Introduction

These Almond Flour Chocolate Chip Cookies are a delightful gluten-free treat with a tender, buttery texture and just the right amount of sweetness. Made with blanched almond flour and semi-sweet chocolate chips, they offer a delicious twist on classic cookies that are perfect for any occasion.

Almond Flour Chocolate Chip Cookies Recipe - Recipe Image

Ingredients

7 tablespoons softened butter
2/3 cup light brown sugar or coconut sugar (light brown preferred)
1 large egg
2 teaspoons vanilla extract
2 cups blanched almond flour (not almond meal)
1 tablespoon corn starch
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2/3 cup semi-sweet chocolate chips

Instructions

Step 1: Soften the butter by warming it in the microwave for about 15 seconds if it was refrigerated.
Step 2: In a mixing bowl or stand mixer, beat the softened butter and sugar together until well combined, about 30 seconds.
Step 3: Add the egg and vanilla extract, then beat until the egg is fully incorporated.
Step 4: Spoon and level the almond flour into your measuring cup (do not scoop directly from the bag). Add the almond flour, corn starch, baking soda, and sea salt to the bowl, then beat until combined.
Step 5: Fold in the semi-sweet chocolate chips using a wooden spoon until evenly distributed.
Step 6: Place the dough in the fridge for 20 minutes to help prevent spreading during baking.
Step 7: While chilling, preheat your oven to 350°F (175°C).
Step 8: Using a medium cookie scoop, portion the dough into balls about 1½ tablespoons each. Do not flatten the dough balls.
Step 9: Bake the cookies for 13 to 18 minutes. Around 15 minutes results in soft centers with slightly crisp edges.
Step 10: Remove cookies from the oven and let them cool for 15 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Tips & Variations

Make sure to use blanched almond flour instead of almond meal for a finer texture and better cookie structure.
Chilling the dough is important to prevent the cookies from spreading too much while baking.
Try swapping semi-sweet chocolate chips for dark or white chocolate chips to change the flavor profile.
For a dairy-free version, substitute butter with coconut oil, but expect a slightly different texture.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in the microwave or oven to restore softness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond meal instead of almond flour?

Almond meal is coarser and can result in a grittier texture. For best results, use finely ground blanched almond flour as specified.

Why do I need to chill the dough before baking?

Chilling the dough firms up the butter, which prevents the cookies from spreading too thin and helps them maintain a soft, chewy center.

Almond Flour Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.5 from 51 reviews

Deliciously soft and chewy Almond Flour Chocolate Chip Cookies made with wholesome ingredients including almond flour and butter. These gluten-free cookies are perfect for satisfying your sweet tooth with a rich chocolate chip flavor and a tender texture, baked to perfection with a slight crisp on the edges.

Author: Lena
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: About 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Wet Ingredients

7 tablespoons softened butter
1 large egg
2 teaspoons vanilla extract

Dry Ingredients

2/3 cup light brown sugar or coconut sugar (light brown preferred)
2 cups blanched almond flour (not almond meal)
1 tablespoon corn starch
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Add-ins

2/3 cup semi sweet chocolate chips

Instructions

Cream Butter and Sugar: Place softened butter in a mixing bowl or stand mixer bowl. Soften further in microwave for about 15 seconds if needed. Add light brown sugar and beat with an electric mixer for about 30 seconds until combined and creamy.
Add Egg and Vanilla: Beat in the egg and vanilla extract until the egg is thoroughly broken up and fully incorporated with the butter and sugar mixture.
Add Dry Ingredients: Spoon and level the almond flour, then add it to the mixture along with cornstarch, baking soda, and sea salt. Beat on low until all ingredients are well combined.
Fold in Chocolate Chips: Using a wooden spoon, fold the semi-sweet chocolate chips evenly into the cookie dough to distribute throughout without overmixing.
Chill Dough: Place the dough in the refrigerator for 20 minutes to firm up, which helps prevent the cookies from spreading too much during baking.
Preheat Oven: While chilling the dough, preheat your oven to 350°F (175°C).
Scoop Dough: After chilling, use a medium cookie scoop to portion out roughly 1 1/2 tablespoon balls of dough onto a baking sheet, spacing them adequately. Do not flatten the dough balls.
Bake: Bake in the preheated oven for 13-18 minutes, ideally 15 minutes for soft centers with slightly crisp edges.
Cool: Remove cookies from the oven and allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to finish cooling completely.

Notes

Using blanched almond flour (not almond meal) is key for the right cookie texture.
Softened butter ensures proper creaming with sugar for light, tender cookies.
Chilling the dough prevents excessive spreading and improves texture.
Do not flatten the cookie dough before baking for best results.
Oven temperatures may vary, so adjust baking time slightly as needed.

Keywords: Almond Flour Cookies, Gluten Free Cookies, Chocolate Chip Cookies, Low Carb Cookies, Nut Flour Cookies