Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies are a delicious, naturally gluten-free take on the classic favorite. With a soft, chewy texture and rich chocolatey flavor, these cookies are made with wholesome ingredients and come together quickly. I love how they hit the sweet spot between indulgent and better-for-you.

Why You’ll Love This Recipe

I love this recipe because it gives me everything I want in a chocolate chip cookie—gooey centers, golden edges, and melty chocolate—but made with almond flour for a more nutrient-dense treat. There’s no chilling required, so I can bake them on a whim, and they work great for gluten-free eaters or anyone just looking for a twist on a classic.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• almond flour (blanched and finely ground)
• baking soda
• salt
• unsalted butter or coconut oil, softened
• brown sugar or coconut sugar
• egg
• vanilla extract
• chocolate chips (semi-sweet or dark work best)

directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, I mix the almond flour, baking soda, and salt.

3. In another bowl, I cream the softened butter and sugar until smooth. Then I beat in the egg and vanilla.

4. I combine the dry ingredients with the wet, stirring until a soft dough forms.

5. I fold in the chocolate chips, making sure they’re evenly distributed.

6. I scoop tablespoon-sized portions onto the baking sheet, spacing them a couple inches apart.

7. I bake for 10–12 minutes, or until the edges are golden. The centers will still look a bit soft, but they firm up as they cool.

8. I let the cookies rest on the pan for a few minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 16–18 cookies.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes

Variations

• I sometimes use chopped dark chocolate instead of chips for pools of melted chocolate.

• For a dairy-free version, I use coconut oil and dairy-free chocolate chips.

• I like to sprinkle a little flaky sea salt on top before baking for a sweet-salty finish.

• A dash of cinnamon or espresso powder adds a warm depth to the flavor.

• I’ve mixed in chopped nuts or shredded coconut for extra texture.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a single layer, then transfer to a bag or container. They thaw quickly at room temperature, and I sometimes warm them in the microwave for 10–15 seconds for that fresh-baked feel.

FAQs

Can I substitute almond flour with regular flour?

Not in this recipe. Almond flour behaves differently from wheat flour, so a 1:1 swap won’t work. I stick with almond flour here for the best texture.

Are these cookies gluten-free?

Yes, almond flour is naturally gluten-free, and as long as I use certified gluten-free chocolate chips and other ingredients, the whole recipe stays GF.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 2 days. If it gets too firm, I let it sit out a few minutes before scooping.

Why do my cookies fall apart?

They’re a bit more delicate than regular cookies due to the almond flour. I let them cool completely before moving them to avoid breaking.

Can I reduce the sugar?

I’ve reduced the sugar slightly with good results, but I don’t cut it too much or the cookies lose their chew and structure. Coconut sugar is a great option for a less refined sweetener.

Conclusion

Almond Flour Chocolate Chip Cookies are a feel-good treat I never get tired of baking. They’re soft, flavorful, and incredibly easy to whip up in a single bowl. Whether I’m making them for a crowd or just to satisfy a craving, they always come out just right—crisp on the edges, gooey in the center, and filled with rich chocolatey goodness.