Almond Flour Chocolate Chip Cookies
These Almond Flour Chocolate Chip Cookies are soft, and gooey in the center with the most delicious crispy edges and filled with bits of chocolate. A truly delicious cookie recipe for almond lovers, or if you are after an easy gluten-free cookie recipe.
I have made so many almond flour recipes that you can easily call me one of the most experienced almond flour bakers. This is my turf! I love almond flour, not only because it’s gluten-free and low-carb, but also for the almond flavor, for the moisture in adds in cookies. It is absolutely delightful.
It takes practice to find your favorite almond flour to bake with at first. Make sure you choose ultra-fine almond flour. It can be labeled as an almond meal, but the color should be golden white without gritty bits of almond skin. That’s the secret to baking soft, gooey cookies with almond flour.
Almond flour shouldn’t be intimidating. It’s as easy as any flour to bake with. Here are my expert tips to make almond flour cookies with just a few ingredients.
Ingredients For Almond Flour Chocolate Chip Cookies
- Ultra-Fine Blanched Almond Flour – make sure you measure the almond flour correctly. Dig the measuring cup into the almond flour, shake to remove excess, and level it up. Don’t overpack the cup.
- Egg – I recommend free-range eggs for best taste and color. You can alternatively use a flaxseed egg if egg-free. This will not alter the taste and will bring almost the same texture.
- Brown Sugar or any brown granulated sweetener you love, including brown erythritol for a low-carb option.
- Vanilla Extract – A must to add flavors to your cookies.
- Sea Salt – Salt enhances the flavor of the cookies.
- Baking Soda – It’s a great addition to make the cookie gooey and rise a little in the center.
- Dark Chocolate Chips – Opt for a dairy-free chocolate chip option for vegan cookies.
Making The Almond flour Cookie Dough
- First, add the butter to a small bowl and microwave it for 30 seconds to melt. You can also melt the butter over low heat in a non-stick saucepan. Set it aside for a few minutes to cool down. This is important because the melted butter will mix with the egg later in the recipe. As a result, hot melted butter can make the egg curdle, which would lead the recipe to fail.
Next, in a mixing bowl, whisk the melted cooled butter with brown sugar. Then, whisk in the egg and vanilla extract until smooth.
- Finally, switch to a wooden spoon or spatula and stir in the dry ingredients: almond flour, baking soda, and salt.
Refrigerating The Dough To Limit The Almond Flour Cookie Spread
- Fold chocolate chips just before finishing the dough. Film the bowl with plastic wrap tightly and refrigerate the dough for 10 minutes. This step is optional. You don’t have to refrigerate almond flour cookie dough. However, I found that this extra step limits the spread of the cookies, preventing the cookies from over-spreading and ending up ultra flat. Meanwhile, preheat the oven to 350°F (180°C). Next, line two large baking sheets with parchment paper. Slightly oil the paper with oil spray. Set aside. Next, remove the dough from the fridge.
Shaping Almond Cookies
- Use a small cookie scoop to grab about 1 1/2 tablespoons of the dough per cookie and roll them into a ball between your hands. Place each cookie dough ball on the prepared baking sheets, leaving two thumbs of space between each. These almond flour cookies expand in the oven and need room to grow. Feel free to slightly flatten the top of the cookie dough balls if you love ultra-thin cookies. I personally don’t press the dough and bake it in a ball shape.
Baking Almond Flour Cookies
If you have never baked with almond flour before, you should know that it darkens faster than any other flour. As a result, these cookies go fast from baked to burned very quickly, so watch them carefully.
Bake the cookies at 350°F (180°C) on the center rack, and below the center rack if you decide to bake both baking sheets at the same time.
Leave them to bake for 12 to 14 minutes or until the sides are golden brown. The cookies will be soft to the touch, and that’s normal.
Cooling Down and Enjoy
Let the cookies cool down completely on the baking sheet before transferring them to the wire rack. They need about 30 minutes to firm up and reach room temperature.
Their texture becomes crunchy on the outside and chewy in the middle.
More Almond Flour Recipes
If you love baking with almond flour, I have more almond flour recipes for you to try below:
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Almond Flour Chocolate Chip Cookies
Preparation:Under 30 Minutes
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