If you’re searching for a treat that feels indulgent yet nourishing, this Almond Flour Chocolate Chip Cookies Recipe is going to be your new best friend. These cookies boast a wonderfully tender crumb from the almond flour, perfectly sweetened and studded with generous pockets of luscious chocolate. Whether you’re gluten-sensitive, looking for a grain-free option, or just craving a cozy homemade cookie with a wholesome twist, this recipe delivers a mouthwatering experience that’s hard to resist. It’s the comforting, classic cookie you know and love, reinvented with nutrient-rich ingredients that don’t compromise on flavor or texture.
Ingredients You’ll Need
The secret to these Almond Flour Chocolate Chip Cookies Recipe lies in a few simple, thoughtfully chosen ingredients. Each one plays a key role in crafting cookies with the perfect bite, golden color, and just the right sweetness.
- 2 cups almond flour: The star ingredient providing a moist, tender texture and naturally nutty flavor.
- 2 tablespoons coconut flour: Adds a bit of structure and helps absorb moisture for the ideal dough consistency.
- ½ teaspoon baking soda: Gives the cookies a gentle rise and lightness.
- ¼ teaspoon salt: Enhances all the flavors, balancing the sweetness and chocolate.
- ½ cup butter, softened: Brings richness and helps create tender, melt-in-your-mouth cookies (coconut oil is a great dairy-free alternative).
- ½ cup coconut sugar: A wholesome sweetener providing subtle caramel notes and contributing to that irresistible cookie color.
- 1 large egg: Binds everything together, adding moisture and a tender crumb.
- 1 teaspoon vanilla extract: Elevates the cookie’s aroma and flavor complexity.
- ¾ cup chocolate chips: Choose semi-sweet or dark for bursts of melty, rich chocolate in every bite.
- ¼ cup chopped dark chocolate: Adds texture and extra chocolate indulgence throughout the cookie.
How to Make Almond Flour Chocolate Chip Cookies Recipe
Step 1: Prepare the Dough
Start by whisking together the almond flour, coconut flour, baking soda, and salt in a medium bowl until everything is evenly combined. Meanwhile, in a larger bowl, beat the softened butter with the coconut sugar until the mixture becomes fluffy and light. This is where air is incorporated, helping create a tender cookie. Next, add the egg and vanilla extract to the buttery mixture, blending smoothly to unify all the flavors.
Step 2: Combine and Add Chocolate
Now it’s time to bring the dry and wet ingredients together. Gradually add the flour mixture into the buttery bowl, stirring gently but thoroughly until a cohesive dough forms. Don’t rush this step—you want all the dry bits incorporated without overmixing. Once your dough looks smooth and a little sticky, fold in both the chocolate chips and chopped dark chocolate, ensuring every cookie will be bursting with chocolate goodness.
Step 3: Chill the Dough
Pop the dough into the fridge, covered, for 30 to 45 minutes. This chilling step might seem like a pause, but it’s crucial—it helps the cookies hold their shape during baking and stops them from spreading too thin. Plus, the flavors deepen as the dough rests, making each bite more satisfying.
Step 4: Bake
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and promote even browning. Scoop tablespoon-sized portions of dough onto the sheet, spacing them about 2 inches apart so they have room to bake up beautifully. For an extra touch, press a few more chunks of dark chocolate on top of each ball—this makes the finished cookies even more irresistible. Bake for 9 to 12 minutes—look for golden edges and slightly underbaked centers to capture the perfect texture.
Step 5: Cool
Once out of the oven, give your cookies at least five minutes to rest on the baking sheet. This brief cooling period allows them to set up, making them easier to transfer without breaking. Then, move them to a wire rack to cool completely. As they cool, the cookies firm up while maintaining a tender, chewy center that will have you reaching for second helpings.
How to Serve Almond Flour Chocolate Chip Cookies Recipe
Garnishes
Sprinkle a pinch of flaky sea salt over the warm cookies right out of the oven to elevate the chocolate’s richness and add a delightful salty crunch. Alternatively, drizzle with melted dark chocolate or a light dusting of powdered coconut sugar for a pretty presentation and added sweetness.
Side Dishes
Pair these cookies with a cold glass of almond milk or your favorite plant-based milk to complement the nutty base. A dollop of whipped coconut cream or a scoop of vanilla ice cream makes a cozy dessert pairing that’s hard to beat.
Creative Ways to Present
For a fun twist, sandwich two cookies together with a layer of chocolate ganache or nut butter. You could also serve broken-up chunks of these cookies over yogurt or oatmeal for a sweet, crunchy topping that’s as nutritious as it is delicious.
Make Ahead and Storage
Storing Leftovers
Keep your almond flour chocolate chip cookies fresh by storing them in an airtight container at room temperature for up to 4 days. They maintain their tender texture beautifully and stay wonderfully moist, so no need to rush through your batch.
Freezing
If you want to save some for later, freeze the baked cookies in a single layer on a tray first, then transfer them to a freezer-safe bag or container. Frozen cookies keep well for up to 3 months and thaw quickly at room temperature when you’re ready for a sweet snack.
Reheating
To enjoy warm cookies anytime, reheat them gently in a 300-degree oven for 5 to 7 minutes or microwave them for about 10 seconds. This brings back their just-baked softness and melt-in-your-mouth charm.
FAQs
Can I use another type of flour instead of almond flour?
Almond flour is key to achieving the tender, moist texture and naturally nutty flavor in this Almond Flour Chocolate Chip Cookies Recipe. Substituting with other flours like all-purpose will change the taste and texture significantly, so it’s best to stick with almond flour for the authentic result.
Is this recipe dairy-free?
It can be! Simply replace the butter with coconut oil or another dairy-free fat to make the cookies suitable for a dairy-free diet without sacrificing that buttery richness.
Why do I need to chill the dough?
Chilling the dough firms it up, which prevents the cookies from spreading too thin during baking. It also helps develop flavor, yielding cookies that hold their shape and have a lovely chewy texture.
Can I use different types of chocolate?
Absolutely! While semi-sweet or dark chocolate chips are recommended for balance, feel free to experiment with milk chocolate, white chocolate, or even chunks of your favorite chocolate bar for a personalized twist.
How many cookies does this recipe make?
This Almond Flour Chocolate Chip Cookies Recipe yields about 12 delicious, generously sized cookies—perfect for sharing or savoring over a few days.
Final Thoughts
There’s something truly special about baking with almond flour, and this Almond Flour Chocolate Chip Cookies Recipe captures that magic perfectly. Tender, flavorful, and brimming with melty chocolate, these cookies are a delightful way to treat yourself or impress friends and family. Give this recipe a try—you might just find it becomes your go-to cookie, one you’ll want to bake again and again!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 50 minutes
- Yield: 12 servings (about 12 cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Almond Flour Chocolate Chip Cookies are a delicious gluten-free treat featuring a blend of almond and coconut flours, enriched with butter and sweetened with coconut sugar. Packed with semi-sweet and dark chocolate chunks, these cookies are soft, slightly chewy, and perfect for anyone craving a healthier twist on classic chocolate chip cookies.
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 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, stirring until a dough forms. Fold in the chocolate chips and chopped dark chocolate, ensuring they are evenly distributed.
- Chill the Dough: Cover and refrigerate the dough for 30-45 minutes. Chilling helps the cookies hold their shape and prevents excessive spreading while baking.
- Bake: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. For extra chocolate on top, press a few additional chunks of dark chocolate onto each cookie. Bake for 9-12 minutes, until the edges are golden brown and the centers appear slightly underbaked.
- Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The texture will firm up as they cool.
Notes
- For a dairy-free version, substitute butter with coconut oil.
- Chill the dough for the full 45 minutes to ensure cookies hold their shape.
- Use parchment paper to prevent sticking and for easier cleanup.
- You can use either coconut sugar or brown sugar depending on your preference.
- Pressing extra chocolate chunks on top before baking enhances chocolate flavor and appearance.
