Introduction

These Almond Flour Chocolate Chip Cookies are a delightful gluten-free treat that combines a rich, buttery flavor with the sweetness of chocolate chips. Soft and chewy with slightly crisp edges, they’re perfect for anyone craving a classic cookie with a wholesome twist.

Several round chocolate chip cookies rest on a white marbled surface, some placed directly on it and one partially on a black wire cooling rack in the top right. Each cookie has a golden-brown color with a slightly crispy edge and a soft, textured center, dotted generously with dark, glossy chocolate chips, some slightly melted. Scattered chocolate chips lie between the cookies, adding variation to the arrangement. The overall scene conveys a fresh, homemade look with natural lighting highlighting the warm tones and rich chocolate details. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup (150 g) butter, salted or unsalted, softened to room temperature
3/4 cup (165 g) brown sugar
1/4 cup (50 g) white sugar
1 egg
2 teaspoons (10 ml) vanilla extract
2 3/4 cups (265 g) almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (125 g) chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (177°C) and line two large cookie sheets with baking paper. Set aside.
Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar using an electric or stand mixer. Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed to combine thoroughly.
Step 3: In a separate small bowl, whisk together the almond flour, baking soda, and salt until evenly combined. Gradually add the dry ingredients to the wet mixture and mix on low speed until a dough forms. Stir in the chocolate chips by hand with a spoon or rubber spatula.
Step 4: Scoop out heaping tablespoons of dough and roll each into a ball. Place the dough balls on the prepared cookie sheets about 2 inches apart to allow for spreading.
Step 5: Bake the cookies for 10-11 minutes. At 10 minutes, they may still look slightly underbaked but will continue to firm up as they cool. For chewier cookies, bake for 10 minutes; for crisper edges, bake for 11 minutes.
Step 6: Let the cookies cool on the baking sheets for a few minutes before transferring them carefully to a wire rack to cool completely. They will puff up in the oven and deflate as they cool, becoming easier to handle once fully cooled.
Step 7: Enjoy your delicious almond flour chocolate chip cookies!

Tips & Variations

For a nut-free option, substitute almond flour with oat flour or a gluten-free flour blend.
Add a pinch of cinnamon or a splash of almond extract for extra flavor.
Use dark chocolate chips or chunks for a richer taste.
Chill the dough in the refrigerator for 30 minutes before baking to reduce spreading.

Storage

Store your cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. When reheating, warm gently in a low oven or microwave for a few seconds to restore their soft texture.

How to Serve

A group of golden brown chocolate chip cookies with soft edges and scattered dark chocolate chips spread over a white marbled surface, some lying flat while others rest slightly stacked, with a black cooling rack holding more cookies in the background and a white cloth with blue stripes partially visible to the left, the cookies showing slightly cracked tops and a warm, inviting texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe is designed for almond flour, which gives the cookies their unique texture and gluten-free quality. Using regular flour will change the texture and may require adjusting the baking time and liquid ingredients.

Why do my cookies flatten out too much?

If your cookies spread too much, try chilling the dough before baking and ensure your butter isn’t too warm. Also, baking soda increases spread slightly—make sure to measure accurately. Using almond flour that is finely ground can help maintain structure.