Almond Flour Chocolate Chip Cookies Recipe
Crisp on the edges yet delightfully chewy in the center, these gluten-free almond flour chocolate chip cookies offer a nutty depth and rich chocolate flavor in every irresistible bite.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">280g almond flour (blanched)</li> <li class="ingredients-single-item">1/2 teaspoon baking soda</li> <li class="ingredients-single-item">1/4 teaspoon salt</li> <li class="ingredients-single-item">115g unsalted butter, softened</li> <li class="ingredients-single-item">150g coconut sugar (or light brown sugar)</li> <li class="ingredients-single-item">1 large egg, room temperature</li> <li class="ingredients-single-item">1 teaspoon vanilla extract</li> <li class="ingredients-single-item">170g dark chocolate chips or chunks</li> <li class="ingredients-single-item">50g chopped almonds (optional)</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper or silicone baking mats</li> <li class="equipment-single-item">Electric mixer (hand or stand)</li> <li class="equipment-single-item">Cookie scoop</li> </ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures even baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the almond flour, baking soda, and salt until well combined. Almond flour is lighter than wheat flour, so whisking helps eliminate any clumps for a smoother cookie texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large bowl, cream together the softened butter and coconut sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy. This incorporates air into the mixture, creating a better cookie structure despite not having gluten. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the egg and vanilla extract to the butter mixture and beat until fully incorporated and smooth, about 1 minute. Scrape down the sides of the bowl as needed to ensure everything is well mixed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gradually add the almond flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing as this can make your cookies dense. The dough will be slightly softer than traditional cookie dough due to the almond flour's properties. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Fold in the chocolate chips and chopped almonds (if using) with a spatula until evenly distributed throughout the dough. Leave a small handful of chocolate chips aside to press into the tops of cookies before baking for a bakery-style appearance. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> For best results, chill the dough for 30 minutes in the refrigerator. Almond flour cookies spread more than wheat flour cookies, so this chilling step helps control spreading during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Using a cookie scoop or tablespoon, portion the dough into balls about 4cm in diameter (approximately 2 tablespoons each) and place on the prepared baking sheets, leaving about 5cm between each cookie to allow for spreading. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Gently press down on each cookie to flatten slightly, then press a few reserved chocolate chips on top of each cookie for a professional look. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake in the preheated oven for 10-12 minutes, until the edges are golden brown but the centers still appear slightly soft. They'll continue cooking on the hot baking sheet after removal from the oven. Almond flour browns faster than wheat flour, so watch them carefully toward the end of baking time. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow cookies to cool on the baking sheets for 5 minutes (they'll be very fragile when hot due to the absence of gluten). Then, carefully transfer to a wire rack to cool completely. The cookies will firm up as they cool while maintaining their chewy centers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Store completely cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. For best texture after freezing, thaw at room temperature for about 30 minutes before enjoying. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I substitute coconut sugar in gluten-free chocolate chip cookies?
Yes, you can substitute coconut sugar with light brown sugar, white sugar, or even maple sugar in equal amounts. Each alternative will slightly alter the flavour profile and moisture content, with brown sugar providing a more traditional cookie taste and similar chewy texture.
Why do my almond flour cookies spread too much during baking?
Excessive spreading typically occurs when the dough is too warm or the butter too soft. Always chill your dough for at least 30 minutes before baking. Using room temperature (not melted) butter and measuring almond flour correctly also helps maintain proper structure.
How do gluten-free almond flour cookies differ from traditional wheat flour versions?
Almond flour cookies have a nuttier flavour, slightly denser texture, and naturally higher protein content. They tend to be more tender and moist with crisp edges and chewy centres. They brown faster during baking due to higher fat content and lack the gluten structure of wheat.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
