I just nailed a Recipe With Almond Flour that turns chocolate chip cookies into impossibly tender, perfectly browned little rebellions against boxed mixes.

Jump to Recipe

I can’t stop making these Almond Flour Chocolate Chip Cookies because they fixed a flop. I once burnt a tray and the salvage led me here.

I love how 2 1/2 cups blanched almond flour and 1 cup semisweet chocolate chips turn into something chewy and nutty, not greasy. They’re my go-to when I need an Easy Paleo Chocolate Chip Cookies hit that actually tastes like real cookies.

Cookies Dairy Free Gluten Free? Yep.

And people never believe they started as a mistake. Messy edges, melty pockets, a tiny sprinkle of salt and I’m sold.

Can’t stop, won’t stop, no lie.

Ingredients

Print Recipe (No Advertisments)

Blanched almond flour: nutty, tender crumb and a bit of protein.
Basically tapioca starch or arrowroot: lightens texture, gives chew without gluten.
Baking soda: helps spread a little and keeps cookies airy.
Fine sea salt: balances sweetness and brings out deeper flavors.
Plus light brown sugar: molasses-y sweetness and soft, chewy moisture.
Granulated sugar: adds snap and quick caramelized edges.
Unsalted butter, softened: it’s rich, melty fat that makes them tender.
Egg: binds everything together and gives a slight cakey lift.
Vanilla extract: warm aroma you’ll recognize and love.
Semisweet chocolate chips: melty pockets of bittersweet chocolate in every bite.
Plus flaky sea salt (optional): bright crunchy finish and savory pop.

Ingredient Quantities

2 1/2 cups blanched almond flour

1/4 cup tapioca starch or arrowroot powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1/2 cup (1 stick) unsalted butter, softened

1 large egg, room temperature

2 teaspoons pure vanilla extract

1 cup semisweet chocolate chips

Flaky sea salt for sprinkling, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper; set aside.

2. In a medium bowl whisk together 2 1/2 cups blanched almond flour, 1/4 cup tapioca starch or arrowroot powder, 1/2 teaspoon baking soda and 1/4 teaspoon fine sea salt so there are no lumps.

3. In a large bowl cream 1/2 cup packed light brown sugar, 1/4 cup granulated sugar and 1/2 cup (1 stick) softened unsalted butter until light and a little fluffy, about 2 minutes with a hand mixer or a bit longer by hand.

4. Beat in 1 large room temperature egg and 2 teaspoons pure vanilla extract until combined, scrape the sides, it might look slightly curdled at first but keep going.

5. Fold the dry ingredients into the wet mixture with a spatula until just combined, don’t overmix or the cookies can get crumbly.

6. Stir in 1 cup semisweet chocolate chips by hand, saving a few to press on top of dough balls if you want pretty cookies.

7. Chill the dough in the fridge for 20 to 30 minutes if you have time, this helps them spread less and gives chewier centers, but you can skip this if you’re impatient.

8. Scoop tablespoon-sized portions of dough onto the prepared sheets about 2 inches apart, gently flatten each mound with your fingers or the bottom of a glass, press reserved chips on top and sprinkle a little flaky sea salt if using.

9. Bake for 9 to 12 minutes until edges are set and bottoms are a light golden brown; they will look soft in the middle but firm up as they cool so don’t overbake.

10. Let cookies cool on the baking sheet for 5 to 10 minutes then transfer to a wire rack to finish cooling. Store in an airtight container for up to 4 days or freeze for longer.

Equipment Needed

1. Oven and two rimmed baking sheets lined with parchment paper
2. Medium mixing bowl and large mixing bowl (for dry and wet ingredients)
3. Hand mixer or sturdy whisk and a wooden spoon (hand mixing works fine if you dont have a mixer)
4. Rubber or silicone spatula for folding and scraping the bowls clean
5. Measuring cups and spoons accurate for dry and wet measurements
6. Tablespoon scoop or teaspoon and a small cookie scoop plus the bottom of a glass to gently flatten dough balls
7. Cooling rack and an airtight container for storing the cookies once cooled

FAQ

Q: Can I substitute the tapioca starch with something else? A: Yes, arrowroot powder works exactly the same, and cornstarch can be used in a pinch, but cornstarch might make the texture a touch more cakey.

Q: Are these cookies gluten free and low carb? A: They are gluten free if your almond flour is certified GF, but they are not low carb because of the sugars and chocolate chips.

Q: My dough is too crumbly, what do I do? A: If it looks dry add a teaspoon of milk or water at a time until it holds together, or press the dough into balls with a little more force; almond flour absorbs more moisture than wheat flour so small tweaks help.

Q: Can I make these vegan or egg free? A: You can try a flax egg (1 tbsp ground flax + 3 tbsp water for 1 egg) but the texture will be slightly denser and a bit more fragile than the original.

Q: How do I store or freeze them? A: Store in an airtight container at room temp for up to 4 days, refrigerate for 7 days, or freeze baked cookies up to 3 months; you can also freeze the dough balls on a tray then bag them for up to 3 months and bake straight from frozen, adding a couple minutes to the bake time.

Q: They spread too much or not enough while baking, how do I fix that? A: If they spread too much chill the dough 15 to 30 minutes before baking and reduce the butter slightly; if they don't spread enough flatten the dough balls gently with your fingers before baking or add a teaspoon of milk to loosen the dough.

Almond Flour Chocolate Chip Cookies Recipe Substitutions and Variations

Almond flour: try 1 to 1 with finely ground hazelnut or cashew flour for a similar texture, or use 2 1/2 cups oat flour if you want cheaper and nut free, cookies will be a tad denser and slightly chewier.
Tapioca starch or arrowroot powder: swap equal parts cornstarch if that’s what you got, or use potato starch for a similar chew, both keep the cookies from being crumbly.
Unsalted butter: use the same amount of coconut oil, melted and slightly cooled, for a dairy free option, or use vegan buttery spread but reduce added salt elsewhere since some spreads are salted.
Brown sugar and granulated sugar: replace 3/4 cup total with 3/4 cup coconut sugar for a deeper caramel note, or use 1/2 cup maple syrup plus reduce butter by 2 to 3 tablespoons, dough will be a touch wetter so chill before baking.

Pro Tips

1) Chill the dough if you can, even just 20 minutes makes a big difference. It helps the cookies spread less and keeps the centers chewy. If you skip chilling, press the balls flatter before baking so they still get that cookie shape.

2) Use a scale or spoon-and-level the almond flour. Almond flour packs differently than wheat flour so eyeballing it can give you dry crumbly cookies or overly dense ones. Also, warm or oily almond flour can make dough greasy, so keep it cool.

3) Don’t overmix once you add the dry stuff. Stir until just combined, then stop. Overworking the dough makes them crumbly and dry, especially with gluten free flours like almond.

4) Watch the bake time and trust the look not the clock. Pull them when the edges are set and the middles still look a little soft, they’ll firm up while cooling. If you want extra flavor, try browning the butter first and cooling it before creaming with the sugars, but reduce baking time a bit since browned butter can speed up browning.

Almond Flour Chocolate Chip Cookies Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just nailed a Recipe With Almond Flour that turns chocolate chip cookies into impossibly tender, perfectly browned little rebellions against boxed mixes.

Servings

servings

Calories

160

kcal

Equipment: 1. Oven and two rimmed baking sheets lined with parchment paper
2. Medium mixing bowl and large mixing bowl (for dry and wet ingredients)
3. Hand mixer or sturdy whisk and a wooden spoon (hand mixing works fine if you dont have a mixer)
4. Rubber or silicone spatula for folding and scraping the bowls clean
5. Measuring cups and spoons accurate for dry and wet measurements
6. Tablespoon scoop or teaspoon and a small cookie scoop plus the bottom of a glass to gently flatten dough balls
7. Cooling rack and an airtight container for storing the cookies once cooled

Ingredients

2 1/2 cups blanched almond flour
1/4 cup tapioca starch or arrowroot powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
Flaky sea salt for sprinkling, optional

Directions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper; set aside.
In a medium bowl whisk together 2 1/2 cups blanched almond flour, 1/4 cup tapioca starch or arrowroot powder, 1/2 teaspoon baking soda and 1/4 teaspoon fine sea salt so there are no lumps.
In a large bowl cream 1/2 cup packed light brown sugar, 1/4 cup granulated sugar and 1/2 cup (1 stick) softened unsalted butter until light and a little fluffy, about 2 minutes with a hand mixer or a bit longer by hand.
Beat in 1 large room temperature egg and 2 teaspoons pure vanilla extract until combined, scrape the sides, it might look slightly curdled at first but keep going.
Fold the dry ingredients into the wet mixture with a spatula until just combined, don't overmix or the cookies can get crumbly.
Stir in 1 cup semisweet chocolate chips by hand, saving a few to press on top of dough balls if you want pretty cookies.
Chill the dough in the fridge for 20 to 30 minutes if you have time, this helps them spread less and gives chewier centers, but you can skip this if you're impatient.
Scoop tablespoon-sized portions of dough onto the prepared sheets about 2 inches apart, gently flatten each mound with your fingers or the bottom of a glass, press reserved chips on top and sprinkle a little flaky sea salt if using.
Bake for 9 to 12 minutes until edges are set and bottoms are a light golden brown; they will look soft in the middle but firm up as they cool so don't overbake.
Let cookies cool on the baking sheet for 5 to 10 minutes then transfer to a wire rack to finish cooling. Store in an airtight container for up to 4 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.