Almond flour cookies are easy to make in one bowl! A delicious gluten-free treat filled with chewy, nutty, melty chocolate chips.
These almond flour cookies are chewy, savory, and filled with melty chocolate chips. It’s completely gluten-free, but you don’t have to like it. In fact, these almond flour chocolate chip cookies are one of the snacks I make most often. The recipe first appeared in my second cookbook. love and lemon every dayAnd I’ve made it countless times since the book was published. I thought it was time to share it here too.
These cookies couldn’t be easier to make. The recipe calls for 10 ingredients and comes in one bowl. If you have almond flour, you can eat a loaf in less than 30 minutes. If not, add it to your list the next time you go to the store. With slightly crispy edges, gooey centers, and rich almond flavor, these cookies are too good to miss.
Almond Flour Cookie Ingredients
Here’s what you need to make this almond flour cookie recipe:
- almond flour, of course! Use a spoon to level it so you don’t overfill the measuring cup.
- Almond Butter and Eggs – Tie the cookie dough together. Almond butter also deepens the nutty flavor of the cookies.
- unsalted butter – For abundance. Almond flour also adds fat, so you only need 2 tablespoons for this recipe. For a dairy-free option, melted coconut oil also works well.
- baking soda – Helps cookies rise when baking.
- brown sugar – For sweetness and depth of caramelized flavor.
- vanilla extract – For warmth.
- dark chocolate chips – Or your favorite chocolate chips! If you want to use milk chocolate and semisweet chocolate chips, it’s completely fair game.
- and sea salt – To make every flavor stand out! Mix fine sea salt into the dough and sprinkle sea salt on top. Thin salt is optional but highly recommended! The toasted almonds and rich chocolate flavors really highlight.
Find the full measured recipe below.
Can I use almond flour instead of almond flour?
For this recipe, I recommend using fine blanched almond flour. Bob’s Red Mill is my favorite brand. You can easily find them in grocery stores and online. You can also make your own almond flour from blanched sliced almonds.
You could technically use almond flour here, but it will give the cookies a denser, grittier texture. For best results, we recommend using high-quality almond flour.
How to Make Almond Flour Chocolate Chip Cookies
These cookies are easy to make in one bowl! Here’s how to do it:
Start by mixing the wet ingredients. In a large bowl, whisk together the eggs, brown sugar, almond butter, butter, and vanilla.
Then add the dry ingredients. Sprinkle almond flour, baking soda, and fine salt over the mixture in the bowl. Mix with a spatula to combine.
Recipe Tips
If the dough is too dry and won’t come together, moisten it by adding water, 1 tablespoon at a time, as needed. Almond butter and brown sugar can vary in moisture content, so sometimes you need extra water and sometimes you don’t!
Fold in the chocolate chips.
To shape the cookie: Using a 2-tablespoon cookie scoop, scoop batter onto a parchment-lined baking sheet. Gently press the tops of the cookies (they won’t spread much in the oven) and sprinkle with flake salt, if using.
Bake at 350°F for 10 to 12 minutes; Or until puffed and lightly browned at the edges.
Let cool on the baking sheet for 5 minutes. Before transferring to a wire rack to cool completely. This step is key! The cookies will be very brittle when taken out of the oven. You will need 5 minutes to prepare the baking sheet.
take pleasure in!
Recipe Variations
- Make it vegetarian: Instead of eggs, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Allow to thicken for 5 minutes before mixing with the other wet ingredients. Use coconut oil instead of butter and increase the amount of baking soda to 1/2 teaspoon.
- Use a different mixin. White chocolate chips, dried cherries, and dried cranberries would be really delicious in these cookies!
How to store and freeze
- To save: These cookies will keep well in an airtight container at room temperature for up to 4 days.
- To pin: It also freezes well for up to 3 months. After it has completely cooled, place it in an airtight container or bag, seal it, and store it in the freezer. Thaw at room temperature or quickly thaw cookies one at a time in the microwave. It only takes about 30 seconds!
More Almond Flour Recipes to Try
If you like these cookies, try one of these recipes using almond flour:
Almond Flour Cookies
serve 16
These almond flour chocolate chip cookies are a delicious one-bowl snack! The edges are slightly crispy, the center is chewy, and it has a sweet and savory taste. Gluten-free, grain-free.
- 1 big egg
- ½ cup brown sugar or coconut sugar
- ¼ cup almond butter
- 2 tablespoon Unsalted butter or coconut oil, Melt and cool slightly
- 1 teaspoon vanilla extract
- 2 cup almond flour, Level it with a spoon.
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- pile up ½ cup dark chocolate chips
- flaky sea salt, To sprinkle (optional)
Prevent your screen from going dark
-
Preheat oven to 350°F and line a baking sheet with parchment paper.
-
In a large bowl, whisk together the eggs, brown sugar, almond butter, melted butter, and vanilla until well combined.
-
Add the almond flour and sprinkle evenly with the baking soda and salt. Using a spatula or wooden spoon, mix until well combined, adding 1 to 2 tablespoons of water if the mixture is too dry. Fold in the chocolate chips.
-
Use a 2-tablespoon cookie scoop to spread batter onto baking sheet. Press each mound slightly and sprinkle with flaky sea salt, if using. Bake for 10 to 12 minutes, or until cookies are puffed and edges are lightly browned. It will still be soft and appear undercooked in the middle, but will set as it cools.
-
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make vegan almond flour cookies, make flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Allow to thicken for 5 minutes and then mix with the wet ingredients. Use coconut oil or vegan butter instead of regular butter. Increase the amount of baking soda to ½ teaspoon.
This post contains affiliate links.
