If you have a soft spot for cookies that balance irresistible gooey chocolate with a nutty, tender crumb, then this Almond Flour Chocolate Chip Cookies Recipe is going to be your new best friend in the kitchen. These cookies bring together wholesome almond flour with rich chocolate chunks, creating a treat that tastes indulgent yet feels a little lighter than your average cookie. Whether you’re feeding a crowd or just craving something delicious with your coffee, these cookies hit the perfect note of chewy, buttery, and chocolaty goodness every single time.
Ingredients You’ll Need
This Almond Flour Chocolate Chip Cookies Recipe relies on simple, pantry-friendly ingredients that each play a special role in the final result. From the nutty almond flour that forms the base, to the sweet coconut sugar that adds depth, every component enhances taste, texture, or color perfectly.
- 2 cups almond flour (finely ground, blanched): Provides the tender, moist structure with a subtle nutty flavor that’s naturally gluten-free.
- 2 tablespoons coconut flour: Adds a little extra fiber and helps with the dough’s texture so the cookies don’t spread too much.
- ½ teaspoon baking soda: Gives a gentle lift, keeping the cookies light without puffing them up too much.
- ¼ teaspoon salt: Balances the sweetness and enhances the almond and chocolate flavors.
- ½ cup butter, softened (or coconut oil for dairy-free): Adds richness and a perfect soft bite to the cookies.
- ½ cup coconut sugar (or brown sugar): Offers deep, caramel-like sweetness, making these cookies delightfully complex.
- 1 large egg: Binds all ingredients together and helps the cookies firm up just right.
- 1 teaspoon vanilla extract: Brings out the warm, sweet flavors and complements the chocolate beautifully.
- ¾ cup chocolate chips (semi-sweet or dark): Classic melty pockets of chocolate that make each bite heavenly.
- ¼ cup chopped dark chocolate: Adds texture contrast and bursts of intense chocolate to every cookie.
How to Make Almond Flour Chocolate Chip Cookies Recipe
Step 1: Prepare the Dough
Start by whisking together your almond flour, coconut flour, baking soda, and salt in a medium bowl — this ensures every spoonful of dough is perfectly combined. Meanwhile, in a separate larger bowl, beat the softened butter and coconut sugar until they turn light and fluffy, which takes about two to three minutes with a mixer. This step is crucial because the air you incorporate here helps create that tender texture we love. Next, add in the egg and vanilla extract, mixing gently until everything comes together in a smooth, luscious batter.
Step 2: Combine and Add Chocolate
Now it’s time to bring the dry and wet mixtures together. Incorporate the dry ingredients gradually into the wet bowl, stirring as you go so that a soft dough forms. You want it combined enough to hold its shape but still moist enough to spread out slightly while baking. Fold in all the chocolate chips and chopped dark chocolate evenly—this ensures every cookie has those delightful little pockets of melting chocolate that make these cookies so special.
Step 3: Chill the Dough
Here’s a little trick that makes a big difference: cover your dough and pop it into the fridge for 30 to 45 minutes. Chilling helps the dough firm up so when you bake the cookies, they don’t spread too thin and stay nice and thick with chewy edges. This is a small step that pays off big time in perfectly formed cookies.
Step 4: Bake to Golden Perfection
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. Scoop out tablespoon-sized portions of dough, leaving about 2 inches between each cookie to allow for gentle spreading. For those who adore extra chocolate, press a few more chunks of dark chocolate into the top of each cookie before baking. Slide them into the oven and bake for 9 to 12 minutes, watching for golden-brown edges and centers that still look slightly soft—that’s the sweet spot where the cookies will cool into chewy perfection.
Step 5: Cool and Enjoy
Once baked, let your cookies rest on the sheet for about 5 minutes. This helps them firm up without losing their softness. Then transfer them to a wire rack to cool completely. As they cool, these treats develop that wonderful balance of tender, chewy, and rich chocolatey flavor that keeps you coming back for more.
How to Serve Almond Flour Chocolate Chip Cookies Recipe
Garnishes
Decorate your almond flour chocolate chip cookies with a sprinkle of flaky sea salt right after baking for an exciting contrast that enhances the chocolate’s sweetness. You can also dust them lightly with powdered sugar for a pretty finish when serving guests or add a drizzle of melted dark chocolate over the top for an elegant touch.
Side Dishes
These cookies pair wonderfully with a glass of cold almond milk for added nuttiness or a cup of strong black coffee to balance the sweetness. For an indulgent brunch, serve alongside fresh berries and a dollop of whipped cream to turn snack time into a delightfully decadent mini dessert spread.
Creative Ways to Present
For a fun twist, sandwich two cookies together with a scoop of vanilla bean ice cream or homemade chocolate ganache to create dreamy ice cream sandwiches. They also make fabulous gifts when stacked neatly in a jar tied with a ribbon—or serve them warm on a platter alongside other homemade goodies for a cozy, inviting gathering.
Make Ahead and Storage
Storing Leftovers
Store your leftover Almond Flour Chocolate Chip Cookies Recipe treats in an airtight container at room temperature for up to 3 days to keep them soft and fresh. For best results, place a slice of bread in the container to maintain moisture and prevent them from drying out.
Freezing
If you want to enjoy these cookies later, freeze the dough balls before baking or freeze the baked cookies. For dough, place portions on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 3 months. For baked cookies, freeze individually wrapped cookies in airtight containers to maintain their texture and flavor.
Reheating
To revive frozen or stored cookies, warm them briefly in a preheated oven at 300°F (150°C) for about 5 minutes. This brings back that freshly baked warmth and softness, making them taste as if they just came out of your oven again.
FAQs
Are Almond Flour Chocolate Chip Cookies Recipe gluten-free?
Yes! Since this recipe uses almond flour and coconut flour instead of wheat flour, it is naturally gluten-free, perfect for those with gluten sensitivities or those who prefer grain-free baking.
Can I substitute the butter for a dairy-free option?
Absolutely. Using coconut oil instead of butter works beautifully in this Almond Flour Chocolate Chip Cookies Recipe, providing a similar texture and lovely flavor while keeping the recipe dairy-free.
Why do I need to chill the dough?
Chilling the dough firms it up, which prevents the cookies from spreading too much in the oven and helps maintain a thicker, chewier texture that’s very satisfying.
Can I use other types of chocolate?
Definitely! While semi-sweet or dark chocolate chips are recommended, you can experiment with milk chocolate, white chocolate, or even mini peanut butter chips for a delicious twist.
How do I make these cookies crispier?
If you prefer a crispier cookie, try baking them a minute or two longer, but watch carefully so they don’t burn. Alternatively, adding a tiny bit more coconut flour can help make the texture a little firmer.
Final Thoughts
With its blend of wholesome ingredients and wonderfully rich chocolate flavor, this Almond Flour Chocolate Chip Cookies Recipe is a true winner that’s easy to make and impossible not to love. Whether you’re an experienced baker or just starting out, these cookies promise a warm, comforting experience that will quickly become a favorite in your household. So go ahead, grab your mixing bowl, and treat yourself and your loved ones to something truly special today!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Deliciously chewy and gluten-free almond flour chocolate chip cookies made with a blend of almond and coconut flours, sweetened with coconut sugar, and loaded with semi-sweet and dark chocolate chunks. These cookies are perfect for a satisfying treat that’s both rich in flavor and dairy-free adaptable.
Ingredients
Dry Ingredients
- 2 cups almond flour (finely ground, blanched)
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup butter, softened (or coconut oil for dairy-free)
- ½ cup coconut sugar (or brown sugar)
- 1 large egg
- 1 teaspoon vanilla extract
Chocolate
- ¾ cup chocolate chips (semi-sweet or dark)
- ¼ cup chopped dark chocolate
Instructions
- Prepare the Dough: In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt until evenly combined. In a separate large bowl, beat the softened butter and coconut sugar together until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
- Combine & Add Chocolate: Gradually add the dry ingredients to the wet ingredients while stirring until a cohesive dough forms. Fold in the chocolate chips and chopped dark chocolate, ensuring they are well distributed throughout the dough.
- Chill the Dough: Cover the dough bowl and refrigerate for 30-45 minutes. This chilling process helps the cookies maintain their shape and prevents excessive spreading during baking.
- Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart. For an extra chocolatey finish, press a few additional dark chocolate chunks on top of each cookie. Bake for 9-12 minutes, until edges turn golden brown and centers look slightly underbaked.
- Cool: Allow the cookies to rest on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Cooling ensures the perfect chewy texture.
Notes
- For a dairy-free version, substitute butter with coconut oil.
- Use brown sugar if coconut sugar is unavailable.
- Refrigerating the dough is key to preventing the cookies from spreading too much.
- Cookies may appear soft when taken out of the oven but will firm up upon cooling.
- Store cookies in an airtight container at room temperature for up to 5 days.
