Almond Flour Chocolate Chip Cookies
Chewy & gooey center, sweet chocolate chips, *slightly* crispy edges, classic cookie texture, all without a touch of gluten! These almond flour chocolate chip cookies taste just like the real deal and can be yours in just 30 minutes!
Anyone else feel like they’ve eaten hundreds of cookies the past month or two? Especially gluten free 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. Same with my gluten free funfetti sugar cookies!
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!
If you love this recipe, try my almond flour double chocolate cookies, almond flour pumpkin cookies or peanut butter cookies next!
Before we get started…
- I love semi-sweet chips for this recipe. Grocery stores were running low on chocolate when I first made these, so I was stuck with bittersweet chocolate, which was just not as good. Semi-sweet chocolate chips work much better here!
- Be sure you’re using blanched almond flour and not almond meal here. Almond flour has a lighter color and finer texture than almond meal.
How to make almond flour chocolate chip cookies
Soften butter. 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 sugar. Add in the sugar and beat with the butter until well combined, about 30 seconds.
Mix all wet ingredients. Beat in the egg and the vanilla until the egg is completely broken up.
Add dry ingredients. 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.
Chill dough. 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. 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.
Cool and serve. 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.
Key ingredients
Almond flour. Almond flour makes up the base of these cookies and yields a really chewy consistency with crisp edges. The high fat content of almond flour means these cookies will stay super moist and not dry out!
Cornstarch. A little cornstarch helps absorb excess moisture to ensure the cookies don’t spread too much while baking. It also helps give them a more traditional cookie texture.
Butter. I suggest using butter for the best flavor, but you can sub for coconut oil if you prefer. 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.
Sugar. I used light brown sugar which keeps these cookies moist. You can sub for coconut sugar but the cookies will be darker in color.
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Egg. One egg helps bind all ingredients together so the cookies don’t crumble.
Baking soda. A bit of baking soda encourages the cookies to spread while baking.
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!
Why do gluten free cookies fall apart?
Almond flour cookies can more easily fall apart than other types of cookies because you’re removing the gluten which binds them together.
Instead, we’ll be using an egg and a touch of cornstarch to bind the cookies together so they don’t fall apart. Another tip is to ensure you let the cookies cool completely before handling or eating so the texture has time to set.
How to store and freeze
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.
You can also freeze them after they bake! Just let cool completely, then transfer to a freezer safe bag and freeze for up to 2 months. Reheat at 300 until warm through the center.
Still hungry? Try these!
- Lemon Poppy Seed Cookies
- Oatmeal Chocolate Chip Cookies
- 13+ Almond Flour Recipes
- Paleo Chocolate Chunk Cookies
- Oat Flour Chocolate Chip Cookies
- Chocolate Chip Snickerdoodles
- Gluten Free Crumbl Cookies
- Gluten Free Gingerbread Cookies
Be sure to follow along on on instagram and subscribe to my email list for more recipes and updates. Leave a comment and rating below if you try this recipe and let us know how it turns out!
Almond Flour Chocolate Chip Cookies
by: claire cary
Ingredients
- 7 tablespoons softened butter
- ⅔ cup light brown sugar or coconut sugar I prefer light brown
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups blanched almond flour not almond meal
- 1 tablespoon corn starch
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅔ cup semi sweet chocolate chips
Instructions
- 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 15 seconds.
- Add in the sugar and beat with the butter until well combined, about 30 seconds with an electric mixer.
- 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.
Notes
Comments
-
Made these cookies today and OMG. They’re perfect. The right amount of chewy and crispy edges. Baked them for 15minutes. Will definitely be making these again!!!
-
Thank you, Ria!
-
-
Made these cookies for my kids today and they turned out great 👍 Chilled for about 30 min and they didn’t spread out too much kept the shape that I scooped them out too,( but I actually liked it like that) cooked for 15 min in a wolf oven and maybe would go down to 14 . 5 stars
-
Followed to a T and they turned out so good! I baked them for 15 minutes. Perfect texture and height. So good!
-
These are a favorite at my home and among my coworkers. I make double batches. I chill for at least an hour before making into 1 1/2 – 2 Tbsp balls, flatten them a little before baking, and it typically takes about 13 minutes bake time. After cooling completely I freeze a bunch in a single layer, and once frozen store in a bag in the freezer. I put one (wrapped in a paper towel) in my kids’ lunch boxes each day, and they thaw on their own. A few times I accidentally put in an extra Tbsp of butter per batch, and they still end up tasty. Once I forgot to spoon the flour into the measuring cup and scooped instead, and they were still yummy. Thank you for this great recipe!
-
I made cookies today turned out really good. I baked for 13 minutes
-
My cookies didn’t go down. They look like cooked cookie dough in the shape of a cookie scoop. I followed the recipe to a tee. After the 1st dozen didn’t turn out, I added the 1T of butter that I removed from the 1/2 cup. I added it to the 2nd half of the dough in ziplock bag and squished it around. I couldn’t do much else because I didn’t want the chocolate chips to melt.
15 minutes later, still the same shape. ( I only wish the cookies would go flat, at least they would look like cookies) . I have no idea what I am doing wrong.-
Definitely shouldn’t happen here! No swaps were made? Be sure you are spooning and leveling the flour to measure, do not scoop from the bag. You can skip the step of chilling the dough and see if that helps.
-
I was gluten, dairy, and soy free while nursing my daughter and these cookies saved me time and time again when I desperately needed a treat! I used earth balance non-dairy butter sticks, sometimes did half fake butter/half coconut oil. Delicious every time!
-
So happy to hear that! Thank you, Bridgette!
-
-
-
-
I swapped the brown sugar for stevia (it’s the sweetener I had on hand😅) and I added a bit of cinnamon and peanut butter chips… GAME CHANGER! I would recommend keeping the brown sugar though! (my cookies definitely had the fake sugary stevia after taste) The taste was delicious, and they were perfectly baked SO soft for 15 minutes!
-
So glad that worked well! Thanks, Miranda!
-
-
These turned out AMAZING!! Never succeeded in making a perfectly chewy chocolate chip cookie until now. Thank you! ❣️❣️
-
Thank you, Mel!
-
-
I’ve made these cookies probably 10 times now and they are incredible! I use a flax egg sub, and I’ve done them with both real butter and vegan butter. Every time I bring them to a party, without fail, someone finds me and says “WHAT is in these?! They’re so good!” Such a crowd-pleaser. Thank you for the recipe!!
-
Thank you, Bek!! So glad they’re a hit 🙂
-
-
I some how came across this recipe because I bought a huge bag of almond flour. And being vegan it is so hard to find a good CCC recipe because I always have to alter it but let me tell you about these cookies! Omg these are the absolute best cookies I have ever had. Thank you so much for posting this recipe you are a life saver❤️❤️
-
Made my day! Thank you so much!
-
I have tried innumerable almond flour cookie recipes for family members that cannot tolerate gluten. A handful of recipes I have found, and make, are very good. However, these are excellent! Amazingly so. I don’t know whether it is the corn starch /chilling the dough part, which most recipes don’t call for, or whether it is some kind of “Claire” Magic, but finding this recipe was my lucky day. They are the real deal. Thanks.
-
Thank you!! Maybe some kind of Claire magic 🙂
-
-
-
Has anyone ever successfully made this with brown butter?
Trying it now, will update! 😁😬
-
Should work! Let us know how it turns out!
-
-
Turned out as promised- golden edges and high rounded top. The family loved them. I love almond cookies and this has an almond taste. I set the oven at 13 minutes and that’s all that was needed. Thank you!
-
Sounds perfect! Thanks, Jill.
-
-
So good! Can hardly tell the difference between these and my favorite recipe with white flour. They are so filling; instead of eating 6 or 7 cookies right out of the oven, two were plenty. Big win on overeating sweets. How many carbs do these have?
-
Thank you, Deb! Rough nutrition calculations are included at the bottom of the recipe card.
-
-
Great flavor! Love the crispy edges and soft centers. Make exactly as written. This cookie is more filling than its white flour cousin which is a win for me because after one or two, I feel satisfied.
-
Love it! Thank you, Amy!
-
-
This is absolutely the best chocolate chip cookie ever!!! I did the recipe exactly as you suggested, and I am very happy! My husband is even happier ❣️
-
Thank you, Cat! Just made my day!
-
leave a comment and rating