You don’t need complicated ingredients to make amazing cookies—these almond flour chocolate chip cookies are naturally gluten-free, easy to make, and seriously delicious.
I’ve tested these cookies countless times, and they never fail to impress! I always keep a batch of dough in my freezer because I love them that much, and based on the reviews I’ve received, I know everyone I've shared them with also loves the crisp edges and melty chocolate in every bite.
Recipe Highlights
- Naturally Gluten-Free: Almond flour keeps these cookies gluten-free, while adding a rich, nutty flavor.
- Perfect Texture: Soft centers, crisp edges, and gooey chocolate chips make every bite irresistible.
- Easy to Make: No fancy tools or complicated steps—just simple ingredients and straightforward instructions. It's a great recipe to make with kids!
- Freezer-Friendly: Keep a batch of dough in the freezer so you can enjoy fresh, warm cookies anytime.
Ingredients
The ingredients are super simple, and you can find them in the recipe card, but here are a few things to note about some of them:
Unsalted Butter. You can swap it for vegan butter sticks, but make sure it has a fat content of at least 8g per 2 teaspoons (80% fat). Whatever you use, make sure it's softened at room temperature.
Brown Sugar & Granulated Sugar. The brown sugar adds deep toffee notes and moisture, while the granulated sugar helps to keep the exterior of the cookie crispy.
Almond Flour. Bob's Red Mill Super Fine Almond Flour is my go-to! Don't use almond meal, as that has a coarser crumb and won't produce the same results. You can read more about almond flour in this post about gluten-free flours.
Chocolate Chips. Use your favorite chocolate chips! Feel free to use dairy-free chocolate chips.
Expert Tips
Use room temperature ingredients. Having all of your ingredients at room temperature will help them combine better. It's essential to have your butter softened at room temperature so that it can aerate properly and become fluffy when you cream it with the sugars.
Scrape the mixing bowl. Use your silicone spatula to occasionally scrape the sides and bottom of your mixing bowl when making your almond flour cookie dough to make sure you don't have any secret pockets of dry flour or baking soda hiding.
Let the dough chill. Letting the dough chill for a couple of hours in the fridge allows the butter to harden back up, and will help to prevent the almond flour cookies from spreading too much in the oven.
Why do my cookies fall apart?
Cookie recipes using almond flour, along with many gluten-free cookies, are easier to fall apart compared to other cookies because they lack the structure that gluten provides. I add an egg to my almond flour cookie recipe to bind the cookies so they don't fall apart in the oven.
Almond Flour Chocolate Chip Cookie Recipe
Ingredients
- 1 cup butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3¼ cup almond flour
- ¾ teaspoon fine sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 cups chocolate chips
Instructions
- Add room-temperature butter, granulated sugar, and brown sugar in a bowl. Beat it with a hand mixer or a stand mixer for about 3 minutes until the mixture is fluffy and light in color.
- Add the egg and vanilla to the creamed butter, and beat it again until combined.
- Combine the almond flour, salt, baking soda, and baking powder in a separate bowl.
- Add the almond flour mixture to the creamed butter, and beat until combined.
- Using a spatula, fold the chocolate chips into the cookie dough. Cover the bowl and chill it in the fridge for 2 hours.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scoop out the cookie dough using a cookie scoop (about a heaped tablespoon) onto the parchment paper, leaving 2 inches (5cm) between each dough ball. Bake in the preheated oven for 8-10 minutes. Let them cool on the pan for 10 minutes before moving them onto a wire rack to cool completely.
Nutrition
Storage Instructions
Storing: Keep baked cookies in an airtight container at room temperature for up to 3 days.
Make ahead: Scoop out the chilled cookie dough onto a piece of parchment paper, and let the dough balls freeze completely before putting them into a freezer bag. You can keep them frozen for a couple of months. Take them out about 10-15 minutes before the oven is preheated. You may need to bake them for an extra minute, depending on how cold your dough stays.
More Gluten-Free Cookie Recipes
- If you want a nut-free chocolate chip cookie, try my gluten free chocolate chip cookies or chickpea cookies! Both are soft and easy to make.
- These gluten-free sugar cookies are buttery and so versatile! I used them as a base for my Easter cookies as well as my gluten-free thumbprint cookies!
- If you love Christmas, here's a list of 20 gluten-free Christmas cookie recipes!
- If you're looking for desserts that are both gluten-free and dairy-free, here are 27 gluten-free dairy-free desserts for you!
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