Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies are soft, chewy, and packed with rich chocolate flavor—all while being naturally gluten-free. These cookies come together quickly and deliver that classic cookie comfort I love, but with a nutty twist that makes them feel a little more wholesome and satisfying.

Why You’ll Love This Recipe

I love these cookies because they strike the perfect balance between indulgent and nourishing. The almond flour gives them a soft texture and a subtle, slightly sweet nuttiness that pairs perfectly with melty chocolate chips. They’re easy to mix in one bowl, don’t require chilling, and bake up in under 15 minutes. Whether I’m baking for friends, kids, or just myself, these cookies always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Almond flour (blanched, finely ground)

• Baking soda

• Salt

• Coconut oil or unsalted butter (melted)

• Brown sugar or coconut sugar

• Egg

• Vanilla extract

• Chocolate chips (semi-sweet or dark)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, I mix the almond flour, baking soda, and salt.

3. In another bowl, I whisk together the melted coconut oil (or butter), sugar, egg, and vanilla extract until smooth.

4. I pour the wet ingredients into the dry and stir until fully combined. Then I fold in the chocolate chips.

5. Using a cookie scoop or spoon, I drop the dough onto the baking sheet, spacing the cookies about 2 inches apart.

6. I bake for 10–12 minutes, or until the edges are golden and the centers look just set.

7. I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12–16 cookies, depending on the size.
Prep time: 10 minutes
Bake time: 10–12 minutes
Total time: Around 20–25 minutes

Variations

I sometimes add chopped walnuts or pecans for extra crunch. When I want a lower sugar version, I use sugar-free chocolate chips and reduce the sweetener slightly. A sprinkle of flaky sea salt on top before baking gives them a bakery-style finish that I absolutely love.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a single layer, then transfer to a bag. To enjoy them warm, I pop one in the microwave for 10–15 seconds, just until the chocolate starts to melt.

FAQs

Can I use almond meal instead of almond flour?

I stick to blanched almond flour for the best texture—it’s finer and lighter. Almond meal can make the cookies more dense and gritty.

Are these cookies gluten-free?

Yes, almond flour is naturally gluten-free, and there’s no wheat flour in this recipe. I always double-check that my chocolate chips are certified gluten-free, just in case.

Can I use a flax egg to make them vegan?

Yes, I’ve swapped the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) and it works well. Just let the dough rest a few extra minutes to hydrate.

Why did my cookies spread too much?

Too much oil or a warm kitchen can cause extra spreading. I sometimes chill the dough for 10–15 minutes if it looks too soft before baking.

What kind of sugar works best?

I usually use brown sugar or coconut sugar for moisture and depth of flavor. White sugar works too, but the cookies may be a bit crisper.

Conclusion

Almond Flour Chocolate Chip Cookies are a simple, delicious way to enjoy a classic treat with a gluten-free and nutty twist. I love how they stay soft and chewy, and how easy they are to customize with add-ins or alternative ingredients. Whether I’m making a small batch for myself or sharing with friends, they’re always a warm, melty, irresistible favorite.