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’ve made these quit a few times now. They are a hit with everyone. Even my non keto husband. Highly recommend this recipe.
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Amazing, thanks Dana!
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My favorite recipe!! I have made these so many times since finding this recipe. My bf loves them, his coworker who is allergic to gluten really liked them, and my mom shared them with people at work and want the recipe now too lol! Only thing that I wonder is how long they last when stored properly!
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Everyone loved these cookies! Super easy instructions to follow. I didnt know i ran out of vanilla extract so i used maple syrup as a substitute and they still came out really good. I did have to slightly smash down my cookies because they were raised too high in the middle when cooking. Other than that this recipe is amazing. Thank you for sharing!
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You can also try slamming the cookie sheet down on the oven rack right before they come out of the oven to help them flatten!
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Made these for a family weekend and they were a big hit…. no one knew they were made with almond flour! They are delicious!!
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Thank you, Michelle!
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These were so good! I used honey instead of brown sugar and it tasted amazing. Thank you for sharing – best almond flour chocolate chip cookies
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Amazing, so glad to know that honey work in these!
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I am very impressed! My hubby doesn’t like much of my low carb desserts. But this one wowed him! He was very impressed! He loved the taste, soft and chewiness of the cookie. Delicious! I will definitely try more of your recipes.
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Amazing! Can’t wait to see what else you make.
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I had low expectations because I switched from butter to coconut oil but wow they turned out great! I almost never leva a comment but felt that this recipe deserves it! I was out of almond flour so I used half almond flour and half cashew flour. It would be nice to have measurements in grams for accurate amounts – measuring cups change between countries 🙂 Would love to translate the recipe to Hebrew and share this one!
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I have made this cookies so many times, there so good my daughters love them because they don’t even feel healthy at all,came to visit my sister and her family in Nevada and there in love with this cookies
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Thank you, Angie! Makes me so happy to hear.
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I have made this cookies so many times, there so good my daughters love them because they don’t even feel healthy at all,came to visit my sister and her family in Nevada and there in love with this cookies too, have made for them 3 times in one week
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I made these exactly as directed, except doubled. I made sure I refrigerated the dough long enough (at least 40min) but they still spread more than expected. Didn’t look like the picture. I’ll try them again but a single batch. My family still ate em up!
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Interesting! You can try reducing the baking soda or baking at a lower temperature to see if that stops the spreading so much.
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I took these to a little gathering and they all said this was a keeper recipe! Then I had my grandson, age 7 try one he loved them.
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Thank you, Karen!
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These cookies are so good! I put the batter in the freezer and then bake them in a brownie pan. 10/10!
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Oh yum! Love that idea.
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I made these today for fun and they were DELICIOUS. My husband and I had to force ourselves to stop eating the cookie dough before baking them. I followed all of the directions accordingly, except I sifted the almond flour into my stand mixer and that seemed to work really well. I will for sure be making these again and trying many more of the recipes on this website!
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Thank you Ashlyn! Can’t wait to see what else you make!
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Can I use arrowroot powder instead of corn starch?
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Yes, that should work!
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I kid you not I never leave reviews, but oh man, these are the BEST gf cookies ever! Thank you so much! After having to cut out gluten, I was so depressed thinking I couldn’t eat the desserts I loved. This are just as good as an original chocolate chip cookie! Well done!
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Thank you, Jennifer! Makes me so happy 🙂
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I can’t wait to make these! I’m wondering why I have to spoon the almond flour and can’t scoop it out of the bag. I’ve never done that when using almond flour before.
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I always suggest measuring all flour that way! Otherwise you will end up with a lot more than you actually need.
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