Name: Almond Flour Chocolate Chip Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 1/2 cups almond flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup dark chocolate chips; 1/2 cup salted butter, melted; 3/4 cup coconut palm sugar; 1 large egg; 1 large egg yolk; 1 teaspoon vanilla extract

Jump to Recipe· 3.9 from 52 reviews

If you have a soft spot for cookies that are both indulgent and a little kinder to your dietary preferences, you are going to adore this Almond Flour Chocolate Chip Cookies Recipe. These cookies come out with the perfect balance of chewy and crispy textures, boasting rich chocolate chips folded into buttery, almond-flavored dough that’s naturally gluten-free. I love how this recipe transforms simple, wholesome ingredients into a batch of cookies that feel like a special treat, whether it’s a cozy afternoon snack or a shiny star at family gatherings.

Ingredients You’ll Need

A clear glass mixing bowl is filled with light brown cookie dough that has small dark chocolate pieces mixed evenly throughout. A bright pink spatula is partially stuck into the dough on the right side, with smooth swirls and soft peaks showing the dough’s texture. The bowl is placed on a white marbled surface, and the photo is taken from above, capturing the round shape of the bowl and the creamy texture of the dough inside. photo taken with an iphone --ar 4:5 --v 7

The magic of the Almond Flour Chocolate Chip Cookies Recipe lies in its simple but intentional ingredients. Each component plays a vital role, from the nutty depth of almond flour to the caramel-like sweetness of coconut palm sugar.

2 1/2 cups almond flour: This is the star flour that keeps the cookies tender and gluten-free with a rich, nutty flavor.
1 teaspoon baking soda: Helps the cookies rise just enough for a lightly airy texture.
1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
1 cup dark chocolate chips: Provides those melty, bittersweet pockets of pure joy in every bite.
1/2 cup salted butter, melted: Adds moisture and that irresistible buttery taste with a crisp edge when baked.
3/4 cup coconut palm sugar: A natural sweetener that contributes a subtle caramel flavor and moist texture.
1 large egg: Binds the ingredients together for a cohesive dough.
1 large egg yolk: Adds richness and tenderness to the cookies.
1 teaspoon vanilla extract: Lends warmth and depth—an absolute must for any chocolate chip cookie.

How to Make Almond Flour Chocolate Chip Cookies Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the almond flour, baking soda, and salt in a medium bowl. This simple mix ensures the leavening agent and salt are evenly distributed in the almond flour, setting a solid foundation for your dough.

Step 2: Whip the Wet Ingredients

In a large bowl, combine melted butter with coconut palm sugar and beat with an electric mixer until slightly frothy, about one to two minutes. Then add the egg yolk, whole egg, and vanilla extract, mixing until everything is beautifully blended and glossy.

Step 3: Bring the Wet and Dry Together

Gently stir the dry almond flour mixture into the wet ingredients using a wooden spoon. Fold in the dark chocolate chips last. Your dough will be soft and a bit sticky—this is just how it should be for the perfect texture.

Step 4: Chill the Dough

Cover your dough with wax paper and refrigerate for one to two hours. This step is key—it firms up the dough for easier handling and helps the flavors meld, leading to a cookie that’s just right when baked.

Step 5: Preheat and Shape

Set your oven to 325°F (163°C). Once chilled, use a tablespoon or small cookie scoop to place dough portions about half an inch apart on a parchment-lined baking sheet. Gently flatten each ball with your fingers, but not all the way—leave them slightly domed to get that perfect rise.

Step 6: Bake and Cool

Bake your cookies for between 9 to 12 minutes. Don’t worry if they look soft when they come out—this is exactly what you want. Allow them to cool on the baking sheet for five to ten minutes; they’ll firm up and develop the perfect chewy texture with crisp edges.

How to Serve Almond Flour Chocolate Chip Cookies Recipe

A long white plate with a brown rim holds a neat line of seven golden brown cookies with small dark chocolate chips scattered across their bumpy surfaces. Next to the plate on a white marbled surface are small chunks of dark chocolate and one cookie broken into two uneven pieces showing its crumbly inside texture. Behind the cookies, there are two glass milk bottles filled with fresh white milk, one with a silver metal straw. The whole setup is bright and clean with soft natural light, photo taken with an iphone --ar 4:5 --v 7

Garnishes

These cookies shine on their own, but a sprinkle of flaky sea salt or a gentle dusting of powdered sugar can elevate their look and enhance the chocolate’s richness. You can also drizzle some melted dark chocolate over the tops for an extra-special presentation.

Side Dishes

Pair these cookies with a fresh cup of coffee or a creamy glass of almond milk—the nutty flavors harmonize beautifully. A scoop of vanilla ice cream also makes an incredible companion, turning your cookie into an irresistible dessert sandwich.

Creative Ways to Present

Try stacking the cookies with layers of chocolate ganache or peanut butter in between for a decadent treat perfect for sharing at parties. They also make excellent homemade gifts when packaged in a charming tin with a ribbon and a handwritten note.

Make Ahead and Storage

Storing Leftovers

Your baked Almond Flour Chocolate Chip Cookies Recipe will stay fresh for up to five days at room temperature if stored in an airtight container. This keeps them soft and chewy without drying out.

Freezing

If you want to save some for later, the unbaked dough freezes beautifully. Scoop the dough into balls and freeze on a tray before transferring them to a freezer-safe bag. When you’re ready, bake them straight from frozen—just add a couple extra minutes to the baking time.

Reheating

To bring back that just-baked warmth and softness, warm your cookies for about 10 seconds in the microwave or for a few minutes at 300°F (150°C) in the oven. It’s like biting into a fresh batch every time.

FAQs

Can I substitute regular flour for almond flour in this recipe?

This recipe is specially designed for almond flour, which gives the cookies their unique texture and flavor. Substituting regular flour would change both the taste and consistency significantly.

Is coconut palm sugar necessary, or can I use another sweetener?

You can use brown sugar or coconut sugar as alternatives, but coconut palm sugar adds a distinct caramel note that pairs beautifully with almond flour and chocolate.

Why do I need to chill the dough?

Chilling firms up the soft dough, making it easier to shape and preventing the cookies from spreading too much during baking. It also enhances the flavor by letting the ingredients meld together.

Can I make these cookies dairy-free?

Yes! Substitute the butter with a non-dairy alternative like coconut oil or a vegan butter. Keep in mind this may slightly alter the texture and flavor.

What’s the best way to get a chewy cookie with crispy edges?

Using melted butter and baking at 325°F allows for crispy edges while the inside stays soft and chewy. Also, don’t overbake—even if they look a little soft when you take them out, they’ll firm up as they cool.

Final Thoughts

If you’re craving a cookie that feels indulgent without the usual flour baggage, this Almond Flour Chocolate Chip Cookies Recipe is an absolute winner. It’s approachable, bursts with flavor, and truly delivers on the classic chocolate chip cookie experience with a wholesome twist. I can’t wait for you to try it and make these cookies a beloved staple in your kitchen!