Almond Flour Chocolate Chip Cookies
Published
These almond flour chocolate chip cookies are a gluten-free dream come true in my kitchen. They bake up chewy in the center with golden, crisp edges, and that subtle nutty flavor from the almond flour makes them taste a little extra special. I love that they’re made with simple pantry staples, so I can whip up a batch whenever the cookie craving hits. They’re the kind of soft, bakery-style cookies that disappear fast around here, especially with melted chocolate straight from the oven.
These are the best gluten-free cookies I have ever had! My favorite part is that it’s made with almond flour. It’s so much better for you then the ultra process gluten-free flours!! THANKS! Your site is life changing!
– Jessica
Almond Flour Chocolate Chip Cookies Recipe
Just like my classic gluten-free chocolate chip cookies, these almond flour cookies bake up soft and chewy with plenty of melty chocolate in every bite. The almond flour gives them a nutty flavor and a texture that I absolutely love, and that is why this recipe has become my go-to whenever I am craving cookies. Each one has a little extra protein and fewer carbs than traditional versions, so they feel like a treat I can enjoy anytime. I would love to know how you like your cookies. Do you prefer chewy centers or crisp edges? Share in the comments!
Gluten-Free Baking Tips
- Almond flour cookies bake faster. Compared to those made with white flour. They may look slightly underdone at 10 minutes, but they’ll continue cooking on the hot tray after you remove them. Overbaking will make them crispy instead of soft and chewy.
- Mind the butter temperature. Using butter that is too cold, too warm, or overmixing the dough can make it crumbly. Mix until just combined, and add an extra egg if needed.
- Salt matters. This recipe uses kosher salt. If you use table salt, reduce the amount by half, or the cookies may taste too salty.
- Scoop then level. Scoop your measuring cup directly into the almond flour, then level off with a knife. This will help prevent you from using too much almond flour, which will make the cookies too dense.
- Don’t skip the light brown sugar. It keeps the cookies chewy and prevents them from turning thin and crispy.
Almond Flour Chocolate Chip Cookies
Ingredients
- 3½ cups blanched super fine almond flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- ¾ cup unsalted butter, use Smart Balance butter for dairy free
- ¼ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
- 1½ cups chocolate chips, use Nestle Toll House Allergen Free Chocolate Baking Chips or Enjoy Life Foods dairy-free chocolate chips for dairy free
Instructions
- Preheat your oven to 350°F (177°C). Prepare two large cookie sheets with parchment paper and set aside.
- In a medium-sized bowl, combine the almond flour, baking powder, baking soda, and salt. Mix with a spoon until well combined.
- In a separate large bowl or stand mixer bowl, beat the butter, granulated sugar, brown sugar, eggs, and pure vanilla extract. Be sure to mix the egg in completely.
- Add the dry ingredients to the egg mixture. Beat on medium speed until well combined. The dough will be thick and sticky.
- Next, add the chocolate chips and mix until evenly distributed.
- Using a greased medium cookie-sized scoop, approximately 1½ tbsp, drop dough balls onto the parchment paper-lined cookie sheet approximately two inches between cookies to allow room for spreading.
- Bake for 13-15 minutes or until the tops and edges are golden brown. Please watch your oven because all ovens are different.
- When you take the cookies out of the oven they will be puffy, but as they cool the cookies flatten. These cookies are deliciously chewy but need to fully rest to set. Let the cookies cool on the pan for 10 minutes then transfer them to a cooling rack. Enjoy!
Notes
- Expired baking soda can cause cookies to bake up flat. Mark the date when you open a new box and replace it every 6 months.
- If your kitchen is warm or your cookies are spreading too much, refrigerate the dough balls for 30 minutes before baking.
- Use a light-colored baking sheet for even baking. Darker pans absorb more heat and can give cookies overly browned bottoms.
- The chocolate chips can be swapped out with an equal amount of nuts or dried fruit pieces. Just make sure they’re chopped to about the same size as a chocolate chip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Almond Flour Chocolate Chip Cookies Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 350°F. Prepare two large cookie sheets with parchment paper and set aside.
Mix the dry ingredients: In a medium-sized bowl, combine 3½ cups of blanched superfine almond flour, ½ tsp baking powder, ½ tsp baking soda, and 1 tsp salt. Mix with a spoon until well combined.
Mix the wet ingredients: In a separate large bowl or stand mixer bowl, beat ¾ cup butter, ¼ cup granulated sugar, ¾ cup brown sugar, 2 large eggs, and 1 tsp pure vanilla extract. Be sure to mix the egg in completely.
Combine wet and dry ingredients: Add the dry ingredients to the egg mixture. Beat on medium speed until well combined. The dough will be thick and sticky.
Fold in the chocolate chips: Next, add 1 ½ cups chocolate chips and mix until evenly distributed.
Portion out the dough: Using a greased medium cookie-sized scoop, approximately 1 ½ tbsp, drop dough balls onto the parchment paper-lined cookie sheet approximately two inches between dough to allow room for spreading.
Bake the cookies: Bake for 13-15 minutes or until the tops and edges are golden brown. Please watch your oven because all ovens are different. When you take the cookies out of the oven, they will be puffy, but as they cool, the cookies flatten. These cookies are deliciously chewy but need to fully rest to set. Let the cookies cool on the pan for 10 minutes, then transfer them to a cooling rack. Enjoy!
Serving Suggestions
These almond flour chocolate chip cookies are perfect for school lunchboxes or a quick afternoon snack. I also love pairing them with a cup of coffee, oat milk, or dairy-free hot chocolate. For a fun treat, try turning them into ice cream sandwiches with a scoop of vanilla or almond milk ice cream between two cookies.
Storage Instructions
When sealed well in an airtight container, almond flour chocolate chip cookies are good at room temperature for about 5 days or in the freezer for up to 2 months.
You can also freeze the cookie dough prior to baking. Form it into balls, then freeze on a baking sheet for 20 minutes. Transfer to an airtight container or Ziplock bag to store for up to 2 months. When baking cookies from frozen, I recommend adding an additional 3-4 minutes of baking time.
More Almond Flour Recipes To Try!
Our Almond Flour Chocolate Chip Cookies recipe was originally published 8/11/23. It was retested, reworked, and republished to be better than ever 11/3/25.
I made these, but being a diabetic I replaced the sugars with Mink fruit and Swerve brown sugar substitute. I used dark chocolate chips with zero sugar and they are really good. Not chewy because of the sugar replacement, but now I have cookies to have with my afternoon tea! Thank you for the recipe!
Okay I have to comment on this recipe.
I had a bag of almond flour that I wanted to use up instead of having it go to waste, so I made these cookies.
Now I’m buying twice as much almond flour as I used to just to make these cookies for my family!
I can’t believe that these are some seriously tasty chocolate chip cookies and there’s no wheat flour!
Great job!
I have a question? Can you use almond flour in sourdough starter? What adaptations in measuring the almond flour compared to the regular flour would there be? Thanks for your help.
Hi Chris, I don’t recommend using almond flour for a sourdough starter. Starters need the natural starches from grains to feed the wild yeast and bacteria, and nut flours just don’t provide the right structure or food source. For best results, stick with a gluten-free grain-based flour like brown rice, sorghum, or even a gluten-free all-purpose blend to keep your starter healthy and active.
These are the best gluten-free cookies I have ever had! My favorite part is that it’s made with almond flour. It’s so much better for you then the ultra process gluten-free flours!! THANKS! Your site is life changing
Trying not to use granulated or brown sugars. Can I use honey or maple syrup instead and if so how much?
Have enjoyed many of your recipes!!
Thank you!!!
Hi Carol, The brown sugar is needed to keep these cookies chewy and soft.
I mixed up my cookie dough and instead of being thick and sticky it’s dry and crumbly. Should I add another egg to bind it together? Thanks
Hi Colleen, Almond flour tends to be a bit more crumbly than any other flour. It could have been that the butter was too cold or too hot when mixed in. You can try adding another egg, mix and see how it comes out. But its also important not to overmix, as the dry ingredients should be added to the egg mixture until they’re just combined or the dough could be crumbly.
I made these for my moms boyfriend because he is gluten free. He loves them!!
This a family favorite! There are always a batch in the fridge ready to be eaten! I use avocado oil in place of the butter. Delish!
I would like to make these into bars. Would there be any adjustments needed?
Hi Susie, We haven’t tested this recipe that way so I don’t have specific instructions but would love to hear how they turn out if you try!
I made these and did a 1/2 recipe. I added a 1/4 tsp of cinnamon and in place of vanilla I used maple syrup (the real stuff). I followed the advice on baking time and did only 10 min baking time. Turned out great!
Way too much salt. Cookies taste like salt.
Hi Shay, we used kosher salt for this recipe, which is much less salty than table salt. If using table salt, we recommend reducing the amount by half.