If you have a soft spot for chewy, satisfying cookies but want to keep things gluten-free and bursting with wholesome goodness, this Almond Flour Chocolate Chip Cookies Recipe is about to become your new best friend. Each bite delivers that rich, nutty almond flavor combined with melty pockets of chocolate chips, creating a texture that’s perfectly tender yet sturdy enough to hold its shape. Whether you’re craving a comforting afternoon treat or baking up something special to share, these cookies strike the ideal balance between indulgence and nourishment, making them a forever favorite in my kitchen.
Ingredients You’ll Need
These ingredients might be simple, but each one plays an essential role in crafting the perfect cookie. From the finely ground almond flour providing a moist, tender crumb to the touch of vanilla adding warmth, every component contributes to the overall magic.
- 2 cups almond flour (superfine): The star of the show, creating a naturally gluten-free base with a tender bite.
- ½ teaspoon baking soda: Helps the cookies rise just enough, giving them a light texture.
- ¼ teaspoon salt: Balances sweetness and enhances the chocolate flavor beautifully.
- ½ cup coconut oil or unsalted butter, melted: Adds richness and moisture for that melt-in-your-mouth feel.
- ½ cup brown sugar (or coconut sugar): Provides caramel notes and chewy texture without overpowering.
- 1 large egg: Acts as the glue that holds everything together perfectly.
- 1 teaspoon vanilla extract: Infuses the dough with a subtle depth and warmth.
- ½ cup chocolate chips (dark or semi-sweet): The delightful pockets of sweetness that make these cookies irresistible.
- Optional: flaky sea salt for topping: A sprinkle on top adds a wonderful contrast and a touch of elegance.
How to Make Almond Flour Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F and line a baking sheet with parchment paper. This simple step sets a non-stick base that helps your cookies bake evenly and makes cleanup a breeze, so no sticky situations later!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the almond flour, baking soda, and salt. This combination creates a well-mixed foundation ensuring every bite has that perfect balance of texture and taste.
Step 3: Combine Wet Ingredients
In a separate large bowl, whisk the melted coconut oil (or butter) with the brown sugar until smooth and glossy. Then, add the egg and vanilla extract, continuing to whisk until fully combined. This mixture is where the cookie’s rich flavor and tender texture start to come alive.
Step 4: Bring It All Together
Gradually stir the dry ingredients into the wet mixture until a soft dough forms. Don’t rush it—mixing patiently ensures the dough has the perfect consistency, and folding in the chocolate chips last guarantees every cookie is studded with chocolatey goodness.
Step 5: Scoop and Shape
Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on your prepared baking sheet. Gently flatten each ball with your fingers or the back of a spoon to encourage even baking. If you love a gourmet touch, sprinkle a pinch of flaky sea salt on top—it’s that little extra that turns these cookies into something special.
Step 6: Bake to Perfection
Bake for 9 to 11 minutes, keeping an eye on the edges. You want them golden and the centers just set—cookies will look soft but will firm up as they cool, giving you that dreamy chewy texture that’s hard to beat.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This final step helps them set properly, so your first bite is as delightful as the last.
How to Serve Almond Flour Chocolate Chip Cookies Recipe
Garnishes
A light dusting of powdered sugar or an extra sprinkle of flaky sea salt just before serving can elevate the presentation and highlight the cookie’s rich flavors. Fresh mint leaves or a drizzle of melted dark chocolate are also fun garnishes that bring a touch of elegance to this humble treat.
Side Dishes
These cookies pair wonderfully with a cold glass of almond milk or your favorite brew of coffee or tea. For an indulgent dessert plate, serve alongside fresh berries or a scoop of vanilla ice cream for a tempting contrast of temperatures and textures.
Creative Ways to Present
Turn your Almond Flour Chocolate Chip Cookies Recipe into delightful ice cream sandwiches by sandwiching them around vanilla or chocolate ice cream. Or stack them with layers of homemade peanut butter frosting for a decadent treat that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your cookies in an airtight container at room temperature for up to 4 days. This keeps them moist and chewy, ready for anytime snacking without losing that fresh-from-the-oven charm.
Freezing
If you want to enjoy these cookies later, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They’ll keep for up to 3 months and thaw quickly at room temperature when you’re ready to indulge.
Reheating
Gently warm your cookies in a preheated oven at 300°F for about 5 minutes or microwave for 10 to 15 seconds to revive that soft, chewy texture and melty chocolate chips—almost like fresh-baked magic all over again.
FAQs
Can I substitute almond flour with another flour in this recipe?
While almond flour provides the signature texture and flavor, you can try coconut flour or a gluten-free blend, though you might need to adjust moisture levels since different flours absorb liquids differently.
Is it possible to make these cookies dairy-free?
Absolutely! Using coconut oil instead of butter keeps these cookies dairy-free without sacrificing richness or taste—perfect for those with dairy sensitivities.
Why are my cookies spreading too much?
Make sure your dough is chilled if your kitchen is warm; almond flour cookies can become too soft and spread if the dough is warm. Also, be measured with your fats and sugars to maintain the dough’s structure.
Can I add nuts or other mix-ins?
Of course! Chopped walnuts, pecans, or dried fruit like cranberries can be folded in with the chocolate chips for extra texture and bursts of flavor, making this recipe wonderfully versatile.
How do I know when the cookies are perfectly baked?
Look for golden edges and centers that are just set but still soft when touched. Remember, they will firm up as they cool, so avoid overbaking to keep that tender, chewy bite.
Final Thoughts
This Almond Flour Chocolate Chip Cookies Recipe is more than just a treat; it’s a little moment of joy baked into every batch. From its simple yet wholesome ingredients to the comforting aroma filling your kitchen, these cookies remind us that healthy can definitely be delicious. Give this recipe a try—you might just find yourself baking these delightful cookies again and again, sharing smiles and sweet moments with every bite.
Print
Almond Flour Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Almond Flour Chocolate Chip Cookies are a delicious gluten-free and grain-free alternative to traditional cookies. Made with almond flour, coconut oil or butter, and sweetened with brown or coconut sugar, they offer a rich, nutty flavor with gooey chocolate chips in every bite. Perfectly soft and chewy with a slightly crisp edge, these cookies are easy to make and ideal for dessert or a healthy snack.
Ingredients
Dry Ingredients
- 2 cups almond flour (superfine)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup coconut oil or unsalted butter, melted
- ½ cup brown sugar (or coconut sugar)
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- ½ cup chocolate chips (dark or semi-sweet)
- Optional: flaky sea salt for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, baking soda, and salt until well combined. This helps distribute the leavening and salt evenly throughout the dough.
- Combine Wet Ingredients: In a separate large bowl, whisk the melted coconut oil or butter with the brown sugar until smooth and creamy. Then add the egg and vanilla extract, whisking until the mixture is fully combined and smooth.
- Form the Dough: Gradually stir the dry ingredient mixture into the wet ingredients. Mix until a soft, cohesive dough forms. Avoid over-mixing to maintain a tender texture.
- Add Chocolate Chips: Gently fold in the chocolate chips so they are evenly distributed throughout the dough.
- Shape Cookies: Scoop the dough into tablespoon-sized balls using a spoon or cookie scoop. Place them about 2 inches apart on the prepared baking sheet to allow room for spreading. Flatten each ball slightly with your fingers or the back of a spoon for even baking. Optionally, sprinkle flaky sea salt on top to enhance the flavor.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges turn golden and the centers look set but still soft. Keep an eye to avoid overbaking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes after removing from the oven to firm up slightly. Then transfer to a wire rack to cool completely before serving or storing.
Notes
- Cookies will be soft immediately after baking but will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For longer freshness, refrigerate the cookies; they can be warmed briefly before eating for a fresh-baked feel.
- Using coconut sugar instead of brown sugar adds a slightly different caramel-like flavor and may reduce glycemic impact.
- Flaky sea salt topping is optional but adds a lovely contrast to the sweet chocolate chips.
