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Soft and chewy almond flour chocolate chip cookies that are naturally gluten-free and incredibly easy to make. Perfect for a quick treat with a rich, nutty flavor and gooey chocolate chips.
I absolutely love a classic chocolate chip cookie made with all-purpose flour—but these almond flour chocolate chip cookies? They deserve a spot right next to the classic. They’re naturally gluten-free, super simple to make, and have this amazing soft, chewy texture that’s hard to resist. If you’ve never baked with almond flour before, this is a great place to start.
Why You’ll Like This Recipe
- Naturally gluten-free without needing any special flour blends
- Soft, chewy texture with slightly crisp edges
- Simple ingredients and quick to put together
- Rich, nutty flavor that pairs perfectly with chocolate
- Freezer-friendly dough for make-ahead baking
Ingredients and Substitutions
- Brown sugar – Adds moisture and chewiness. I honestly don’t recommend any other substitutions
- Baking soda – Helps the cookies rise slightly
- Salt – Balances sweetness
- Unsalted butter – Provides richness; you can use coconut oil for dairy-free
- Eggs – Use room temperature for better mixing
- Almond extract – Enhances the nutty flavor; vanilla extract works too
- Almond flour – Use finely ground almond flour, not coarse almond meal for the best texture
- Chocolate chips – Use dark, milk, or dairy-free chips as preferred
Kitchen Tips for Success
1. Use fine almond flour
This makes a big difference. Coarse almond meal will give you a grainy texture instead of soft cookies.
2. Don’t skip flattening the dough
These cookies don’t spread much, so shaping them beforehand helps them bake evenly.
3. Don’t overbake
This is key. The cookies should look slightly underbaked in the center when you take them out—they’ll firm up as they cool.
4. Chill or freeze for convenience
Flash-freezing the dough makes it easy to bake fresh cookies anytime.
What to Serve This With
- A glass of cold milk or almond milk
- Hot coffee or a latte
- Vanilla ice cream for a cookie sandwich
- Warm with a drizzle of melted chocolate
- Crumbled over yogurt or parfaits
Storage & Reheating
- Store cooled cookies in an airtight container at room temperature for 2–3 days
- Freeze baked cookies in a freezer-safe bag for up to 1 month
- Thaw at room temperature for about 30 minutes before serving
- Warm in the microwave for 10–15 seconds to bring back that fresh-baked texture
Frequently Asked Questions
1. Can I use almond meal instead of almond flour?
I don’t recommend it! The texture will be coarse and dry
2. Why didn’t my cookies spread?
Almond flour cookies don’t spread much naturally—flattening them before baking helps.
3. Can I make these dairy-free?
I haven’t tried it, but you can substitute butter with coconut oil or a plant-based butter.
4. Can I reduce the sugar?
I don’t recommend it. These cookies aren’t overly sweet, I promise!
5. Can I use a sugar substitute?
I haven’t tried baking with a sugar substitute before, so I can’t tell you for sure.
These almond flour chocolate chip cookies are one of those recipes you’ll come back to again and again, especially when you want something quick, gluten-free, and satisfying. They may be a little different from your classic cookie, but in the best way possible. Soft, chewy, and packed with chocolate, they’re proof that simple ingredients can still deliver big flavor.
Almond Flour Chocolate Chip Cookies
Ingredients
- 105 g brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- 28 g unsalted butter softened
- 50 g eggs (room temperature) from 1 large-size egg
- 1 tsp almond extract
- 192 g almond flour
- 85 g chocolate chips plus more for topping
Instructions
- Preheat oven to 350 F (180 C) for conventional oven. For a convection oven lower the temperature by 20 F (15 C). Position the oven rack in the middle. Line 2 baking sheets with parchment paper and set aside
Prepare the batter:
- Combine the brown sugar, baking soda, salt, and softened butter until smooth. You can use a mixer or a sturdy spatula to beat until they are creamy and soft
- Then add egg and almond extract and beat again until combined. They may appear a bit curdled, but don't worry, it will come together after you add the almond flour
- Add the almond flour and stir until combined.
- Then add chocolate chips and fold again until the chips are evenly distributed
Shaping:
- Lightly oil your hands. Use a 1 Tbsp scoop to scoop the dough and then roll it into a dough ball so it bakes more uniformly.
- Flatten the dough with your palm to about 2 inches wide. This cookie doesn't spread much. Place them on the baking tray about 2 inches apart. Press a few extra chocolate chips on top
Baking:
- I recommend baking one tray at a time. Bake for 9-10 minutes. The edge should be only very lightly brown and the center is still soft. These cookies do not brown much at all. DO NOT overbake these cookies. They dry out and you won't get that soft and chewy texture
- The cookies may be puffy when they are just out of the oven, but will deflate slightly as they cool down
Cooling:
- Let them cool on the tray for about 15 minutes and then cool completely on the cooling rack
Storage:
- Once they have cooled down completely, store them in an air-tight container for 2-3 days. Baked cookies also freeze well. They can be kept in freezer-friendly bag for up to 1 month. Simply thaw at room temperature for 30 minutes or so before serving
