These delicious Almond Flour Chocolate Chip Cookies are soft and chewy on the inside and slightly crisp on the outside. You’ll love their gooey chocolate perfection.
For more great gluten-free desserts, try our Chewy Amaretti Cookies (video) and Gluten-free Nutella Brownies.
Table Of Contents
Recipe Details
I love the unique flavor and texture of these gluten-free Almond Flour Chocolate Chip Cookies. Whether you have guests who have to avoid gluten or not, these cookies always deliver.
- TASTE: These Almond Flour Chocolate Chip Cookies have the most delicious buttery sweetness. The chocolaty flavor mixes so well with the nutty flour.
- TEXTURE: These cookies are so decadent. From the gooey melted chocolate chips to the perfectly chewy cookies, they are addictive.
- TIME: This recipe will take 25 minutes.
- EASE: They’re really easy to make and store if you just want to have some dough or cookies in your freezer for a dessert emergency!
What You’ll Need
Ingredient Notes
- Blanched Almond flour– This ingredient is the base of the cookies. You can use blanched almond flour, or almond meal in a pinch.
- Butter- Use unsalted to control the salt level. Soften it to room temperature.
- Brown sugar– This ingredient sweetens the cookies, but also adds extra moisture.
- Vanilla extract- For a hint of vanilla flavor to complement the chocolate.
- Egg + Egg yolk- These act as binders for all the ingredients. They’re very important as there is no gluten in this recipe to hold things together.
- Baking soda– For just a little leavening.
- Salt- Just a little enhances the sweetness of these Almond Flour Chocolate Chip Cookies.
- Semisweet chocolate chips– These add lots of deliciously chocolaty flavor to our cookies.
Add-ins and Substitutions
- Substitute different chocolate chips- You can make these with white chocolate chips, dark chocolate chips, or milk chocolate chips as well.
- Add nuts- Try these with chopped and toasted walnuts, pecans, cashews, almonds, or hazelnuts.
- Make them with gluten- You can use this recipe to make these chocolate chip cookies with all-purpose flour, too. The texture will be different though.
- Add dried fruit- Add some raisins or dried cranberries to these cookies for some tart sweetness.
How to Make Almond Flour Chocolate Chip Cookies
- Beat the butter and sugar. In a large bowl, combine the softened butter and the brown sugar, beating them with an electric hand mixer.
- Add the vanilla and eggs. Now add in the vanilla, egg, and egg yolk. Mix together on medium-high.
- Sift in the dry ingredients. With a fine-mesh sieve over the bowl, add the almond flour, baking soda, and salt. Sift them into the wet ingredients and mix with a spatula.
- Add the chocolate chips. Add the chocolate chips and mix everything together.
- Preheat the oven. Line a baking sheet with parchment paper and preheat the oven to 350 degrees Fahrenheit.
- Scoop out the dough. Scoop out the dough and round it into balls with your hands. Then place them on the baking sheet with a few extra chocolate chips on top for a more appealing look.
- Bake. Bake these almond flour chocolate chip cookies for 10-12 minutes. Let them cool on the pan for a few minutes before gently transferring them to a cooling rack.
Pro Tip: I like to use a trigger-release cookie scoop to scoop my dough. It keeps them uniform in size and makes this step so easy.
Recipe Tips
- Soften the butter- Leave the butter at room temperature until it is soft, but not melted. This helps the cookies to spread so they are soft and chewy, rather than round and cakey.
- Only use almond flour- You can’t substitute other gluten-free flours, such as coconut flour, because they affect the overall texture and taste of the cookies.
- Sift the dry ingredients- Almond flour can easily cake so it’s best to sift it with the other dry ingredients through a fine mesh sieve. This will avoid clumps in your cookies.
- Let them cool- Let the cookies cool for a few minutes after leaving the oven. They are very delicate when hot and may fall apart if you transfer them to a cooling rack too soon.
FAQs
Does almond flour change the texture of cookies?
Almond flour adds both flavor and texture to the cookies that isn’t present with all-purpose wheat flour. They are usually dense and chewy with a slight nutty flavor.
Why do my almond flour cookies fall apart?
Without gluten, which adds stretchiness to baked goods, almond flour cookies can fall apart. We use egg and egg yolk to help bind everything together to avoid the cookie crumbling too much.
Serving Suggestions
These Almond Flour Chocolate Chip Cookies are delicious with so many other desserts. You can serve them with cakes, other cookies, and lots of sweet treats.
- Cookies: Add these to a cookie platter with some Chewy Nutella Cookies, Mint Chocolate Chip Cookies, Raspberry Thumbprint Cookies (VIDEO), and Chewy Oatmeal Raisin Cookies.
- Cake: Pair these cookies with a slice of New York Style Cheesecake, Gingerbread Cake, Tiramisu Cake (VIDEO), or Chocolate Honey Cake (Spartak Cake).
- Sweet treats: Enjoy them with some Candied Pecans, Chocolate Pot De Creme, Red Velvet Cake Pops (VIDEO), or Pecan Tassies.
- Beverages: Serve them with coffee, tea, or Hot Chocolate. You can also make a homemade Iced Caramel Macchiato or Pumpkin Spice Latte.
Make This Recipe in Advance
Make ahead: These Almond Flour Chocolate Chip Cookies are easy to make ahead of time, storing either the dough or the cookies until you’re ready to serve. You can also freeze them.
Storing: These cookies will last for 4-5 days in an airtight container at room temperature.
Freeze: You can freeze them once they’ve cooled by placing them in an airtight container in the freezer. Or you can freeze the dough by first scooping it into balls and laying them on a baking sheet in the freezer, then putting the frozen balls into a ziplock freezer bag. Either way, they will last for up to 3 months in the freezer.
More Delicious Gluten-free Desserts!
Full Recipe Instructions
Almond Flour Chocolate Chip Cookies
These amazing Almond Flour Chocolate Chip Cookies are deliciously soft with melted chocolate chips. They are also gluten-free and so easy to make!
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Servings: 24 cookies
Calories: 213kcal
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg + 1 large egg yolk
- 3 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups semisweet chocolate chips
Instructions
- In a large bowl, beat 3/4 cup unsalted softened butter with 3/4 cup brown sugar using an electric hand mixer.
- Then add 1 teaspoon of vanilla extract, 1 egg, and 1 egg yolk. Combine again with the mixer on medium-high speed.
- Now place a fine-mesh sieve over the mixing bowl and add in 3 cups of blanched almond flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Sift the dry ingredients right into the butter and egg mixture. Then mix it all together using a spatula.
- Lastly, mix in 1 cup of semisweet chocolate chips.
- Now line a baking sheet with parchment paper and preheat your oven to 350 degrees Fahrenheit.
- Scoop the dough balls using a trigger-release cookie scoop, then round them out and placed them onto your lined baking sheet. Use about 1/4 cup semisweet chocolate chips to dot the top of the cookies for a prettier appearance. Bake the almond flour cookies for about 10 to 12 minutes.
Notes
- Soften the butter- Leave the butter at room temperature until it is soft, but not melted. This helps the cookies to spread so they are soft and chewy, rather than round and cakey.
- Only use almond flour- You can’t substitute other gluten-free flours, such as coconut flour, because they affect the overall texture and taste of the cookies.
- Sift the dry ingredients- Almond flour can easily cake so it’s best to sift it with the other dry ingredients through a fine mesh sieve. This will avoid clumps in your cookies.
- Let them cool- Let the cookies cool for a few minutes after leaving the oven. They are very delicate when hot and may fall apart if you transfer them to a cooling rack too soon.
Nutrition
Calories: 213kcal | Carbohydrates: 15g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 78mg | Potassium: 67mg | Fiber: 2g | Sugar: 11g | Vitamin A: 192IU | Calcium: 44mg | Iron: 1mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Lori says
Loved these! I browned the butter…otherwise followed the recipe. This will be made a favorite! Thank you!!!
Dina says
Hi Lori 🙂 The browned butter sounds like a delicious touch. I’m so glad you enjoyed these cookies. I am always thrilled to hear when my recipes become family favorites. Thank you for your kind feedback!
Lois Sachs says
Excellent!!
Dina says
Thank you Lois! Very happy to hear you found these almond flour chocolate chip cookies excellent. Thank you for your support! 🙂
Chrissie says
Hi Dina, these are now the only choc chip cookie I’ll ever bake. Thank you! The second time my mixture was quite moist (middle of a humid scorching summer here in Queensland, Australia) but I just used my scoop and made them a bit bigger. After 12 minutes I turned the heat down quite a bit and baked them about 5 minutes longer too. Still unbelievably delicious. I have to store them in the fridge so my choc chips don’t melt but even a few minutes at room temp while the kettle boils is enough to warm them.😋😋😋
Dina says
Chrissie, I am so glad that you enjoy these cookies so much! I too really love them! The texture is so incredible!
Maryanne V says
Hello,
I need to make 3″ cookies. Would you know what the dimension is by using a medium scoop? I think that’s a 1.5 TB scoop.
Dina says
Hi Maryanne, I don’t quite remember the diameter of the baked cookies. I am so sorry.
Stace says
Our gluten free home is a huge fan of these cookies! They are so good and have a great texture! Don’t forget to sift the dry ingredients it definitely makes a difference! Thank you for posting this fabulous recipe!!
Dina says
Stace, I am so glad that you all loved these cookies! Thank you for the kind feedback 🙂
Peggy says
Great recipe! Love them.
Dina says
Thank you Peggy!
Mary says
These cookies are delicious! I used two whole eggs instead of one and one egg yolk. Worked fine! So easy to make.
Dina says
Hi Mary 🙂 Very happy to hear you loved these almond flour cookies! Glad to hear they turned out with that adjustment. Thank you so much for the awesome feedback and for your support! 🙂
Lyn Elsasser says
Hi,
I gave four stars as the recipe took longer than I thought it would. The cookies are delicious!
How are the cookies stored…sealed containers or a regulR cookie jar?
Thanks for sharing your recipe.
Lyn
Dina says
Hi Lyn, I am sorry to hear that this recipe took longer than planned. It follows the basic steps of making a typical cookie so I am not too sure why it took longer for you.
rena says
hi
I cant wait to try these… but I do have one question
I do not have an oven, If I were to do the recipe in an air fryer, would I have to
change anything..such as ingredient amounts ? and about the temp I would
use on an air fryer and amount of time to bake/air fry the cookies
Rena
Dina says
Hi Rena, I have not tested cookies in the air fryer yet so I am not too sure.
Isabel says
Hello Dina!
Just baked them and the kids loved them! Quick question, the nutritional facts you provided are for how many cookies 🍪?
Dina says
Hello Isabel! Awesome to hear the kids enjoyed these cookies! The nutritional facts are an automated estimate and it is for 1 cookie. Hope that helps. Thank you for your feedback and support! 🙂
Pat says
I used 1/2 c butter and 1/4 c peanut butter, used two whole eggs. Came out great. Thank you
Dina says
I am so glad you loved these cookies Pat! Thank you for the feedback 🙂
Ruth says
The taste is amazing, but I struggled baking them. I had to press them down because they wouldn’t spread out. They taste great though!
Dina says
Hi Ruth, there is a chance the butter might need to be melted so it can spread more easily. Also, how do you measure you almond flour? The best way to measure flour is to spoon the flour into the measuring cup and level it off with the back of a knife. Scooping it straight into the cup can result in compacted extra flour and a dryer cookie. I hope that helps 🙂
Lulu says
Omg, great!! I halfed wheat flour and almond and added plenty of chopped pecans. They are excellent!!
Dina says
That sounds delicious Lulu! I am so glad you loved this recipe!