The most delicious Chocolate Chip Cookie recipe ever

Growing up, Nestlé Toll House chocolate chip cookies were everything to me. The moment my mom started baking, that warm, buttery smell would pull me straight into the kitchen. Nothing beat a fresh-out-of-the-oven cookie—gooey, sweet, with just the right touch of salt.

Fast forward to today, I still love that classic recipe, but I’ve also found so much joy in recreating cookies with wholesome ingredients that don’t leave me feeling weighed down. If you’ve been here a while, you know I have a thing for cookies—whether it’s my peanut butter cookies, my small batch thick chocolate chip cookies, or my peanut butter balls—I’m always finding ways to make them better-for-you without sacrificing flavor.

For this one, I knew I wanted to keep that nostalgic, bakery-style taste but with ingredients that actually make me feel good. And of course, I reached for almond flour, because if you know me, you know I love baking with it. It gives the best texture—soft in the middle, slightly crisp on the edges, and just the right amount of richness.

And let’s be real… who ever stops at just one cookie? These are grain-free, vegan, and made with simple, nourishing ingredients—aka the kind of cookies you’ll actually want to make on repeat.

Ingredients for grain free Chocolate Chip Cookies

This recipe is made with only 9 simple ingredients, all of which i’m sure most of us already have in our pantry right now.

Almond Flour – My favorite flour for baking! It gives cookies a soft, chewy texture with a hint of nuttiness.

Baking Powder – Helps the cookies rise slightly and stay light while still being soft and chewy.

Salt – A little bit goes a long way! It enhances the flavors and balances the sweetness.

Peanut Butter – Adds richness, creaminess, and that classic nutty flavor we all love.

Maple Syrup – A natural sweetener that brings warmth and depth to every bite.

Ground Flax – Adds a subtle nutty flavor and helps bind the dough for a soft, chewy texture.

Vanilla – A must for any good cookie—it deepens the flavor and makes everything taste better!

Chia Egg – A simple plant-based egg substitute that keeps the cookies soft and perfectly held together.

Chocolate Chips – Because no cookie is complete without melty, gooey chocolate in every bite!

How to make almond flour cookies

Like all of my recipes, this grain free almond flour cookie recipe is easy and simple to make. These chocolate chip cookies come together in just 30 short minutes and will make your home smell divine.

Preheat & Prep – Preheat oven to 350°F and line a baking sheet with parchment or a silicone mat. Make a chia egg by mixing 1 Tbsp chia seeds with 3 Tbsp water, then set aside to thicken.

Mix Dry Ingredients – In a medium bowl, whisk together almond flour, salt, and baking powder; set aside.

Mix Wet Ingredients – In a large bowl, combine peanut butter, maple syrup, vanilla, ground flax, and the chia egg. Stir until smooth.

Form the Dough – Add dry ingredients to wet and mix until a dough forms. It may seem dry at first—keep mixing! Fold in chocolate chips.

Shape & Bake – Scoop dough, roll into balls, and slightly flatten on the baking sheet. Bake for 12 minutes at 350°F. Let cool for 5 minutes, then transfer to a rack.

Enjoy! These cookies are soft, chewy, and made with simple, wholesome ingredients!

Tips and Tricks

• Trust the Dough – Almond flour dough can seem a little dry at first, but keep mixing! The ingredients will come together for the perfect texture.
• Chia Egg Magic – Let your chia egg sit for at least 5 minutes to fully thicken—it helps bind the cookies just like a regular egg would!
• Use Creamy Peanut Butter – A natural, drippy peanut butter works best to keep the dough moist and easy to mix. If yours is thick, warm it slightly before using.
• Don’t Overbake – These cookies firm up as they cool, so take them out when they look slightly underdone for that perfect soft and chewy texture.
• Customize Your Mix-Ins – Swap chocolate chips for chopped nuts, dried fruit, or even a sprinkle of flaky sea salt on top for extra flavor.
• Storage Hack – Keep cookies fresh in an airtight container at room temp for up to 3 days or freeze them for a grab-and-go treat later!

If you make these Almond Flour Chocolate Chip Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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Almond Flour Chocolate Chip Cookies

5 from 2 ratings

Hannah Kling

Almond Flour Chocolate Chip Cookies are a sweet twist on the typical Chocolate Chip Cookies. This recipe is made with wholesome ingredients like almond flour, maple syrup and peanut butter. Chocolate Chip cookies are also grain free and gluten-free!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 9 servings

Ingredients  

1x2x3x

• 1 3/4 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup peanut butter
• 1/3 cup maple syrup
• 2 Tbsp ground flax
• 1 tsp vanilla
• 1 chia egg
• 1 cup chocolate chips (non-dairy to make vegan)

Instructions

• Preheat your oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Make your chia egg by combining 1 Tbsp of chia seeds with 3 Tbsp of water. Mix well and set aside to thicken.
• In a medium mixing bowl, combine almond flour, salt and baking powder then set mixture aside.
• In a large mixing bowl, combine peanut butter, maple syrup, vanilla, ground flax and chia egg and mix with a rubber spatula until well incorporated.
• Add almond flour mixture to wet and mix with spatula until a dough starts to form. It may look a little dry at first, but trust the process and keep mixing.
• Once the two mixtures are well incorporated, add in chocolate chips and mix once more. Then, using a cookie scoop, scoop two spoonfuls of dough into the palms of your hands and roll into a large ball. Place onto the baking sheet and using the palm of your hand press down slightly on the ball to flatten the tops.
• These cookies will spread only slighting during baking. Bake in the preheated oven at 350F for 12 minutes. Allow the cookies to cool for 5 minutes before removing to a cooling rack.
• Remove and enjoy warm! Store in an airtight container on the counter and enjoy up to 5 days.

Notes

• Dough Consistency: The dough may seem dry at first, but keep mixing—it will come together! If needed, add a teaspoon of water or milk to help bind it.
• Substitutions: You can swap peanut butter for almond or cashew butter, and maple syrup for honey (if not vegan). Just note that different nut butters may slightly change the texture.
• Storage: Store cookies in an airtight container at room temp for up to 3 days or refrigerate for up to a week. For longer storage, freeze them in a sealed bag for up to 3 months—just let them thaw for a few minutes before enjoying!

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!