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My recipe for chewy, nutty almond flour chocolate chip cookies is so easy to make, plus it’s naturally gluten-free. These soft and chewy chocolate chip cookies with almond flour have a delicious blend of chocolate and nutty flavors. My kids love them!
Almond Flour Chocolate Chip Cookies Recipe
Just like my gluten-free chocolate chip cookies, these chocolate chip cookies with almond flour are soft and chewy with bits of sweet chocolate. The almond flour adds a delightful nutty flavor and a wonderful texture throughout. As a bonus, these cookies have 8 grams of protein each and are much lower in carbs than more traditional cookies made with wheat or gluten-free flours.
Ingredients
- Blanched Super Fine Almond Flour: The base of these gluten-free cookies.
- Baking Soda: To help the cookies rise up so they’re nice and soft.
- Salt: To help blend all the flavors together.
- Butter: Adds tenderness and flavor. For a dairy-free option, use Smart Balance butter.
- Granulated Sugar: For sweetness.
- Light Brown Sugar: This makes the cookies soft and chewy.
- Eggs: A binding ingredient that helps to hold the cookies together.
- Vanilla Extract: To add to the flavor of the cookies.
- Chocolate Chips: The star of the show in all chocolate chip cookie recipes! For a dairy-free option, use Nestle Toll House Allergen Free Chocolate Baking Chips or Enjoy Life Foods dairy-free chocolate chips.
Tips and Notes
- 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.
- 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.
- Do not overbake the cookies! After 10 minutes of baking time, they may still look slightly underbaked, but they’ll continue to cook on the hot tray after they come out of the oven. If you bake the cookies for even a minute too long, your cookies could turn out crispy instead of soft.
Does Almond Flour Affect Baking Time?
Yes, almond flour cookies bake faster than traditional white flour cookies. These cookies may look slightly under-baked after 10 minutes, but they’ll continue to cook on the hot tray after you remove them from the oven. Resist the urge to keep them in the oven for longer than 10 minutes. Overbaking will result in crispy cookies.
Why Are My Cookies Flat?
There could be a few reasons why your cookies baked up flat. First of all, check the expiration date of your baking soda. When you open a new box of baking soda, write the date on the top when you opened the box. Baking soda is really only good for 6 months after you’ve opened the box.
Too much granulated sugar can make these cookies thin and crispy instead of soft and chewy. Also make sure you don’t leave out the light brown sugar.
If your cookies are baking up flat, try refrigerating raw cookie dough balls for 30 minutes before baking them.
Why Are My Cookies Spreading So Much?
If you find that your cookies are spreading too much during baking, try refrigerating the cookies for 30 minutes before baking them.
Storage Instructions
When sealed well in an airtight container, almond flour chocolate chip cookies are good at room temperature for about 5 day 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!
Almond Flour Chocolate Chip Cookies
Ingredients
- 3 ½ cups blanched super fine almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup butter,
- ¼ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups chocolate chips,
Instructions
- Preheat your oven to 350°F. 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 1 ½ tablespoons, drop dough balls onto the parchment paper lined cookie sheet approximately two inches between dough 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
- For dairy-free: use Smart Balance butter and Nestle Toll House Allergen Free Chocolate Baking Chips or Enjoy Life Foods dairy-free chocolate chips.
- To store: when sealed well in an airtight container, almond flour chocolate chip cookies are good at room temperature for about 5 days.
- To freeze: I recommend forming the dough into cookies first then lay them flat on a baking sheet and put them into the freezer for 20 minutes. This will help prevent the cookie dough balls from sticking together once combined. Once they are frozen, you can put them together in a sealed food storage container and freeze up to 2 months. When baking cookies from frozen, add an additional 3-4 minutes of baking time.
- 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.
- Do not substitute the light brown sugar for more granulated sugar unless you want thinner, crispy cookies. The light brown sugar is needed to keep these cookies chewy and soft.
- Mama says, “Make sure to always check your labels!”
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
Preheat your oven to 350°F. Prepare two large cookie sheets with parchment paper and set aside. In a medium-sized bowl, combine 3 ½ cups of blanched super fine almond flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt. Mix with a spoon until well combined.
In a separate large bowl or stand mixer bowl, beat ¾ cup of butter, ¼ cup of granulated sugar, ¾ cup of brown sugar, 2 large eggs, and 1 teaspoon of 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 1 ½ cups of chocolate chips and mix until evenly distributed.
Using a greased medium cookie-sized scoop, approximately 1 ½ tablespoons, drop dough balls onto the parchment paper lined cookie sheet approximately two inches between dough 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!
I made this recipe and it came out perfect!! I had the oven temperature at 325 degrees and baked for 20 minutes. I added dried cranberries instead of chocolate chips since the ones I had weren’t gluten free. Thank you for sharing this recipe!!
They tasted great!
I cooked two test cookies for 11 minutes and the bottoms were already dark. The oven was at 350 and they were in the middle of the oven. I then tried cooking for 7 minutes and the bottom was still dark. I’ll try moving them to the top rack. Any other suggestions?
I’m surprised to see that they are almost 350 calories each!! Yikes ;-)d
Hi Susan, what kind of cookie sheet did you use? Darker metal sheets will produce darker bottoms than light-colored sheets!
these are so good. I used smart balance butter this time. can’t wait to try with real butter.
Everyone loved the cookies. I followed the recipe to the letter!
I was just like to say that I am a vendor. And people always ask about free cookies. So I tried your almond flour, chocolate chip cookies, and this is the most fabulous cookie that I’ve ever had in my life. When I made chocolate chip cookies, this is what I will make from now on. No more of the old way with flour. You made me a happy camper. And I will give this recipe to my family and tell them how much I love it and how excellent it taste! I am so happy I have something to offer my customers now that have an excellent quality taste! Thank you so much , Audrey! Do you have a page so I can follow you?
Hi Tonida, you can follow us on Instagram or Facebook!
These are fantastic! I’m not gluten free but was looking for a lower carb recipe. I didn’t have quite enough almond flour so I added in about 1 cup of AP flour and subbed half the sugar for Swerve sugar replacer. Turned out delicious and not too sweet!
Delicious with almond flour, so soft and chewy. A cross between a macaroon and a chocolate chip cookie. I printed this one!
Very good
I love all your recipes. They all turn out fantastic!
Delicious! Your recipes never fail me!
thank you so much!
These are delicious and you can’t tell they are gluten free. I have made this recipe several times and friends and family are always surprised when I tell them it’s gluten free. Thank you for sharing!
Oh these look amazing! Do you know if the white sugar can be replaced with coconut sugar?
These were so easy to make and came out purrrrfectly! Thank you for all the hints and instructions. Will definitely make them again
I used butterscotch chips instead of chocolate….everyone loved them….I haven’t had a good cookie in years but now I have one!
I ended up making bars out of this as I was too lazy to make it into cookies. I only need 1/4 of butter for the bars. Everyone loved this recipe! I loved how easy it was to make! Thanks for adding another dessert in our mix.
I made these for a family picnic and everyone loved them . They could not believe they were gluten free. I will be making these again