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Almond Flour Chocolate Chip Cookies Recipe

Almond Flour Chocolate Chip Cookies Recipe

Learn how to make the best homemade almond flour chocolate chip cookies with this easy baking recipe. Perfectly crisp edges with chewy centers, these gluten-free treats feature rich chocolate chips and a nutty flavor. Simple technique creates bakery-quality cookies everyone will love!
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
12 mins
Serves:
18 cookies
A stack of golden-brown almond flour chocolate chip cookies captured in warm natural light on a rustic wooden serving board. A close-up reveals their slightly crisp edges and soft, chewy centers studded with melting chocolate chunks. Some cookies are broken in half, showcasing the perfect distribution of chocolate chips throughout the nutty-textured cookie. Scattered whole almonds and a few extra chocolate pieces surround the composition, while a vintage blue ceramic plate holds additional cookies in the background. The scene is completed with a glass of milk and a linen napkin, emphasizing the homemade, comforting quality of these gluten-free treats.

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Almond Flour Chocolate Chip Cookies Recipe?

These gluten-free cookies use blanched almond flour, baking soda, salt, unsalted butter, coconut or brown sugar, egg, vanilla extract, dark chocolate chips, and optional chopped almonds. The almond flour creates a nutty texture while chocolate provides rich flavour.

How to cook Almond Flour Chocolate Chip Cookies Recipe at home?

Learn how to cook Almond Flour Chocolate Chip Cookies by preheating your oven to 175°C, mixing dry and wet ingredients separately, combining them gently, folding in chocolate chips, chilling the dough for 30 minutes, then portioning and baking for 10-12 minutes until golden-edged with soft centres. Allow to cool before enjoying these gluten-free treats!

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.

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I love that I can enjoy these with my afternoon tea without feeling guilty. The texture is just right - crispy on the outside, chewy inside.", "name": "Perfectly Balanced Cookies", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Annika Johansson", "datePublished": "2024-04-15", "reviewBody": "My gluten-free guests were thrilled with these cookies! They said it was the first time they've had a homemade cookie that didn't taste 'obviously gluten-free.' Will definitely make these again for our next get-together!", "name": "Gluten-Free Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-12", "reviewBody": "Kids couldn't tell the difference from regular cookies! This recipe is a game-changer for our family since my daughter has celiac disease. Now we can all enjoy the same treats together. The almond flavor complements the chocolate perfectly.", "name": "Family Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Patel", "datePublished": "2024-04-08", "reviewBody": "These cookies freeze beautifully for quick treats! I made a double batch and portioned the dough into balls before freezing. Now I can bake a few fresh cookies whenever a craving hits. The texture is absolutely perfect - crispy edges with a soft, chewy middle.", "name": "Freezer Friendly Delights", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olaf Nielsen", "datePublished": "2024-04-05", "reviewBody": "My husband requests these weekly now! He's not even gluten-free but prefers these to regular cookies. I add a sprinkle of sea salt on top before baking for a sweet-salty combo that's irresistible. Definitely better than any bakery gluten-free options we've tried.", "name": "Better Than Bakery", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/almond-flour-chocolate-chip-cookies-recipe" }
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