Almond Flour Chocolate Chip Cookies Recipe

Introduction

These Almond Flour Chocolate Chip Cookies are a delightful treat that combines the nutty flavor of almond flour with classic chocolate chips. They’re perfect for anyone looking for a gluten-free, soft, and slightly crisp cookie to enjoy anytime.

Ingredients

• 7 tablespoons softened butter
• 2/3 cup light brown sugar or coconut sugar (light brown preferred)
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups blanched almond flour (not almond meal)
• 1 tablespoon corn starch
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2/3 cup semi-sweet chocolate chips

Instructions

1. Step 1: Soften the butter by microwaving it for about 15 seconds if it was refrigerated. Place the butter in a mixing bowl or a stand mixer bowl.
2. Step 2: Add the sugar to the butter and beat together with an electric mixer for about 30 seconds until well combined.
3. Step 3: Beat in the egg and vanilla extract until the egg is fully incorporated.
4. Step 4: Add almond flour, corn starch, baking soda, and sea salt. Be sure to spoon and level the almond flour into the measuring cup instead of scooping directly from the bag. Beat all ingredients until combined.
5. Step 5: Fold in the chocolate chips gently using a wooden spoon until evenly distributed.
6. Step 6: Refrigerate the dough for 20 minutes to prevent spreading during baking and to help achieve the ideal texture.
7. Step 7: While the dough chills, preheat the oven to 350 degrees Fahrenheit.
8. Step 8: Using a medium cookie scoop, scoop dough into balls roughly 1 1/2 tablespoons each. Do not flatten the dough balls.
9. Step 9: Bake the cookies for 13 to 18 minutes. About 15 minutes results in soft centers with slightly crisp edges.
10. Step 10: Remove from the oven and let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack to finish cooling.

Tips & Variations

• For a dairy-free version, substitute butter with coconut oil or a vegan butter alternative.
• Try adding chopped nuts like pecans or walnuts for extra crunch.
• Use dark chocolate chips instead of semi-sweet for a richer flavor.
• Ensure the almond flour is blanched, not coarse almond meal, to get a tender cookie texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed bag for up to 3 months. To reheat, warm briefly in a microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Regular flour has different properties and will change the texture and flavor. Almond flour gives these cookies their characteristic moistness and nutty taste, so substituting is not recommended.

Why is chilling the dough important?

Chilling firms up the butter and dough, which reduces spreading and helps the cookies keep a soft center with crisp edges during baking.

Almond Flour Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.6 from 52 reviews

Delicious and easy-to-make Almond Flour Chocolate Chip Cookies made with wholesome ingredients like blanched almond flour, butter, and semi-sweet chocolate chips. These cookies have a soft center and slightly crisp edges, perfect for a gluten-free treat or anyone craving a tender, flavorful cookie.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 7 tablespoons softened butter
• 2/3 cup light brown sugar or coconut sugar (light brown preferred)
• 1 large egg
• 2 teaspoons vanilla extract

Dry Ingredients

• 2 cups blanched almond flour (not almond meal)
• 1 tablespoon corn starch
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt

Add-ins

• 2/3 cup semi sweet chocolate chips

Instructions

1. Cream Butter and Sugar: Add the softened butter to a mixing bowl or the bowl of a stand mixer. If the butter was refrigerated, soften it using the microwave for about 15 seconds. Add the sugar and beat with the butter until well combined, about 30 seconds using an electric mixer.
2. Add Egg and Vanilla: Beat in the egg and vanilla extract until the egg is fully incorporated and broken up.
3. Add Dry Ingredients: Spoon and level the almond flour into the measuring cup, then beat it into the mixture along with the corn starch, baking soda, and sea salt until combined.
4. Fold in Chocolate Chips: Using a wooden spoon, gently fold in the semi-sweet chocolate chips until evenly incorporated throughout the dough.
5. Chill the Dough: Place the dough in the refrigerator for 20 minutes. This step helps prevent the cookies from spreading too much during baking and ensures the butter temperature is ideal.
6. Preheat Oven: While chilling the dough, preheat the oven to 350°F (175°C).
7. Scoop Dough: After chilling, use a medium cookie scoop to portion out roughly 1 1/2 tablespoon-sized balls of dough onto a baking sheet. Do not flatten the dough balls.
8. Bake: Bake in the preheated oven for 13 to 18 minutes. Baking for around 15 minutes yields soft centers with slightly crisp edges.
9. Cool: Remove cookies from the oven and let them cool on the baking sheet for 15 minutes. Then transfer to a wire rack to finish cooling completely.

Notes

• Using blanched almond flour is important for the right texture; almond meal may result in a grittier cookie.
• Softened butter temperature greatly affects cookie spread; chilling the dough helps maintain a nice shape.
• You can substitute light brown sugar with coconut sugar for a slightly different flavor and lower glycemic index.
• Don’t flatten the dough balls before baking to keep them thick and chewy.
• For crispier cookies, bake closer to 18 minutes; for chewier centers, bake nearer to 13 minutes.

Keywords: almond flour cookies, chocolate chip cookies, gluten free cookies, easy cookie recipe, almond flour dessert