Almond Flour Chocolate Chip Cookies Recipe
Discover the BEST almond flour chocolate chip cookies recipe! These chewy, soft, and gluten-free cookies are easy to make and perfect for any occasion. Enjoy a delicious and healthier twist on classic chocolate chip cookies that everyone will love.
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ALMOND FLOUR CHOCOLATE CHIP COOKIES
I absolutely love chocolate chip cookies! One of my recipes has become a hit, with tens thousands of people trying it, and the video recipe reaching almost 7 million views! However, I had never tried making gluten-free chocolate chip cookies. After testing this recipe, I decided to make them my go-to regular cookies as my family LOVED them! These cookies are chewy, soft, and incredibly easy to make. They’re a delightful treat that you can whip up in no time, and they taste just as good, if not better, than traditional chocolate chip cookies.
INGREDIENTS FOR ALMOND FLOUR CHOCOLATE CHIP COOKIES
- Butter: Adds richness and helps to create a chewy texture.
- White/Brown Sugar: Sweetens the cookies and contributes to their softness.
- Egg: Provides structure and helps bind the ingredients together.
- Vanilla Extract: Enhances the flavor of the cookies.
- Almond Flour: A gluten-free alternative that gives a slightly nutty flavor and a tender texture.
- Salt: Balances the sweetness and enhances the overall flavor.
- Baking Soda: Helps the cookies rise and become fluffy.
- Chocolate Chips: Adds bursts of chocolatey goodness in every bite.
HOW TO MAKE THE BEST GLUTEN FREE CHOCOLATE COOKIES
- Soften the Butter: Make sure your butter is softened but not melted. Softened butter helps to achieve the perfect chewy texture. If the butter is too melted, it can cause the cookies to spread too much and become flat.
- Mix Ingredients Carefully: Don’t overmix the dough. Mix just until the ingredients are combined. Overmixing can incorporate too much air into the dough, resulting in dense and tough cookies.
- Incorporate Chocolate Chips Gently: When folding in the chocolate chips, do so gently to avoid breaking them. This ensures you get nice chunks of chocolate in every bite.
- Chill the Dough (Optional): For even better texture and flavor, consider chilling the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors.
- Avoid Overbaking: Bake the cookies until they are slightly golden around the edges but still soft in the center. The center may look underbaked, but the cookies will continue to cook on the baking tray as they cool.
- Cool on the Baking Tray: Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack. This allows them to set and finish baking from the residual heat.
- Use Quality Ingredients: Using high-quality chocolate chips and almond flour can make a significant difference in the flavor and texture of your cookies. Invest in good ingredients for the best results.
HOW TO STORE AND FREEZE
Store the cookies in an airtight container at room temperature for up to 5 days. To make ahead, you can prepare the dough and refrigerate it for up to 3 days before baking. For longer storage, freeze the cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag or container. Bake directly from frozen, adding a couple of extra minutes to the baking time. Baked cookies can also be frozen for up to 3 months. Thaw them at room temperature before serving.
MORE GLUTEN FREE DESSERT RECIPES
If you enjoyed these cookies, you’ll probably love these other gluten-free desserts. Check out our recipes:
- Flourless Pistachio Cake
- Easy Flourless Almond Cake
- Flourless Chocolate Cake
- Almond Cookies
- All gluten free recipes
Almond Flour Chocolate Chip Cookies Recipe
Ingredients
- â…“ cup 80g Butter, softened
- ½ cup + 2 tablespoons 125g White/brown Sugar
- 1 Egg large *or 1 medium egg + egg yolk
- 2 teaspoons Vanilla extract
- 2 cups 200g Almond flour/ground almond
- ¼ teaspoon Salt
- ½ teaspoon Baking soda
- ½ -3/4 cup 60-80g Chocolate chips
Instructions
- DIRECTIONS
- Preheat your oven to 350F (180C). Line a baking tray with parchment paper and set aside.
- In a large bowl, cream together butter and sugar. Add the vanilla and eggs, mixing until incorporated.
- Add almond flour, baking soda, salt and mix until incorporated.
- Fold in the chocolate chip cookies and give a good stir.
- Using a medium sized cookie/ice cream 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 10-12 minutes, or until slightly golden around the edges.
- Allow to cool before serving.
Frequently Asked Questions
- Why are my cookies flat?
- How long can I keep the cookie dough in the fridge?
- How long can I store the cookies in the freezer?
- Why do my cookies spread too much?
- How do I make my cookies chewier?
- Can I substitute almond flour with regular flour?
- Why are my cookies too dry?
- Can I use coconut sugar instead of white/brown sugar?
- Can I add nuts to this cookie recipe?
- Why are my cookies too hard?
- How can I make the cookies softer?
- What is the best way to store baked cookies?
Why are my cookies flat?
Flat cookies can result from using butter that is too melted or dough that is too warm. Ensure your butter is softened, not melted, and consider chilling the dough before baking to help the cookies maintain their shape.How long can I keep the cookie dough in the fridge?
You can keep the cookie dough in the fridge for up to 3 days. Make sure to wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.How long can I store the cookies in the freezer?
Baked cookies can be stored in the freezer for up to 3 months. Freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container.Why do my cookies spread too much?
Cookies may spread too much if the dough is too warm, the butter is overly melted, or there is too much sugar. Chilling the dough before baking and measuring ingredients accurately can help prevent excessive spreading.How do I make my cookies chewier?
To make cookies chewier, use more brown sugar than white sugar, add an extra egg yolk, and ensure the butter is softened but not melted. Chilling the dough can also enhance chewiness.Can I substitute almond flour with regular flour?
Substituting almond flour with regular flour isn’t a 1:1 swap as they have different properties. Almond flour is gluten-free and has a higher fat content, so substituting will change the texture and structure of the cookies. You can try this recipe instead: soft and chewy chocolate chip cookiesWhy are my cookies too dry?
Dry cookies can result from overbaking or using too much flour. Make sure to bake until just golden around the edges and measure the flour accurately, using the spoon and level method.Can I use coconut sugar instead of white/brown sugar?
 Yes, you can substitute coconut sugar for white/brown sugar in equal amounts. However, it will slightly alter the flavor and color of the cookies, giving them a caramel-like taste.Can I add nuts to this cookie recipe?
Yes, you can add nuts such as chopped almonds, walnuts, or pecans. Fold them in gently with the chocolate chips for added crunch and flavor.Why are my cookies too hard?
Hard cookies can be a result of overbaking or using too little fat. Make sure to bake until just golden around the edges and use the correct amount of butter.How can I make the cookies softer?
To make cookies softer, slightly underbake them and store them in an airtight container with a slice of bread. The moisture from the bread will help keep the cookies soft.What is the best way to store baked cookies?
Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze them for up to 3 months.
