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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These are absolutely divine! Thank you!
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Almond flour in cookies sounds interesting. How do they hold up compared to regular ones?
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Very well thanks to the egg and cornstarch!
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I’ve made this recipe numerous times, I love it so! I’m curious how do you think it would turn out if I baked it into a sheet pan cookie? mainly out of laziness but I also wonder if it’d lose the crisp edges and affect bake time and consistency as well? I guess I could always try sometime…
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You definitely wouldn’t end up with the same crispy edge, but it should be ok! Bake time will be a bit longer. Let me know if you try it out!
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Super easy and delicious- thank you for this
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Delicious and simple — thank you! I love how they turned out golden brown.
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Thank you, Emma!
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Oh My God. I made these cookies today and they are – OFFICIALLY – the best chocolate chip cookies I’ve ever had. From now on, this is the only way I’ll make them. Far more delicious than the ones with wheat flour, and these are also far more satisfying and filling. You’d have to eat double the amount of wheat flour cookies to feel as satisfied as you are after eating almond flour cookies. And that’s why they’re probably much better for weight loss. I did follow the recipe to a T, but … I used 1 teaspoon of salt (instead of 1/2) and only 1/2 cup of brown sugar (instead of 2/3) as I like snacks more on the salty side and not overly sweet. The cookies still came out perfect – incredibly fluffy, with soft centers and crispy edges. Just wow. THANK YOU so much for this recipe ❤️
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How much measured coconut oil equals 7 or 14 tbsp of butter?
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It’s the same amount!
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I made these exactly the way it’s written tonight. They are so good! We love them. I especially love that they aren’t super sweet like regular chocolate chip cookies. I think these would be great without the chocolate to eat like tea cakes with tea or coffee. I’m going to try that next. I’ve only used almond flour for biscuits and the texture didn’t turn out well. I’m trying to learn how to cook with alternative flour since my husband was diagnosed with early macular degeneration. Refined flour, sugar, etc, aren’t good for anyone, but they’re horrible for eye conditions, apparently. This will be our new go-to recipe.
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So glad you found a winner! Thanks, Cindy!
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I’m new to cooking with almond flour. The cookies taste no different than my usual white flour cookies. I’m impressed!
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Love it! Thanks, Dee!
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Deliciously satisfying my sugar craving. Used stevia brown sugar and Lily’s sugar free white chocolate chips for a guilt free keto cookie. The next time will use cranberries instead of chocolate chips for variety This recipe is a healthy almond flour sugar cookie dough
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Excellent flavor, texture and combination of chewy and crispy! Will definitely make these again!
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Thank you, Glenda!
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Delicious, great texture and taste.
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This has become my go-to chocolate chip cookie recipe. Been making these for couple years now. They are always delicious! My husband loves them. I’ve taken them to several get togethers as well, and they are always a hit!
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These cookies are completely delicious. I made them for my husband’s workplace. Since they aren’t as sweet as average cookies, I did not expect great reviews. They were loved and I received requests for more. Great receipt. Thank you
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Thank you, so glad they were a hit!
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These are great cookies-use the Lily’s Milk Chocolate no sugar added chocolate chips and I do cheat a bit and add about 1/3 cup of craisians in as well -absolutely delicious
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