Almond Flour Chocolate Chip Cookies – soft and chewy chocolate chip cookies made undetectably gluten and grain free
I think I say this every time I share new chocolate chip cookie here recipe but really, these almond flour chocolate chip cookies are without a doubt my new favourite. They’re soft, chewy and studded with little morsels of semi-sweet chocolatey goodness made entirely gluten and grain free with the use of almond flour.
How to Make: Almond Flour Chocolate Chip Cookies
Altogether this recipe requires only 8 ingredients to make and can be completed in easily under an hour. To begin, simply beat together your butter and sugars together in a large mixing bowl until you have a light and fluffy mixture using an electric or stand mixer. Continue by adding in the egg and vanilla and beat once more to fully mix it all together.
In a separate, smaller mixing bowl whisk together your dry ingredients: almond flour, baking soda and salt. Whisk well to evenly distribute the baking soda and salt throughout the flour and remove any stubborn lumps. Once mixed, add the flour mixture in with in with the butter mixture and mix once again to combine until a soft dough forms.
At this point all that’s left to do is stir in your chocolate chips, roll and bake. Use a tablespoon to scoop out a heaping tablespoon of dough and roll into little cookie dough balls. Place the dough on a lined or greased baking sheet about 2 inches apart. The cookies will spread slightly as they bake so it’s important to leave a little room in between.
Optional Tip: Just before baking I like to press a few additional chips in the dough balls as seen in the bottom picture just below. This is completely optional but it does give your finished cookies a little more of a bakehouse kind of look to them.
When you’re ready to go simply pop the cookies in the oven and bake for 10-11 minutes and that’s it! I prefer taking my cookies out at the 10 minute mark for more chewy centres. They do look slightly under baked at this point but continue cooking as they cool on the cookie sheet. If you’d prefer more crispy edges leave them in the full 11 minutes.
Final Tips, Substitutions and other Questions:
Can these be frozen?
Yes! Both the dough and the baked cookies can be frozen.
- To freeze the dough: roll cookie dough into balls and place in the refrigerator for an hour or so. Once the balls have chilled and hardened place in a ziplock bag and store in the freezer for up to 3 months. When you’re ready for cookies simply bake from frozen – just add an extra 2-3 minutes to the overall bake time. You may also want to write down the date frozen as well as the bake temperature and time.
- To freeze baked cookies: Once fully cooled place the cookies on a baking sheet you can fit in the freezer. Place in the freezer until solid and then transfer the cookies to a bag or Tupperware container – place a small sheet of baking parchment in between each cookie to prevent cookies from freezing together. Cookies will keep up to 3 months in the freezer. You can enjoy frozen cookies straight out of the freezer or allow them to thaw in the fridge overnight.
What’s the difference between almond flour and almond meal?
Though almond flour and almond meal are made from essentially the same thing (ground almond) there are a couple of key differenced between the two.
- Almond flour is typically made with blanched (skinless) almonds into a more fine flour.
- Almond meal is usually made with un blanched (skin on) almond into a more coarse flour.
Can I use almond meal instead of almond flour?
Yes! In many cases you cannot swap out almond meal/almond flour interchangeably but with these cookies you can.
Can I use another type of flour?
No. I tested this recipe multiple times using almond flour/meal. I can’t guarantee the same results if you use any other types of flours.
If you’re interested in making cookies with different types of flours there are plenty of other recipes on this site you might prefer instead.
- Sunflower Seed Chocolate Chip Cookies (nut free, paleo, low fodmap and vegan)
- Chickpea Flour Chocolate Chip Cookies (grain free/nut free)
- Paleo Chocolate Chip Cookies (used coconut, almond and tapioca flour)
- Chocolate Chip Zucchini Oat Cookies (vegan option and low FODMAP )
- Almond Butter Chocolate Chip Cookies (flourless, paleo)
Can I use coconut sugar?
Yes! If you wanted to make these with all coconut sugar your cookies will be more crispy and less chewy but it will still work. I prefer using a blend of brown and white sugar for the soft/chewy texture but you can swap those out of you’d prefer!
Can I make these with coconut oil?
No. I don’t recommend using coconut oil here as the cookies will spread too much. If you want to make them dairy free I recommend a good vegan butter substitute like Earth Balance Butter Spread.
I hope you enjoy these cookies as much as we have these past few weeks! If you have any more questions just let me know in the comments below!
Don’t forget to #asaucykitchen on instagram if you try these Almond Flour Chocolate Chip Cookies! We love seeing what you make! You can also post your pictures to my facebook page!
- 2/3 cup | 150 g butter, salted or unsalted, softened to room temperature
- 3/4 cup | 165 g brown sugar
- 1/4 cup | 50 g white sugar
- 1 egg
- 2 teaspoons | 10 ml vanilla extract
- 2 3/4 cups | 265 g almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup |1 25 g chocolate chips
- Preheat oven to 350°F/177°C. Line a couple of large cookie sheets with baking paper. Set aside.
- Cream together the butter and sugars in a large mixing bowl with an electric or stand mixer. Mix in the egg and vanilla. Stop and scrape down the sides of the bowl as needed.
- In another small bowl whisk together the almond flour, baking soda and salt until combine. Add the dry ingredients to the sugar mixture and mix in on a low speed until a dough forms. Stir in the chocolate chips with a spoon or rubber spatula.
- Scoop out heaping tablespoons of dough and roll into balls. Place on the prepared baking sheets about 2 inches apart leaving room for spreading.
- Bake for 10-11 minutes until the edges have goldened slightly. At the 10 minute mark the cookies will still look a little under baked but will continue bake as they cool on the cookie sheet. If you prefer chewier cookies 10 minutes should be enough. If you want crispier edges bake 11 minutes
- Allow the cookies to cool for a couple of minutes on the tray before moving them to a wire cooling rack. The cookies will come out of the oven puffed up but deflate as the cool.
You can speed up the butter softening by warming it in the microwave for about 10 seconds.
- To freeze the dough: roll cookie dough into balls and place in the refrigerator for an hour or so. Once the balls have chilled and hardened place in a ziplock bag and store in the freezer for up to 3 months. When you're ready for cookies simply bake from frozen - just add an extra 2-3 minutes to the overall bake time. You may also want to write down the date frozen as well as the bake temperature and time.
- To freeze baked cookies: Once fully cooled place the cookies on a baking sheet you can fit in the freezer. Place in the freezer until solid and then transfer the cookies to a bag or Tupperware container - place a small sheet of baking parchment in between each cookie to prevent cookies from freezing together. Cookies will keep up to 3 months in the freezer. You can enjoy frozen cookies straight out of the freezer or allow them to thaw in the fridge overnight.
- If you wanted to make these with all coconut sugar your cookies will be more crispy and less chewy but it will still work. I prefer using a blend of brown and white sugar for the soft/chewy texture but you can swap those out of you'd prefer!
- You can use almond meal instead of almond flour
- You can use a granulated sugar substitute like monk fruit sugar or erythritol (I've used swerve & monk fruit) in place of the white and brown sugar here for a low carb twist. The cookies won't spread as much though so make sure you flatten them out before baking.
Amount Per Serving: Calories: 151 Saturated Fat: 3g Cholesterol: 18mg Sodium: 65mg Carbohydrates: 13g Fiber: 1g Sugar: 10g Protein: 2g