Enjoy chewy, delicious almond flour chocolate chip cookies-naturally gluten-free, and perfect for a healthy lifestyle. Easy to make, tender, and packed with rich chocolate and nutty almond flour goodness.
Almond flour in cookies creates a tender, moist texture that stays fresh longer compared to traditional flours. Combined with classic chocolate chips, these gluten free cookies offer a superior nutrient-rich alternative to conventional chocolate chip cookies.
I've always enjoyed gluten free baking and love working with grain-free flours. You might also like Quinoa Chocolate Chip Cookies and Buckwheat Flour Double Chocolate Chip Cookies.
Why you'll love this recipe
- Perfect cookies: Soft and chewy centers with crisp edges, and loaded with chocolate chips for richness in every bite.
- Made with simple ingredients: No need for multiple exotic flours or gums.
- GF diet friendly: Perfect for those living gluten-free without compromising on flavor or texture.
Key Ingredients and why you'll need them
- Almond Flour: Almond flour is naturally gluten-free and suitable for paleo, keto, and grain-free diets, but what's even better is that almond flour helps keep these chocolate chip cookies moist longer than traditional flours.
- Baking soda: Baking soda facilitates cookie spread and browning and creates a chewier, softer texture by delaying the cookie dough from setting too quickly, allowing butter to melt and sugars to dissolve further before the cookie firms up.
- Maple Syrup: Unlike refined sugars, maple syrup contains moisture, which helps keep cookies moist and chewy. It also has a lower glycemic index, resulting in a gentler impact on blood sugar levels.
- Chocolate Chips: I like to use chocolate chips that are certified gluten-free to avoid cross-contamination. These chocolate chips are made in dedicated gluten-free facilities and are free from common allergens. You can also use high-quality semi-sweet or dark chocolate chunks if certified gluten-free.
You will also need egg, vanilla, butter and salt.
How to make almond flour chocolate chip cookies
Mix dry ingredients: In a bowl, combine almond flour, baking soda, and salt. Set aside.
Mix wet ingredients: Whisk melted butter and maple syrup together until combined. Add egg and vanilla extract, whisking until smooth.
Combine: Add dry ingredients to wet mixture and whisk until fully combined. Stir in chocolate chips.
Scoop and flatten: Use a tablespoon to scoop batter onto baking sheets (12-13 per sheet). Gently flatten each cookie with the back of a spoon.
Bake for 9-12 minutes until edges are just slightly golden and cookies look porous. At 7-8 minutes, flatten again gently if needed.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro tip: Make cookies small in size
Make them small in size in order to preserve their structure.
Tips on baking with almond flour
- Don't overbake: Bake until the edges are ONLY slightly golden brown and the cookies are porous, 9 to 12 minutes. Do not over bake! They should be very light in color and airy.
- Let the cookies cool for 5 minutes on the baking sheet and then remove them.
- Also do not remove them immediately after baking because they will fall apart when hot right out of the oven.
Frequently Asked Questions
- Cookies crumble or fall apart: Ensure your flour blend contains xanthan gum or add ½ teaspoon if missing. Resist overmixing the dough, which can dry it out.
- Cookies spread too thin: Chill the dough in the refrigerator for 30 minutes before baking. This firms the dough and prevents excessive spreading.
- Dry or gritty texture: Use a high-quality gluten-free flour blend designed for baking, not just thickening. Make sure butter is properly creamed with the sugars for moisture retention.
- Weird aftertaste: Avoid specialty flours like coconut or chickpea in this recipe; they can add bitterness. Stick to neutral gluten-free blends.
Storage and leftover cookies
- Room temperature: I keep them in the airtight container if I know they will be eaten within a couple of days. Otherwise refrigerate or even better freeze in the zip lock bag.
- Freeze baked cookies wrapped individually or layered with parchment paper in a freezer-safe bag for up to 3 months.
- For dough: Scoop dough balls and freeze on a baking sheet until solid. Transfer frozen dough balls to a zip-top freezer bag. Bake directly from frozen; just add 1-2 minutes to baking time.
Almond flour Chocolate Chip Cookies
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Ingredients
- 2.5 cups almond flour (blanched)
- 1 teaspoon baking soda
- ¼ teaspoon sea salt (or kosher salt)
- 8 tablespoons unsalted butter (melted)
- ⅓ cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 F (175 degrees C). Prepare 2 large baking sheets (to make 26 small cookies) and line each one with parchment paper.
- Dry Ingredients: In a medium bowl, combine almond flour, baking soda and salt. Set aside.
- Wet Ingredients: In another medium bowl, whisk melted butter (cooled off and not hot) and maple syrup together. Next whisk in egg and vanilla extract.
- Add dry ingredients to the wet mixture and whisk together with a whisk until combined. Stir in the chocolate chips.
- Scoop about 1 tablespoon (do not overflow though!) and place on the baking sheet (12 or 13 per each baking sheet). Gently tap the cookies with a back of a spoon to flatten them, but don't over do it! They shouldn't be completely flat.
- At 8 minute mark, open the oven door and gently press on top of each cookie with a fork to flatten them. Close the door and continue baking.
- Bake until the edges are ONLY slightly golden brown and the cookies are porous, 10 to 15 minutes. Do not over bake! Remove from oven and let cool for 5 minutes on the baking sheet and then remove them.
- Remove from oven and let cool for 5 minutes.
More almond flour cookie recipes
More gluten free cookies and snacks
- Gluten Free Dairy Free Double Chocolate Cookies
- Chocolate Coconut Macaroons (Raw and Vegan)
- Quinoa Chocolate Chip Cookies
Have you ever made grain-free chocolate chip cookies? What's your flour of choice? I'd love to hear about it in the comments below!
Mary says
These were amazing. Very moist, held together very well, perfectly flavored!
Brenda says
Thank you so much for your reply! I just ate the last cookie from your recipe so am anxious to try with half the baking soda. 🤗
Brenda says
I made these cookies and I’m pretty happy with them compared to regular chocolate chip cookies made with flour and sugar. They’re a little cakey compared to a regular recipe and I was wondering what would happen if I left out all or half of the baking soda. Part of the problem might be because I’m in a little higher altitude. What do you think? Your recipe is by far better than any other low carb recipe I’ve tried. Thank you!
Olya says
Definitely reduce baking soda by half. When I make them, I make them very-very small and because there is so much butter in them - they spread out. I am not sure if butter plays the role at higher altitude as well. It might because there is liquid in butter.
Diana says
I noticed this recipe doesn’t include xanthan gum or tapioca flour. Those aren’t needed if a gluten free flour (like almond flour) is used? I just want to make sure before I try out this recipe!
Olya says
We don't need xanthan gum or tapioca flour in this recipe because almond flour and butter hold EVERYTHING together:).
Hans Kronheim says
Can I add some cinnamon also?
Olya says
yes, absolutely!
Heidi Pafford says
These look very yummy! Can I use regular sugar instead of maple syrup in this recipe?
Olga says
Yes for regular sugar. Dark brown sugar would work even better - it's more moist and will add caramelization.