These almond flour chocolate chip cookies are everything a cookie should be: soft, chewy, and loaded with chocolate. Even my kids couldn’t resist.
I have high standards for cookies—no one wants a lackluster treat. These almond flour chocolate chip cookies deliver crackled tops, golden edges, and tender, chewy centers. They hold together beautifully while still tasting indulgent and satisfying, and the almond flour adds a pleasant, subtle nuttiness.
Even the pickiest eaters in my house asked for seconds. Because these are grain-free, they’re a great option when you want a gluten-free-ish swap without compromising texture or flavor.
Key Ingredients:
- Unsalted butter – Provides richness and a tender crumb. Baking with unsalted butter lets you control salt levels.
- Brown sugar & granulated sugar – Brown sugar adds chew and depth while white sugar helps with spread and crisp edges.
- Egg – Binds the dough and gives structure so cookies don’t crumble.
- Almond flour – Use finely sifted almond flour (not coarse almond meal) for the best texture.
- Baking soda – A small amount of leavening helps the cookies spread and rise slightly.
- Kosher salt – Balances sweetness and amplifies flavor.
- Semisweet chocolate chips – I pack these cookies with chocolate; about 1 1/4 cups works well.
How to Make Almond Flour Cookies:
The method is similar to classic chocolate chip cookies, with a few flour-specific notes:
- Cream the butter and both sugars until light and fluffy.
- Add the egg and vanilla, beating until incorporated but not overmixed.
- Mix in the almond flour, baking soda, and salt on low speed just until a dough forms.
- Fold in the chocolate chips by hand or briefly with the mixer.
- Scoop dough with a small cookie scoop onto a parchment-lined baking sheet, leaving room to spread.
- Bake at 350°F (175°C) until the edges are golden and the centers look slightly underdone—about 11 minutes for small scoops. Cookies set as they cool.
- Use a small cookie scoop to portion dough—about 8 scoops per standard sheet pan if you want smaller cookies.
- Bake until edges are golden while centers remain slightly soft. Allow cookies to cool on the sheet for a few minutes; they firm up as they cool.
Tips and Tricks for Cookie Baking Perfection:
- Underbake slightly: Aim for golden edges and centers that still look a touch underdone—they finish setting off the heat of the pan.
- Let them rest: Transfer cookies only after they’ve set for a few minutes; moving them while hot can cause them to fall apart.
- Bake multiple pans: To save time, bake more than one sheet at once if your oven bakes evenly.
- Use parchment or silicone: A lined pan prevents sticking and promotes even baking.
Storage & Freezing:
To store:
- Cool completely before storing.
- Keep in an airtight container or zip-top bag at room temperature for up to 5 days.
To freeze:
These cookies freeze well, baked or unbaked.
- Baked: Freeze cooled cookies in a gallon freezer bag for up to 3 months.
- Dough: Scoop dough onto a tray and freeze until firm, then transfer dough balls to a freezer bag. Bake from frozen, adding a minute or two to the bake time.
Almond Flour in Cookie Recipes:
Almond flour behaves differently than all-purpose flour and is not always a 1:1 swap. It absorbs less liquid and produces a denser, moister result. For best texture, follow recipes developed specifically for almond flour.
Variations & Substitutions:
These cookies are easy to adapt:
- Dairy-free: Use a vegan butter substitute.
- Mix-ins: Try white chocolate, M&M’s, dried fruit, nuts, shredded coconut, or chopped candy bars instead of semisweet chips.
Almond Flour Recipes:
- Fudgy Almond Flour Brownies
- Almond Flour Cornbread (with cornmeal)
- Almond Flour Peanut Butter Cookies
- Almond Flour Oatmeal Cookies
- Almond Flour Shortbread Cookies
Almond Flour Chocolate Chip Cookies
Equipment
- Stand mixer with paddle attachment or hand mixer
Ingredients
- 1 stick unsalted butter (8 tablespoons / 4 oz)
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 ¼ cups almond flour (finely sifted)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ¼ cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- Cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla; beat until combined, scraping the bowl if needed.
- Add almond flour, baking soda, and salt. Mix on low until a dough forms.
- Fold in chocolate chips by hand or briefly with the mixer.
- Scoop dough with a small cookie scoop, placing 8 scoops per sheet and allowing room to spread. Bake 11 minutes or until edges are golden and centers look slightly underbaked.
- For larger cookies, increase bake time by 2–3 minutes. Let cookies cool on the sheet for at least 5 minutes before transferring to a rack.
Notes
When using a larger scoop, bake about 13 minutes. Edges should be golden; centers should remain slightly soft and will firm as they cool.