These soft almond flour chocolate chip cookies with a sprinkle of sea salt are everything a sweet afternoon snack should be. They’re rich, packed with gooey bittersweet chocolate, and perfect with a cold glass of milk.
Easy Almond Flour Chocolate Chip Cookies
If you want a recipe that’s so chocolatey it’ll keep you away from bakeries and coffee shops, these freshly-baked almond flour chocolate chip cookies are it. They’ve got hints of molasses from light brown sugar, a lovely aroma from a splash of vanilla, and a buttery dough. Loaded with chocolate chips and baked until golden, good luck ever wanting a pre-made cookie again after you’ve tried the first batch.
Why You’ll Love These Chocolate Chip Cookies with Almond Flour
You won’t want to go back to regular chocolate chip cookies after you’ve had these with almond flour.
- Family-friendly. Adults and little ones alike enjoy a good chocolate chip cookie. They’ll be a hit!
- Great for freezing. Pop one out of the freezer when you need an afternoon pick-me-up treat.
- Wholesome. There are no funny ingredients or processed flours in these cookies.
- Better than the bakery. They’re not overly sweet or greasy. Plus, the almond flour adds a nice nutty flavor.
What You’ll Need
Vanilla extract and sea salt are underrated ingredients in desserts, but they make a huge difference. Scroll to the recipe card at the bottom of the post for exact measurements.
- Almond flour – Make sure it’s finely ground for best results. Process it in the blender if it’s slightly coarse.
- Salt – Kosher salt is best.
- Baking soda – Don’t use baking powder because they’re not the same thing.
- Butter – Skip the salt in the dough if you’re using salted butter.
- Light brown sugar – Dark brown sugar is fine as well, but the cookies will have a darker color.
- Granulated sugar – You can swap it for light brown sugar.
- Egg – Avoid liquid eggs because they won’t add enough richness.
- Vanilla extract – Feel free to use almond extract.
- Chocolate chips – Use your favorite! Vegan chocolate chips work too.
- Sea salt – This is optional but it enhances the chocolatey flavor.
How to Make Almond Flour Chocolate Chip Cookies
Pale, fluffy butter guarantees soft cookies with crisp, golden edges. Scroll to the recipe card at the bottom of the post for more detailed instructions.
- Prep the oven. Preheat the oven to 350F. Line two baking sheets with parchment paper and set them aside. You can also use silicone baking mats, but not foil because the cookies can stick.
- Mix the dry ingredients. Whisk the almond flour, salt, and baking soda in a bowl. Set it aside.
- Beat the butter and sugar. Add the butter, brown sugar, and granulated sugar to the bowl of a stand-mixer. Beat them over medium speed for 3-4 minutes or until light and pale. If you can’t see a difference in color, it’s not ready yet.
- Add the egg. With the mixer still on, add the egg and vanilla extract. Scrape the sides of the bowl so that everything’s completely mixed in.
- Combine the mixtures. Add the dry ingredients into the bowl with creamed butter and the egg. Mix on low speed until just combined. Gently fold in the chocolate chips.
- Roll the dough. Make 10 scoops/balls of dough the size of 1/4 cup each. Arrange them on the baking sheet, 2″ apart. You need to leave space between them or they’ll spread and stick together. Lightly press them down until they’re 1 1/2″ thick. Sprinkle with salt, if using.
- Bake them. Pop the cookies into the oven for 9 minutes. Switch racks and rotate the trays. Bake for another 9-11 minutes or until the edges are lightly golden. Remove them from the oven and let them cool on a wire rack for 10 minutes before serving.
Tips & Variations
Even beginner-bakers can bake like pros when they know what baking sheet to use and why.
- Chill the dough. Pop the dough into the fridge for 1-2 hours or overnight to help the flavors come together. The cookies also come out softer when you let the dough chill and you prevent excess spreading.
- Make them double-chocolate. Stir 2-3 tablespoons unsweetened cocoa powder into the dry ingredients for an extra chocolatey variation of this recipe.
- More add-ins. Fold in 1/4-1/2 cup chopped pecans, almonds, dried cranberries, or crushed mini pretzels for more flavor and texture.
- Experiment with the chips. Swap the bittersweet chips for milk, dark, or white chocolate chips. Butterscotch chips are another great swap.
- Use a light pan. Dark-colored baking sheets result in crispier bottoms and edges because they absorb more heat. However, this can also lead to over-cooking or burning. Stick to light gray or rose-gold baking sheets for best results.
Proper Storage
The almond flour chocolate chip cookies need to be fully cooled before storing to prevent spoilage.
- Counter: Place them in an airtight container or paper bag for up to 3 days. Keep them away from direct heat and sunlight.
- Fridge: Store them in an airtight container or bag for up to 7 days. Place them away from strong-smelling foods. Set them on the counter for 10 minutes before digging in to let them come down to room temperature.
- Freezer: Wrap each cookie in plastic wrap twice. Transfer them to a freezer-friendly bag. Freeze for up to 3 months. Thaw them on the counter for 20-30 minutes.
More Cookie Recipes To Try
- Gluten Free Pumpkin Oatmeal Cookies
- Gluten-Free Pecan Pie Thumbprint Cookies
- Gluten Free Cranberry Pistachio Shortbread Cookies
- Italian Pignoli Cookies
Almond Flour Chocolate Chip Cookies
These soft almond flour chocolate chip cookies with crisp edges are the perfect afternoon snack with a glass of milk.
Servings: 10 cookies
Ingredients
- 2¾ cups finely ground almond flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- 10 tablespoons unsalted butter at room temperature (1¼ sticks)
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 12 ounces bittersweet chocolate chips
- Sea salt for finishing (optional)
Instructions
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the almond flour, salt and baking soda to combine.
- Use an electric mixer and cream the butter, brown sugar and granulated sugar on medium speed until very light in color about 3 to 4 minutes.
- Add the egg and vanilla extract and mix on medium speed to combine. Scrape the bowl well.
- Add the dry ingredients and mix on low speed until just combined.
- Add the chocolate and gently mix to incorporate it.
- Scoop the dough into 10 large ¼ cup-size mounds, placing them on a baking sheet 2” apart.
- Gently press the cookies down slightly with your fingers until about 1½ inches thick. Sprinkle lightly with sea salt, if using.
- Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
