These almond flour chocolate chip cookies are gluten free but you'd never know the difference. They're a little bit crispy, a little bit chewy, and loaded with chocolate chips!
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What is it about a chocolate chip cookie? For me, it's the contrast in texture. The crisp–but not too crisp–dough, giving way to that chunk of chocolate. And that chocolate has to be dark chocolate. No question.
These almond flour chocolate chip cookies are gluten free, but still have all of those textures you're looking for. Brown sugar adds depth of flavor and complements the nutty almond flour, and we're adding LOADS of chocolate chips, please.
Ingredients
- Almond flour: Be sure you are using almond flour, which is made with blanched almonds, not almond meal, which still has the skins mixed in.
- Brown sugar and granulated sugar: That molasses is going to give us so much depth of flavor. These two sugars together give the cookies good structure.
- Unsalted butter
- Dark chocolate chips: I like Guittard Extra Dark 63% or Ghirardelli 60% Bittersweet Chocolate Chips.
- Baking soda
- Egg
- Vanilla extract
- Kosher salt
How to make them
Adapted from New York Times Cooking
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.
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.
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 dough.
Use a rubber spatula to scrape down the sides of the bowl. Stir gently and make sure the dough is uniform throughout.
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 to a cooling rack. Allow to cool completely then serve.
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 on a YouTube or IGTV video.
- 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 base means they are a little more prone to breaking apart before they cool than a regular AP flour cookie base would be.
- I went for the longer end of the baking time. I like them a little more golden brown and crisp on the edges.
FAQ
Store in an airtight container for up to a week. Because these are made from almond flour, they will soften up a bit once stored for a day or so. Keep them in a cool dry place so they aren't exposed to too much humidity.
Yes, you can! Substitute 1:1, and cook them for 12-16 minutes. They will get brown faster and have a crispier texture.
Related recipes
More good news for gluten free-ers who love sweet treats.
- Gluten Free Peanut Butter Chocolate Chip Cookies are here for you when you're in a more is more mood!
- Amaretti Cookies with Cocktail Cherries are gluten free and they have more than one cocktail-themed ingredient—amaretto gives them a secret kick!
- If you wanna make their jaws drop, put this Gluten Free Chocolate Ganache Tart on the table.
- Why opt for only one kind of chocolate when these Gluten Free Double Chocolate Hazelnut Cookies have two?
Recipe
Almond Flour Chocolate Chip Cookies
Ingredients
- 2 ¾ cups almond flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- 10 tablespoon unsalted butter room temperature
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 9 ounces bittersweet chocolate chips about 1 ½ cups
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Bring butter to room temperature.
- In a small bowl, combine the almond flour, baking soda and salt. Whisk together to fully incorporate.
- In a stand mixer with a paddle attachment, or using a hand mixer, cream butter and both kinds of sugar together on medium speed until light and fluffy. About 3 - 4 minutes.
- 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 the wet ingredients into the dough.
- 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 distributed throughout the dough.
- Add the chocolate to the mixing bowl and turn mixer on low speed just long enough to incorporate all the chocolate chips into the dough.
- Use a rubber spatula to scrape down the sides of the bowl. Stir the dough gently to make sure it is uniform throughout.
- 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 to cool briefly on the sheet pan before transferring to a cooling rack. See note.
- Cookies will store in an airtight container for up to a week.
Notes
- 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 can remain pretty crumbly when the cookies are still hot.
- Baking time is 12 - 18 minutes. I baked these for about 16 - 18 minutes to get them a little crispier.
- I love very dark chocolate. I suggest bittersweet chocolate here, and I used Guittard extra dark chocolate chips. But if you prefer semi-sweet chocolate chips, go for it.
- Using a kitchen scale to weigh your chocolate is very important, since 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 digital scale that I absolutely love.
- I use a Cuisinart stand mixer, but a handheld mixer will work just as well for this recipe.
Peggy Parr
Made these today using hazelnut flour instead of almond flour. Melt in your mouth delicious.
Debra
Hi Peggy!
Yes, you can totally substitute other nut flours. I love hazelnuts, what a good idea.
Thanks for reading and trying my recipes!
Debra
Donna Kokorudz
Made these today for me for Valentines Day. DELICIOUS! ❤️🥰😍
Debra
Hi Donna!
What a great idea! These are perfect for Valentine's Day or Galentine's Day!
Thanks for reading and trying my recipes!
Debra
DANIELLE CARRENO
Can I switch out the white and brown sugar for coconut sugar to make them paleo friendly?
Debra
Hi Danielle,
You know, I'm not sure. I don't have a lot of experience with coconut sugar. If it melts and binds everything together as well as cane sugar, it will probably work. I'm sorry I can't answer this definitively. If you do try it with coconut sugar, please reply in the comments so I and other readers will know how it works out!
Thanks for reading,
Debra
Debra
Hi Danielle,
I finally tested this recipe with coconut sugar and it works beautifully! I've updated the info in the blog post. Just substitute 1:1, and cook them on the shorter end of the recommended time. They'll get brown and crisp a little faster. And they taste fantastic!
Thanks for the question!
Debra
Marlene M Morrison
These cookies are delicious.
Debra
Thanks Marlene! And thanks for reading and trying my recipes!
Debra