These almond flour chocolate chip cookies are easy to make in 20 minutes in one bowl! They are soft & chewy with crisp edges and are seriously the best almond flour cookies ever!
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I am mildly famous for my Best Chocolate Chip Cookie Recipe – so, I’ve made it my mission to make many delicious variations of it for people with all sorts of dietary needs – including these almond flour chocolate chip cookies.
Made with a handful of simple ingredients in one bowl, these almond flour cookies are gluten free and grain free. They’re thick and chewy with crisp edges, and a rich vanilla flavor.
These almond flour cookies are so delicious, most people cannot even tell they are grain free cookies!
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Almond Flour Cookies: Ingredients & Substitutions
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- Superfine Almond flour. There really isn’t a substitute for the namesake ingredient in this recipe – however if you’re looking for different gluten-free cookies try these Paleo chocolate chip cookies (they use a combination of almond and coconut flour) or gluten-free chocolate chip cookies. Use a superfine, blanched variety for the best texture.
- Salted Butter. unsalted butter, coconut oil or ghee are all good substitutes.
- Granulated sugar. coconut sugar is a good substitute. I use organic cane sugar.
- Light brown sugar. dark brown sugar or coconut sugar work well.
- Chocolate chips. Use your favorite chocolate chips, or chopped chocolate bars. I prefer semisweet chocolate chips. See the FAQs section for a list of dairy-free and paleo chocolate chips.
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How to Make Almond Flour Chocolate Chip Cookies
Let’s walk through this almond flour cookies recipe, and don’t forget to watch the video.
Begin by preheating your oven to 350 degrees F and lining two baking sheets with silicone baking mats or parchment paper, then set them aside.
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Next, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter sugar and brown sugar for 1 minute.
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Then, add the egg and vanilla and beat for an additional 1 minute.
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Next, add the almond flour, baking soda, baking powder, and sea salt and beat until combined.
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Then, stir in the chocolate chips.
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Once the chocolate chips are evenly distributed throughout the dough, use a 1 ½ to 2 Tablespoon cookie scoop to portion out the dough.
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Then, roll the dough into balls and place evenly spaced on the prepared cookie sheets.
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Gently press the tops down so the cookie ball is flat (the cookies don’t change shape much while baking).
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Bake for 9-10 minutes, or until the almond flour chocolate chip cookies are slightly browned on top and look puffed and set.
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Remove from oven. Immediately sprinkle with flaky sea salt.
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Let the almond flour cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Serve
Serve the almond flour chocolate chip cookies slightly warm or room temperature.
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Store/Freeze
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Thaw slowly at room temperature, or for 5-10 seconds in the microwave.
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Almond Flour Chocolate Chip Cookies Recipe FAQS
Hu Kitchen Chocolate Gems. This is my favorite paleo chocolate. These gems are delicious and easy to toss into cookies (no bar chopping required).
Hu Kitchen Dark Chocolate Bars. You can also buy dark chocolate bars and chop them up to toss into these paleo chocolate chip cookies.
Lily’s Dark Chocolate. They make chips and bars that are stevia sweetened, low carb, keto, etc.
Enjoy Life Foods Dark Chocolate Chips are a good option that are vegan, dairy-free but not fully paleo.
Yes, you can double the recipe and make 32 cookies.
No, I do not suggest using almond meal in place of the superfine almond flour.
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Almond Flour Chocolate Chip Cookies
Equipment
Ingredients
- ¼ cup salted butter (melted)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 egg
- ½ teaspoon pure vanilla extract
- 2 ¼ cups almond flour (superfine, blanched)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¾ cup chocolate chips (about 5 oz)
- Flaky sea salt for topping
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper, set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter sugar and brown sugar for 1 minute.
- Add the egg and vanilla and beat until light and fluffy (about 1 minute)
- Add the almond flour, baking soda, baking powder, and sea salt and beat until combined.
- Stir in the chocolate chips.
- Use a 1 ½ to 2 Tablespoon cookie scoop to portion out dough, roll it into balls and place evenly spaced on the prepared cookie sheets.
- Gently press the tops down so the cookie ball is flat (the cookies don’t change shape much while baking).
- Bake for 9-10 minutes until cookies are slightly browned on top and look puffed and set.
- Remove from oven. Immediately sprinkle with flaky sea salt.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Video
Notes
- Superfine Almond flour. Use a superfine, blanched variety for the best texture.
- Salted Butter. unsalted butter, coconut oil or ghee are all good substitutes.
- Granulated sugar. coconut sugar is a good substitute. I use organic cane sugar.
- Light brown sugar. dark brown sugar or coconut sugar work well.
- Chocolate chips. Use your favorite chocolate chips, or chopped chocolate bars. I prefer semisweet chocolate chips. See the FAQs section for a list of dairy-free and paleo chocolate chips.
