Almond Flour Chocolate Chip Cookies
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These almond flour chocolate chip cookies are soft, and chewy are made with 100% almond flour. The cookie dough mixes up in minutes, no mixer needed and makes for the best gluten-free chocolate chip cookies!
So something you may not know about me but I have basically my whole life had a hard time consuming gluten. I was told recently that I do NOT have celiac disease but a high sensitivity to gluten. So I’ll take the good with the bad on that. So if you’re like me and want to still enjoy your cookies but would like to skip the gluten then these cookies are FOR YOU. Like completely.
This are (I dare say!) the best almond flour chocolate chip cookies. Because by swapping the wheat flour for almond flour, you lose the gluten. Of course that’s what I wanted! But no gluten = no structure! Aka cookies that fall apart.
To help remedy that I added in an extra egg and cornstarch to help bind the dough. And by chilling the cookie dough it helps soften the flour and help create a cookie that doesn’t spread too much or fall apart.
What you get in the end is everything you love about regular chocolate chip cookies. Golden brown crisp edges. Soft, gooey middles. These almond flour cookies will have you not missing the gluten at all!
Table of contents
Why This Recipe Works
- 100% gluten and made from from all almond flour
- Made from simple ingredients you probably have on hand!
- Cookie dough mixes up without an electric mixer
- Cookies can be frozen baked or unbaked to enjoy later!
Ingredients Needed
- Almond flour – I recommend using blanched almond flour which is a fine almond flour without the almond skin present. I like using Bob’s Red Mill.
- Cornstarch – Helps create a soft cookie. And helps bind the cookie dough together.
- Baking soda – Make sure your baking soda is fresh! Read more here about baking powder vs baking soda in cookies.
- Salt – I prefer using sea salt.
- Unsalted butter – You can use salted butter but omit the salt. You could also try using melted coconut oil. Or try vegan butter.
- Granulated white sugar
- Light brown sugar – You can also use dark brown sugar. If you’ve run out, you can make your own homemade brown sugar. You could also try using coconut sugar.
- Vanilla extract – I used pure vanilla, but you could also add in a little almond extract if you’d like more almond flavor! If making gluten free, make sure to use a gluten free vanilla extract.
- Eggs – You will need two room temperature eggs. Here is my quick tutorial on how to bring eggs to room temperature fast.
- Semi-sweet chocolate chips – You can also use dark chocolate chips, or milk chocolate chips.
How To Make Almond Flour Chocolate Chip Cookies
Combine dry ingredients. Whisk together almond flour, baking soda, baking powder and salt in small bowl.
Combine butter and sugars. In a large mixing bowl Whisk butter, granulated sugar, and brown sugar until combined.
Add vanilla and eggs. Add eggs, one at a time whisking to combine. Add vanilla and mix just until combined.
Add dry ingredients. Gradually stir in flour mixture so they wouldn’t spoon or spatula.
Stir in chocolate chips. Cover and chill cookie dough for at least 2 hours, ideally overnight for best texture.
Preheat and prepare cookie sheets. When ready to bake, preheat the oven to 350oF. Line two cookie sheets with parchment paper (or a silicone baking mat). Take cookie dough out of the fridge and let soften for several minutes to allow for easier scooping.
Scoop the cookies. Using a 1-inch cookie scoop or a tablespoon, scoop the cookies into 1 ½ inch balls onto prepared baking sheets about 2 inches apart.
Bake and cool cookies. Bake the cookie sheet on the middle rack for 9-11 minutes, until lightly browned on the sides. The centers will still look soft. Remove from the oven and let cool on a baking sheet for 5 minutes before transferring the baked cookies to a wire cooling rack to cool completely.
Recipe Tips
- Make sure your butter is softened to room temperature. You want the butter softened so it can be creamed together the sugar properly. The butter should not be TOO soft or be melted at all as it can cause the cookies to lose their shape and spread too much.
- Refrigerate cookie dough. For the best texture, and for the cookies to not spread I recommend chilling the cookies overnight.
- Do a test cookie. I recommend doing a test cookie to see if cookies are too soft and will spread too much. If cookies spread too much, chill a bit longer.
- Bake in the middle of your oven. This will ensure the cookies bake evenly and don’t brown too much.
Storage Instructions
You can store these cookies at room temperature for up to 3 days. However, they will be best if eaten within the first day or two. Place the cookies in an airtight container at room temperature. This will help to keep them fresh and prevent them from drying out.
Yes, you can freeze these cookies for up to 3 months. To freeze them, place them in an airtight freezer-safe container or freezer bag and freeze for at least 3 hours. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving.
You can also freeze the cookie dough. Scoop the cookie dough and then freeze for up to 3 months in a ziplock bag. When ready to bake, there’s no need to thaw. But you will want to add on a few extra minutes of baking time.
Recipe FAQs
This could be because you skipped the chilling of the cookie dough. Because this dough uses melted butter don’t skip the chilling of the dough!
I wouldn’t call them healthy per se. As they still use sugar and butter! But they are 100% gluten-free cookies.
No they are not the same thing but usually often used interchangeably. But almond meal contains the almond skin and usually darker in color. I recommend almond flour in these cookies for a finer texture.
This could be because you measured the flour wrong. I recommend using a kitchen scale and measure the almond flour by weighing it. And don’t skip chilling the cookie dough to allow the cookie dough to firm up! And don’t skip the cornstarch which, along with the eggs will help bind the cookie dough together (since there’s no gluten!)
Maple syrup is a liquid sweetener so you can’t replace it 1:1, so you need to use less and experiment! If you give it a try, let me know in the comments!
More Recipes To Try
If you’re craving more cookies be sure to try the most popular recipe on my blog, these glazed lemon cookies!
Or try these coconut macaroons, a naturally gluten free cookie, dipped in chocolate!
Almond Flour Chocolate Chip Cookies
Ingredients
- 3 cups (336g) almond flour *see note
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ stick, 170 g) unsalted butter melted and slightly cooled
- ½ cup (100 g) granulated white sugar
- ¾ cup (160 g) packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 1 ½ cups (255 g) semi-sweet chocolate chips
Instructions
- Combine dry ingredients. Whisk together almond flour, baking soda, baking powder and salt in a small bowl. 3 cups (336g) almond flour 1 Tablespoon cornstarch 1 teaspoon baking soda ½ teaspoon salt
- Combine butter and sugars. In a large bowl Whisk butter, granulated sugar, and brown sugar until combined. ¾ cup (1 ½ stick, 170 g) unsalted butter ½ cup (100 g) granulated white sugar ¾ cup (160 g) packed light brown sugar
- Add vanilla and eggs. Add egg and egg yolk, one at a time whisking to combine. Add vanilla and mix just until combined. 2 large eggs 1 large egg yolk 2 teaspoons vanilla extract
- Add dry ingredients. Gradually stir in flour mixture so they wouldn’t spoon or spatula. Stir in chocolate chips. Cover and chill cookie dough for at least 2 hours, ideally overnight for best texture. 1 ½ cups (255 g) semi-sweet chocolate chips
- Preheat and prepare cookie sheets. When ready to bake, preheat the oven to 350°F (180°C). Line two cookie sheets with parchment paper (or a silicone baking mat). Take cookie dough out of the fridge and let soften for several minutes to allow for easier scooping.
- Scoop the cookies. Using a 1-inch cookie scoop or a tablespoon, scoop the cookies into 1 ½ inch balls onto prepared cookie sheets about 2 inches apart.
- Bake and cool cookies. Bake the cookie sheet on the middle rack for 9-11 minutes, until lightly browned on the sides. The centers will still look soft. Remove from the oven and let cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: You can store these cookies at room temperature for up to 3 days. However, they will be best if eaten within the first day or two. Place the cookies in an airtight container at room temperature. This will help to keep them fresh and prevent them from drying out.
- Freezing: You can freeze these cookies for up to 3 months. To freeze them, place them in an airtight freezer-safe container or freezer bag and freeze for at least 3 hours. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving. You can also freeze the cookie dough. Scoop the cookie dough and then freeze for up to 3 months in a ziplock bag. When ready to bake, there’s no need to thaw. But you will want to add on a few extra minutes of baking time.
- Almond flour – I recommend using blanched almond flour which is a fine almond flour without the almond skin present. I like using Bob’s Red Mill.
