The Best Almond Flour Chocolate Chip Cookies Recipe! Buttery crisp edges with a soft chewy center, packed with loads of chocolate chips! These delicious almond flour chocolate chip cookies are gluten-free, grain-free, and have a paleo and dairy-free option.
These grain-free chocolate chip cookies are now one of my most popular recipes! Crispy edges with a soft gooey center, packed with not one but two types of chocolate chips. Paleo or dairy-free? No problem! This recipe can easily accommodate those needs with just a few substitutions.
Traditional chocolate chip cookies take hours to chill, which can have one lingering around the refrigerator for far too long, naturally sneaking bites of dough in between (you know who you are). But this almond flour recipe has a no chill option, or at the most just ten minutes, and makes the most delicious cookies that will satisfy any sweet tooth.
Almond Flour Chocolate Chip Cookies Ingredients
This almond flour chocolate chip cookie recipe is made with just a handful of simple ingredients that are gluten-free, grain-free, and have both a paleo and dairy-free option.
- Butter: This almond flour cookie recipe calls for softened butter. You can also use room dairy-free butter, ghee, or coconut oil.
- Dark Brown Sugar: My preference is dark brown sugar which helps keep these cookies tender. Light brown sugar or coconut sugar can be used instead. I do not recommend using white sugar, as it tends to make these cookies a bit tougher.
- Egg: One large egg at room temperature gives these cookies a rise. If you’re in need of an egg-free option you could try 1 flax egg or chia egg in its place.
- Vanilla Extract: Use a high-quality vanilla extract for best results.
- Almond Flour: Fine almond flour is what gives these cookies their chewy texture and golden brown color. For best results, make sure to measure the almond flour on a food scale.
- Arrowroot Powder: The arrowroot powder serves as a binder and tenderizes the dough. It gives these almond flour cookies a soft chewy texture. You can substitute the arrowroot powder for cornstarch.
- Baking Soda: Just half a teaspoon helps give these almond flour cookies a lift.
- Salt: Salt helps enhance the flavor of the cookie.
- Chocolate Chips: I love using both dark chocolate chips and semi-sweet chocolate chips in this recipe.
How to Make Almond Flour Chocolate Chip Cookies
These almond flour chocolate chip cookies are easy to make with an optional chill time.
- Bring the cold butter to room temperature, at least an hour before baking. To speed up the process *refer to the notes below.*
- In a large mixing bowl or stand mixer, cream the softened butter and brown sugar until well combined.
- Add the egg and vanilla extract, continuing to mix until light and fluffy.
- In a separate medium bowl, whisk together the dry ingredients. Add half of the mixture at a time into the wet ingredients, while continuing to beat. Mix until fully incorporated.
- Stir in the chocolate chips, then cover the bowl with aluminum foil and place the bowl in the refrigerator for just 10 minutes (no longer). Another option would be to let the dough sit at room temperature for ten minutes, allowing the flour to absorb. (the dough is supposed to be sticky, do not add more almond flour)
- Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator. Scoop or roll about a tablespoon of dough (30-35 grams) onto the prepared baking sheet, placing the cookie dough balls about 2 inches apart. Add extra chocolate chips to the top of each cookie dough mound if desired.
- Bake for 11-13 minutes, until golden brown edges. For softer cookies remove the pan right at 11 minutes (my preference), and for crispier cookies remove at 13 minutes. If the cookies have risen too high for your liking, bang the baking sheet on the counter a few times to help flatten the cookies.
- Allow the cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling.
- Store the cookies at room temperature in an airtight container for 3 days. These chocolate chip almond cookies are best served the day they are baked.
Frequently Asked Questions
Can These Almond Flour Chocolate Chip Cookies Be Made Paleo?
Yes, this chewy chocolate chip cookie recipe can easily be made paleo by using coconut sugar instead of brown sugar and ghee or coconut oil for the butter. When using coconut oil, make sure the oil is at room temperature and not melted. For a low carb option, try using a sugar-free alternative, such as monk fruit for the brown sugar and sugar-free chocolate chips.
Do I have to use room temperature butter?
Yes, room temperature or "softened butter" is key. Avoid using fully melted butter as this will cause the cookies to spread and harden when they cool.
- I recommend leaving the butter on the counter for 1-2 hours, prior to baking. Room temperature butter should be around 65°F and should leave an indent when gently pressing down with your finger.
- For faster results microwave the cold butter straight from the refrigerator for 10 seconds. Just be very careful not fully melt the butter.
- Another way to melt butter quickly is by microwaving a large bowl of water for 3 minutes to create steam. When the microwave goes off, place the cold butter inside and quickly close the door. Leave the butter in the microwave for 5 minutes. After five minutes open the microwave door and flip the butter onto its opposite side, leaving it in the microwave for another 5 minutes (10 minutes total). If it's still too hard, microwave the butter for just 5 seconds.
Can You Freeze The Almond Flour Dough?
To freeze the dough:
You can freeze the almond flour dough for up to 3 months. Make the recipe as directed, then use a tablespoon cookie scoop, or roll the dough into a tablespoon size ball (30 grams). Place the balls of dough onto a lined plate, and then into the freezer for 1 hour. After 1 hour, remove the plate from the freezer and place the cookie dough balls into a large freezer-proof zip lock bag. Make sure to date the bag on the outside. When you want to bake the cookies, remove them from the freezer and bake the frozen dough for an additional 2-4 minutes.
To freeze baked cookies:
Another option would be to freeze the fully baked cookies, in a similar ziplock bag with parchment paper in between, for up to 3 months. Allow the cookies to thaw overnight prior to serving.
What Does Almond Flour Do To Cookies?
Almond flour is simply ground almonds, and when added to a recipe it provides richness, flavor, and tenderness. Unlike regular chocolate chip cookies using all-purpose flour, almond flour has a higher fat content, making these cookies crispy on the outside with a soft chewy center.
It's important to have the right ratio of fat when using almond flour cookie recipes, in order to get those perfectly chewy cookies. If there's too much fat you run the risk of having greasy cookies that spread, while too little fat will result in dry cakey cookies.
How To Avoid Flat Or Cakey Almond Flour Cookies
One of my biggest tips is to make sure you measure the almond flour correctly. I provide the recipe measurements in grams because I prefer to weigh the almond flour using a food scale for the most accuracy. If you do not have a food scale to measure, then gently scoop the almond flour into a measuring cup (do not pack) and level off the top with a knife.
Flat Cookies: If your cookies are overly spread then the butter was too warm or overly melted. You can try refrigerating the dough for ten minutes to help firm up the cookies.
Cakey Cookies: If your cookies are cakey then you added too much almond flour. Make sure to carefully measure the ingredients.
What Is The Best Almond Flour To Use In this Recipe?
There are different kinds of almond flour, but my favorite is Bob's Red Mill Almond Flour, which uses finely ground, blanched almonds. You can use any brand of choice, however, I do not recommend using almond meal, which is coarser in texture.
Do I Need to Refrigerate The Dough Prior To Baking?
You do not have to refrigerate this almond flour cookie dough, but a small amount of time (no more than ten minutes) in the refrigerator does help create a tighter, thicker cookie with less spread.
If choosing to forgo refrigeration, then allow the cookie dough to rest at room temperature for at least ten minutes. This will help the almond four to absorb and prevent the cookies from overly spreading. The longer the dough sits, the less likely the cookies will spread.
Whether you choose to refrigerate the dough or not, the dough is quite sticky, do not be tempted to add more almond flour.
How Do I Get Perfectly Round Bakery-Style Cookies?
My pro tip to getting those perfectly round bakery-style-looking cookies is to use a large circular cookie cutter or glass (It needs to be larger than the fully baked cookies ) to round out the edges right out of the oven. Simply place the cookie cutter or glass over the freshly baked cookies, cupping the cookie on all sides, and rotate the device in a circular motion 3-4 times, swirling the cookie and rounding out the sides.
Looking For More Delicious Cookie Recipes? Check Out The Links Below
- Double Chocolate Chips Cookies - Gluten Free
- Brown Butter Chocolate Chip Cookies - Gluten Free
- No Butter Chocolate Chip Cookies - Gluten Free
- White Chocolate Macadamia Nut Cookies - Gluten Free
- Oatmeal Coconut Chocolate Chip Cookies - Gluten Free
- Oatmeal Scotchies - Gluten Free
Recipe
Almond Flour Chocolate Chip Cookies
Ingredients
- ½ cup butter, softened to room temperature
- ⅔ cup dark brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon arrowroot powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2¼ cups almond flour (225 grams)
- 1 cup chocolate chips
Instructions
- Bring the cold butter to room temperature, at least an hour before baking. To speed up the process *refer to the notes below.*
- In a large mixing bowl or stand mixer, cream the softened butter and brown sugar until well combined.
- Add the egg and vanilla extract, continuing to mix until light and fluffy.
- In a separate medium bowl, whisk together the dry ingredients. Add half of the mixture at a time into the wet ingredients, while continuing to beat. Mix until fully incorporated.
- Stir in the chocolate chips, then cover the bowl with aluminum foil and place the bowl in the refrigerator for just 10 minutes (no longer).
- Preheat the oven to 350 F°. Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator. Scoop or roll about a tablespoon of dough (30-35 grams) onto the prepared baking sheet, placing the cookie dough balls about 2 inches apart. Add extra chocolate chips to the top of each cookie dough mound if desired.
- Bake for 11-13 minutes, until golden brown edges. For softer cookies remove the pan right at 11 minutes (my preference), and for crispier cookies remove at 13 minutes. If the cookies have risen too high for your liking, bang the baking sheet on the counter a few times to help flatten the cookies.
- Allow the cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling.
- Store the cookies at room temperature in an airtight container for 3 days. These chocolate chip almond cookies are best served the day they are baked.
Notes
- Leave the butter on the counter for 1 hour, prior to baking. Room temperature butter should be around 65°F and should leave an indent when gently pressing down with your finger.
- For faster results microwave the cold butter straight from the refrigerator for 10 seconds. Just be very careful not fully melt the butter.
- Another way to melt butter quickly is by microwaving a large bowl of water for 3 minutes to create steam. When the microwave goes off, place the cold butter inside and quickly close the door. Leave the butter in the microwave for 5 minutes. After five minutes open the microwave door and flip the butter onto its opposite side, leaving it in the microwave for another 5 minutes (10 minutes total). If it’s still too hard, microwave the butter for just 5 seconds.
- No, you do not have to refrigerate the dough, but allow the dough to rest on the counter for ten minutes before baking.
- If you do refrigerate the cookie dough, only refrigerate for ten minutes, no longer.
- The dough is quite sticky, do not be tempted to add more almond flour.
Rainy says
I had an excess of almond flour, so I wanted to try using it in cookies. These turned out so good! I baked mine for 13mins and got the best crispy outside and soft inside. Will definitely make again. I added some flaky sea salt ontop before baking for a little extra flavor.
Rebecca Taig says
The flaky sea salt sounds amazing! I'm so glad you enjoyed these cookies, thank you for leaving a review.