Soft and chewy almond flour chocolate chip cookies that are completely gluten free and so easy to make!
The Best Almond Flour Chocolate Chip Cookies
These soft, chewy, filled with chocolate – is there anything better? If you are anything like me, then you love a good chocolate chip cookie and these almond flour chocolate chip cookies do not disappoint.
While a more traditional chocolate chip cookie (like these brown butter chocolate chip cookies) is always delicious, there are times you may need a grain free version to suit special dietary needs.
These almond flour based chocolate chip cookies are completely grain and gluten free while still being absolutely delicious. They are packed with three kinds of chocolate and have that classic buttery vanilla flavor that everyone loves.
Not only are they delicious, these cookies are also incredibly easy to make. All you need are a few simple ingredients to whip up a batch!
What’s the Difference Between Almond Flour and Almond Meal?
If you have never worked with almond flour before you may be a bit confused by the difference between almond flour and almond meal which is also popular.
While they can often be used interchangeably, almond flour is finely ground and made from blanched almonds, which means the skin of the almond has been removed. Almond meal on the other hand is made from ground unblanched almonds where the skin has not been removed.
Almond meal often has a coarser texture and dark brown specks throughout. For this recipe, we’re using finely ground blanched almond flour that has a texture more similar to all purpose flour. There are a lot of great almond flours available but this is the one I find myself reaching for again and again.
More Ways to Use Almond Flour
- the best gluten free lemon bars
- oatmeal pumpkin crisp
- healthy pecan pie bars
- gluten free blueberry crisp
- strawberry oatmeal bars
- healthy pumpkin pie bars
Chewy Almond Flour Cookie Ingredients
Butter: I prefer to use unsalted butter when baking and add my own salt but feel free to use salted butter if you prefer.
Coconut Sugar: for these cookies we’re using coconut sugar to add sweetness and flavor.
Eggs: this recipe uses one egg and one egg yolk for the ultimate fudgy, chewy texture.
Vanilla Extract: a baking essential! I always have plenty of vanilla on hand.
Almond Flour: for this recipe we’re using finely ground almond flour to give the cookies the best texture.
Salt: a little salt helps to give the cookies flavor. This is especially important if you are using unsalted butter.
Chocolate: for these cookies we’re using a combination of three different kinds of chocolate for the ultimate chocolatey bite each and every time.
Flaky Sea Salt: in my opinion all chocolate chip cookies need a touch of flaky Maldon sea salt as a finish.
Ingredient Swaps and FAQs
- Butter – I do not recommend using coconut oil in these cookies as they will likely spread too much and leave you with an overly flat cookie. If you need to keep this recipe dairy free, I recommend using a vegan butter instead
- Coconut Sugar – swap the coconut sugar for dark brown sugar instead if you prefer.
- Chocolate – dark chocolate is always my preference in cookies but feel free to use milk chocolate chips if you like.
Helpful Cookie Baking Tools
- mixing bowl
- measuring cups
- measuring spoons
- hand mixer
- silicone spatula
- baking sheet
- cookie scoop
- parchment paper
- silicone baking mat
- spatula
How to Make Gluten Free Chocolate Chip Cookies with Almond Flour
Step One: Cream together the butter and sugar, then add your eggs and vanilla extract. I like to use a hand mixer for this to make things easy.
Step Two: Next fold in the baking soda, salt, and almond flour.
Step Three: Now you’ll fold in all the chocolate and then let the dough chill for at least 30 minutes.
Step Four: Once the dough has chilled, line a sheet pan with parchment paper and preheat your oven to 350 degrees.
Step Five: Use a cookie scoop to drop the cookies onto a sheet pan and keep them roughly 2 inches apart. I like to lightly press a few more chocolate chips or smaller chunks of chocolate into the tops of the dough.
Step Six: Bake the cookies at 350 degrees for 8-10 minutes. You’ll know they’re ready when the bottom of the cookie is golden, the edges are set, but the middle is still soft and looks slightly underdone. Let the cookies cool for a minute or two before moving them to a wire rack. Top with plenty of flaky sea salt while warm!
Tips and Tricks for the Best Chocolate Chip Cookies
- Use parchment paper – to prevent the cookies from sticking, line your baking sheet with parchment paper or a nonstick silicone baking mat. It will make the cookies even easier to remove and clean up will be a breeze.
- Chill the cookie dough – I know this is often the most annoying part of baking cookies because you want to get them in your mouth ASAP but trust me, don’t skip this step. Chilling the dough helps to develop the buttery, vanilla flavor of the cookies so they taste even better. Chilling also helps to prevent over spreading. Chill that dough for at least 30 minutes before you start baking.
- Don’t over bake – speaking of baking, don’t over bake your cookies! the bottoms should be golden, the edges set, and the tops should still look fudgy or slightly underdone. The cookies will continue to firm up as the cool. Check the cookies after 7 minutes and keep a close watch on them.
- Let the cookie sheet cool – depending on the size of your cookie sheet you will likely have to bake the cookies in multiple batches. For the best results let the sheet pan come to a complete cool before adding more cookie dough.
How to Freeze for Later
Freezing Cookie Dough: scoop the cookie dough into balls and place them on a parchment lined baking sheet. Transfer the sheet pan to the freezer and freeze the cookie dough balls for an hour or until solid. Once the cookie dough balls are frozen solid transfer them to a freezer safe storage bag and store for up to 3 months. You can bake the cookies from frozen, just add a few extra minutes to the cook time.
Freezing Baked Cookies: once the cookies have baked, let them come to a complete cool. Transfer the cookies to a freezer safe storage bag and freeze for up to 3 to 4 weeks.
Reader Favorite Cookie Recipes
- fudgy salted grain free chocolate chip skillet cookie
- Brown Butter Snickerdoodles
- healthy oatmeal raisin cookies
- peanut butter oatmeal chocolate chip cookies
- gluten free monster cookies
- brown butter chocolate chip cookies
- gluten free monster skillet cookie
- almond flour peanut butter cookies
I hope you give these Almond Flour Chocolate Chip Cookies a try! They are soft, chewy, and so delicious!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Print
Grain Free Chocolate Chip Cookies
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 24 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Soft and chewy almond flour chocolate chip cookies that are completely gluten free and so easy to make!
Ingredients
- 1/2 cup butter, room temperature and softened
- 3/4 cup coconut sugar
- 1 egg + 1 egg yolk, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 cups blanched almond flour
- 2 oz chocolate chips
- 2 oz mini chocolate chips
- 3 oz dark chocolate bar, chopped
- flaky sea salt, for topping
Instructions
- Use a hand mixer to cream together softened butter and coconut sugar until smooth. Turn the mixer speed to low and add in egg, egg yolk, and vanilla extract. Mix until well combined.
- Fold in baking soda, salt, and almond flour until well combined.
- Fold the chocolate chips and chunks into the dough until well combined.
- Let the dough chill for 30 minutes.
- After the dough has chilled, lined a sheet pan with parchment paper and preheat oven to 350 degrees.
- Use a tablespoon cookie dough scoop to scoop the dough and drop onto the parchment lined sheet pan 2 inches apart. You can lightly press in a few more chocolate chips or smaller pieces of chocolate in the top of the cookies if you like.
- Bake the cookies at 350 degrees for 8-10 minutes (mine went for exactly 9 minutes). You’ll know they’re ready when the bottom of the cookie is golden, the edges are set, but the middle is still soft and fudgy.
- Remove the cookies from the oven and let cool on the sheet pan for 1-2 minutes before transferring them to a wire rack to finish cooling. Top with flaky sea salt, while warm.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA
