Almond Flour Chocolate Chip Cookies (Gluten-Free)

The best Almond Flour Chocolate Chip Cookies recipe! Buttery crisp edges with a soft, chewy center packed with loads of chocolate chips!

Course cookies

Prep Time 1 10

Cook Time 11

Chill Time 15

Total Time 1 36

Servings

Calories 212kcal

Author Rebecca Taig

Ingredients

8 tablespoons butter, softened to room temperature
⅔ cup (145g) dark brown sugar, packed
1 large egg, room temperature
2 teaspoons vanilla extract
2¼ cups (225g) almond flour
1 tablespoon (9g) arrowroot powder or cornstarch
½ teaspoon baking soda
½ teaspoon salt
1 cup (170g) chocolate chips
Flaky sea salt, optional

Instructions

Bring the cold butter to room temperature. Remove the butter from the refrigerator at least an hour before baking.
Cream the butter and sugar. In a large mixing bowl or stand mixer, cream the softened butter and dark brown sugar until combined.
Add the egg and vanilla extract. Beat the egg and the vanilla extract until the mixture is light and fluffy.
Add the dry ingredients. Add the almond flour, arrowroot powder, baking soda, and salt to the wet ingredients. Continue to beat until fully incorporated.
Add the chocolate and chill the dough. Fold in the chocolate chips. Cover the bowl and place it in the refrigerator for 15 minutes (no longer). The dough will be slightly sticky; do not add more almond flour. While the dough chills, preheat the oven to 350°F. Line two large baking sheets with parchment paper and set them aside.
Scoop and roll the dough. Remove the cookie dough from the refrigerator. Scoop and roll about a tablespoon in half of dough (35 grams) between clean hands. Place six cookie dough balls onto a prepared baking sheet, about 2 inches apart. Add extra chocolate to the top of each cookie dough ball if desired.
Bake. Place the baking sheet in the oven and bake for 11-13 minutes, until golden brown edges. For softer cookies remove the pan from the oven at 11 minutes (my preference), and for crispier cookies remove at 13 minutes. Bang the baking sheet on the counter a few times to help flatten the cookies. Sprinkle the tops with flaky sea salt and round out the cookies with a circular cookie cutter if desired. Allow the cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling.

Notes

Soften The Butter:

Leave the butter on the counter for 1 hour before 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. Be very careful not to fully melt the butter.

Storage:

Store any leftover almond flour chocolate chip cookie in a glass airtight container for up to 3 days, at room temperature.

Create perfectly round cookies:

My pro tip for 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. 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.

Nutrition