Almond Flour Chocolate Chip Cookies

This easy recipe for almond flour chocolate chip cookies is gluten free and grain free, but you'd never know the difference. They're a little bit crispy, a little bit chewy, and loaded with chocolate chips!

This almond flour chocolate chip cookies recipe is gluten free, but it still has all of those classic chocolate chip cookie textures you're looking for. Crispy edges, with a chewy center giving way to that chunk of chocolate!

I find that making gluten-free chocolate chip cookies with almond flour is easier and more affordable than using expensive flour blends. The dark brown sugar in this recipe complements the nutty almond flour in the cookies, and adds depth of flavor. And we're using LOADS of chocolate chips. (Because why wouldn't you?)

Try more of my recipes for almond flour cookies like these Gluten Free Peanut Butter Chocolate Chip Cookies, classic Italian Amaretti Cookies, and make some Basler Brunsli for Christmas!

Jump to:

• Almond flour chocolate chip cookies ingredients
• How to make almond flour chocolate chip cookies
• Expert tips
• How to freeze almond flour chocolate chip cookies
• FAQ
• More baking recipes with almond flour
• Why this is the BEST almond flour chocolate chip cookies recipe!
• Recipe

Almond flour chocolate chip cookies ingredients

If you're looking for an unfussy gluten free chocolate chip cookie recipe, this is the one. Just a few common ingredients and you're all set!

• Almond flour: Be sure you are using blanched almond flour, which is made with blanched almonds, not almond meal, which still has the skins mixed in.
• Granulated sugar: White sugar will give us good structure to hold the almond flour together and keep the edges of our cookies crispy.
• Brown sugar: That molasses in the brown is going to give us so much depth of flavor and keep the center of the cookies chewy. You can substitute light brown sugar, but you may sacrifice some of the chewiness.
• Unsalted butter
• Dark (bittersweet) chocolate chips: I like Guittard Extra Dark 63% or Ghirardelli 60% Bittersweet Chocolate Chips. If you prefer semi-sweet chocolate chips, that is fine, too.
• Baking soda
• Egg
• Vanilla extract
• Kosher salt

BAKING INGREDIENT TIP: Baking chocolate chip cookies with almond flour can sometimes be easier and more forgiving than working with other gluten free flours. Because it's made from nuts, you don't have to worry as much about over-mixing the dough. It's less temperamental about high-heat baking, too, which means no burnt cookie bottoms! And it adds great flavor!

How to make almond flour chocolate chip cookies

Recipe adapted from NYT Cooking.

Step 1: Whisk together the almond flour and other dry ingredients

Preheat the oven to 350 degrees F. Bring your butter to room temperature.

Line two baking sheets with parchment paper.

In a small bowl, combine the almond flour, baking soda and salt. Whisk together to fully incorporate.

Step 2: Cream together the butter and sugar, add wet ingredients

In a stand mixer fitted with the paddle attachment, cream together the room temperature butter and both kinds of sugar until the mixture is pale, fluffy, and light, about 3 - 4 minutes.

I buck the trend and have a Cuisinart stand mixer and I love it. A hand mixer will also work fine for this task.

Scrape down the sides of the bowl, then add the egg and mix again briefly to combine. Add the vanilla and mix for a few seconds to fully incorporate all of the wet ingredients.

Step 3: Combine wet and dry ingredients, add chocolate chips

Add dry ingredients and turn on mixer for about 10 seconds. Use a rubber spatula to scrape down the sides of the bowl and turn the mixer on again briefly to make sure the ingredients are all distributed.

Now it's time for what we are all here for. The chocolate.

I am a dark, dark chocolate person. I suggest bittersweet chocolate here, and I used Guittard extra dark chocolate chips. But if you prefer semi-sweet, go for it.

Add the chocolate to the mixing bowl and turn mixer on low speed just long enough to incorporate all the chocolate chips into the almond flour dough. (If using a hand mixer, you can do this by hand a with a spatula.)

Use a rubber spatula to scrape down the sides of the bowl. Stir gently and make sure the dough is uniform throughout.

Step 4: Form the cookies and bake!

Scoop 2 tablespoons of dough per cookie onto the parchment-lined baking sheets. Give them a decent amount of space between because they will spread out.

Bake for 12-18 minutes, rotating sheets once halfway through.

Remove from oven and allow the cookies to cool briefly on the sheet pan before transferring the parchment paper with the cookies to a cooling rack. Allow to cool completely then serve.

This recipe makes about 2 dozen almond flour chocolate chip cookies.

Expert tips

• I encourage you to get a kitchen scale and weigh your chocolate. Chocolate chips, baking wafers, and chopped chocolate are all going to vary by size, so a measuring cup will not give you the same amount across the board. I have an Escali Primo digital scale. I love this scale. I rave about it. And I love it when I see some pro chef using the exact same scale in the exact same color.
• I found it worked best to slide the parchment off the baking sheet and onto a cooling rack instead of trying to remove the cookies individually. The almond flour cookie dough means they are a little more prone to breaking apart before they cool than a regular AP flour chocolate chip cookie would be.
• I went for the longer end of the baking time. I like these almond flour chocolate chip cookies a little more golden brown and crisp on the edges.

How to freeze almond flour chocolate chip cookies

These almond flour chocolate chip cookies can be made in advance and stored in the freezer for those moments when you just need a couple of cookies to get you through the day!

To freeze the cookie dough

1. Make cookie dough as instructed in the recipe.
2. Scoop 2 tablespoons of dough per cookie onto parchment-lined baking sheets spaced 1 inch apart and place into the freezer.
3. Once the cookie dough balls are frozen, transfer them to a ziptop bag or airtight container until ready to bake. They'll keep for about 2 months.
4. To bake from frozen, preheat the oven to 350 degrees F. Place the almond flour chocolate chip cookies on a parchment lined baking sheet 2 inches apart and bake for 13-19 minutes, until golden on the edges.

To freeze the baked cookies

1. Lay the almond flour cookies out on a parchment lined baking sheet and place in the freezer for a few hours.
2. Once frozen, transfer to a freezer safe container and store for up to 3 months.

FAQ

More baking recipes with almond flour

More good news for gluten free peeps who love sweet treats.

• Almond Flour Brownies have fudgy bottoms topped by a layer of chocolate ganache!
• Almond Flour Carrot Cake is a twist on the classic, made with olive oil and pistachios!

Why this is the BEST almond flour chocolate chip cookies recipe!

• We are only using almond flour, no expensive or complicated gluten free flour blends.
• No need to chill the dough!
• They are crispy on the edges and chewy in the center.
• So. Many. Chocolate. Chips.
• No one will know these chocolate chip cookies are gluten free. Believe me. I've taken them to parties and people could not tell the difference.
• You can use a hand mixer or a stand mixer, whichever is easiest for YOU.

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