Chewy & gooey center, sweet chocolate chips, *slightly* crispy edges, classic cookie texture, all without a touch of gluten! These chocolate chip almond flour cookies taste just like the real deal and can be yours in just 30 minutes!
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Anyone else feel like they’ve eaten hundreds of cookies the past month or two? Especially chocolate chip cookies. I didn’t think there were so many ways to make one kind of cookie, yet here we are.
These almond flour chocolate chip cookies are one of my favorite and easiest recipes yet. They can easily be made paleo with just a few substitutions (you won’t even taste the difference). They have a chewy gooey center with perfectly (but very slightly) crispy edges with a rich butter flavor.
Different flours will not work in place of almond flour, but if you’re viewing this recipe, I’m sure you wanted almond flour cookies anyway, so let’s bake!
How to make this recipe
First, add the butter to a mixing bowl or bowl of a stand mixer. If it was previously in the fridge, just stick it in the microwave to soften for about 20 seconds.
Add in the sugar and beat with the butter until well combined, about 30 seconds.
Beat in the egg and the vanilla until the egg is completely broken up.
Next, beat in all remaining ingredients aside from the chocolate chips, making sure to spoon and level the flour into the measuring cup, don’t scoop right from the bag. Beat just until combined.
Fold in the chocolate chips with a wooden spoon until evenly incorporated.
Add the dough to the fridge for 20 minutes. This ensures the cookies don’t spread flat while baking. The temperature of the butter is really important with cookies!
After 20 minutes, use a cookie scoop and scoop the dough into roughly 1 1/2 tablespoon balls.
Bake for 13-18 minutes, 15 is perfect in my oven if you want soft centers but a very slight crisp on the edge. If you want the cookies to be chewy and stay chewy, remove them from the oven when they still look slightly raw in the center. They’ll be extremely soft to the touch when they first come out of the oven, but will firm up after about 10 minutes.
Remove from the oven and let cool as is for 15 minutes, then transfer to a wire rack to finish cooling.
Why are my cookies flat?
A few things could be going on that could result in flat cookies. I’ve specifically written this recipe to make cookies that are not flat, so just follow these tips for pillowy cookies!
Too much butter: Too much butter is usually the biggest culprit if you have cookies that are flat. I initially tested this recipe with 1/2 cup (1 stick or 8 tbsp) of butter, but the cookies were completely flat. So, I cut out just 1 tbsp of butter and it made a huge difference. To ensure proper measurements, I suggest using sticks of butter and just slice off 1 tbsp worth.
Not enough chilling: Not only can too much butter cause cookies to be flat, but butter that is too warm will do the same, which is why chilling the dough is important! You need the butter to be soft and at room temperature to cream it well with the sugar, but you need butter cold before baking cookies if you want them chewy, so chilling the dough is an important step! It’s annoying, I know you just want to eat the damn cookies, but I promise it will be worth the wait!
Too little flour: If the butter to flour ratio is off, that can throw off how the cookies do or do not spread. This recipe requires 2 cups of almond flour
To make cookies that are nice and chewy and pillowy, I highly recommend following the recipe to a T. All of the tested substitutions have been listed, but aside from that, try not to deviate from the instructions!
Tips, tricks & variations
Be sure to use high quality chocolate chips! Grocery stores were running low on chocolate when I first made these, so I was stuck with bittersweet chocolate, which was just not good. Semi-sweet chocolate chips work much better here!
Once prepared, these cookies will keep at room temperature for about 5 days. Let them cool completely and then store in an air tight container.
To make these cookies paleo, just use coconut oil and coconut sugar in place of butter and brown sugar. You really won’t be able to taste the difference, just be sure to measure the oil as accurately as possible and use refined coconut oil to avoid a coconut flavor.
Still hungry? Try these!
- Lemon Poppy Seed Cookies
- Oatmeal Chocolate Chip Cookies
- 13+ Almond Flour Recipes
- Paleo Chocolate Chunk Cookies
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Almond Flour Chocolate Chip Cookies
Ingredients
- 7 tbsp (just shy of 1/2 cup) dairy free butter or coconut oil, softened
- 2/3 cup light brown sugar or coconut sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups fine almond flour
- 1 tbsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup chocolate chips
Instructions
- Add the butter or oil to a mixing bowl or bowl of a stand mixer. If it was previously in the fridge, just stick it in the microwave to soften for about 15 seconds.
- Add in the sugar and beat with the butter until well combined, about 30 seconds.
- Beat in the egg and the vanilla until the egg is completely broken up.
- Beat in all remaining ingredients aside from the chocolate chips, making sure to spoon and level the flour into the measuring cup, don’t scoop right from the bag.
- Beat until combined.
- Fold in the chocolate chips with a wooden spoon until evenly incorporated.
- Add the dough to the fridge for 20 minutes. This ensures the cookies don’t spread flat while baking. The temperature of the butter is really important with cookies!
- While you wait, preheat the oven to 350 degrees Fahrenheit.
- After 20 minutes, use a medium cookie scoop and scoop the dough into roughly 1 1/2 tbsp balls, but do not flatten.
- Bake for 13-18 minutes, 15 is perfect in my oven if you want soft centers but a very slight crisp on the edge.
- Remove from the oven and let cool as is for 15 minutes, then transfer to a wire rack to finish cooling.
Annette
I have been gluten free for 18 years now and I try out a lot of recipes where I adapt from a regular recipe or that uses naturally gluten free ingredients. This was my first time using almond flour. I used real butter and milk chocolate chunks but OMG they are possibly the best cookie I ever tasted! They did flatten a bit, but I really don’t care 😉 so thank you!
Claire Cary
Perfect!! So happy you enjoyed them, they’re a favorite of mine!
Clare
These cookies are so delicious! I followed the recipe exactly and used coconut oil and Enjoy Life mini chocolate chips! I tried to make them a bit smaller and they were still perfectly chewy on the inside with the perfect amount of crisp on the outside. Highly recommend!
Claire Cary
Thank you Clare! So glad you enjoyed them!
Colette
Is there a sub for the egg? My son is allergic to so many things. This will work if I can sub for the egg. Thanks so much
Claire Cary
I have not tried these with an egg substitute since almond flour generally needs eggs, but I would recommend either apple sauce (about 3 tbsp) or a store bought egg replacer like Bob’s Red Mill. Let me know how they turn out!
Amanda
Why have you added cornstarch to the recipe? I added it to another chocolate chip cookie recipe by accident and they were horrible. I’m just curious before trying. Thanks 🙂
Claire Cary
It really enhances the texture and gives them a nice chew! It also acts as binder since we’re just using almond flour.
Candice
These came out perfect. Soft on the inside and firm on the outside just like a cookie should be!
I used coconut oil instead of vegan butter and followed the recipe exactly as stated.
Best almond flour cookies! Delicious! Thank you for the recipe. I’ve been looking for a good almond flour chocolate chip cookie recipe and I’m glad I came across your pin!
Claire Cary
Thank you Candice! These are one of my favorite cookie recipes too, grain free or not! So glad you enjoyed them!
candice
YES! you’re absolutely right about that. Grain free or not they are honestly the best cookie I’ve had. I made them 3 times last week for my husband and his co-workers loved them!
Claire Cary
Love that!! Glad they’re such a hit!
Jamie
If I could give these cookies 10 stars… I would. Chewy on the inside but juuuust crispy enough on the outside. We used DF dark chocolate chips, definitely going to be my new go to choc chip recipe! Thanks for sharing with us!
Claire Cary
Thanks Jamie! These are one of my favorites too, so glad you enjoyed!
Priscilla Rodríguez
Wow that’s a lot of butter! Are you correct? I still made them and taste delicious but maybe with 2 – 3 tbsp of butter will be fine
Claire Cary
7 tbsp is correct! That’s about 1/2 the amount you’ll find in traditional cookies. These would be far too dry with just 2 tbsp. You can also use coconut oil if you prefer!