The Ultimate Chewy Almond Flour Chocolate Chip Cookies (Gluten-Free & Keto-Friendly Options!)

Estimated reading time: 8 minutes

Craving that perfect, melt-in-your-mouth chocolate chip cookie but looking for a healthier, gluten-free, or low-carb alternative? Look no further! These Almond Flour Chocolate Chip Cookies are a game-changer, delivering all the classic gooey goodness with the added benefits of almond flour. Forget the spreading, the crumbling, or the bland taste often associated with gluten-free baking – this recipe guarantees deliciously chewy, flavorful cookies every single time.

Almond flour has become a star in healthier baking, offering a wonderful texture and a boost of nutrients compared to traditional flours. Whether you’re adhering to a gluten-free diet, exploring keto-friendly options, or simply seeking a wholesome sweet treat, these cookies are about to become your new go-to. Get ready to bake the best almond flour chocolate chip cookies you’ve ever tasted!

Why You’ll Fall in Love with This Almond Flour Cookie Recipe

This recipe stands out for several reasons, making it a must-try for any cookie enthusiast:

• Naturally Free from Gluten: Great for people who are sensitive to-gluten or choose not to eat it.
• Better Treat: Made with almond flour, this option has healthy fats and fiber, making it a more nutritious choice.
• Incredibly Chewy Texture: Our specific ratios and techniques ensure a delightfully soft and chewy interior with slightly crisp edges.
• Customizable for Diets: Easy adaptations for keto, paleo, dairy-free, and vegan preferences.
• Simple & Straightforward: Even beginner bakers can achieve success with our clear, step-by-step instructions.
• No Chill Time (Mostly!): While chilling can enhance flavor, these are fantastic even without it, making them perfect for those immediate cookie cravings.

Ingredients You’ll Need

Gathering your ingredients correctly is the first step to perfect almond flour chocolate chip cookies. We recommend using blanched, super-fine almond flour for the best texture.

• 1 cup (112g) blanched super-fine almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup (113g) unsalted butter, softened (see note for dairy-free)
• 1/4 cup (50g) granulated sugar (see note for sugar-free)
• 1/2 cup (100g) packed light-brown sugar (see note for sugar-free/no brown sugar)
• 1 large egg (see note for vegan)
• 1 teaspoon vanilla extract
• 3/4 cup (130g) chocolate chips (dark, semi-sweet, or sugar-free)

Special Notes on Key Ingredients

• Almond Flour: Always use blanched, super-fine almond flour, not almond meal, unless specified. Almond meal is coarser and will yield a different texture.
• Butter: Ensure it’s softened but not melted, for proper creaminess.
• Sugars: The combination of granulated and brown-sugar provides both sweetness and that essential chewy texture. Brown sugar adds moisture.
• Chocolate Chips: Use good quality chocolate chips. For keto almond flour chocolate chip cookies, opt for sugar-free chocolate chips.

Equipment Needed

• Large mixing bowl
• Electric mixer (handheld or stand mixer) or sturdy whisk
• Rubber spatula
• Measuring cups and spoons
• Baking sheet(s)
• Parchment paper or silicone baking mat
• Cookie scoop (optional, but recommended for even cookies)
• Wire cooling rack

How to Make Almond Flour Chocolate Chip Cookies (Step-by-Step Guide)

Follow these simple steps for perfectly baked almond flour chocolate chip cookies:

1. Prep Your Ingredients: Preheat your-oven to 350°F (175°C). Line a baking sheet with parchment-paper or a silicone baking mat.
2. Combine Dry Ingredients: In a medium-bowl, whisk together the almond-flour, baking soda, and salt. Set aside.
3. Cream Wet Ingredients: In a large-mixing bowl, using an electric-mixer (or by hand), cream together the softened-butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
4. Add Egg & Vanilla: Beat in the-egg and vanilla-extract until well-combined, scraping down the sides of the bowl as needed.
5. Combine Dry & Wet: Gradually add the dry almond flour mixture to the wet-ingredients, mixing on low speed until just combined. Do not overmix.
6. Fold in Chocolate Chips: Stir in the chocolate chips by hand with a spatula until evenly distributed-throughout the dough.
7. Scoop Dough: Using a cookie-scoop or a spoon, drop rounded tablespoons of dough onto the prepared-baking sheet, leaving about 02 inches between each cookie.
8. Bake to Perfection: Bake for 10-14 minutes, or until the edges are lightly golden brown and the centers are just set but still look soft. Baking-times can vary, so keep an eye on them!
9. Cool & Enjoy! Remove the cookies-from the oven and let them cool on the baking-sheet for 05-10 minutes before transferring them to a wire-rack to cool completely. This helps-them firm up and achieve that perfect chewy texture.

Nutritional Information (per cookie, approximate):

Calories: 150-180 kcal | Fat: 10-12g | Carbs: 12-15g | Protein: 3-4g

(Note: Nutrition facts are estimates and will vary based on specific ingredients and brands used. For keto/sugar-free versions, carb counts will be significantly lower.)

Expert Tips for Perfect Almond Flour Chocolate Chip Cookies

Baking with almond-flour is slightly different from traditional flour. Here are some pro tips to ensure your cookies turn out perfectly every time:

• Preventing Flat or Spreading Cookies:
  • Measure Flour Correctly: Spoon and level your almond flour, don’t scoop it directly from the bag. Packing it in will result in too much flour.
  • Properly Softened Butter: If your-butter is too warm or melted, your cookies are more likely to spread. It should be pliable, but not oily.
  • Briefly Chill Dough (Optional but Recommended for Chewiness): While this is an easy almond flour chocolate chip cookie recipe that can skip chilling, a 30-minute chill in the fridge can help prevent spreading and deepen the flavors. This is key for chewy almond flour chocolate chip cookies.
• Achieving the Ideal Texture:
  • Don’t Overbake: These cookies bake faster than traditional ones. Watch for lightly golden edges and set centers. They might look slightly underdone in the middle but will-continue to cook as they cool.
  • Cool on Baking Sheet: Letting them sit on the warm baking sheet for 5-10 minutes post-baking helps them set up and develop that desirable chewiness.
• Proper Almond Flour Measurement: Using a kitchen scale is the most accurate way to measure almond flour, as volume measurements can vary.

Common Questions About Almond Flour Cookies (FAQs)

Variations & Substitutions for Your Recipe

This recipe is incredibly versatile! Here’s how to adapt it to various dietary needs and preferences:

• Make it Keto/Low Carb:
  • Replace granulated sugar with a granular erythritol or monk fruit sweetener blend (like Swerve or Lakanto).
  • Replace brown sugar with a brown sugar substitute (like Swerve Brown or Lakanto Golden).
  • Use sugar-free chocolate chips.
  • Result: Delicious keto almond flour chocolate chip cookies with significantly reduced net carbs.
• Make it Dairy-Free/Vegan:
  • Replace butter with a good quality dairy-free butter alternative (sticks, not spread).
  • For vegan almond flour cookies, replace the egg with a “flax egg” (1 tablespoon ground flaxseed meal mixed with 03 tablespoons water, let sit for 05 minutes to thicken). Ensure your chocolate chips are dairy-free/vegan.
• No Brown Sugar Almond Flour Chocolate Chip Cookies:
  • If you don’t have brown sugar, you can use a total of 3/4 cup of regular white sugar instead. Just remember, the cookies might not be as chewy and could be a little bit crispier because they won’t have the molasses that brown sugar provides.
• Sweetener Alternatives:
  • For a refined sugar-free option, you can experiment with coconut sugar (use 3/4 cup total, replacing both granulated and brown sugar). The flavor will be richer and the cookies slightly darker.
• Other Flavor Variations:
  • Add a pinch of-cinnamon or nutmeg for warmth.
  • Stir in chopped nuts like-walnuts or pecans.
  • Add a sprinkle of sea salt-flakes on top of the warm cookies for a sophisticated finish.

How to-Store Almond Flour Chocolate Chip Cookies

Proper storage ensures your delicious cookies stay fresh and chewy!

• Room Temperature Storage: Once completely cooled, store your cookies in an airtight container at room-temperature for up to 3-5 days.
• Freezing Baked Cookies: Place cooled cookies in a single layer on a baking-sheet and freeze until solid (about 1-2 hours). Transfer the frozen-cookies to a freezer-safe bag or airtight container. They can be stored for up to 03 months. Thaw at room-temperature or warm briefly in the microwave.
• Freezing Cookie Dough: Scoop dough balls onto a parchment-lined baking sheet and freeze until solid. Transfer the frozen-dough balls to a freezer-safe bag. Store for up to 3 months. When ready to bake, place frozen dough balls on a baking-sheet and bake as directed, adding a few-extra minutes to the baking time.

Ready to Bake Your Best Batch Ever?

These almond flour chocolate chip cookies are more than just a recipe; they’re a revelation for anyone seeking a healthier, equally delicious alternative to traditional cookies. With our comprehensive guide, expert tips, and adaptable options, you’re set up for success, whether you’re making them gluten-free, keto, dairy-free, or simply enjoying them for their amazing taste and texture.

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Almond Flour Chocolate Chip Cookies

Bitty

Craving that perfect, melt-in-your-mouth chocolate chip cookie but looking for a healthier, gluten-free, or low-carb alternative? These Almond Flour Chocolate Chip Cookies are a game-changer, delivering all the classic gooey goodness with the added benefits of almond flour. Forget the spreading, the crumbling, or the bland taste – this recipe guarantees deliciously chewy, flavorful cookies every single time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Dessert

Cuisine American

Servings 20

Calories 165 kcal

Ingredients

  

Ingredients (Group: Default or Main Cookies):

• 1 cup | 112g | blanched super-fine almond flour
• 1/2 teaspoon | baking soda
• 1/4 teaspoon | sea salt
• 1/2 cup | 113g | unsalted butter, softened
• 1/4 cup | 50g | granulated sugar
• 1/2 cup | 100g | packed light brown sugar
• 1 | large egg
• 1 teaspoon | vanilla extract
• 3/4 cup | 130g | chocolate chips

Ingredient Notes:

• Almond Flour: Always use blanched super-fine almond flour, not almond meal, unless specified. Almond meal is coarser and will yield a different texture.
• Butter: Ensure it’s softened but not melted for proper creaminess.
• Sugars: The combination of granulated and brown sugar provides both sweetness and that essential chewy texture. Brown sugar adds moisture.
• Chocolate Chips: Use good quality chocolate chips. For keto almond flour chocolate chip cookies opt for sugar-free chocolate chips.

Instructions

 

• Prep Your Ingredients: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Combine Dry & Wet: Gradually add the dry almond flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  
• Fold in Chocolate Chips: Stir in the chocolate chips by hand with a spatula until evenly distributed throughout the dough.
• Scoop Dough: Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  
• Bake to Perfection: Bake for 10-14 minutes, or until the edges are lightly golden brown and the centers are just set but still look soft. Baking times can vary, so keep an eye on them!
• Cool & Enjoy! Remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and achieve that perfect chewy texture.
  

Notes

Expert Tips for Perfect Almond Flour Chocolate Chip Cookies:
Preventing Flat or Spreading Cookies: Measure flour correctly (spoon and level), use properly softened butter, and consider a 30-minute chill for the dough.
Achieving the Ideal Texture: Don’t overbake (they will look slightly underdone in the middle), and let them cool on the baking sheet for 5-10 minutes.
Proper Almond Flour Measurement: Use a kitchen scale for most accurate results.
Common Questions About Almond Flour Cookies (FAQs):
Are almond flour chocolate chip cookies healthy? Generally healthier due to being gluten-free, lower carb, higher protein/fat. Depends on sweeteners/chocolate used.
Can I substitute almond meal for almond flour? Not recommended for this recipe’s texture; almond meal is coarser.
Why are my almond flour cookies crumbly? Usually due to too much flour, too little fat/moisture, or overbaking.
How long do almond flour chocolate chip cookies last? 3-5 days in an airtight container at room temperature.
Can I use these for low carb desserts? Yes, with keto-friendly substitutions for sugars and chocolate chips.
Storage & Freezing Instructions:
Room Temperature: Airtight container, 3-5 days.
Freezing Baked Cookies: Freeze solid on a baking sheet, then transfer to a freezer-safe bag/container for up to 3 months. Thaw at room temp.
Freezing Cookie Dough: Scoop balls, freeze solid, then transfer to freezer-safe bag. Bake from frozen, adding a few minutes to bake time.
Variations & Substitutions:
Keto/Low Carb: Replace sugars with granular erythritol/monk fruit blend, use sugar-free chocolate chips.
Dairy-Free/Vegan: Use dairy-free butter alternative. For vegan, replace egg with flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min). Ensure vegan chocolate chips.
No Brown Sugar: Use 3/4 cup granulated sugar total. Cookies will be slightly less chewy.
Other Sweeteners: Coconut sugar (3/4 cup total) for refined sugar-free.
Flavor Variations: Add cinnamon, chopped nuts, or sea salt flakes.

Keyword Almond Flour Chocolate Chip Cookies, Gluten-Free Cookies, Keto Cookies