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.

A stack of 5 almond flour chocolate chip cookies on small plate with one leaning to the side.

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

Image collage showing the various stages of cookie dough in mixing bowl.

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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Almond flour chocolate chip cookies on wire rack next to glass bottle of milk.

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.