Crispy on the outside, soft and chewy on the inside, these Best Almond Flour Chocolate Chip Cookies are sure to vanish as soon as they're ready.
Regular chocolate chip cookies are one of life’s simple pleasures. Not many things are as comforting as a warm, fresh baked cookie with a glass of milk. And these chewy almond flour chocolate chip cookies are perfect to have on hand for those nights when you just need a little something sweet!
Not only are these cookies absolutely delicious, but if you’re planning for a party, potluck, or family gathering, you can easily accommodate sensitivities. Whip these delicious treats up any time of the week for a quick and easy dessert everyone will love.
WHY THIS IS THE BEST ALMOND FLOUR CHOCOLATE CHIP COOKIES
We love warm, homemade chocolate chip cookies! If you’re a fan of them, too, here’s why you’ll love this recipe and get the best results:
- They are gluten free. For people who have a gluten intolerance,it can be so disappointing not to be able to have a cookie, but everyone can eat these cookies. But as someone who is not gluten intolerant, these have come to be my favorite chocolate chip cookies. The ground almonds absorb the butter so well and result in a delicious chewy texture with buttery flavors.
- Crispy edges- just like a classic chocolate chip cookies, this almond flour chocolate chip cookie recipe has delicious golden brown crisp edges.
- You can freeze them for later. Once you make the dough, you can freeze the dough to bake cookies at a later time or make a batch now and a batch later.
- Simple ingredients- this almond flour cookie recipe has pretty much the same ingredients as regular cookies with exception of the regular flour.
- So easy. Even if you aren’t a master baker, you can whip up a batch of delicious chocolate chip chewy cookies everyone will love.
These homemade cookies are so delicious, and you won’t need a lot of extra ingredients to make them. Here’s what you will need:
- Almond flour- I like to make sure its a fine ground almond flour. Bob's Red Mill and Blue Diamond make a great flour too.
- Salt- kosher for baking and flaked sea salt for the tops, if desired.
- Baking soda
- Unsalted room temperature butter
- Light brown sugar
- Granulated white sugar
- Egg and egg yolk
- Vanilla extract
- Chocolate chips
- Sea salt-optional
SUBSTITUTIONS AND ADDITIONS
- Use different chocolate: You don’t have to stick with basic chocolate chips, here. Use white chocolate, dark chocolate, or milk chocolate. I use HU chocolates for these cookies, so you don’t even have to use chocolate chips.
- Eggs: If you need a vegan friendly option for eggs, you could use Just Egg or a flax egg. Keep in mind that your cookies will not be as soft and chewy as using the additional egg yolk.
- Add nuts: Walnuts, pecans, or macadamia nuts would all be delicious in this recipe.
RECOMMENDED TOOLS TO MAKE THIS RECIPE
- Mixing bowls
- Measuring cup and spoons
- Baking sheet
- Rolling pin
HOW TO MAKE ALMOND FLOUR CHOCOLATE CHIP COOKIES
By simply using almond flour, you can make gluten-free chocolate chip cookies that everyone can eat. Make sure to follow the steps below for the perfect chocolate chip cookies.
- Whisk together the almond flour, slat, and baking soda in a medium sized mixing bowl. Set to the side.
- In a large bowl, beat together the butter, sugar, and brown sugar for about 3-minutes.
- Add the vanilla, egg, and egg yolk to the butter mixture. Beat until fully incorporated.
- Slowly add the almond flour mixture to the butter mixture and mix until just combined.
- Next, fold in the chocolate chips. Pro Tip- reserve a few extra chocolate chips or chunks to put on the dough balls before baking.
- Cover the dough with plastic wrap and place it in the refrigerator for 30 minutes to an hour.
- Preheat the oven to 350℉. and line baking sheets with parchment paper or silpats.
- After the dough has set, roll it out into 1 tablespoon sized cookie dough balls. Place the balls on the cookie sheet about 2-inches apart.
- If desired, sprinkle the cookies with flaked sea salt.
- Bake your chocolate chip cookies for 10-11 minutes. Remove the pan from the oven and gently tap it on the stove.
- Allow the cookies to cool completely before transferring them to a cooling rack..
- Serve with a glass of almond milk a(or regular) and Enjoy.
- Tap the pan on the stove. When removing the pan from the oven, gently tap the pan on the stove to remove excess air in the cookies. This results in a soft chewy cookie-trust me on this!
- Don’t overmix. You don’t want to overmix the flour and wet ingredients (butter mixture). Only mix until everything is fully incorporated.
- Cookies should be golden brown. You want the edges of your cookies to be golden brown. Keep in mind that cookies continue to cook after you remove them from the oven.
- Cookies can be stored at room temperature after you bake them.
- Place them in an airtight container, Ziploc bag, or cookie jar.
- You can keep cookies at room temperature for 5-7 days.
- Cookie dough can be stored in freezer bags.
- Store cookie dough in the freezer for several months.
FREQUENTLY ASKED QUESTIONS
Why add additional egg yolk to cookie dough?
Adding extra yolk to the cookie dough is a crucial step for this recipe. In fact, its actually key to making a creamier chewier cookie. So, if you like crisp cookies on the outside and chewy goodness on the inside, don’t skip this step.
What’s the best almond flour to use?
You can use any almond flour that you prefer. Blanched almond flour generally works best, but this recipe is pretty flexible. So, you can use any almond flour you prefer.
What’s the difference between almond flour and an almond meal?
Almond meal is made from raw unpeeled almonds whereas almond flour is made from blanched peeled almonds. Both are similar, but almond flour has a finer texture and is lighter in color. For this recipe, you can actually use almond meal if that’s what you have. However, I prefer blanched almond flour for the best texture.
Can these chocolate chip cookies be made vegan?
Absolutely! All you need to do is use vegan-friendly ingredients. Use Just Egg as a vegan-friendly alternative to chicken eggs and use dark chocolate chips instead of milk chocolate. You can also try and replace the butter with vegan butter or coconut oil, but I have not tried it personally so I can't report the results. If you make these into a vegan almond flour cookies, let me know! I would love to hear how they turned out.
OTHER COOKIE RECIPES YOU MAY ENJOY
- 3 cups almond flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- 10 tablespoons unsalted butter room temperature
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 ½ teaspoons vanilla extract
- 1 ½ cups chocolate chunks or chocolate chips
- Flaked Sea Salt for finishing
In a medium sized bowl whisk together almond flour, salt, and baking soda; set aside.
In a large bowl, beat butter, sugar, and brown sugar together until light and fluffy, about 3 minutes.
Add vanilla, egg and egg yolk to the butter mixture and beat until combined.
Slowly add the almond flour mixture to the butter mixture and mix until just combined.
Stir in chocolate chips.
Cover dough and refrigerate for 30 minutes-1 hour.
Preheat the oven to 350 degrees and line baking sheets with parchment paper or silpats.
Roll out 1 tablespoon sized balls and place on a cookie sheet about 2 inches away from one another.
Sprinkle with flaked sea salt, if desired.
Bake cookies for 10-11 minutes or until edges are golden brown.
When removing the pan from the oven, gently tap the pan on the stove to remove excess air in the cookies (this results in a soft chewy cookie-trust me on this)!
Cookies will be extremely fragile while warm, so allow them to fully cool before transferring.
Serve and enjoy!
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