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.
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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
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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
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I have never left a review on any recipe ever, but these cookies are amazing! Followed the recipe exactly and they are just insane! Sooo good!
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Thank you, Stephany!
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Will it work with olive oil?
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Coconut oil or butter will work best here! You can try olive but they may spread a bit more and this will of course change the flavor.
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It is a hit in my book 11 out of 10. I have been looking for something as a dessert since I was told I was type 2 diabetic this knocked out the park.
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Love it! Thanks, Jack.
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Hey! I’ve never made gluten free cookies before, and I have tried to make this recipe twice. I forgot to chill it the first time, and it turned out really flat. The second time, I was super careful, and they ended up even flatter. I don’t know what I did wrong. I still have a dozen cookie doughs in the freezer, and I’m too afraid to bake them. What should I do?
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Hi Charlotte, sorry that happened! Did you chill the dough before freezing? That is key. What flour did you use and how did you measure? You can try increasing the temperature and shortening the bake time by a few minutes to see if that helps.
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I made these cookies using Guittard 72% Sante Dark Chocolate Baking Chips and baked them for about 16 minutes—absolute perfection! They came out with a light crunch on the outside and a soft, chewy center, just the way I love my cookies. The almond flour gives them a slightly nutty flavor and a delicate texture that pairs beautifully with the rich, dark chocolate. Not too sweet, just the right balance. Definitely a go-to recipe for a gluten-free treat!
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Perfect, thanks so much Jelena!
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These cookies are amazing. Taste just like the traditional chocolate chip cookies. My first batch didn’t flatten and spread out; so I took the liberty to flatten out the second batch a little with a spoon. They came out perfectly. I also added toasted pecans
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Such a delicious recipe! My family enjoyed these cookies. I baked for 13 min but next time I’ll bake them for 10-11 min because the bottom burns fast. Highly recommend! Thank you!
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Hi, I don’t eat eggs. Would you recommend this recipe without an egg? TIA!
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Yes, a flax egg or apple sauce should work.
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Taste good, but a few things: baking time listed is at least twice what it should be; mine were almost burned on the bottom after 8 minutes. My oven temperature is accurate. Still tender but don’t care for the black bottoms and too dark edges and spots on top. Mine didn’t spread either; next time I won’t chill first. I’ll also add that last tablespoon of butter.
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These definitely shouldn’t burn like that! Did you make any changes?
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Soooo delicious! Thank you kindly!
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These cookies are amazing!! Absolutely delicious very soft. Only thing I did differently is I used 1/3C lakanto monkfruit sweetener and 1/3C. Of honey instead of regular sugar. I also added about 1/2C of pastry flour just cause the dough was a little too soft and I barely had the 2C of almond flour. My batch made 29 cookies and they baked for 15 minutes. Perfection! Thank you for sharing your recipe.
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These were absolutely amazing!!! Super easy to make with the perfect flavor and texture- definitely recommend 👌
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Thank you, Sage!
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These came out perfectly, the only issue was is I ate three!! 🙂 Added these to my recipe book! Thank you!! Absolutely delicious!
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A good problem to have! Thanks, Amy!
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Thank you for sharing your recipe. It’s the best one yet! I don’t have any mixer when I baked it but it still turned out chewy and not crumbly. I even used stevia but it still great! Will definitely bake it again and again! All the best!
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Perfect! Glad it worked well with the stevia.
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Where is the nutritional information? I’m not seeing it.
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Bottom of the recipe card!
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Just finished Whole 30 and wanted to treat myself to a cookie. These are soo good I could cry 🥲!! I used coconut oil, coconut sugar and I chopped up 4 squares of a HU salty dark chocolate bar. I also didn’t chill my dough and they turned out amazing. Will definitely make again!
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Perfect! Thank you, Olivia!
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I think I’m a bit confused about the amount of butter when you double or triple the recipe, it says the same amount ” just shy of a 1/2 cup)”
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That’s because it’s the ingredient list that adjusts, so if you double it’ll be 14 tablespoons which is two sticks minus two tablespoons.
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Excellent cookie!!!
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These cookies are delicious and I cooked mine for 14 mins. Crisp edges and gooey center.
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