Almond Flour Chocolate Chip Cookies – Soft, Chewy, and Naturally Gluten-Free

These Almond Flour Chocolate Chip Cookies are the kind you make once and keep making forever. They’re soft in the middle, lightly crisp on the edges, and sweet without being too sugary. Almond flour gives them a buttery, almost shortbread-like richness without any actual butter overload.

Whether you’re gluten-free or just curious, these cookies feel familiar in all the right ways. Pour a glass of milk or make a cup of coffee—they’re that kind of cozy.

Almond Flour Chocolate Chip Cookies - Soft, Chewy, and Naturally Gluten-Free

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings 24 servings

Ingredients

  

• Almond flour (blanched, finely ground) – 2 1/2 cups
• Baking soda – 1/2 teaspoon
• Fine sea salt – 1/2 teaspoon
• Unsalted butter, melted and slightly cooled – 1/2 cup (1 stick)
• Brown sugar – 1/2 cup, packed
• Granulated sugar – 1/4 cup
• Large egg – 1
• Vanilla extract – 2 teaspoons
• Chocolate chips – 1 cup (semisweet or dark)
• Optional add-ins – 1/2 cup chopped walnuts or pecans; flaky salt for topping

Instructions

 

• Preheat and prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and encourage even browning.
• Mix dry ingredients: In a medium bowl, whisk together the almond flour, baking soda, and salt. Break up any lumps in the almond flour to keep the dough smooth.
• Whisk wet ingredients: In a large bowl, whisk the melted, slightly cooled butter with the brown sugar and granulated sugar until glossy and combined. Whisk in the egg and vanilla until the mixture looks smooth and a bit thick.
• Combine: Add the dry ingredients to the wet and stir with a spatula until no dry spots remain. The dough will be soft and slightly sticky, more like a thick batter than traditional cookie dough.
• Fold in chocolate: Gently fold in the chocolate chips (and nuts if using). If the dough feels too loose, let it sit for 5 minutes—almond flour absorbs moisture as it rests.
• Scoop: Use a 1 1/2-tablespoon scoop or spoon to portion the dough onto the prepared sheets, spacing 2 inches apart. For thicker cookies, chill the scooped dough for 20–30 minutes before baking.
• Bake: Bake for 10–12 minutes, rotating the pans halfway through. The edges should be set and lightly golden, while the centers still look soft.
• Finish: Sprinkle with a pinch of flaky salt if you like. Let the cookies cool on the baking sheet for 5–7 minutes, then transfer to a rack. They firm up as they cool.
• Enjoy: Serve warm for melty chips and a soft center, or let them cool completely for a chewier bite.

What Makes This Special

These cookies bring classic chocolate chip cookie comfort with a few upgrades. Almond flour creates a tender, melt-in-your-mouth texture that wheat flour can’t match.

There’s a hint of natural nuttiness, which pairs beautifully with chocolate and vanilla. They’re also naturally gluten-free, and you don’t need gums or odd stabilizers. Best of all, the dough comes together in one bowl, and there’s no fussy chill time unless you want extra thick cookies.

What You’ll Need

• Almond flour (blanched, finely ground) – 2 1/2 cups
• Baking soda – 1/2 teaspoon
• Fine sea salt – 1/2 teaspoon
• Unsalted butter, melted and slightly cooled – 1/2 cup (1 stick)
• Brown sugar – 1/2 cup, packed
• Granulated sugar – 1/4 cup
• Large egg – 1
• Vanilla extract – 2 teaspoons
• Chocolate chips – 1 cup (semisweet or dark)
• Optional add-ins – 1/2 cup chopped walnuts or pecans; flaky salt for topping

Note: Make sure your almond flour is blanched and finely milled for the smoothest texture.

Coarser almond meal will make the cookies grainy and dense.

How to Make It

1. Preheat and prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and encourage even browning.
2. Mix dry ingredients: In a medium bowl, whisk together the almond flour, baking soda, and salt. Break up any lumps in the almond flour to keep the dough smooth.
3. Whisk wet ingredients: In a large bowl, whisk the melted, slightly cooled butter with the brown sugar and granulated sugar until glossy and combined.

   Whisk in the egg and vanilla until the mixture looks smooth and a bit thick.

4. Combine: Add the dry ingredients to the wet and stir with a spatula until no dry spots remain. The dough will be soft and slightly sticky, more like a thick batter than traditional cookie dough.
5. Fold in chocolate: Gently fold in the chocolate chips (and nuts if using). If the dough feels too loose, let it sit for 5 minutes—almond flour absorbs moisture as it rests.
6. Scoop: Use a 1 1/2-tablespoon scoop or spoon to portion the dough onto the prepared sheets, spacing 2 inches apart.

   For thicker cookies, chill the scooped dough for 20–30 minutes before baking.

7. Bake: Bake for 10–12 minutes, rotating the pans halfway through. The edges should be set and lightly golden, while the centers still look soft.
8. Finish: Sprinkle with a pinch of flaky salt if you like. Let the cookies cool on the baking sheet for 5–7 minutes, then transfer to a rack.

   They firm up as they cool.

9. Enjoy: Serve warm for melty chips and a soft center, or let them cool completely for a chewier bite.

Keeping It Fresh

These cookies stay soft for days, which is one of their perks. Store them in an airtight container at room temperature for up to 4 days. To keep the texture just right, tuck a small piece of bread or a slice of apple in the container to add a touch of moisture.

For longer storage, freeze the baked cookies for up to 2 months and thaw at room temperature.

Freezer-friendly tip: Freeze scooped dough on a tray until solid, then transfer to a freezer bag. Bake from frozen at 350°F (175°C) for 12–14 minutes.

Why This is Good for You

• Healthy fats: Almonds bring heart-friendly monounsaturated fats, which help keep you satisfied.
• Naturally gluten-free: No wheat, no guesswork. Great for gluten-free eaters and anyone wanting to switch things up.
• Protein and vitamin E: Almond flour adds a bit more protein than regular flour and offers vitamin E, an antioxidant.
• Lower-glycemic sweetness: Brown sugar adds moisture and flavor, but you can swap part of it for coconut sugar if you prefer a lower-glycemic option.

Note: They’re still cookies—enjoy mindfully.

What Not to Do

• Don’t pack the almond flour. Scoop it lightly and level it off.

  Packed flour leads to dry, crumbly cookies.

• Don’t skip the salt. A small amount sharpens flavor and balances sweetness.
• Don’t overbake. Almond flour browns quickly. Pull them when the edges are golden and the centers look soft.
• Don’t use coconut flour as a 1:1 swap. It’s far more absorbent and will make the dough chalky and dry.
• Don’t add hot butter. Melted butter should be warm, not hot, or it can scramble the egg and separate the dough.

Alternatives

• Dairy-free: Use melted coconut oil or a neutral dairy-free butter. If using coconut oil, add 1 tablespoon of almond milk to prevent a dry texture.
• Refined sugar-free: Swap brown and white sugar with coconut sugar (3/4 cup total).

  Cookies will be slightly darker and less crisp on the edges.

• Egg-free: Use a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes). Expect a bit more chew and less spread.
• Mix-ins: Try chopped dark chocolate, dried cherries, orange zest, or toasted pecans. Keep total add-ins to about 1 1/2 cups.
• Thicker cookies: Chill the dough 30–60 minutes and bake 1–2 minutes longer.
• Slim, crispy edges: Flatten scooped dough slightly with your fingers before baking.

FAQ

Can I use almond meal instead of almond flour?

You can, but the texture will be coarser and the cookies may turn out denser.

Blanched, finely ground almond flour delivers the best soft, tender crumb.

Why are my cookies spreading too much?

Warm dough, hot butter, or too little almond flour can cause extra spread. Chill the dough for 20–30 minutes or add 1–2 tablespoons more almond flour. Also, make sure your baking sheets are cool between batches.

Do I need to chill the dough?

No, not required.

Chilling helps if you want thicker cookies or your kitchen is warm. Otherwise, bake right away for soft, slightly thinner cookies.

How do I make them less sweet?

Reduce total sugar by 2–3 tablespoons without hurting the texture. You can also use darker chocolate for a more balanced, less sweet bite.

Can I make these nut-free?

Since almond flour is the base, this recipe isn’t nut-free.

For a nut-free option, use an oat flour chocolate chip cookie recipe instead of swapping almond flour here.

What’s the best way to measure almond flour?

Spoon it into the measuring cup and level it off with a flat edge. Avoid scooping directly from the bag, which compacts the flour and leads to dry cookies.

How do I know when they’re done?

Look for light golden edges and soft centers that still look a touch underbaked. They’ll continue setting on the baking sheet after you remove them from the oven.

Can I use maple syrup or honey instead of sugar?

Liquid sweeteners will make the dough looser and can cause excess spread.

If you want to try it, reduce or skip the granulated sugar and add 2–3 tablespoons more almond flour, then chill the dough before baking.

Wrapping Up

Almond Flour Chocolate Chip Cookies are simple, cozy, and reliable. They deliver that warm, bakery-style bite with a rich, nutty twist. Keep a batch in the freezer, play with mix-ins, and make the recipe your own.

Once you taste how soft and chewy they are, you’ll have a new go-to cookie for weeknights, bake sales, and everything in between.