Almond Flour Chocolate Chip Cookies
Almond flour chocolate chip cookies deliver all the chewy, buttery goodness of traditional cookies without regular flour. They’re naturally gluten-free and have a rich, slightly nutty flavor that pairs beautifully with chocolate chips.
You’ll get soft, tender cookies that don’t taste like a substitute version of anything. They’re just genuinely good cookies that happen to work for gluten-free diets.
Why Almond Flour Creates Better Texture Than Other Alternatives
Almond flour’s natural oils and fine texture make it the best gluten-free flour for cookies. Unlike coconut flour, which absorbs tons of moisture, or rice flour, which can be gritty, almond flour creates cookies that actually stay soft and chewy.
Use blanched almond flour rather than almond meal for the smoothest texture. The blanched version has the skins removed, so your cookies won’t have brown specks and the texture will be more refined.
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Almond Flour Chocolate Chip Cookies
Equipment Needed
- 2 large baking sheets
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Cookie scoop or spoon
Instructions
- Prepare oven: Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together almond flour, baking soda, and salt until well combined.
- Combine wet ingredients: In a large bowl, stir together melted butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla, mixing until fully incorporated.
- Form cookie dough: Add the almond flour mixture to the wet ingredients and stir until just combined. Fold in chocolate chips.
- Shape cookies: Scoop dough into 1½-tablespoon portions and place on prepared baking sheets, spacing them 2 inches apart.
- Bake cookies: Bake for 10 to 12 minutes, until edges are lightly golden but centers still look slightly soft. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts
Per Serving (1 cookie)
