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
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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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Elaine says
Made these cookies for the first time today, and they are scrumptious with a moist center, and not too sweet. It is now my “go to” recipe for chocolate chip cookies!
Dina says
That’s awesome Elanie! I am so glad that you found your “go-to” recipe!
Victoria says
So good!
Dina says
Thank you for Victoria!
Roberta Scott says
Where are the degrees to bake the cookies at?
Dina says
Hi Roberta, if you look at the recipe card at the bottom of the post, in step 5 it says “preheat your oven to 350 degrees Fahrenheit”.
Vicki says
These cookies came out AMAZING!!!😋🍪
You got 2 thumbs ups 👍👍 from me and the husband
The recipe was easy to follow
If you have a almond flour double chocolate chip cookie recipe
please let me know
Thank you so very much
Dina says
Vivki, I am so glad to hear that you enjoyed this recipe so much! Thank you for taking the time to write your kind recipe feedback. I don’t have an almond flour double chocolate chip cookie recipe, but I will add it to my list of recipes to make!
Martha says
These are excellent!
Dina says
Thank you for the kind feedback, I’m glad you enjoyed the recipe!
Ellen says
These are good, but my cookies didn’t spread at all. Why would that be?
Dina says
Hi Ellen, that is so interesting. Mine spread quite a bit actually. Did you chill your dough? Maybe that had something to do with it?
Mike Hawk says
BEST GLUTEN FREE COOKIE RECIPE IVE EVER TRIED!!! Over the years I’ve tried fatdough recipes, every gluten free all purpose blend which caused GI Issues, and this recipe is the holy grail. SUGGESTION: 14 minutes is what works best for us. Let fry on a cookie cooking rack rather than the pan for crunchier cookies 🙂
Dina says
I am so happy to hear that this recipe was such a winner for you Mike! Thank you for taking the time to write your kind words 🙂
G T says
I
I did wrong. I followed the recipe. The cookie was delicious, but it came out like a sheet pan. I cut it with a pizza cutter. What do you think why this happened?
Dina says
Hi, I think there is a chance that the butter might have been too warm or your eggs were on the larger size. Other than that, I am not quite sure what might have caused them to spread that much. I hope that it was a simple error and they turn out terrific next time.
Carrie says
Hi, I see the nutritional information but not the serving size. What is the serving size?
Dina says
Hi Carrie, the serving size should be 1 cookie.
L says
My batch was not smooth as pictured, but lumpy and grainy. Nice flavor, but no go on the texture. What is the solution for baking with almond flour and having smooth results? Gritty and grainy product unfortunately. Thanks.
Dina says
Hi Lindsey, I think the texture might depend on the type of almond four you used. I always use superfine blanched almond flour. It gives the smoothest texture 🙂
Julianne says
Amazing recipe. My new “to go” chocolate chip cookie. Much healthier!
Dina says
Thank you, Julianne 🙂 Happy to hear you loved these almond flour chocolate chip cookies! Awesome that this recipe will be on repeat in your home! Thank you so much for your awesome feedback and I hope you find many more delicious recipes on my food blog 🙂
Linda says
I followed this recipe meticulously but was not thrilled with the results. I found that each batch of twelve needed ten to fifteen minutes in the oven longer than called for. My oven is accurate. The taste is good but the texture is not quite right. If you try this recipe I recommend making smaller cookies than called for. I will try a different recipe next time.
Dina says
Hi Linda 🙂 I have never heard of needing 10-15 more minutes to bake these cookies. Unless you made your cookies larger than mine or if you like your cookies harder/crunchier. All ovens are accurate but may be slightly different in temperature. The texture is from the almond flour. It is larger than regular flour and has a slightly different texture. I hope that helps clarify.
Flibby says
What a fantastic gluten free cookie and so healthy to boot! Thank you Im about to make my 8th batch of these cookies. They are so healthy they’re a wonderful meal replacement! No kidding I had 3 one day and it carried me 4 hits before I was hungry again.
Dina says
Wow I am so glad that you came across this recipe! Thank you for taking the time to write your review 🙂
Susan says
I made these cookies and my husband loved them! I’m trying to get him to eat healthier sweets and this was a hit!
I added half a cup of the healthy chocolate chips and half a cup of butterscotch chips! The bake time was also right on! I’d like to make these in peanut butter form or add almonds or pecans next time:)
Dina says
Hi Susan 🙂 Glad to hear these almond flour chocolate chip cookies were a hit! Adjust this recipe to however you and your husband would like! Let me know how other adjustments go! Thank you for taking the time to leave your feedback 🙂
Sandy cincotta says
I just made these cookies and they are seriously much different than your post. They melted together on the cookie sheet and were quite soft after 14 mins in oven.
Don’t know what went wrong.
simplyhomecooked says
Hi Sandy, I am so sorry to hear that. If they melted that much, there is a chance you put too much butter. I hope that helps answer your question.
Nancy says
I made these cookies with mini chocolate chips and I also refrigerated the dough for about 10 mins. They’re delicious!
simplyhomecooked says
Hi Nancy 🙂 Very happy to hear you loved these almond flour chocolate chip cookies! Thank you so much for taking the time to leave your feedback! I hope you find many more delicious recipes on my blog 🙂
Maria Victoria says
SO good i even switched a little of the butter for peanut butter and it was even vette, so chewy and chocolatey
simplyhomecooked says
Thank you, Maria! Now I need to try it with peanut butter too. Awesome idea! 🙂
Vera says
I gave these almond flour cookies a try since they are gluten free. I was very impressed! They were delicious and I enjoy them more than a traditional chocolate chip cookie! Thank you for this recipe:)
simplyhomecooked says
Thank you Vera! So happy that you loved these almond flour chocolate chip cookies! Thank you for your feedback and I hope you find many more delicious recipes on my blog that you may enjoy 🙂
Susan says
Delicious. I used the 1/2 cup of butter plus I used a quarter cup of coconut oil because I didn’t want to use another stick and have a piece of butter left. I got three dozen out of this recipe. Used less chocolate chips too! My go to cookie now!
simplyhomecooked says
Hi Susan 🙂 Very happy to hear that you loved these almond flour chocolate chip cookies! All recipes can be adjusted per personal preference, so totally fine 🙂 Awesome to hear this will be a repeat recipe in your home! Thank you so much for your feedback and I hope you find many more delicious recipes on my blog! 🙂
Morgane says
Just made them! Very good indeed, yummy and all.
simplyhomecooked says
Yay! So happy to hear you loved these almond flour cookies 🙂 Thank you so much for your feedback and I hope you find many more delicious recipes on my blog 🙂