These Almond Flour Chocolate Chip Cookies are the best grain free cookies ever. Soft and chewy, just like chocolate chip cookies should be, filled with the buttery and vanilla flavor we love but with lower sugar than their traditional cousins. Easy to make, they are a go-to almond flour cookie at our house.
But first, a word about chocolate chip cookies. I have more experience with those cookies than I like to admit. Having made them by the thousands, it seems.
In our house, they were the dessert of choice. Our son, and all of his friends, traveled for these cookies. And I traveled with them as well to games, tournaments, gatherings, and more.
They were a standby cookie we always seem to have around.
So when I say that this son of mine, the one who loves chocolate chip cookies more than most, has now decided these almond flour cookies are really, really good. You can trust him!
If you’ve never before made grain free cookies or gluten-free cookies, these Almond Flour Chocolate Chip Cookies are the ones to try.
What’s The Difference Between Almond Flour And Almond Meal?
This cookie recipe calls for almond flour. But you can find both almond flour and almond meal in the markets. You may wonder what the difference is.
Almond flour and almond meal are both made from ground almonds. Here is the difference:
- Almond flour is most often made using blanched or skinless almonds and is ground in a finer texture flour.
- Almond meal is typically made using unblanched, skin-on almonds and is ground into a more coarse flour.
Ingredients for Almond Flour Chocolate Chip Cookies
Here’s all you need to make these delicious cookies. The exact measurements are in the recipe card at the bottom of this post.
- Butter, softened to room temperature
- Brown sugar
- Granulated sugar
- Large egg
- Vanilla extract
- Almond flour
- Baking soda
- Chocolate chips
Almond Flour Chocolate Chip Ingredient FAQs
Absolutely yes! These cookies are delicious with coconut sugar. As you likely know, coconut sugar is less processed than granulated sugar, has a lower GI, and contains fewer carbohydrates and more minerals.
I’ve found that when substituting coconut oil, the cookies spread a bit too much.
Yes! These cookies work just fine with almond meal, although almond flour is my preference.
Helpful Cookie Kitchen Tools
The only kitchen tools you need are a mixing bowl, a wooden spoon, and a baking sheet. However, creaming the butter and sugar is much easier with a few of these kitchen tools for making cookie baking a breeze:
- Stand Mixer (I use a Kitchen Aid) but a hand-held mixer works great!
- Half sheet size baking sheet (this is my favorite cookie sheet)
- Parchment paper
- Cookie scoop (my favorite is a 1 1/2 tablespoon scoop)
How to Freeze Almond Flour Chocolate Chip Cookies
If you love to have cookies, ready to bake anytime, you may want to consider freezing cookie dough.
To freeze the dough, scoop it into portions and roll it into a ball. Place on a parchment-lined baking sheet, just as if you were baking them.
Place the cookie sheet into the freezer for about an hour, or just until the dough is solid and frozen. Then transfer to an airtight freezer container or freezer bag.
Bake in a preheated 375 degree oven for 12 to 16 minutes (you’re adding 2 to 4 minutes to the original baking time).
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- 1/2 cup butter, softened to room temperature
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- Preheat the oven to 375°F and line a baking sheet with parchment paper and set it aside.
- Cream together the butter and sugars in a large mixing bowl with an electric or stand mixer until light and combined. Then bean in the egg and vanilla, scraping the bowl as needed.
- Then add the almond flour, baking soda, and salt; mix until a dough forms. Fold in the chocolate chips.
- Scoop portions of dough and roll them into balls. Transfer to the prepared baking sheet, 2 inches apart.
- Bake for 10-11 minutes, or until the edges turn slightly golden. Be careful not to overbake the cookies as they will continue to bake as they cool on the baking sheet for a couple of minutes.
- Transfer the warm cookies to a cooling rack to cool completely... or just devour them warm from the oven as we most often do!
Freezing Cookie Dough
Roll the cookie dough into balls and place it in the freezer on a parchment-lined cookie sheet. Let freeze for about 1 hour, or until they are solid. Then transfer to a labeled airtight freezer container or freezer bag.
To bake from frozen, preheat the oven to 375 degrees for 2 to 4 minutes longer than the original recipe.
Freezing Baked Cookies
Let the cookies cool completely. Then add to an airtight freezer container or freezer bag. They will keep up to 3 months.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 18mgSodium: 106mgCarbohydrates: 14gFiber: 2gSugar: 10gProtein: 4g