Almond Flour Chocolate Chip Cookies

4.80 from 20 votes

This recipe for chewy, nutty almond flour chocolate chip cookies is so easy to make, plus they're naturally gluten-free.

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Keyword: almond flour chocolate chip cookies, almond flour cookies

Servings: cookies

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

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 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!

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.