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Chocolate Chip Cookies with Almond Flour


  • 2 cups almond flour I used Bob’s Red Mill Almond Flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup butter Earth Balance is my favorite non-dairy butter
  • 1/3 cup granulated sugar
  • 1 egg Ener-G Egg Replacement is great for making this vegan
  • 1/2 tbsp vanilla extract
  • 1/2 tbsp almond extract
  • 1 cup chocolate chips Equal Exchange makes great dairy-free chocolate chips


  • Preheat oven to 350 degrees.
  • Whisk together the almond flour, baking powder, and baking soda in a medium-sized bowl and set aside.
  • With a mixer, combine the sugar, butter, egg, and vanilla and almond extracts in a large bowl.
  • Slowly add the flour mixture to the large bowl, mixing well.
  • Add the chocolate chips and combine with the dough.
  • With a cookie scoop or your hands, form the dough into 1" balls on your cookie sheet. Bake for approximately 13-14 minutes.
  • Store cooled cookies in a sealed container for up to three days, or freeze (though I promise they will not last that long!).