You're going to love this almond flour chocolate chip cookies recipe. They have crisp edges, chewy centers, and plenty of chocolate! They're made with almond flour but still taste like a classic chocolate chip cookie. These cookies are simple to make with easy-to-find ingredients and they're naturally gluten-free.
Katie's Recipe Notes
When I set out to create this recipe, I wanted the cookies to still feel like classic chocolate chip cookies, but with the subtle, nutty richness of almond flour.
Instead of relying on almond flour alone, which can make cookies a little more delicate and crumbly, I found that adding cornstarch made a noticeable difference. It helps the cookies hold together and gives them a softer, chewier texture that's much closer to a traditional cookie.
I also tested this recipe with arrowroot starch. It works well, but I preferred the texture of cornstarch. If you already have arrowroot on hand, you can absolutely use it, especially for a grain-free option.
Why Use Almond Flour?
I like to use almond flour in some of my recipes, like my gluten-free lemon poppy seed muffins, because it adds tenderness to the recipe. In these cookies, it adds a rich, nutty flavor.
Some people lean towards almond flour as a low carb alternative. While this isn't a "low carb" recipe, almond flour does have the benefit of being higher in protein and fiber than typical gluten-free flour blends.
Ingredients
- Almond Flour: I like to get my almond flour from Costco. *This is not the same as almond meal.
- Cornstarch: You can use arrowroot starch as a grain-free 1:1 substitute.
- Dark Chocolate Chips: You can use any chocolate chips you prefer, but I loved the way the dark chocolate melts into little puddles of chocolate and stays softer after the cookies have cooled.
- Pure Vanilla Extract: Pure vanilla has better flavor compared to imitation vanilla.
- Baking Soda: Be sure to use baking soda, not baking powder. Baking powder results in a cakey cookie.
*Refer to the recipe card below for full list of ingredients and exact measurements.
How to Make The Cookies
- Cream the butter and sugars until smooth and creamy. Add the eggs and vanilla, then mix until smooth and combined.
- Mix in the dry ingredients until a soft dough forms. It will be thick and sticky.
- Fold in the chocolate chips with a rubber spatula.
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Best Recipe Tips
- Before baking, chill the dough for at least 30 minutes or overnight. This helps the dough firm up and prevents the cookies from spreading too much. It also allows more flavors to develop!
- Use a medium size cookie scoop, about 2 tablespoons in size. For smaller cookie scoops, shorten the bake time.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. This allows time for the cookies to set and not fall apart.
Storage
These cookies will stay fresh for a few days at room temperature, keep them in an airtight container. (No need to keep them in the fridge.)
They can also be frozen for several months. Freeze them first in a single layer before placing in a freezer safe container for storage.
Recipe
Almond Flour Chocolate Chip Cookies
Ingredients
- ½ cup butter (softened)
- ½ cup brown sugar
- ¼ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups almond flour
- ¼ cup cornstarch (or arrowroot starch)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips
Instructions
- Cream the butter and sugars together until smooth and pale yellow in color.
- Add the eggs and vanilla and mix until fully combined, scraping the bowl as needed.
- In a separate small bowl, whisk together the almond flour, cornstarch, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix well to combine.
- Fold in the chocolate chips.
- Chill the dough for at least 30 minutes or up to overnight.
- When you're ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop into portions about 2 tablespoons in size and roll into smooth balls.
- Place two inches apart on prepared cookie sheets. Bake the cookies for 12 to 14 minutes or until edges are golden brown.
- Let the cookies cool on the pan for at least 5 minutes before moving to wire racks to finish cooling.
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Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Kathy says
Thanks for this recipe!