Gluten-Free Almond Flour Chocolate Chip Cookies

Craving chocolate chip cookies but looking for a gluten-free option? These Gluten-Free Almond Flour Chocolate Chip Cookies are a soft, chewy, and irresistibly nutty twist on the classic. Made with almond flour, they’re naturally gluten-free, loaded with flavor, and packed with the perfect amount of gooey chocolate chips. Whether you’re avoiding gluten or just want to try something new, these cookies are a guaranteed crowd-pleaser.

Why Almond Flour Cookies?

1. Gluten-Free: Perfect for those with gluten sensitivities or anyone embracing a gluten-free lifestyle.
2. Nutty Flavor: Almond flour adds a subtle, natural sweetness and a rich, nutty flavor.
3. Moist Texture: The high-fat content of almond flour keeps these cookies soft and tender.
4. Nutrient-Packed: Almond flour is a great source of healthy fats, fiber, and protein.

Ingredients You’ll Need

• ½ cup butter, softened
• ¼ cup coconut oil
• ¾ cup brown sugar or coconut sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 cups blanched almond flour
• 1¼ cups chocolate chips (use your favorite: semi-sweet, dark, or dairy-free)
• ⅔ cup toasted walnuts (optional)

How to Make Gluten-Free Almond Flour Chocolate Chip Cookies

1. Preheat Your Oven: Set it to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Fats and Sugar: In the bowl of a stand mixer, cream together the softened butter, coconut oil, and brown sugar until smooth and fluffy.
3. Mix in Wet Ingredients: Add the vanilla extract and eggs, mixing until fully combined.
4. Incorporate the Dry Ingredients: Mix in the baking soda and salt, then gradually add the almond flour, one cup at a time, beating well after each addition.
5. Fold in the Goodies: Using a wooden spoon, gently fold in the chocolate chips and toasted walnuts, if using.
6. Shape the Cookies: Scoop tablespoon-sized rounds of dough and place them on the prepared baking sheet, leaving about 3 inches of space between each cookie.
7. Bake: Bake for 11-13 minutes, or until the edges are golden brown.
8. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. These cookies are best enjoyed fresh, while the chocolate chips are still melty!

Tips for Success

• Use Blanched Almond Flour: Blanched almond flour gives a smoother texture compared to almond meal.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing.
• Customize Your Chocolate Chips: Go for dark chocolate, white chocolate, or even chunks for variety.
• Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months.

Why You’ll Love These Cookies

These Gluten-Free Almond Flour Chocolate Chip Cookies are everything a cookie should be: soft, chewy, and packed with melty chocolate goodness. Whether you’re making them for a gluten-free friend or simply treating yourself, they’re bound to become a new favorite. Plus, the optional addition of toasted walnuts brings extra crunch and flavor for a delightful twist.

Did you try this recipe? Let me know in the comments how it turned out, or tag me on social media with your creations! Looking for more gluten-free inspiration? Check out my Gluten-Free Snickerdoodle Cookies and Gluten-Free Buttermilk Biscuits for more ideas.

Get ready to enjoy a cookie that’s indulgent, wholesome, and absolutely delicious! 🍪

Gluten-Free Almond Flour Chocolate Chip Cookies

Almond flour chocolate chip cookies are a delicious gluten-free treat made with almond flour, coconut oil or butter, and sweetened with honey or maple syrup. They are easy to make and bake to a golden brown, offering a nutty flavor with melty chocolate chips.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Course baking

Cuisine American

Servings 24 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1/2 cup butter softened
• 1/4 cup coconut oil
• 3/4 cup brown sugar or coconut sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups blanched almond flour
• 1 1/4 cups chocolate chips of choice
• 2/3 cup toasted walnuts optional

Instructions

 

• Preheat oven to 350 °F. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
• Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon.
• Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.

Notes

You can use almond meal in place of blanched almond flour for this recipe with great results.

You can refrigerate the dough prior to baking for 30 minutes to prevent the cookies from spreading too much.

Keyword gluten-free

Tried this recipe?Let us know how it was!