These almond flour cookies are soft and chewy with slightly crispy edges. In short, they’re perfect! Made with almond flour, they’re gluten free and grain free, and they remind me so much of classic bakery chocolate chip cookies. Easy, too!
At one point, I had over 100 almond flour chocolate chip cookies scattered across my kitchen counter. And on the butler’s pantry. And into the studio.
You see, when I start testing a recipe like, for instance, almond flour chocolate chip cookies, I tell myself I’ll take it slow. Wait for perfection. But no… I never wait. I obsess over perfecting the recipe if it’s the last thing I do and end up with hundreds of almond flour chocolate chip cookies surrounding me.
These had to be perfect, since the classic chocolate chip cookie needs all the respect! Just because we made it gluten and grain free by using almond flour doesn’t mean that it needs to taste any less delicious in any way.
Why These Almond Flour Chocolate Chip Cookies Are So Good
- They’re soft and tender but still chewy with crispy edges. The perfect chocolate chip cookie!
- These cookies have plenty of chocolate chips in them, so there’s a bit of chocolate in every bite.
- This recipe is really easy to make, and you don’t need any weird flours beyond almond flour.
- These almond flour chocolate chip cookies are grain free and gluten free, suitable for celiacs.
Are these paleo?
These almond flour chocolate chip cookies are not paleo. I tested several batches using paleo ingredients, like coconut oil and sugar, and simply could not produce a texture and taste that was good enough for a gluten-free chocolate chip cookie. There will be a paleo chocolate chip cookie recipe coming to 40 Aprons, though! Stay tuned and make sure you sign up for my newsletter to get new recipes first.
How to Make Almond Flour Chocolate Chip Cookies
Start with room temperature butter and place in a large bowl. Pour in sugars and beat with a handheld mixer until lighter in color and fluffy.
Stir in remaining ingredients, aside from chocolate chips. Beat on medium speed with handheld mixer until incorporated. You don’t have to worry about over-beating here, as there’s no gluten involved that would make the cookies tough.
Fold in chocolate chips with a spatula. Portion cookie dough out onto a parchment-lined baking sheet using a disher. I recommend a 1 1/2-tablespoon disher.
Press 3-4 extra chocolate chips into the top of the rounded scoop of cookie dough for gorgeous cookies. Chill for 30-60 minutes or longer; I recommend at least 60 minutes.
Preheat oven to 325º F. Transfer baking sheet to oven and bake 13-15 minutes or until edges are turning the faintest shade of golden brown and cookies seem set. Remove from oven and let cookies rest on the baking sheet for a few minutes, then carefully transfer to a wire rack with a spatula and let cool completely.
- Make sure your butter is room temperature before beating. You can soften it in the microwave on 50% power in 50-second bursts. You do not want it to melt at all so go very low and slow, just until you can pretty easily press into the stick with your finger.
- Don’t substitute coconut sugar; it will melt and completely change the texture and flavor.
- Use a 1 1/2-tablespoon scoop to easily portion out dough.
- Chill portioned dough for 60 minutes before baking. This will improve the texture of the cookies and will keep them higher and more tender.
I tested it both ways and preferred the chilled dough by a decent margin. That said, it’s not absolutely necessary, so if you’re short on time, still definitely make the recipe! I would never keep you from almond flour chocolate chip cookies.
If you love this recipe, you’ll also like:
- Healthy Cookie Dough
- Perfect Paleo Brownies
- Paleo Microwave Cookie
- Vegan No Bake Cookie Dough Cheesecake (Paleo, Raw)
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Almond Flour Chocolate Chip Cookies
- Large mixing bowl
- Handheld mixer
- Cookie sheet
- Parchment Paper
- Cookie scoop (1 ½ tablespoon size) or spoon
- Wire cooling rack
- In large bowl, beat softened butter, brown sugar, and white sugar with a handheld mixer on high speed until mixture is light and fluffy,
- Add all remaining ingredients, except chocolate chips. Beat on medium speed until well incorporated.
- Fold chocolate chips into dough with spatula.
- Line cookie sheet with parchment paper. Using a cookie scoop, portion out equal-sized cookie dough balls. If you don't have a cookie scoop, use a spoon to scoop equal-sized dough balls (approximately 1 ½ tablespoons each) and roll dough between your palms to smooth.
- Place dough balls approximately 2 ½ inches apart on cookie sheet. If you place them too close together, the cookies will spread into each other when they bake.
- For picture perfect cookies, press 3-4 additional chocolate chips into the rounded tops of the cookie dough.
- Chill dough on cookie sheets for at least 30 minutes. 60 minutes is ideal, and even longer is fine. 30 minutes is the absolute minimum.
- Preheat oven to 325º Fahrenheit. Bake chilled dough 13-15 minutes, or until edges are faintly golden brown and set. Remove from oven.
- Let cookies rest on cookie sheet approximately 5 minutes, then use a spatula to carefully transfer cookies to wire cooling rack. Let cool completely.
- If your butter is cold, microwave it in 15-seconds bursts on 50% power until you can press your finger into the stick and leave an indentation. Do not melt the butter! The recipe will not work the same if butter is too soft or warm.
- Do not substitute coconut sugar for the white and brown sugars.
- Do not use all brown sugar.
- Use a cookie scoop for super easy and even portioning. I like this one but anything that holds about 1 1/2 tablespoons will do.
- Storage: Keep in an airtight container at room temperature up to 5 days.