Almond Flour Chocolate Chip Cookies

5 from 1 vote

Almond Flour Chocolate Chip Cookies

These almond flour chocolate chip cookies are soft, and chewy are made with 100% almond flour. The cookie dough mixes up in minutes and makes for the best gluten-free chocolate chip cookies!

Prep Time15

Cook Time11

Chilling time2

Total Time2 26

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 152kcal

Author: Heather Perine

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, 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 eggs, one at a time whisking to combine. Add vanilla and mix just until combined. 2 large eggs 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.

Nutrition