Cookies made with almond flour bring a soft, tender texture that I find irresistible. The nutty richness of the flour blends beautifully with melty chocolate chips, creating a cookie that feels both indulgent and wholesome. Each batch fills my kitchen with a warm, buttery aroma that makes me want to reach for one the moment they cool.
Why You’ll Love This Recipe
I love how almond flour gives these cookies a naturally rich and slightly sweet flavor without needing refined flour. The centers stay soft, the edges turn delicately crisp, and the chocolate melts into perfect pockets of sweetness. I also appreciate that this recipe uses simple ingredients and comes together quickly, making it ideal for a last-minute craving or an easy dessert for guests. Since almond flour is naturally gluten-free, I find these cookies a great option when I want something delicious that still feels a bit better for me than a traditional cookie.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups almond flour
¾ cup brown sugar
½ cup butter, softened
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
¾ cup chocolate chips
Directions
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper to make sure the cookies bake evenly.
In a large bowl, I cream together the softened butter and brown sugar until the mixture turns smooth and fluffy.
I add the egg and vanilla extract, mixing until the texture becomes creamy and well combined.
In a separate bowl, I mix the almond flour, baking soda, and salt so the dry ingredients are evenly blended.
I gradually stir the dry mixture into the wet mixture until the dough becomes thick and cohesive.
I fold in the chocolate chips gently so they spread evenly throughout the dough.
I roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheet, leaving space for spreading.
I bake the cookies for ten to twelve minutes, watching for lightly golden edges and soft centers.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Once cooled, I enjoy a soft, chewy cookie with the perfect balance of almond and chocolate.
Servings And Timing
This recipe makes about 18 to 20 cookies.
Prep time: about 10 minutes
Bake time: 10–12 minutes
Total time: around 22 minutes
Variations
I like to customize these cookies depending on what I’m craving. I often add a sprinkle of sea salt on top before baking for a sweet-salty contrast. When I want extra texture, I add chopped walnuts or pecans. For a deeper flavor, I mix in a pinch of cinnamon or a little espresso powder. If I need a dairy-free version, I replace the butter with coconut oil and use dairy-free chocolate chips. Reducing the bake time slightly gives me a softer cookie, while swapping some brown sugar for coconut sugar creates a chewier result.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to five days. When I want to keep them longer, I freeze them for up to three months. I reheat a cookie in the microwave for about ten seconds to bring back that fresh-baked warmth and softness. If reheating from frozen, I let the cookie sit at room temperature for a few minutes before warming it briefly.
FAQs
How do I keep almond flour cookies from crumbling?
I make sure the dough is well mixed and that I let the cookies cool on the baking sheet before moving them. Almond flour cookies are delicate when hot.
Can I use coconut flour instead of almond flour?
I avoid substituting coconut flour because it absorbs far more moisture and would drastically change the texture.
Why do my cookies spread too much?
I chill the dough for ten to fifteen minutes if it feels too soft; this helps control spreading during baking.
Can I reduce the sugar in this recipe?
Yes, I often reduce the sugar by a few tablespoons without affecting the texture too much, though the cookies will be less sweet.
What type of chocolate chips work best?
I like using semi-sweet chocolate chips for balance, but dark or milk chocolate works just as well depending on my preference.
Conclusion
These almond flour chocolate chip cookies give me everything I love in a homemade treat—soft centers, crisp edges, rich chocolate, and a warm nuttiness that regular flour can’t match. I enjoy how simple they are to prepare and how beautifully they bake every time. Whether I eat them fresh from the oven or save a batch for later, they always bring that comforting, home-baked goodness I crave.
Soft, chewy cookies made with almond flour and studded with chocolate chips. These naturally gluten-free treats have a rich, nutty flavor and come together quickly for an easy, satisfying dessert.
Ingredients
2 cups almond flour
¾ cup brown sugar
½ cup butter, softened
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
¾ cup chocolate chips
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and brown sugar until smooth and fluffy.
Add the egg and vanilla extract, mixing until creamy and well combined.
In a separate bowl, combine almond flour, baking soda, and salt.
Gradually stir the dry mixture into the wet mixture until a thick dough forms.
Fold in the chocolate chips until evenly distributed.
Roll tablespoon-sized portions of dough into balls and place on the baking sheet with space between each.
Bake for 10–12 minutes, or until edges are lightly golden and centers are soft.
Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Sprinkle sea salt on top before baking for a sweet-salty contrast.
For extra texture, add chopped walnuts or pecans.
Use coconut oil and dairy-free chocolate chips for a dairy-free version.
Chilling the dough briefly can reduce spreading.
Store in an airtight container for up to 5 days or freeze for up to 3 months.
