Last Sunday, I was craving something warm and sweet after dinner but didn’t want to fuss with fancy ingredients. I spotted my half-used bag of almond flour sitting in the pantry, practically begging to become cookies.
Fifteen minutes later, the kitchen smelled like brown sugar heaven — buttery, chewy, golden perfection.
These almond flour chocolate chip cookies are rich, soft, and slightly crisp around the edges — like the best bakery-style cookie but gluten-free and made in one bowl.
If you’re after an easy, wholesome treat that hits all the right notes, let’s bake these up.
Why You’ll Love These Cookies
- Soft, chewy centers
- Naturally gluten-free
- Quick to make
Almond Flour Chocolate Chip Cookies
Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 8 tablespoons |
| Light brown sugar | ¾ cup |
| Large egg, room temperature | 1 |
| Vanilla extract | 2⅓ teaspoons |
| Blanched almond flour | 2 cups |
| Cornstarch | 1 tablespoon |
| Baking soda | ⅔ teaspoon |
| Sea salt | ½ teaspoon |
| Semi-sweet chocolate chips | ⅔ cup |
Tools You’ll Need
- Mixing bowl – for creaming butter and sugar
- Hand or stand mixer – makes the dough extra fluffy
- Spatula or wooden spoon – perfect for folding in chocolate chips
- Cookie scoop – helps make even portions
- Baking sheet + parchment paper – keeps cookies from sticking
Step-by-Step Instructions
Step 1: Cream the Butter and Sugar
In a large bowl, beat the softened butter and brown sugar together until creamy and light — about 30 seconds with an electric mixer. This step gives your cookies that signature chewy texture and rich flavor base.
Step 2: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat again until the mixture is smooth and fully blended. The dough should look glossy and uniform — no streaks of egg.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the almond flour, cornstarch, baking soda, and sea salt. Slowly mix these dry ingredients into the wet mixture on low speed until just combined. Don’t overmix — almond flour can get heavy if worked too much.
Step 4: Fold in Chocolate Chips
Switch to a spatula and gently fold in the chocolate chips until evenly distributed. The dough should be thick and soft but not sticky.
Step 5: Chill the Dough
Pop the bowl into the fridge for about 20 minutes. This step keeps the cookies from spreading too much and helps them bake up thick and chewy.
Step 6: Scoop and Bake
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper. Scoop about 1½ tablespoons of dough for each cookie, spacing them 2 inches apart. Don’t flatten — they’ll spread naturally in the oven.
Bake for 13–18 minutes, depending on how gooey or crisp you want them. Around 15 minutes gives that golden-edge, soft-center magic.
Step 7: Cool and Enjoy
Let cookies rest on the baking sheet for 10–15 minutes before moving them to a cooling rack. They’ll set as they cool, becoming perfectly chewy and slightly crisp on the edges.
Storage and Serving
Store in an airtight container at room temperature for up to 4 days, or refrigerate for a week. Freeze leftover cookies for up to 3 months — just thaw and warm them for a few seconds in the microwave when cravings hit.
Best served with:
- A glass of cold milk or almond milk
- A scoop of vanilla ice cream for dessert
- A cup of coffee during that mid-afternoon slump
Substitutes and Variations
- Swap brown sugar for coconut sugar – deeper caramel flavor.
- Use dark chocolate chunks for an elevated twist.
- Add chopped pecans or walnuts for crunch.
- Make it dairy-free – use vegan butter or coconut oil instead.
Nutritional Breakdown
| Nutrient | Per Cookie (12 cookies) |
|---|---|
| Calories | 210 kcal |
| Fat | 15g |
| Protein | 4g |
| Total Carbs | 16g |
| Fiber | 2g |
| Net Carbs | 14g |
(Approximate values, will vary by ingredient brands.)
FAQs
Can I make these without eggs?
Yes! Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
Can I use coconut flour instead of almond flour?
No — coconut flour absorbs far more moisture and would throw off the texture completely.
How do I make them crispier?
Bake for 17–18 minutes instead of 15 and let them cool fully before storing.
Wrap Up
And that’s it — my go-to Almond Flour Chocolate Chip Cookies that somehow taste nostalgic and modern at the same time. They’re buttery, chewy, and a little indulgent but still feel wholesome enough to enjoy any day of the week.
Bake them once, and you’ll wonder why you ever bothered with regular flour.
