These almond flour chocolate chip cookies are everything you want in a cookie. They're soft, chewy, and packed with chocolate chips. Even my kiddos loved them!
I have high standards for cookies. Life is too short for mediocre treats. Cookies should make you ohh, ahh, and melt into your seat.
These almond flour chocolate chip cookies hit all the marks! Crackled tops, golden edges, and soft centers. Cookie perfection.
Even my pickiest kiddo devoured two and swiftly begged for more. Nobody will care these grain-free cookies are made with almond flour instead of regular flour.
Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.
Key Ingredients:
- Unsalted butter - Butter is essential for a rich, tender cookie! I always bake with unsalted butter so I control the amount of salt.
- Sugar & brown sugar - For sweetness and chew!
- Egg - An egg provides structure so the cookie doesn't crumble or fall apart.
- Almond Flour - Use finely sifted almond flour, not almond meal. I buy mine at Costco for a steal.
- Baking Soda - Cookies need leavening too!
- Kosher Salt - A little bit of salt enhances flavor and sweetness.
- Semisweet Chocolate Chips - I like my cookies jam-packed with chocolate so I used 1 ¼ cups.
How to Make Almond Flour Cookies:
These almond flour cookies are simple and follow the same basic method for regular cookies:
- Cream the butter and sugars together. They should lighten in color and increase in volume.
- Add the egg and beat until fully incorporated. Don't overmix.
- Add the dry ingredients and beat until just incorporated.
- Add the chocolate chips. Stir them in or beat with a mixer for a few seconds until well dispersed.
- Use a small cookie scoop to scoop 8 cookies onto a sheet pan lined with parchment paper.
- Bake until the edges are golden brown and the interior still looks a little underdone. They set up as they cool!
Tips and tricks for cookie baking perfection:
- It's always better to underbake a cookie than overbake one. When I bake cookies, I look for golden brown edges and the center to look slightly underdone. If the whole cookie looks golden brown, then it's overbaked.
- The cookies set up as they cool. Don't try to transfer hot cookies! If you do so, the cookies will fall apart on you. Once cookies set up, the underbaked-looking center will turn into a soft and delicious center.
- To save time, you can bake multiple sheets of cookies at a time!
- Always use parchment paper or a silicone baking mat so the cookies don't stick to the pan. I have three Silpats that I love and use daily.
Storage & Freezing:
To store:
- Let the chocolate chip cookies cool completely. They shouldn't be warm at all when you store them.
- Store in a zip-top bag or airtight container at room temperature for up to 5 days.
To freeze:
Almond flour cookies are freezer-friendly! You can freeze them baked or as cookie dough:
- Baked: Transfer the cooled cookies to a gallon freezer bag and freeze for up to 3 months. I like to write the date on the bag with a sharpie.
- Cookie dough: Scoop the cookie dough balls onto a parchment lined plate or sheet pan. Freeze for at least an hour then transfer the frozen cookie dough balls to a zip-top freezer bag. Freeze for up to 3 months. Bake as directed.
Almond Flour in Cookie Recipes:
Almond flour is not a 1 to 1 swap with all-purpose flour. I don't recommend swapping almond flour into a regular cookie recipe unless you like to experiment. It doesn't absorb liquid as readily as wheat-based flours.
For the best results, always look for a cookie recipe that specifically calls for almond flour.
Variations & Substitutions:
These chocolate chip cookies with almond flour are easy to customize!
- Dairy-free - Swap the butter with vegan buttery sticks.
- Mix-ins - Swap the chocolate chips with white chocolate chips, M&M's, dried cranberries, nuts, shredded coconut, or chopped up candy bars.
Almond Flour Recipes:
- Fudgy Almond Flour Brownies
- Almond Flour Cornbread [With Cornmeal]
- Almond Flour Peanut Butter Cookies
- Almond Flour Oatmeal Cookies
- Almond Flour Shortbread Cookies
Almond Flour Chocolate Chip Cookies
Equipment
- Stand Mixer with the Paddle Attachment or hand mixer
Ingredients
- 1 stick Unsalted butter Also equal to 8 tablespoons or 4 oz.
- ⅓ cup Brown sugar, packed
- ⅓ cup Sugar
- 1 teaspoon vanilla extract
- 1 large Egg
- 2 ¼ cup Almond flour
- ½ teaspoon Baking soda
- ¼ teaspoon Kosher salt
- 1 ¼ cup Semisweet Chocolate Chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat.
- Cream butter, brown sugar, and sugar on medium speed until light and fluffy - approximately three minutes.
- Add the egg and vanilla, then beat until incorporated. Stop the mixer and scrape down the sides of the bowl if necessary.
- Add almond flour, baking soda, and salt to the butter mixture and beat on low speed until a cookie dough forms.
- Fold or beat in the chocolate chips.
- Use a small cookie scoop to scoop 8 cookies onto the sheet pan. Give them space to spread. Bake for 11 minutes or until the edges turn golden brown.
- For bigger cookies, increase the baking time by a couple of minutes.
- Let the cookies cool on the sheet pan for at least 5 minutes. Transfer to a cooling rack and repeat with the remaining cookie dough.
Diane Charnock says
I have tried various recipes with almond flour and never really liked them. These were delicious. My husband ate seven of these. He loves cookies. Didn’t even tell him what the ingredients were. Thanks so much for all your efforts!
Lynn says
These are simply amazing
Jewyll says
These cookies came out beautifully and it tasted wonderful too. Thank you.