These almond flour chocolate chip cookies are a dream come true for anyone craving a healthier, gluten-free treat. With a tender, chewy center and a slightly crisp edge, every bite is bursting with rich, buttery flavor and melty chocolate. The almond flour adds a subtle nuttiness that perfectly complements the sweetness, making these cookies irresistible.
Ready in just 22 minutes, this recipe is as quick as it is delicious. Whether you’re baking for a cozy night in or impressing guests, these cookies are sure to disappear fast. The warm aroma of vanilla and chocolate wafting through your kitchen is just the cherry on top!
What You’ll Need
- ½ cup butter or coconut oil (at room temperature)
- ½ cup brown sugar (or coconut sugar, or sugar-free sweetener)
- 1 large egg
- 1 teaspoon gluten-free vanilla extract
- 2 cups blanched almond flour
- ¼ cup flax seed meal (ground flax seed)
- ½ teaspoon baking soda
- ¼ teaspoon salt (omit if using salted butter)
- 1 cup chopped dark chocolate pieces (or chocolate chips of choice)
How to Make Almond Flour Chocolate Chip Cookies
- In a large mixing bowl, use an electric beater to beat together the butter and brown sugar until smooth.
- Add the egg and vanilla extract and continue beating until the mixture is smooth and creamy.
- Mix in the almond flour, flax seed meal, salt, and baking soda until fully combined.
- Gently fold in the chopped chocolate (or chocolate chips) until evenly distributed.
- Place the dough in the refrigerator while you preheat your oven to 350ºF (175ºC).
- Use a cookie scoop to form dough balls and place them on a parchment-lined baking sheet, spacing them 2 inches apart.
- Bake for 12 minutes, or until the centers are set and the tops are golden brown.
- Remove from the oven and slide the parchment paper (with cookies) onto a cool surface to let them firm up.
- Store in an airtight container at room temperature for up to 3 days. Enjoy soft and chewy cookies!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Almond Flour Chocolate Chip Cookies with a drizzle of warm caramel sauce or a dollop of whipped coconut cream for a decadent treat. For a touch of elegance, sprinkle flaky sea salt on top before baking or add a dusting of powdered sugar after they cool.
Storage Secrets: Keep Them Fresh and Chewy
Store your cookies in an airtight container at room temperature for up to three days. To maintain their chewy texture, toss in a slice of bread—it helps keep them soft. For longer storage, freeze the dough balls and bake them fresh whenever the craving strikes!
Mix It Up: Recipe Variations
Switch up the flavor by swapping dark chocolate for white chocolate or adding a handful of chopped nuts like pecans or walnuts. You can also add a teaspoon of cinnamon or a pinch of espresso powder to the dough for a warm, spiced twist.
Time-Saving Tips for Busy Bakers
Use pre-chopped chocolate or chocolate chips to skip the chopping step. If you’re short on time, skip chilling the dough—just bake as soon as it’s mixed. The cookies will spread slightly more but still taste amazing!
Baking Basics: Equipment Guidance
For perfectly portioned cookies, invest in a cookie scoop (about 1-2 tablespoons in size). A silicone baking mat or parchment paper ensures easy cleanup and prevents sticking. If you don’t have an electric mixer, a sturdy wooden spoon and some elbow grease will do the trick!
Almond Flour Chocolate Chip Cookies
Ingredients
- ½ cup butter or coconut oil at room temperature
- ½ cup brown sugar, coconut sugar, or sugar-free sweetener
- 1 large egg
- 1 teaspoon gluten-free vanilla extract
- 2 cups blanched almond flour
- ¼ cup flax seed meal (ground flax seed)
- ½ teaspoon baking soda
- ¼ teaspoon salt (omit if using salted butter)
- 1 cup chopped dark chocolate pieces or chocolate chips of choice
Instructions
- In a large mixing bowl with an electric beater, beat together the butter and brown sugar (or sugar of choice) until smooth.
- Add the egg and vanilla and continue to beat until smooth and creamy.
- Add in the almond flour, flax seed meal, salt, and baking soda and beat until combined.
- Fold in the chopped chocolate (or chocolate chips). Place in the refrigerator while you preheat your oven.
- Preheat the oven to 350ºF. Use a cookie scoop to scoop cookie dough into balls and place them on a parchment-lined baking sheet two inches apart.
- Bake for 12 minutes or until the center is set and the tops are golden brown. Remove from the oven and slide the parchment paper off the baking sheet onto a cool surface.
- Store in an airtight container at room temperature for up to three days. Cookies will stay soft and chewy.