Full of chocolate and wonderfully soft, this Almond Flour Chocolate Chip Cookies are super easy to make and require no chilling at all! You can enjoy those almond flour cookies warm and gooey from the oven in just 30 minutes.
Easy Gluten Free Chocolate Chip Cookies
It’s no secret I love a good chocolate chip cookie and today’s recipe is no exception. These Almond Flour Chocolate Chip Cookies are gluten free and grain free and SO soft. I absolutely love the texture of these and the rich, chocolatey flavor. Plus the dough is super easy to make and comes together in minutes.
While cookies made with almond flour are gluten free, this recipe is different than my gluten-free chocolate chip cookies. The process is a bit different, as these almond flour cookies are made by creaming the butter and sugar, while the other recipe used melted butter. The taste and texture are also different, as these almond flour chocolate chip cookies are very soft, while the gluten-free cookies are crispier around the edges and a little chewy.
Both are great gluten free options and this recipe in particular is great if you prefer soft cookies to chewy cookies!
Key Ingredients
Here are the most important ingredients in making these almond flour cookies.
- Butter – Since the butter is creamed in this recipe, you want it to be at room temperature.
- Egg – You’ll need one egg plus an extra egg yolk. The egg yolk helps make the cookies super soft.
- Almond flour – See below for notes on the best one to use.
- Baking soda – Helps the cookies rise just a tiny amount.
- Semi-sweet chocolate chips – You can’t have chocolate chip cookies without the chocolate chips!
What’s The Best Almond Flour To Use?
This recipe was tested with 3 different Almond flour brands: Bob’s Red Mill, Costco brand, and Trader Joe’s. Each one produced a little bit different results in terms of appearance and texture. I recommend Bob’s Red Mill for a thicker cookie.
Whatever brand you use, be sure the almond flour is super fine ground.
Is Almond Flour Gluten-Free?
Yes, almond flour is naturally grain-free and gluten-free.
How to Make Almond Flour Chocolate Chip Cookies
Making these almond flour cookies is super easy, with just a few steps and no chilling required!
- Cream the butter and sugar. Beat the butter and sugar until well creamed then add in the eggs and vanilla extract.
- Add the dry ingredients. Combine the dry ingredients in a separate bowl. Mix them into the butter mixture on the low speed, until the dough starts to form. Add the chocolate chips and beat until incorporated.
- Bake. Place balls of dough on a cookie sheet. Place more chocolate chips on each work. Bake for 11 to 13 minutes. Sprinkle with sea salt when they come out of the oven. Cool completely on the cookie sheet.
Tips for Success
Here are a few tips for soft and perfectly baked almond flour chocolate chip cookies!
- Use softened butter. Allow the butter to soften for at least 20 minutes before beginning the recipe. It will cream much easier and create a lighter texture.
- Don’t overbake the cookies. The cookies should be slightly browned on the edges and set in the center but take care not to overbake. The cookies will continue to bake as they cool on the cookie sheet.
- Add your favorite mix-ins. You can use this almond flour cookie recipe with any mix-in desired, like M&Ms, peanut butter chips, dark chocolate chips, etc. Just make sure the mix-in is gluten-free, if you are aiming for gluten free chocolate chip cookies.
- Perfectly shaped cookies. If you want perfectly round cookies and they spread out a bit during baking, just use a spatula or knife to push the edges back towards the center as soon as you pull them from the oven.
How to Store & Freeze
These almond flour chocolate chip cookies will last for up to 5 days at room temperature. Allow them to cool completely then transfer to an airtight container or Ziploc bag. Note that they will get softer the longer they sit.
I often freeze the cookies if they won’t be eaten within 2 days or so, to keep them fresher.
To freeze the almond flour cookies, cool completely then store in a freezer-safe container. Thaw on the counter or, my favorite, pop them into the microwave for 15 seconds or so. Nothing like a warm, gooey chocolate chip cookie!
Almond Flour Chocolate Chip Cookies
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Full of chocolate and wonderfully soft, this Almond Flour Chocolate Chip Cookies are super easy to make and require no chilling at all! You can enjoy those almond flour cookies warm and gooey from the oven in just 30 minutes.
Ingredients
- 7 tablespoons (98g) unsalted butter, at room temp
- ¾ cups (165g) light brown sugar, packed
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ¾ cups (196g) Bob’s Red Mill Super-Fine Almond Flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (224g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet. Allow the butter to soften for at least 20 minutes.
- Beat the butter with the sugar on medium speed until well combined, 2-3 minutes until well creamed. Next, add the eggs and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Before the dough thickens, add the chocolate chips. Beat until incorporated. Set aside.
- Use a large cookie scoop to portion the dough onto a cookie sheet lined with a silicone mat, place a few more chocolate chips on top. Bake in an oven preheated to 350°F. Bake for 11-13 minutes.
- Sprinkle with sea salt when they come out of the oven then cool completely on the cookie sheet.
