These almond flour chocolate chip cookies are easy to make in 20 minutes in one bowl! They are soft & chewy with crisp edges and are seriously the best almond flour cookies ever!

I am mildly famous for my Best Chocolate Chip Cookie Recipe – so, I’ve made it my mission to make many delicious variations of it for people with all sorts of dietary needs – including these almond flour chocolate chip cookies.

Made with a handful of simple ingredients in one bowl, these almond flour cookies are gluten free and grain free. They’re thick and chewy with crisp edges, and a rich vanilla flavor.

These almond flour cookies are so delicious, most people cannot even tell they are grain free cookies!

Almond Flour Cookies: Ingredients & Substitutions

• Superfine Almond flour. There really isn’t a substitute for the namesake ingredient in this recipe – however if you’re looking for different gluten-free cookies try these Paleo chocolate chip cookies (they use a combination of almond and coconut flour) or gluten-free chocolate chip cookies. Use a superfine, blanched variety for the best texture.
• Salted Butter. unsalted butter, coconut oil or ghee are all good substitutes.
• Granulated sugar. coconut sugar is a good substitute. I use organic cane sugar.
• Light brown sugar. dark brown sugar or coconut sugar work well.
• Chocolate chips. Use your favorite chocolate chips, or chopped chocolate bars. I prefer semisweet chocolate chips. See the FAQs section for a list of dairy-free and paleo chocolate chips.

How to Make Almond Flour Chocolate Chip Cookies

Let’s walk through this almond flour cookies recipe, and don’t forget to watch the video.

Begin by preheating your oven to 350 degrees F and lining two baking sheets with silicone baking mats or parchment paper, then set them aside.

Next, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter sugar and brown sugar for 1 minute.

Then, add the egg and vanilla and beat for an additional 1 minute.

Next, add the almond flour, baking soda, baking powder, and sea salt and beat until combined.   

Then, stir in the chocolate chips.

Once the chocolate chips are evenly distributed throughout the dough, use a 1 ½ to 2 Tablespoon cookie scoop to portion out the dough.

Then, roll the dough into balls and place evenly spaced on the prepared cookie sheets.

Gently press the tops down so the cookie ball is flat (the cookies don’t change shape much while baking).

Bake for 9-10 minutes, or until the almond flour chocolate chip cookies are slightly browned on top and look puffed and set.

Remove from oven. Immediately sprinkle with flaky sea salt.

 Let the almond flour cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve

Serve the almond flour chocolate chip cookies slightly warm or room temperature.

Store/Freeze

Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Thaw slowly at room temperature, or for 5-10 seconds in the microwave.

Almond Flour Chocolate Chip Cookies Recipe FAQS

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Paleo Chocolate Chip Cookies

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Almond Flour Pancakes

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