The Best Almond Flour Chocolate Chip Cookies

Absolutely the best chocolate chip cookies, it’s a personal challenge to eat just one of these cookies! My almond flour chocolate cookie recipe is chewy, chocolatey & delicious! It’s easy to put together this cookie dough in a pinch and freeze for later.

A Cookie That Never Disappoints

I served these cookies for my Christmas party last year and even my sister who hates gluten free foods absolutely loved these cookies. Even the pickiest of eaters couldn’t tell the difference, these will definitely be on the dessert menu next Christmas!

I have a little obsession with re-creating my favorite foods into gluten free alternatives, even though i love sourdough I sometimes prefer to just work with my gluten free almond flour mix. I first created this recipe 3 years ago and it was so satisfying to be able to finally eat a chocolate chip cookie again. Ever since then I’ve been hooked on baking almond flour cookies in different variations.

This dough is a great base for thumb drop, oatmeal raisin, white chocolate macadamia nut and kitchen sink cookies. Really if you can think of a cookie with a plain base and you can just add on things on top this cookie dough, it’s a great base to add anything!

Using gluten free flours can be daunting if you know the ratios and how the flours and starches are supposed to react. I’ve made a gluten free guide especially for baking and making your own all purpose gluten free flours.

Download my free guide to gluten free baking I make it easy to learn how to understand mixing your own flour mixes quickly. Getting into gluten free baking can be really difficult I went through the trial and error for months and months not being able to get the texture right, what helped is not giving up!

My Best Tips

• Don’t skip the vanilla essence this is a essential ingredient to cut that very nutty flavor almond flour adds.
• always add baking soda when making cookies it helps to get the perfect chewy-ness and rise!
• Remember all cookies keep coking even after they are taken out the oven, so don’t overcook.

Ingredients

• Almond Flour: I made my bread 2 days prior or just use cinnamon swirl bread
• Sorghum: Milk, Cream or half & half would be fine
• Eggs: Be sure to use good quality eggs, I used pastured raised eggs
• Tapioca Starch: Ceylon is the healthiest one, but I used Saigon
• Vanilla Extract: Very important don’t skip this item.
• Organic Cane Sugar: skip the sugar or use any sugar replacement with a 1:1 ratio.
• Baking Powder: Always use aluminum free baking powder.
• Salt: Balance out the sugars.
• Baking Soda: an important ingredient for spreading, texture and chew.
• Chocolate Chips: I used chunky chips but smaller one do great.
• Butter: Grassfed butter is always my choice for cookies but refined coconut oil can be used also.

Tools Needed

• Large Bowl
• Cookie Sheet Pan
• Bakers Parchment Paper
• Wooden Spoon
• Spatula
• Scooper
• Measuring Cups
• Measuring Spoons

FAQ

Can I Freeze This Dough?

Absolutely, freezing this dough is easy. All you have to do is scoop out the dough to the desired size ball of dough, I usually use a tablespoon scooper or small ice-cream scooper.

How Long Will They Be fresh at Room Temperature?

They don’t last but two days in my house cause my kids and hubby eat them up! my advice is to freeze whatever left over dough you have.

What’s The Best Chocolate Chips to Use?

I like to use chocolate chips that are soy free & aren’t too sugary but still delicious click here to get em

Can I Substitute Flours and Starches?

You substitute the tapioca flour with cornstarch, potato starch or arrowroot flour.

How To Make Almond Flour Chocolate Chip Cookies:

Grab a large bowl add all the cane sugar, eggs, butter, salt and vanilla extract and mix well. Make sure the eggs are well mixed in.

Now add in the flours to the wet ingredients in the bowl and give it a good gently mix with a wooden spoon or baking spatula.

Heat a saucepan on medium heat brown the butter till it starts to bubble and foam. Remove from the heat and let it cool before adding to your flours.

Now for the fun part, adding in the chocolates for the sake of directions I have placed measurements for the chocolate morsels amounts. I advise to add as many chocolates as you like.

Fold in the chocolates gently into the cookie dough, next take your cookie scooper and scoop some dough the gently palm roll it in your hands to make a ball.

Do this with the entire cookie dough amount, grab your cookie baking sheet and tear off your parchment paper and place it on the sheet.

Now align your cookie dough balls in rows giving room to rise I usually do 4 rows of 3 cookies on the sheet pan.

• Place your cookies in a pre-heated oven at 325 degrees for 12 minutes.
• after 12 minutes remove your cookies from the oven and move to a cooling rack let cool for 15 -20 minutes.
• Serve these up with cold milk or even add vanilla ice-cream in the middle of two cookies to make an ice-cream sandwich!

I love hearing from you! don’t forget to share your experience making this recipe, with me on YouTube or Instagram @agoodwifeparvati So I can share it too!

Printable Recipe Card

Almond Flour Chocolate Chip Cookies

Parvati Humhara

Dive into these delicious chewy chocolatey chip cookies make from almond flour and are completely gluten free! They are so tasty no one will know it's a healthier option.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 16 minutes mins

Total Time 46 minutes mins

Course Dessert

Cuisine American

Servings 18

Equipment

• Oven
• Baking Sheet pan
• Baking Parchment Paper Highly Recommended
• Wooden Spoon or Silicon Baking Spatula
• Large Bowl

Ingredients

  

• 2 ½ cup Almond Flour
• 1 cup Sorghum Flour
• 1 ½ cup Tapioca Starch
• 8 oz Browned Butter roughly 1 block
• 1 cup Cane Sugar
• ½ tsp Baking Soda
• 2 ½ cup Dark Chocolate Morsels I don't measure I just pour in a lot
• 1 cup Semi Sweet Chocolate Chips
• 1 tbsp Organic Vanilla Extract
• 3 whole Eggs
• 1 Tbsp Baking Powder
• 1 ½ cup Brown Sugar
• 1 tsp Himalayan Pink Sea Salt

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Instructions

 

• Grab a large bowl add all the cane sugar, eggs, butter, salt and vanilla extract and mix well. Make sure the eggs are well mixed in.
  8 oz Browned Butter, 1 cup Cane Sugar, 1 tbsp Organic Vanilla Extract, 3 whole Eggs, 1 1/2 cup Brown Sugar, 1 tsp Himalayan Pink Sea Salt
• Now add in the flours to the wet ingredients in the bowl and give it a good gently mix with a wooden spoon or baking spatula.
  2 1/2 cup Almond Flour, 1 cup Sorghum Flour, 1 1/2 cup Tapioca Starch, 1/2 tsp Baking Soda, 1 Tbsp Baking Powder
• Now for the fun part, adding in the chocolates for the sake of directions I have placed measurements for the chocolate morsels amounts. I advise to add as many chocolates as you like.
• Fold in the chocolates gently into the cookie dough, next take your cookie scooper and scoop some dough the gently palm roll it in your hands to make a ball.
• Do this with the entire cookie dough amount, grab your cookie baking sheet and tear off your parchment paper and place it on the sheet.
• Now align your cookie dough balls in rows giving room to rise I usually do 4 rows of 3 cookies on the sheet pan.
• Place your cookies in a pre-heated oven at 325 degrees for 12 minutes.
• after 12 minutes remove your cookies from the oven and move to a cooling rack let cool for 15 -20 minutes.
• Serve these up with cold milk or even add vanilla ice-cream in the middle of two cookies to make an ice-cream sandwich!

Notes

• Optionally you can bake these cookies at 300 degrees for 16 minutes and they will turn out perfect.
• Once formed into dough balls place a portion of the dough balls in freezer protection Ziploc bags, freeze and now you have premade homemade cookies to bake off whenever you need em!
• This almond flour cookie base is perfect for any cookie variety, instead of chocolate chips try: Macadamia Nuts white chocolate morsels, Raisins and oats, or classic kitchen sink cookies.

Keyword dessert, Gluten Free, Gut Friendly, Healthy, Keto, Paleo, Sugar Free