Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies are a gluten-free twist on a classic treat. Soft, chewy, and loaded with melty chocolate chips, these cookies are made with wholesome ingredients and come together quickly. They’re perfect for anyone following a gluten-free diet or simply looking for a nutty, rich alternative to traditional cookies.

Why You’ll Love This Recipe

• Naturally gluten-free using almond flour
• Soft, chewy texture with crisp edges
• Rich and nutty flavor that pairs perfectly with chocolate
• Easy to make with pantry staples
• Kid-friendly and freezer-friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Almond flour (blanched, fine texture)
• Baking soda
• Salt
• Unsalted butter (or coconut oil for dairy-free)
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract
• Chocolate chips (semi-sweet or dark)

Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together almond flour, baking soda, and salt.
3. Cream butter and sugars: In a separate bowl, beat softened butter with brown and granulated sugar until creamy.
4. Add egg and vanilla: Mix in the egg and vanilla until well combined.
5. Combine wet and dry: Gradually stir the dry ingredients into the wet mixture.
6. Fold in chocolate chips: Stir until evenly distributed.
7. Scoop and shape: Use a tablespoon or cookie scoop to place dough balls on the baking sheet, leaving space between.
8. Bake for 1012 minutes, or until edges are golden and centers are just set.
9. Cool: Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Servings: 2024 cookies
Prep time: 15 minutes
Cook time: 1012 minutes
Total time: 2530 minutes

Variations

• Dairy-free: Use coconut oil and dairy-free chocolate chips
• Nutty boost: Add chopped walnuts or pecans
• Low sugar: Replace sugars with coconut sugar or monk fruit sweetener
• Vegan: Use a flax egg (1 tbsp flaxseed + 3 tbsp water) and plant-based butter
• Double chocolate: Add 2 tbsp cocoa powder to the dough

Storage/Reheating

• Room temp: Store in an airtight container for up to 5 days
• Refrigerate: Keeps well in the fridge for 1 week
• Freeze: Freeze dough balls or baked cookies for up to 2 months
• Reheat: Warm in the microwave for 10 seconds to soften

FAQs

Can I substitute almond meal for almond flour?

You can, but the cookies may be denser and grainier in texture.

Are these cookies keto?

Not exactly, but you can modify the recipe by using low-carb sweeteners and sugar-free chocolate chips.

How do I prevent the cookies from being too crumbly?

Measure flour properly and don’t overbake; almond flour is delicate and overbaking can dry the cookies.

Can I skip the egg?

Yes, use a flax egg or egg replacer to keep the cookies egg-free.

Do I need to chill the dough?

Not necessary, but chilling can help prevent spreading if your butter is very soft.

Can I use honey or maple syrup instead of sugar?

It’s best to use dry sweeteners to keep the right dough texture; liquid sweeteners will make the dough too wet.

How can I make the cookies crispier?

Bake a few minutes longer or flatten them slightly before baking.

What kind of chocolate chips are best?

Semi-sweet, dark chocolate, or even chunks work well—use your favorite!

Can I add coconut?

Yes! Add shredded unsweetened coconut for extra texture and flavor.

Are these cookies grain-free?

Yes, they are 100% grain-free when made with almond flour only.

Conclusion

Almond Flour Chocolate Chip Cookies are the perfect fusion of comfort and clean ingredients. Soft, chewy, and just the right amount of sweet, they’re ideal for dessert, lunchbox treats, or sharing with friends. Gluten-free never tasted so good!

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