Almond Flour Chocolate Chip Cookies
These perfectly chewy cookies with delightfully crisp edges are so divine you won’t even know they are grain-free! This almond flour chocolate chip cookie recipe yields sweet, buttery cookies with a healthy twist.
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Ingredients
Here’s what you need for these almond flour cookies:
- salted butter
- light brown sugar
- granulated sugar
- large egg
- vanilla extract
- blanched ultra-fine almond flour
- baking powder
- salt
- chocolate chips
Ingredient Notes & Possible Substitutions
Almond flour – This is an almond flour recipe. I don’t recommend replacing the almond flour with other ingredients as this will change the recipe too much. Be sure to select blanched almond flour. Specifically, look for almond flour labeled fine or ultra-fine. Ultra-fine will provide the best texture. Avoid almond meal.
Salted butter – Salted butter balances the sweet and nutty flavors in these cookies so well, but unsalted butter works great too. If you are sensitive to salt, unsalted butter is a great alternative. I have not tested vegan butter or coconut oil in this recipe.
Brown sugar – This recipe calls for light brown sugar. Dark brown sugar can also work, but keep in mind that the color of the cookies will be darker so it may be harder to tell when they are done baking. Coconut sugar was tested as a 1:1 replacement for brown sugar and worked great.
Sugar – I used organic cane sugar in this recipe (which has a slightly darker color and a larger granule); however, regular granulated sugar is fine to use as well! I do not recommend substituting a liquid alternative like honey or maple syrup.
Chocolate chips – Any type will do! I used dark chocolate chips but traditional semi-sweet or milk will work in this recipe.
Instructions
Preheat the oven to 350 F and line a large baking sheet with parchment paper. Set it aside.
In a large mixing bowl, combine softened butter with brown sugar and regular sugar. Cream the sugar into the butter using a handheld electric mixer until it is well incorporated, light, and airy.
Add the egg and vanilla extract to the mixing bowl and beat until well combined. Avoid over-mixing.
In a separate bowl, combine the blanched almond flour, baking soda, and salt. Whisk together ensuring there are no lumps.
Pour dry ingredients into the bowl with wet ingredients. Mix with the electric mixer until a dough forms and there are no longer any streaks or lumps.
Fold in chocolate chips using a rubber spatula. If cookie dough is very soft after the chocolate chips are mixed in, chill in the refrigerator for 15-30 minutes.
Using a 1-ounce cookie scoop (or rounded tablespoon), scoop out 18 even scoops of dough and place them on the cookie sheet spacing them at least 2 inches apart.
Work in batches or use two baking sheets if needed because the cookies will spread some. If you prefer thinner cookies, you can roll the scoops of dough between your hands to form a ball and then lightly flatten them to about ¾ inch thick.
Remove the cookies from the oven and allow them to cool for 5-10 minutes before transferring them onto a wire rack or plate. Store any extra cookies in an airtight container at room temperature for up to 1 week.
Tips
- Mix dry ingredients together in a separate bowl to help ensure that the leavening agent gets evenly distributed.
- Sift almond flour or fluff with a fork if you have any large clumps.
- Measure full but level scoops. For flour (even almond flour), it is best to spoon the ingredient into a measuring cup and level it rather than scooping it directly from the bag using the measuring cup as this method tends to pack the flour.
- For crispy edges but a chewy middle, bake the cookies until the edges are beautifully golden brown but the center looks just slightly underdone. Remove the cookies from the oven and allow them to cool fully on the pan.
- If you prefer crispy cookies, be sure to flatten the cookies to ½ to ¾ inch thickness before baking and bake closer to the end of the time range (about 12 minutes). Keep an eye on them because you want them to be a medium golden brown but not burnt!
How to store these almond flour chocolate chip cookies
Store these cookies in an airtight container at room temperature for up to 1 week. These cookies get softer the longer they are stored so avoid storing them in areas where there is excess moisture.
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Almond Flour Chocolate Chip Cookies
Equipment
Ingredients
- ½ cup salted butter
- ¼ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 2 cups blanched ultra-fine almond flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350° F and line a large baking sheet with parchment paper. Set it aside.
- In a large mixing bowl, combine softened butter with brown sugar and regular sugar. Cream the sugar into the butter using a handheld electric mixer until it is well incorporated, light, and airy.
- Add the egg and vanilla extract to the mixing bowl and beat until well combined. Avoid over-mixing.
- In a separate bowl, combine the blanched almond flour, baking soda, and salt. Stir together ensuring there are no lumps.
- Pour dry ingredients into the bowl with wet ingredients. Mix with the electric mixer until a dough forms and there are no longer any streaks or lumps.
- Fold in chocolate chips using a rubber spatula. If cookie dough is very soft after the chocolate chips are mixed in, chill in the refrigerator for 15-30 minutes.
- Using a 1-ounce cookie scoop (or rounded tablespoon), scoop out 18 even scoops of dough and place them on the cookie sheet spacing them at least 2 inches apart. Work in batches or use two baking sheets if needed because the cookies will spread some. If you prefer thinner cookies, you can roll the scoops of dough between your hands to form a ball and then lightly flatten them to about ¾ inch thick.
- Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are golden brown.
- Remove the cookies from the oven and allow them to cool for 5-10 minutes before transferring them onto a cooling rack or plate. Store any extra cookies in an airtight container at room temperature for up to 1 week.
Notes
- Mix dry ingredients together in a separate bowl to help ensure that the leavening agent gets evenly distributed.
- Sift almond flour or fluff with a fork if you have any large clumps.
- Measure full but level scoops. For flour (even almond flour), it is best to spoon the ingredient into a measuring cup and level it rather than scooping it directly from the bag using the measuring cup as this method tends to pack the flour.
- For crispy edges but a chewy middle, bake the cookies until the edges are beautifully golden brown but the center looks just slightly underdone. Remove the cookies from the oven and allow them to cool fully on the pan.
- If you prefer crispy cookies, be sure to flatten the cookies to ½ to ¾ inch thickness before baking and bake closer to the end of the time range (about 12 minutes). Keep an eye on them because you want them to be a medium golden brown but not burnt!
Nutrition
