoons (or use a medium cookie scoop) of dough onto the tray.
8. Gently flatten with the palm of your hand.
9. Bake for 12–15 minutes until lightly golden at the edges.
10. Allow to cool on the tray for 10 minutes before moving to finish cooling on a cooling tray.
Texture Tips for Soft Almond Flour Cookies
Almond flour cookies behave differently from wheat flour cookies.
- The dough will be softer
- They will not spread much on their own
- They firm up as they cool
If your dough feels too thick, add a tablespoon of milk. If it feels very soft, chill it for 10 minutes.
Blood Sugar & Diabetes Notes
Because these blood sugar-friendly cookies are made with almond flour, they contain healthy fats, fibre and have a lower overall carbohydrate content than traditional cookies. This makes them much easier to portion and pair as part of a balanced snack.
In our house, we often serve them with:
- Greek yoghurt and berries
- A handful of nuts
- A glass of milk
The same balanced approach you see in my meals works just as well for bakes.
Type 1 Carb Counting
The estimated carbohydrate content of one cookie is based on the countable ingredients that contribute to the total carbs. Here’s the breakdown:
- 80g of Sainsbury’s Belgian Dark Chocolate Chips = 31g of carbs
31 / 12 = 3g of carbs per cookie
Learn More About Type 1 Diabetes Carb Counting
Please note this carb count per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
Lunchbox & Everyday Baking
These healthy almond flour cookies are a really helpful low-carb addition to your biscuit tin. But they also
- hold their shape well
- travel easily
- keep for several days in a tin
- feel like a familiar treat for children
Freezer Friendly
These cookies freeze beautifully. You can freeze either the baked cookies or scooped portions of dough, which makes them ideal if you like to keep a batch of quick almond flour cookies on hand for the week.
Flavour Variations
Once you have the base, you can adapt it. Try adding:
- Chopped hazelnuts or walnuts for extra texture to the dough
- Orange zest with the dark chocolate chips
Did you try this recipe?
I’d love to hear how it went! Leave a star rating or a quick comment below. Your feedback means the world and helps others find the recipe too.
More Almond Flour Baking Recipes to try:
If you enjoy baking with almond flour, you might also like:
- My original almond biscuits
- Almond flour chocolate cookies
- Lemon Almond Flour Cookies
- 3 Ingredient Almond Flour Cookies
Almond Flour Chocolate Chip Cookies (Sugar Free & Gluten Free)
Soft almond flour chocolate chip cookies that are naturally gluten free and with no added sugar. They are easy to portion, lunchbox friendly and perfect for keeping in the freezer for a quick everyday bake.
12
servings10
minutes15
minutes25
minutesIngredients
50 g 1/5 cup butter, melted
2 large 2 large eggs
1 tsp 1 tsp vanilla extract
250 g 2 1/4 cup ground almonds/almond flour
1 1/2 tsp 1 1/2 tsp baking powder
60 g 1/4 cup xylitol
pinch pinch of salt
80 g 1/2 cup dark chocolate chips
Directions
- Preheat the oven to 180°C fan / 200°C conventional and line 2 baking trays
- In a small bowl, melt the butter
- In a large bowl, mix together the almond flour, baking powder, xylitol and a pinch of salt
- In the bowl with the melted butter, whisk in the vanilla extract and eggs
- Pour the wet ingredients into the dry and mix to form a soft cookie dough. If it feels too thick, add a tablespoon of milk to loosen slightly.
- Fold through the chocolate chips.
- Scoop12 heaped tablespoons (or use a medium cookie scoop) of dough onto the tray and gently flatten with the palm of your hand.
- Bake for 12–15 minutes until lightly golden at the edges.
- Allow to cool on the tray for 10 minutes before moving to finish cooling on a cooling tray.
Tips and Notes
- The dough should be soft but scoopable. Chill for 10 minutes if too soft.
- Do not overbake. Almond flour cookies firm up as they cool.
- Add a few extra chocolate chips on top for a classic finish.
- Diabetes Note – Each cookie contains approximately 3g countable carbohydrates for type 1 carb counting, and the almond flour base provides fat and fibre, which can help support a slower glucose rise when paired as part of a balanced snack.
- Nutrition information is provided as a guide only and is based on the ingredients I use. Carbohydrate values may vary by brand and portion size. For insulin dosing, always calculate carbs using your own ingredients.
Nutrition Facts
- Total number of serves: 12
- Calories: 229kcal
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 3g
- Sugar: 3g
- Protein: 7g
Frequently Asked Questions
Can I use almond meal instead of almond flour?
Yes, but the texture will be slightly more rustic.
Do these taste like traditional chocolate chip cookies?
They have the same soft centre and crisp edge, with a slightly more tender crumb from the almond flour.
Are these low-carb?
They are lower in carbohydrates than standard cookies, which makes them a great option if you are looking for low-carb chocolate chip cookies that are easy to portion for carb counting.
Can I make them dairy-free?
Yes, use melted coconut oil or a dairy-free butter alternative.
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