Almond Flour Chocolate Chip Cookies

These Almond Flour Chocolate Chip Cookies are soft, and gooey in the center with the most delicious crispy edges and filled with bits of chocolate. A truly delicious cookie recipe for almond lovers, or if you are after an easy gluten-free cookie recipe.

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I have made so many almond flour recipes that you can easily call me one of the most experienced almond flour bakers. This is my turf! I love almond flour, not only because it’s gluten-free and low-carb, but also for the almond flavor, for the moisture in adds in cookies. It is absolutely delightful.

It takes practice to find your favorite almond flour to bake with at first. Make sure you choose ultra-fine almond flour. It can be labeled as an almond meal, but the color should be golden white without gritty bits of almond skin. That’s the secret to baking soft, gooey cookies with almond flour.

Almond flour shouldn’t be intimidating. It’s as easy as any flour to bake with. Here are my expert tips to make almond flour cookies with just a few ingredients.

Ingredients and Substitutions

• Ultra-Fine Blanched Almond Flour – make sure you measure the almond flour correctly. Dig the measuring cup into the almond flour, shake to remove excess, and level it up. Don’t overpack the cup.
• Egg – I recommend free-range eggs for best taste and color. You can alternatively use a flaxseed egg if egg-free. This will not alter the taste and will bring almost the same texture.
• Brown Sugar or any brown granulated sweetener you love, including brown erythritol for a low-carb option.
• Vanilla Extract – A must to add flavors to your cookies.
• Sea Salt – Salt enhances the flavor of the cookies.
• Baking Soda – It’s a great addition to make the cookie gooey and rise a little in the center.
• Dark Chocolate Chips – Opt for a dairy-free chocolate chip option for vegan cookies.

How to Make Almond Flour Chocolate Chip Cookies

1. First, add the butter to a small bowl and microwave it for 30 seconds to melt. You can also melt the butter over low heat in a non-stick saucepan. Set it aside for a few minutes to cool down. This is important because the melted butter will mix with the egg later in the recipe. As a result, hot melted butter can make the egg curdle, which would lead the recipe to fail.
2. Next, in a mixing bowl, whisk the melted cooled butter with brown sugar (photo 1). Then, whisk in the egg and vanilla extract until smooth.
3. Finally, switch to a wooden spoon or spatula and stir in the dry ingredients: almond flour, baking soda, and salt (photo 2).

4. Fold in the chocolate chips just before finishing the dough (photo 3).
5. Film the bowl with plastic wrap tightly and refrigerate the dough for 10 minutes. This step is optional. You don’t have to refrigerate almond flour cookie dough. However, I found that this extra step limits the spread of the cookies, preventing the cookies from over-spreading and ending up ultra flat.
6. Meanwhile, preheat the oven to 350°F (180°C).
7. Next, line two large baking sheets with parchment paper. Slightly oil the paper with oil spray. Set aside.
8. Remove the dough from the fridge.
9. Use a small cookie scoop to grab about 1 1/2 tablespoons of the dough per cookie and roll them into a ball between your hands.
10. Place each cookie dough ball on the prepared baking sheets, leaving two thumbs of space between each. These almond flour cookies expand in the oven and need room to grow. Feel free to slightly flatten the top of the cookie dough balls if you love ultra-thin cookies. I personally don’t press the dough and bake it in a ball shape.
11. Bake the cookies at 350°F (180°C) on the center rack, and below the center rack if you decide to bake both baking sheets at the same time. If you have never baked with almond flour before, you should know that it darkens faster than any other flour. As a result, these cookies go fast from baked to burned very quickly, so watch them carefully. Leave them to bake for 12 to 14 minutes or until the sides are golden brown. The cookies will be soft to the touch, and that’s normal.
12. Let the cookies cool down completely on the baking sheet before transferring them to the wire rack. They need about 30 minutes to firm up and reach room temperature. Their texture becomes crunchy on the outside and chewy in the middle.

Expert Tips and Tricks

1. Almond flour quality – Use finely ground, blanched almond flour for the best texture. Almond meal can make the cookies grainy.
2. Butter temperature – Let the melted butter cool slightly before mixing with other ingredients to prevent the chocolate chips from melting prematurely.
3. Chilling technique – For more uniform cookies, chill the shaped dough balls on the baking sheet before baking.
4. Chocolate chip distribution – Reserve a few chocolate chips to press into the tops of the cookies just before baking for a more attractive appearance.
5. Baking sheet rotation – Rotate the baking sheet halfway through baking for even browning, especially if your oven has hot spots.
6. Texture variation – For crispier edges, slightly flatten the dough balls before baking. For chewier cookies, leave them as balls.
7. Make-ahead option – The dough can be frozen in pre-portioned balls for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

More Almond Flour Baking Recipes

If you love baking with almond flour, I have more almond flour recipes for you to try below:

Almond Flour Pumpkin Muffins

Almond Flour Brownies

Almond Flour Waffles

Almond Flour Banana Pancakes

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Almond Flour Chocolate Chip Cookies

These Almond Flour Chocolate Chip Cookies are soft, and gooey in the center with the most delicious crispy edges and filled with bits of chocolate. A truly good cookie recipe for almond lovers, or if you are after an easy gluten-free cookie recipe.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 12 minutes mins

Total: 22 minutes mins

Yield: 13 cookies

Serving Size: 1 cookie

4.58 from 7 votes

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Ingredients

US Customary – Metric

• ▢ ⅓ cup Butter melted
• ▢ ½ cup Brown Crystal Sweetener note 1
• ▢ 1 large Egg note 2
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 ¾ cup Almond Flour
• ▢ ¼ teaspoon Salt
• ▢ ½ teaspoon Baking Soda
• ▢ ½ cup Chocolate Chips

Instructions

• In a stand mixer with the paddle attachment, or a large mixing bowl and using a hand whisk, whisk the cooled, melted butter, egg, vanilla extract, and brown sugar.
• Using a spatula, stir in the almond flour, 1/2 cup at a time, salt, and baking soda. The batter should look thick and sticky.
• Fold in the chocolate chips and stir to incorporate.
• Film the bowl and refrigerate the dough for 10 minutes.
• Meanwhile, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. Slightly oil the paper. Set aside.
• Use a cookie scoop to grab about 1 1/2 tablespoons of batter. Roll it into a ball between your hands.
• Place the dough ball on a baking sheet, leaving 3 inches (7.5 cm) of space between each cookie so they can expand. Flatten slightly if you like ultra-thin cookies, or don't press them at all and let them expand.
• Bake the cookies for 12-14 minutes until golden brown and set on top, they will be soft to the touch, and that's normal. They firm up as they cool down.
• Cool completely on the baking sheet – about 30 minutes – before transferring to a wire rack to cool completely.
• The cookies are better eaten within 24 hours as they soften with time.

Notes

Note 1: You can use soft brown sugar or, like me, sugar-free brown erythritol for a low-carb version.

Note 2: Use a flax egg if you have egg allergies.

Storage Instructions

Fridge: You can store the cookies in a sealed, airtight cookie jar or container in the fridge for up to 4 days or two days at room temperature.

Freeze: you can freeze the baked almond flour chocolate chip cookies in a sealed bag or box for up to 1 month, eat them frozen, or thaw them at room temperature the day before.

Allergy Swaps

Sugar-Free Keto-Friendly – First, swap the brown sugar for brown erythritol.  Then, use your favorite sugar-free chocolate chips.

Dairy-Free – Feel free to use dairy-free butter or melted coconut oil. Remember that cookies made from coconut oil won’t spread the same way, and the flavor can be a bit coconutty.

Vegan – You can use a flax egg in this recipe or a store-bought egg replacer mix. Stir one tablespoon of flaxseed meal with three tablespoons of lukewarm water in a bowl. Set it aside for 10 minutes until gooey, then use it as an egg in the recipe.

Paleo – Replace the sugar with coconut sugar.

Want My Kitchen Equipment?

Measuring Cups Set

KitchenAid Stand Mixer

Mixing Bowls

Baking Sheet

Parchment Paper

Cooling Rack

Tried this recipe?Mention @sweetashoneyrecipes

NutritionServing Size: 1 cookie

Yield: 13 cookies

Nutrition

Serving: 1 cookieCalories: 232.4 kcal (12%)Carbohydrates: 7.4 g (2%)Fiber: 3.9 g (16%)Net Carbs: 3.5 gProtein: 7.3 g (15%)Fat: 21.2 g (33%)Saturated Fat: 4.5 g (28%)Polyunsaturated Fat: 0.3 gMonounsaturated Fat: 1.4 gTrans Fat: 0.2 gCholesterol: 26.8 mg (9%)Sodium: 129.7 mg (6%)Potassium: 7.2 mgSugar: 1.2 g (1%)Vitamin A: 166.2 IU (3%)Vitamin B12: 0.04 µg (1%)Vitamin D: 0.1 µg (1%)Calcium: 70.5 mg (7%)Iron: 1.3 mg (7%)Magnesium: 0.6 mgZinc: 0.1 mg (1%)