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I’ve been making the same chocolate chip cookies for about 8 years now (my Toll House Cookies) and I love them so much that I’ve never bothered to try another recipe. I’m not exactly sure why or when I decided to try making chocolate chip cookies with almond flour, but I’m happy I did! And now I have a new contestant in the running for the best chocolate chip cookie and a gluten-free one at that!!
This is a must try recipe! The almond flour makes them extra chewy and soft, the recipe is simple and oh-so tasty! I like to use good quality chocolate in my chocolate chip cookies as it really does make a huge difference. Lindt chocolate is one of my favourites to bake with. I like to chop the chocolate into big chunks, mixing dark and milk chocolate together. It’s a simple tip that’s a real game changer in the cookie department!
Ingredients
When purchasing almond flour make sure to buy blanched almond flour. This is where the skins have been removed from the almonds. You can use unblanched almond flour but just note the colour of your cookies will be darker and more speckled.
- Unsalted butter
- Brown sugar & granulated sugar
- Blanched almond flour
- Good quality milk & dark chocolate ( I prefer Lindt Chocolate)
- Egg
- Baking powder & baking soda
- Vanilla extract
Tips for The Best Almond Flour Chocolate Chip Cookies
- Use room temperature butter, but make sure it’s not too soft.
- If your cookie dough is too soft, chill the dough until slightly firm. This helps the butter from spreading out too much while baking.
- Make sure to cream your butter and sugar until it’s thick, creamy and well combined.
- Be careful not to overbake the cookies. The chocolate chip cookies will be soft out of the oven but will firm up as they cool. Leave the cookies on the pan to set before moving.
- Use good quality milk and dark chocolate. This helps create an interesting depth in flavour.
- Use blanched almond flour.
- Use an ice cream scoop to measure your batter. This will give you even baked cookies every time.
How To Make Almond Flour Chocolate Chip Cookies
Step One: Make your batter and add good quality milk and dark chocolate. Scoop tablespoon size balls onto a parchment paper lined baking sheet. Leave lots of room for the cookies to spread out.
Step Two: Bake for 8-10 minutes and let chocolate chip cookies cool on the baking pan before removing. If you try and move them while they are hot they will not hold their shape.
Almond Flour Chocolate Chip Cookies
These delicious gluten-free cookies are made with almond flour and will rival any non-gluten cookie. They are soft, chewy and full of chunks of milk and dark chocolate.
- Prep Time: 15 mins
- Cook Time: 9 mins
- Total Time: 24 mins
- Yield: 36 1x
- Category: Cookies
- Method: Baking
- Cuisine: Canadian
- Diet: Gluten Free
Ingredients
- 1/2 cup unsalted butter, at room temperature (not too soft as the butter will run out of the cookies)
- 1/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 1/4 cups blanched almond flour, lightly packed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups good quality chocolate (mix of milk and dark chocolate)
Instructions
- Preheat oven to 350ËšF. Line a baking sheet with parchment paper and set aside.
- In a stand mixer cream sugar and butter together until well incorporated. Add egg and vanilla and mix until light and fluffy.
- In a separate bowl, add almond flour, baking powder, and baking soda. Mix to combine.
- Add dry ingredients to butter and sugar mixture. Beat until well incorporated. Add chopped chocolate and mix to combine.
- Drop approx. 1 tablespoon size of the cookie dough onto the baking sheet. Leave lots of room as the cookies will spread.
- Bake for 8-10 minutes. The cookies should start to brown on the bottom and the sides.
- ***Leave the cookies to cool on the tray!! If you take them off too early they will fall apart! Do not overbake!
Nutrition
- Serving Size: 1 cookie
- Calories: 108
- Sugar: 5.7g
- Sodium: 44mg
- Fat: 7.8g
- Saturated Fat: 3.1g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 7.7g
- Fiber: 1g
- Protein: 2.2g
- Cholesterol: 13mg
FAQ’s
Yes, you can make almond flour chocolate chip cookie dough up two days in advance. Pre-roll your cookie dough and place them in an airtight bag. Once ready to bake let the cookies sit out at room temperature while the oven preheats and bake as directed. You can also freeze the cookie dough for up to two months.
Almond flour cookies can easily go flat with the lack of structure in the flour. Make sure to lightly pack each cup of flour as there can be an inconsistent amount in each cup, causing either too much or too little almond flour. Also, make sure your butter isn’t too soft as this will also spread your cookies very thin while they bake. Place the cookie dough in the fridge to firm up before baking.
Yes, these almond flour chocolate chip cookies are gluten free. Make sure to use gluten free chocolate as all chocolate isn’t gluten free.
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Leave a Rating and Comment!
I love hearing from you! Leave a comment with any questions or how your recipe turned out (your email address will not be published)!
These are the best “Healthy” cookies, I have had so far. Instead of brown sugar I substituted organic coconut sugar and instead of white sugar I substituted Swerve granulated sugar. I’m trying to cut back on the refined sugar and carbs. I also added in some chopped walnuts (1/4 cup) and used the Enjoy Life Dark Chocolate Chip morsels (3/4 cup) and then sprinkled some on top of the dough before baking. I highly recommend giving this recipe a go. Soooooo delicious.
Sasha, I’m so happy you like them and that your substitutions worked out perfectly!! xo
Crazy Good. I’ve been baking gluten free for a couple of years now and usually nothing is quite as good as the original. These are awesome! Actually ate 5 of them hot out of the oven for dinner (don’t tell). The Toll House recipe has the same amount of flour but a total of 1.5 cups of sugar…this recipe has less than a cup so you feel OK about having them for dinner. lol. Thanks for the recipe.
Cheryl, I’m so happy you like them!! and I won’t tell 😉 Happy Holidays
Honestly the best ever gluten free cookies I’ve ever had! Love how chewy they turned out!! I’ve been struggling for a while to find a good gluten free chocolate chip recipe, now I’ve finally found one. Thank you xx
Thanks for sharing Amy, I’m so happy to hear!
Love that this recipe is gluten free without sacrificing anything about what a cookie should be! Love these!
Thanks for sharing Jackie!
I have made this recipe so many times for my brother who is gluten free. My repertoire is pretty limited with gluten free recipes and success with cookies is not always guaranteed! These turn out perfect! There is no sacrificing the quality of the cookie to make it gluten free. My brother unfortunately tries to eat the whole batch at one time! How about more gluten free recipes – that’s from my brother 😉!!!
That’s wonderful to hear Susan, my brother has newly become coeliac so I understand. And because of this I hope to come up with some more recipes that avoid gluten, stay tuned and keep an eye out on the blog for new gluten free recipes.
I’ve been making this recipe for months, one time a week. Everyone thinks they are outstanding. HOWEVER, after using 1/2 cup of butter, I decided the cookies are too greasy. I reduced to 1/4 cup of butter (half a stick) and the cookies are the very best. I am always asked for my chocolate chip cookies.
Hi Liz, thank you for taking the time to write a comment. I’m happy to hear everyone is enjoy the cookies. Almond flour can be a little tricky with weight and absorbing butter, I’m glad your adjustments are a success :). Thanks for letting me know and happy baking. x alie.