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These chewy almond flour chocolate chip cookies are soft in the middle, crisp on the edges, and filled with chocolate chips. These gluten-free chocolate chip cookies made with almond flour are flourless making them the perfect gluten free cookie that still tastes absolutely delicious. You will love this soft and chewy gluten-free chocolate chip cookie recipe!
If you have been craving a chocolate chip cookie that’s soft in the center, crisp on the edges, buttery, rich, and naturally gluten-free… these Almond Flour Chocolate Chip Cookies are about to become your new baking obsession. Almond flour gives these cookies an incredible texture — tender, moist, and almost bakery-style.
There was a time in my life that I was on a gluten-free diet and you better believe…I was always in the kitchen experimenting with gluten-free cookies! I tried so many different types of flours in my quest to make really good gluten-free chocolate chip cookies.
Even people who don’t eat gluten-free absolutely love these gluten free chocolate chip cookies! The almond flour adds a touch of nutty, rich flavor to the cookies and you won’t even miss the all-purpose flour. My husband didn’t even realize that these cookies were gluten-free!
Do you know what I love about these chocolate chip cookies made with almond flour? No grainy texture, no dryness, no complicated steps — just incredibly delicious chocolate chip cookies that melt-in-your-mouth!
Why You Will Love This Recipe:
- Gluten Free & Flourless: Almond flour makes these cookies naturally gluten free without sacrificing flavor.
- Easy to Make: You can make them in one bowl with a hand mixer or in a stand mixer to make it extra easy. Also simple ingredients, and ready in under 30 minutes.
- Bakery Style Cookies: The perfect thick cookie! Chewy in the center and crisp on the edges….and no grainy texture!
What do Gluten Free Chocolate Chip Cookies taste like?
- Buttery
- Chewy on the edges
- Soft in the center
- Melt-in-your-mouth tender
- Lightly nutty (thanks to the almond flour)
- Filled with pools of warm chocolate
They taste like a cross between a bakery-style chocolate chip cookie and a soft-batch cookie, with richer flavor thanks to the almond flour.
Gluten Free Chocolate Chip Cookie Ingredients:
It’s so easy to make these gluten-free almond flour chocolate chip cookies. See recipe card at the bottom for ingredient amounts and instructions.
- Almond Flour: Provides a nutty flavor and chewy texture while keeping the cookies gluten free. Use fine blanched almond flour for the best results.
- Butter: Adds richness and moisture. I love using grass-fed butter.
- Brown Sugar: Adds sweetness, chewiness, and a hint of caramel flavor.
- Egg: Always use large eggs in cookie recipes.
- Vanilla Extract: Rounds out the flavor with a warm, sweet note.
- Baking Soda: Gives the cookies just the right amount of lift and chew.
- Chocolate Chips: The star of the show—use semi-sweet, milk or dark chocolate. I love Guittard chocolate chips or Ghirardelli.
What type of almond flour should I use and what does it do in cookies?
Almond flour doesn’t behave like regular flour — in the best way possible. It creates:
- Soft, moist centers (thanks to the higher fat content of almonds)
- Chewy edges without needing extra butter
- Naturally gluten-free structure without adding gums or starches
- A subtle nutty flavor that enhances the chocolate
Use fine, blanched almond flour. Here are some of my favorite brands — Blue Diamond Almond Flour, Bob’s Red Mill Blanched Almond Flour, and Kirkland Signature (Costco) Fine Almond Flour.
DO NOT use almond meal. Almond meal is heavier, oilier, coarser, and made from almonds with the skins still on.
One of my other most popular naturally gluten-free cookies are my flourless monster cookies, they always get rave reviews!
How to make the Best Almond Flour Chocolate Chip Cookies:
- In a large bowl, cream together softened (not melted) butter, brown sugar, and sugar for 3-4 minutes, until light and fluffy.
- Stir egg and vanilla and mix for 1 minute longer.
- Fold in almond flour, baking soda, and salt. Fold in chocolate chips.
- Wrap and chill the dough for 30 minutes.
- Preheat oven to 350 degrees. Line a light-colored baking sheet with parchment paper (if possible). Scoop the dough onto baking sheet, two inches apart.
- Bake for 10-13 minutes. Do not overbake. The cookies will set up once removed from the oven.
- If you have extra chocolate chips, gently press some on the top of the cookies for a bakery look. Let set up for at least 10-15 minutes.
Frequently Asked Questions:
Can I substitute almond flour with regular flour?
No—almond flour and wheat flour behave very differently in baking. Stick to almond flour for this recipe.
Can I make these cookies dairy free?
I haven’t recipe tested this gluten free cookie recipe yet using oil but you could try using coconut oil instead of butter and dairy-free chocolate chips. They might be slightly more crispy when using coconut oil!
Do I need to refrigerate the dough?
It’s optional, but I recommend it for at least 30 minutes. Chilling the dough prevents spreading and improves the texture.
How do I know when these cookies are done baking?
Look for golden edges! The edges should be lightly golden brown, while the centers may still look a little soft. You don’t want to over bake these cookies, they will continue to set up even when you take them out of the oven!
Storage and Freezing:
Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keeps fresh for up to 1 week.
Freezer: Freeze baked cookies for up to 2 months in an airtight container. When freezing cookie dough balls scoop dough onto a tray, freeze until firm, then store in a freezer bag. Bake from frozen, adding a minute or two to the bake time.
More Chocolate Chip Cookie Recipes:
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Gluten Free Chocolate Chip Cookies
Ingredients
- 1/2 cup Butter (softened)
- 3/4 cup Brown Sugar
- 1/4 cup Sugar
- 1 large Egg
- 2 teaspoons Vanilla Extract
- 2 2/3 cups Almond Flour (fine, blanched almond flour)
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt (if using salted butter, reduce to 1/4 to 1/2 teaspoon)
- 12 ounces Semi-Sweet Chocolate Chips
Instructions
- In a large bowl, cream together softened (not melted) butter, brown sugar, and sugar for 3-4 minutes, until light and fluffy.
- Stir egg and vanilla and mix for 1 minute longer.
- Fold in almond flour, baking soda, and salt. Fold in chocolate chips.
- Wrap and chill the dough for 30 minutes.
- Preheat oven to 350 degrees. Line a light-colored baking sheet with parchment paper (if possible). Scoop the dough onto baking sheet, two inches apart. Bake for 10-13 minutes. Do not overbake. The cookies will set up once removed from the oven.
- If you have extra chocolate chips, gently press some on the top of the cookies for a bakery look. Let set up for at least 10-15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
