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Close-up of almond flour chocolate chip cookies on a plate with mini chocolate chips on top

Almond Flour Chocolate Chip Cookies

Soft, chewy almond flour cookies packed with chocolate chips, with lightly golden edges and a tender center.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
rest time 10 minutes
Total Time 35 minutes
Servings: 10 cookies
Course: Dessert
Cuisine: American
Calories: 268
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 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

Equipment

  • Mixing bowl
  • Hand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cookie scoop (optional)
  • Parchment paper
  • Cookie sheet
  • Cooling rack

Method
 

  1. 1/3 cup (80 g) butter, softened
  2. 1/2 cup + 2 tablespoons (125 g) white/brown sugar
  3. 1 large egg or 1 medium egg + egg yolk
  4. 2 teaspoons vanilla extract
  5. 2 cups (200 g) almond flour/ground almond
  6. 1/4 teaspoon salt
  7. 1/2 teaspoon baking soda
  8. 1/2–3/4 cup (60–80 g) chocolate chips

Nutrition

Calories: 268kcalCarbohydrates: 20gProtein: 5gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 95mgPotassium: 120mgFiber: 2gSugar: 14gVitamin A: 210IUCalcium: 55mgIron: 1.1mg

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.

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