These homemade Almond Flour Chocolate Chip Cookies are soft, chewy, and filled with pools of melted chocolate – just like the classic, but completely gluten and grain-free!
Chewy, Gooey Almond Flour Chocolate Chip Cookies… That Just Happens to Be Gluten-Free
There’s simply no treat as comforting as a warm chocolate chip cookie filled with chunks of melty chocolate. That’s why I wanted to make sure all you gluten-free sweet tooths didn’t have to miss out!
Making these chocolate chip cookies with almond flour means they’re completely grain and gluten-free…but you honestly probably couldn’t tell. They’re so soft and chewy, have that classic buttery vanilla flavor, and each almond flour cookie is packed with not 1 but 3 types of gooey chocolate.
I’ve been making irresistible gluten-free desserts for years, but I took my time learning to make chocolate chip cookies with almond flour until they were as close to the real deal as possible. Whether you’re enjoying them yourself or baking for gluten-free friends or family, I promise these almond flour chocolate chip cookies do not disappoint!
Ingredients for Healthy Almond Flour Chocolate Chip Cookies
Almond Flour: I love baking with finely ground almond flour! Made from blanched, shelled almonds, it has a light texture similar to all-purpose flour and a nutty flavor that pairs well with chocolate chips. Bob’s Red Mill Almond Flour is my favorite because it has the best texture and is pretty easy to find at most local grocery stores.
Chocolate: These almond chocolate chip cookies use 3 kinds of chocolate: mini chocolate chips, regular chips, and a chopped chocolate bar. A bar doesn’t have the same stabilizers as the chips, meaning the pieces will melt into pools of chocolate for the perfect bite. I prefer dark chocolate in these cookies, but you can use milk chocolate too!
Coconut Sugar: I love how coconut sugar adds a warm, almost caramel-like sweetness to the almond flour chocolate chip cookies without being overly sweet. It’s another way to add depth of flavor to a gluten-free treat! You can also use brown sugar if you can’t find coconut sugar.
Eggs: Using one egg plus one egg yolk gives the almond flour chocolate chip cookies that signature fudgy, chewy texture.
Flaky Sea Salt: In my opinion, all chocolate chip cookies need a finish of flaky Maldon sea salt, whether they’re gluten-free or not! Salt balances the chocolate’s sweetness and enhances the vanilla flavor.
How to Make Chocolate Chip Cookies With Almond Flour
Step 1: Cream the butter and sugar. Using a hand or stand mixer, cream together the unsalted butter and coconut sugar until smooth, then add the eggs and vanilla extract.
Step 2: Add the dry ingredients. Then fold in the almond flour, baking soda, and salt using a spatula or wooden spoon. Finish by mixing in all the chocolate chips and pieces.
Step 3: Chill. I know this is often the most annoying part of baking cookies because you want to get them in your mouth ASAP…but don’t skip this step! Chilling the dough helps develop the buttery, vanilla flavor of the cookies and prevents spreading during baking. It only needs 30 minutes!
Step 4: Scoop the dough. Use a cookie scoop to drop the cookies onto a parchment-lined sheet pan roughly 2 inches apart. I like to lightly press a few more chocolate chips or smaller chunks into the tops of the dough for an even more chocolatey bite
Step 5: Bake and cool. Bake the almond flour chocolate-chip cookies at 350°F 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, then transfer to a wire rack and finish with flaky sea salt.
Always let your cookie sheet cool before baking another batch! Placing the dough balls on a hot baking sheet will melt the chocolate and cause the almond flour cookies to spread and cook unevenly. Either let the pan cool or use a second pan that hasn’t been in the oven yet.
If you do give this Almond Flour Chocolate Chip Cookie 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.
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Almond Flour 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, line a sheet pan with parchment paper and preheat the 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.
Notes
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.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA
These are my go-to cookies! I always get compliments on these when I make them 😀 I’m making them today per request for a work meeting tomorrow!
This recipe is fantastic! Made them several times now and everyone loved them. Super soft and moist cookies that don’t make you feel bad about eating them.
These cookies came out perfect! They were such a big hit with my family, will definitely be making them again!
so much chocolate, so much fluffiness, so much yumminess!! a new favorite cookie for sure!
Made these last night and they were a hit! The only thing I did different was I added m&m’s b/c I didn’t have any chocolate chips but still turned out great. Will make again!
So glad you loved them, Maria! thank you for sharing!