Almond flour chocolate chip cookies are soft and chewy grain free chocolate chip cookies made with almond flour. These chocolate chip almond flour cookies are easy to make and are naturally gluten free.
Jump to:
Why Should You Make This Recipe
Some of my favorite recipes on the blog are made with almond flour. My Almond Flour Brownies, Almond Flour Chocolate Cookies, Almond Flour Mug Cake, Almond Flour Chocolate Cake and Salted Tahini Brownies are all amazing almond flour recipe. I know you’ll love this chocolate chip almond flour cookie recipe as well because:
- Naturally gluten free: These almond flour chocolate chip cookies are naturally gluten free. They can also be made using refined sugar free if made using maple sugar.
- You love soft, chewy and nutty cookies. Almond flour makes the BEST chocolate chip cookies. The richness and extra fat from the almond flour, gives these almond flour cookies rich, chewy texture that lasts for days.
- Quick and easy to make. These almond flour cookies with chocolate chips are just as easy to make as any drop cookie recipe and require a short chill time to set the cookie dough.
Ingredients
This recipe for chocolate almond flour chocolate chip cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather almond flour, baking soda, cornstarch and salt.
- Wet Ingredients: Gather unsalted butter, light brown sugar, an egg, vanilla extract and semi sweet chocolate chips.
Substitutions
These chewy chocolate chip cookies with almond flour are as easy to make as they are delicious. Here are my recommended substitutions to make these grain free chocolate chip cookies if you need them.
- Almond Flour: Blanched almond flour is the correct flour to use in this recipe. Almond meal will make the cookies coarser and grittier. If you prefer that type of texture, make sure to measure the almond flour by weight (270 g) rather than cup for cup.
- Baking Soda and Cornstarch: This recipe has not been tested with baking powder. The cornstarch is needed to keep the cookies soft and chewy.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US. If needed, use salted butter (omit the added salt) or a diary free butter you like.
- Light Brown Sugar: Maple sugar would be good refined sugar free substitutes.
- Eggs: This is an essential ingredient for these rich and fudgy chocolate almond flour cookies. This recipe hasn’t been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Semi Sweet Chocolate Chips: Feel free to use your preferred chocolate chips. Dark chocolate or milk chocolate chips would also be delicious.
How To Make
Learn how to make almond flour chocolate chip cookies in a few easy steps.
- In a mixing bowl whisk together the almond flour, cornstarch, baking soda and salt until well combined. Set aside for now.
- Slice the stick of butter into tablespoon sized pieces. Place them in a microwave safe bowl. Heat the butter for 20 seconds. The edges of the butter should be barely softened. Add the butter to a mixing bowl fitted with a paddle attachment. With the mixer on medium speed, cream together the butter with the light brown sugar for 2 - 3 minutes.Turn the mixer to low and mix in the egg and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. Gently fold in the chocolate chips until well combined.
- Cover the cookie dough and transfer to the fridge to chill for 1 - 2 hours or up to overnight. Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip almond flour cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Top with more chocolate chips if you like. Bake the cookies for 14 - 16 minutes until the edges and tops of the cookies are set. Cool the chocolate chip almond cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the almond flour cookies with chocolate chips to the chilling step. Store the cookie dough covered in the fridge for up to 2 days. For longer cookie dough storage, transfer to the freezer.
- Store: Place the baked chocolate chip almond flour cookies in an airtight container. Store at room temperature for up to one week.
- Freeze Baked Cookies: Make sure the almond chocolate chip cookies are completely cooled to room temperature. Individually wrap each cookie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Freeze Cookie Dough: Scoop the cookie dough into balls and place on a lined baking sheet or large plate. Flash freeze in the freezer for 20 minutes. Remove the cookie dough balls and transfer to an air tight, freezer safe container for up to 2 months. Thaw the cookie dough in the fridge overnight or bake from frozen. The cookies will take a few minutes longer if baking from frozen.
- Thaw: The easiest and tastiest way to thaw the baked gluten free chocolate chip cookies is to let them sit out at room temperature until thawed. Warm the thawed cookies in the microwave for 15 - 20 seconds for a “fresh from the oven” taste.
M’s Expert Tips
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously chewy chocolate chip cookies.
- Measure the almond flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time. Alternatively, use spoon almond flour into a measuring cup, evenly sweep any excess off the top of the measuring cup to get 1 cup almond flour. Do not scoop straight from the bag.
- Chill the cookie dough. For a better tasting cookie that doesn’t spread as much, make sure to chill the cookies.
- Add more chocolate chips to the top. For picture perfect cookies, add a few more chocolate chips to the top of the cookie right before baking.
- Give your cookies a “cookie scoot.” Within the 30 - 60 seconds of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
Why do my almond flour cookies fall apart?
This can happen when too much almond flour is used compared to the wet ingredients or by not allowing the cookies to cool long enough. It is important to measure the almond flour correctly and to allow the cookies to cool on the hot baking sheet before transferring them to a cooling rack.
Can I make these chocolate chip almond flour cookies different sizes?
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for about 10 - 12 minutes. For a larger cookie, use a large cookie scoop (3 tablespoons, 45 ml) and bake for 15 - 18 minutes.
Can I substitute almond flour for regular flour?
When possible, almond flour can be used in place of regular flour with some adjustments to the recipe such as adding an extra egg.
Does almond flour change the taste of cookies?
The texture of the cookie is often chewy and moist when almond flour is used. The cookie also has a slightly nutty taste when compared with cookies made with regular flour.
Other Chocolate Chip Cookies Recipes to Try
- Brown Butter Chocolate Chip Cookies
- Chocolate Chip Cookie Cake
- Pumpkin Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Coconut Chocolate Chip Cookies
If you try this Almond Flour Chocolate Chip Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Almond Flour Chocolate Chip Cookies Recipe
Almond flour chocolate chip cookies are soft and chewy grain free chocolate chip cookies made with almond flour. These chocolate chip almond flour cookies are easy to make and are naturally gluten free.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 large baking sheets
- 1 - 2 sheet parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- 2¼ cups (270 g) almond flour
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, sliced
- 1 cup (200 g) light brown sugar
- 1 large egg, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) chocolate chips, plus more for topping
Instructions
- In a mixing bowl whisk together the almond flour, cornstarch, baking soda and salt until well combined. Set aside for now.2¼ cups (270 g) almond flour, 2 teaspoons cornstarch, ½ teaspoon baking soda, ½ teaspoon salt
- Slice the stick of butter into tablespoon sized pieces. Place them in a microwave safe bowl. Heat the butter for 20 seconds. The edges of the butter should be barely softened. Add the butter to a mixing bowl fitted with a paddle attachment. With the mixer on medium speed, cream together the butter with the light brown sugar for 2 - 3 minutes.½ cup (113 g) unsalted butter, sliced, 1 cup (200 g) light brown sugar
- Turn the mixer to low and mix in the egg and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. Gently fold in the chocolate chips until well combined.1 large egg, room temperature, 2 teaspoons (10 ml) vanilla extract , 1 cup (170 g) chocolate chips, plus more for topping
- Cover the cookie dough and transfer to the fridge to chill for 1 - 2 hours or up to overnight. Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip almond flour cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Top with more chocolate chips if you like. Bake the cookies for 14 - 16 minutes until the edges and tops of the cookies are set.
- Cool the chocolate chip almond cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked chocolate chip almond flour cookies in an airtight container. Store at room temperature for up to one week.
Tip: Give your cookies a “cookie scoot.” Within the 30 - 60 seconds of removing the cookies from the oven, use a large biscuit or cookie cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/biscuit cutter. Move the cutter in a circular motion, gently nudge the edges back into a round shape.
did you make this recipe?tag @olivesnthyme on Instagram
Leave a Reply