Almond Flour Chocolate Chip Cookies
These chewy, soft, and gluten-free almond flour chocolate chip 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.
Everyone loves chocolate chip cookies! My classic chocolate chip cookies recipe has been tried and tested by thousands of people who enjoyed them, and the video recipe reached over 8 million views! This version of gluten-free chocolate chip cookies are chewy, soft, and incredibly easy to make. They’re a delicious treat that you can whip up in no time, and they taste just as good, if not better, than traditional chocolate chip cookies.
How to Make Almond Chocolate Chip Cookies
Watch the full video recipe to learn how to make the best almond flour chocolate chip cookies recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love These Almond Chocolate Chip Cookies
- Easy to make – You only need few ingredients and they’re one of the easiest cookies to make.
- Nutritious – Thanks to the almond flour, these cookies are higher in proteins and fiber than regular cookies.
- Naturally gluten free – No flour or other gluten ingredients are in this recipe, making it ideal for dietary restrictions.
- Freeze well – You can double or triple the batch and freeze them for later!
- Customizable – You can add crushed nuts, dried fruits, or use milk or white chocolate chips for a different twist.
- Kid-friendly – Every kid love chocolate chip cookies, and they’ll love also this version with almond flour.
Ingredient Notes
Here’s what you’ll need to make this almond flour chocolate chip cookie recipe:
- 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 almond flour cookies rise and become fluffy.
- Chocolate Chips: Adds bursts of chocolatey goodness in every bite.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
What to Do With Leftover Almond Flour
You can use almond flour in many recipes. These are our favorites:
Substitutions and Variations
- Different Flour: You can use hazelnut flour, sunflower seed flour, or oat flour for a different twist.
- Healthier Sweetner: If you want a lower sugar version, you can use maple syrup (1/4 cup less almond flour), coconut sugar, or date sugar.
- Different fat: Instead of butter, you can also use a healthier fat like coconut butter, or a plant-based alternative for a dairy free cookie.
- Chocolate Variation: Use white or milk (or all three together!) chocolate chips, for a different flavor.
- More add-ins: Add chopped nuts, shredded coconut, cinnamon or pumpkin spice, orange zest, or salt flakes on top.
Tips and Tricks
- 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 chocolate chip almond 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.
What is the difference between almond flour and almond meal?
Almond flour and almond meal are both made from ground almonds, but they are different. Almond flour is made from blanched almonds, meaning the skins have been removed before grinding. This results in a fine, pale flour with a soft texture.
Almond meal, instead, is typically made from whole almonds with the skins still on. It’s coarser and has visible brown flecks from the skins. While the two can sometimes be used interchangeably, almond flour is better for recipes that require a smoother, more refined texture.
How to Store
Store the almond flour 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 Cookie Recipes
If you enjoyed this recipe for almond flour chocolate chip cookies, you’ll probably love these other cookie recipes:
Almond Flour Chocolate Chip Cookies Recipe
Equipment
Ingredients
- â…“ cup (80 g) Butter softened
- ½ cup + 2 tablespoons (125 g) White/brown Sugar
- 1 Larg Egg or 1 medium egg + egg yolk
- 2 teaspoons Vanilla extract
- 2 cups (200 g) Almond flour/ground almond
- ¼ teaspoon Salt
- ½ teaspoon Baking soda
- ½ -3/4 cup (60-80 g) Chocolate chips
Instructions
- 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.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- Check the FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Storage Tip: Store the almond flour 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.Â
- 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.
- Chill the dough: Refrigerating the dough for at least 30 minutes before shaping helps control the spread and enhances the flavor of the cookies.
- Avoid Overbaking: Bake the chocolate chip almond 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.
- 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.
Nutrition
Common Questions
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.
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.
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.
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.
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.
I tried both your regular chocolate chip cookies and these almond chocolate chip cookies, and I prefer this version with the almond flour, it’s chewy and tastes so good, next time I’ll make a double batch.