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 made these for the first time and they turned out amazing! Crispy on the outside and chewy on the inside. I am new to baking with almond flour so I wasn’t sure what to expect. I don’t miss the AP flour at all!
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These were perfect and delicious after 15 mins with a 2Tbl scoop. (I have a gas oven). That said, I messed up and put in a whole stick of butter (8 TBLS). I noticed it right away when tasting the batter before I put in the choc chips. To counter this, I added a 1/4 more flour. Thankfully, that did the trick!
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Perfect, so glad that worked out!
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These were easy to make and delicious!
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These are the best chocolate chip cookies I have ever made. This recipe is my absolute go to now😊
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Thank you, Kris!
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These cookies come out as round balls and don’t spread at all 🙁 what am I doing wrong? I chilled it for the correct amount of time. I left some dough in the fridge overnight, thawed it for a few mins the next day, and the same thing happened. I decided to press them down with a spoon after 8 mins to get the desired cookie shape.
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Sorry that happened! Did you make any ingredient subs? And did you measure the flour properly? You can try just not chilling the dough next time and press them down before baking. Make sure your baking soda is fresh and not expired, this can make a huge difference!
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I have had such a difficult time finding recipes that turn out great, this one is the one for almond flour chocolate chip cookies! I used a full cup of mini dark chocolate chips instead of 2/3 cup, and I used about 5 ounces of chopped walnuts (LOTS of walnut pieces) along with a little over a tablespoon of Ceylon cinnamon (I used just a little extra vanilla to make up for the added dry ingredient, maybe 1/2 teaspoon). I did a test on 1 cookie first, it came out great, but I like my cookies a little flatter so I SLIGHTLY pressed the dough balls down for the second batch.
Anyway, these are GREAT! THANK YOU for a great recipe!
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Delicious! Love the walnut addition. Thanks, Jay!
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This is our households tried and true chocolate chip cookie! Perfect every time, we ever do arrow root powder sometimes instead and it works like a charm. Very happy with this recipe and will be passing it along for the years to come.
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Makes me so happy! Thank you, Kayleigh!
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These are the best grain free cookies I have ever had! I am allergic to chocolate so I replaced the chocolate chips with a half cup of white chocolate chips and a half cup of dried low sugar cranberries. They are even more chewy and buttery after being refrigerated.
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Love those additions, I’ll have to try that!
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Outstanding chocolate chip cookies! Tried this recipe today to see if they would turn out better than my usual almond flour choc chip cookies and boy, it sure beat them. These are perfect, will be keeping this recipe as my #1.
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These cookies are amazing! I will never make chocolate chip cookies another way ever again. I also make butterscotch cookies using this recipe. They come out perfect every time!
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Love the sound of butterscotch cookies! Thanks, Deborah!
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Genuinely, thank you so much for the recipe!!! I had to go gluten-free a while ago, and I hadn’t found an alternative for a really good cookie, my absolute favorite. These were so good I almost cried! Thank you!!
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World’s best cookie!! This is my go-to cookie recipe now and have made it 5+ times these past two months.
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Thank you, Noelle!
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This is the very best chocolate chip cookie recipe ever! I don’t make any other chocolate chip recipe once I found this one. I’ve made it many many times and everyone just Raves about these cookies. Thank you so much for such a delicious recipe!
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Thank you, Shela! So glad you love them 🙂
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I used only a third cup light brown sugar and it was perfectly sweet. I used the whole stick unsalted butter because I wasn’t paying strict attention but the cookies still turned out excellent. Great texture and moist. These are the best chocolate chip cookie. Thanks for the recipe!
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My kids were begging for cookies but I didn’t have enough regular flour to make my typical recipe, but did have an unopened bag of almond flour. I found this recipe and followed it to a T and the cookies turned out great! Just the right amount of sweetness, saltiness, and chewiness. My kids now prefer this recipe over the other one. 😊
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Perfect! So glad they satisfied the craving!
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