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    Home » Recipes » Almond Flour Chocolate Chip Cookies

    Almond Flour Chocolate Chip Cookies

    Published: May 31, 2020 · Modified: Jun 10, 2022 · by Debra with 9 Comments · 1386 words. About 7 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    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!

    Almond flour chocolate chip cookies on parchment paper.

    This post contains affiliate links. If you purchase through my links, I may make a small commision. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    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.

    Jump to:
    • Ingredients
    • How to make them
    • Tips
    • FAQs
    • Related recipes
    • Recipe
    Small blue and glass bowls granulated sugar, brown sugar, salt, butter, vanilla extract and baking soda.

    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.

    A blue whisk sits in a glass bowl filled with almond flour and a bit of baking powder.

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

    A blue spatula sits in a metal mixing bowl with creamed butter and sugar.

    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.

    A blue spatula sits in a metal mixing bowl with creamed butter and sugar.

    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.

    An orange kitchen scale with a bowl of chocolate chips on it.

    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.

    A blue spatula sits in a metal mixing bowl with creamed butter and sugar, and chocolate chips.

    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.

    A blue spatula sits in a metal mixing bowl with batter for gluten free chocolate chip cookies.

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

    Gluten free chocolate chip cookie batter formed into balls on parchment paper, ready for baking.

    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.

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    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.

    FAQs

    How do you store almond flour cookies?

    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.

    Can you make almond flour chocolate chip cookies with coconut sugar?

    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 on white parchment paper.

    Almond Flour Chocolate Chip Cookies

    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!
    4.43 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Keyword: almond flour chocolate chip cookies, Best gluten free chocolate chip cookies
    Prep Time: 20 minutes
    Cook Time: 18 minutes
    Total Time: 38 minutes
    Servings: 24 cookies
    Calories: 209kcal

    Equipment

    • stand mixer
    • baking sheet
    • silicone spatula
    • parchment paper
    • kitchen scale
    • mixing bowls

    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
    US Customary - Metric
    Prevent your screen from going dark

    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

    Tips and Tools
    • 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.
     
    This post contains affiliate links. If you purchase through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 209kcal | Carbohydrates: 17g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 111mg | Potassium: 76mg | Fiber: 2g | Sugar: 13g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
    « Gluten Free Chocolate Ganache Tart
    Red Wine Spaghetti »

    Reader Interactions

    Comments

    1. Peggy Parr

      February 14, 2021 at 2:24 pm

      Made these today using hazelnut flour instead of almond flour. Melt in your mouth delicious.

      Reply
      • Debra

        February 15, 2021 at 5:15 pm

        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

        Reply
    2. Donna Kokorudz

      February 13, 2021 at 3:42 pm

      5 stars
      Made these today for me for Valentines Day. DELICIOUS! ❤️🥰😍

      Reply
      • Debra

        February 13, 2021 at 5:30 pm

        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

        Reply
    3. DANIELLE CARRENO

      October 10, 2020 at 6:13 am

      Can I switch out the white and brown sugar for coconut sugar to make them paleo friendly?

      Reply
      • Debra

        October 10, 2020 at 11:14 am

        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

        Reply
        • Debra

          July 07, 2021 at 6:47 pm

          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

          Reply
    4. Marlene M Morrison

      October 03, 2020 at 8:06 pm

      5 stars
      These cookies are delicious.

      Reply
      • Debra

        October 04, 2020 at 3:18 pm

        Thanks Marlene! And thanks for reading and trying my recipes!

        Debra

        Reply

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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