Almond Flour Chocolate Chip Cookies Recipe – Easy & Delicious
Almond Flour Chocolate Chip Cookies are soft, chewy cookies made with almond flour instead of wheat flour, then loaded with chocolate chips. They bake quickly and come out golden around the edges with a tender center.
These cookies are what I make when I want a classic chocolate chip cookie vibe, but with a naturally nutty, buttery crumb.
They’re simple to mix in one bowl, bake fast, and the mini chocolate chips make every bite extra good.
Table of contents
Why You’ll Love This Recipe
- Big chocolate chip cookie flavor with a naturally nutty almond base
- No rolling or chilling needed for a quick batch
- Soft centers with lightly crisp edges
- Easy to customize with your favorite mix-ins
- Great make-ahead cookies (they freeze well)
Ingredients
Candy base
Cookie dough
- 1/3 cup (80 g) butter, softened
- 1/2 cup + 2 tablespoons (125 g) white or brown sugar
- 1 large egg (or 1 medium egg + 1 egg yolk)
- 2 teaspoons vanilla extract
- 2 cups (200 g) almond flour / ground almonds
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 to 3/4 cup (60–80 g) chocolate chips
Ingredient Notes & Substitutions
- Almond flour: Use finely ground almond flour (not almond meal) for the best, smooth cookie texture.
- Sugar: Brown sugar gives a slightly deeper, caramel-like flavor; white sugar keeps them lighter and crispier at the edges. A mix is great.
- Egg option: The “medium egg + yolk” option helps with richness and structure if your eggs run small.
- Baking soda: Don’t skip it—this helps the cookies spread and brown.
- Chocolate chips: Mini chips spread more evenly through almond flour dough, but regular chips work too.
How to Make Almond Flour Chocolate Chip Cookies
- Cream the butter and sugar. In a large mixing bowl, beat softened butter and sugar until well combined and slightly fluffy.
- Add the egg and vanilla. Beat in the egg (or egg + yolk) and vanilla until smooth.
- Mix in the dry ingredients. Add almond flour, salt, and baking soda, then mix just until a thick dough forms.
- Fold in the chocolate chips. Stir until the chips are evenly distributed.
- Scoop the dough. Portion dough onto a parchment-lined cookie sheet, leaving space between each scoop.
- Bake. Bake until the edges look set and lightly golden, and the centers are just set (they’ll firm up as they cool).
- Cool on the pan for a few minutes, then transfer to a rack.
Expert Tips
- Use softened (not melted) butter so the cookies don’t spread too thin.
- If the dough feels very soft, let it sit 5–10 minutes so the almond flour hydrates.
- For evenly sized cookies, use a cookie scoop.
- Want bakery-style tops? Press a few extra chips on top right before baking.
- Pull them when the centers look just set—overbaking dries almond flour cookies faster than regular cookies.
- Let cookies cool on the pan for 5 minutes before moving; they’re delicate when hot.
- If your oven runs hot, start checking a minute early to avoid dark bottoms.
Storage & Freezing
- Room temp: Store in an airtight container for up to 3 days.
- Fridge: Store up to 1 week; let cookies sit at room temp 10–15 minutes before eating for the best texture.
- Freezer (baked cookies): Freeze in a freezer-safe bag/container for up to 2 months. Thaw at room temp.
- Freezer (cookie dough): Scoop dough balls, freeze until firm, then store in a bag for up to 2 months. Bake from frozen, adding 1–2 minutes.
Variations
- Add chopped walnuts or pecans for crunch.
- Use dark chocolate chunks instead of chips.
- Mix in shredded coconut for a toasty flavor.
- Add 1/2 teaspoon cinnamon for a warm twist.
- Make them “double chocolate” by swapping 2 tablespoons almond flour for 2 tablespoons cocoa powder.
Almond Flour Chocolate Chip Cookies
Soft, chewy almond flour cookies packed with chocolate chips, with lightly golden edges and a tender center.
Ingredients
Equipment
Method
- 1/3 cup (80 g) butter, softened
- 1/2 cup + 2 tablespoons (125 g) white/brown sugar
- 1 large egg or 1 medium egg + egg yolk
- 2 teaspoons vanilla extract
- 2 cups (200 g) almond flour/ground almond
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2–3/4 cup (60–80 g) chocolate chips
Nutrition
Video
Notes
- For best texture, use fine almond flour (not coarse almond meal).
- If the dough feels very soft, let it rest 5–10 minutes before scooping.
- Brown sugar adds deeper flavor; white sugar makes the cookies a bit crispier at the edges.
- Press a few extra chips on top right before baking for a bakery-style look.
- Dairy-free option: use a stick-style vegan butter; results may be slightly softer.
Tried this recipe?
Let us know how it was!FAQs
Do almond flour cookies taste like almonds?
They have a mild nutty flavor, but the vanilla and chocolate chips still taste like classic cookies.
Can I use almond meal instead of almond flour?
You can, but the cookies will be more rustic and a bit grainier. Fine almond flour gives the best texture.
Why are my cookies crumbly?
Almond flour cookies are delicate when hot. Let them cool longer, and make sure you measured almond flour correctly (don’t pack it).
Can I reduce the sugar?
Yes, but reducing too much can affect spread and texture. A small reduction is usually fine.
How do I know when they’re done baking?
Look for set edges and a center that no longer looks wet. They’ll continue to firm up as they cool.
Can I make these dairy-free?
Try a dairy-free butter substitute (stick-style works best). The texture may be slightly softer.
Key Takeaways
- Almond Flour Chocolate Chip Cookies offer a soft, chewy texture with a naturally nutty flavor.
- The recipe is quick, requiring no rolling or chilling, and the cookies bake to golden perfection.
- Key ingredients include almond flour, butter, sugar, and chocolate chips, with options for customization.
- Freezing options are available for both baked cookies and the dough, making them great for later.
- Expert tips ensure perfect cookies, such as using softened butter and checking for doneness by looking at the edges.
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Estimated reading time: 6 minutes
