Almond Flour Chocolate Chip Cookies Recipe – Gluten-Free

There’s something universally comforting about the smell of freshly baked chocolate chip cookies. But for those who follow a gluten-free, keto, or low-carb lifestyle, traditional cookies can feel like a distant indulgence. That’s where this Almond Flour Chocolate Chip Cookies Recipe steps in—a wholesome, flavorful twist on the classic cookie that’s naturally grain-free, gluten-free, and just as satisfying as the original.

Almond flour provides a soft, chewy texture with a rich, nutty flavor, making it a perfect substitute for all-purpose flour. These cookies come together quickly with just a handful of pantry staples. Whether you’re baking for your family, a special occasion, or just a sweet treat for yourself, this almond flour version hits all the right notes—crunchy on the edges, chewy in the middle, and dotted with gooey chocolate chips throughout.

Almond Flour Chocolate Chip Cookies Recipe at a Glance

• Prep Time: 10 minutes

• Active Time: 15 minutes

• Resting Time: 10 minutes (cooling)

• Total Time: 35 minutes

• Cuisine: American, Gluten-Free

• Course: Dessert, Snack

• Servings: 16 cookies

• Calories: Approx. 150 per cookie

Nutrition (Per Serving – 1 Cookie)

• Calories: 150 kcal

• Fat: 12g

• Carbohydrates: 6g

• Fiber: 2g

• Net Carbs: 4g

• Protein: 4g

• Sugar: 3g

Note: Nutrition values may vary based on specific brands used.

---

Ingredients

• 2 cups blanched almond flour (not almond meal)

• 1/2 teaspoon baking soda

• 1/4 teaspoon sea salt

• 1/4 cup coconut oil or unsalted butter, melted

• 1/4 cup maple syrup or keto sweetener (like monk fruit for low-carb)

• 1 large egg

• 1 1/2 teaspoons vanilla extract

• 1/2 cup dark chocolate chips or sugar-free chocolate chips

---

Equipment

• Mixing bowls (small and medium)

• Measuring cups and spoons

• Rubber spatula or wooden spoon

• Baking sheet

• Parchment paper or silicone baking mat

• Cooling rack

• Oven

Instructions

 

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, whisk together:

• 2 cups almond flour

• 1/2 tsp baking soda

• 1/4 tsp sea salt

This ensures even distribution of the leavening agent and salt for a balanced cookie texture.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk:

• 1/4 cup melted coconut oil (or butter)

• 1/4 cup maple syrup or sweetener

• 1 large egg

• 1 1/2 tsp vanilla extract

Whisk until fully blended. The egg should emulsify with the oil and sweetener to form a smooth, creamy consistency.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to gently fold the mixture together until a dough forms. It should be soft but not sticky.

Step 5: Add Chocolate Chips

Stir in:

• 1/2 cup chocolate chips

You can also mix in chopped nuts, shredded coconut, or even a pinch of cinnamon for added flavor variations.

Step 6: Shape the Cookies

Use a tablespoon or cookie scoop to portion out the dough. Roll each portion into a ball and place it on the baking sheet about 2 inches apart. Lightly press down each ball to flatten slightly.

Tip: These cookies won’t spread as much as regular cookies, so shape them to your preferred thickness.

Step 7: Bake

Place the cookies in the oven and bake for 12–15 minutes, or until the edges are golden brown and the centers are set.

Pro Tip: For softer cookies, remove them at 12 minutes. For crispier edges, go closer to 15 minutes.

Step 8: Rest and Cool

Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. This helps them firm up while remaining tender on the inside.

Why Use Almond Flour?

Almond flour is a popular gluten-free flour alternative because it’s:

• Low in carbohydrates

• High in healthy fats and protein

• Rich in vitamin E and magnesium

• Great for keto and paleo diets

It also provides a moist, tender crumb that closely resembles traditional flour-based baked goods.

Tips and Variations

• Egg Substitute: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a vegan option.

• Dairy-Free: Stick with coconut oil instead of butter.

• Nut-Free: Unfortunately, this recipe won’t work with coconut flour or oat flour directly without modifications.

• Crunchy Add-Ins: Add 1/4 cup chopped pecans or walnuts.

• Spice It Up: Add a pinch of cinnamon or nutmeg for a fall-inspired twist.

Storage

• Room Temperature: Store in an airtight container for up to 4 days.

• Refrigerator: Keeps well for up to 1 week.

• Freezer: Freeze in a zip-top bag for up to 3 months. Reheat in a warm oven or let thaw at room temp.

Why You’ll Love This Almond Flour Chocolate Chip Cookies Recipe

• Quick and Easy: Just 10 minutes of prep time.

• Wholesome Ingredients: No refined sugars or flours.

• Kid-Friendly: A perfect lunchbox treat or after-school snack.

• Versatile: Can be adapted for keto, paleo, dairy-free, and vegan lifestyles.

• Delicious: The nutty richness of almond flour pairs beautifully with melty chocolate chips.

Final Thoughts

With this Almond Flour Chocolate Chip Cookies Recipe, you don’t have to compromise taste for nutrition. These cookies are chewy, chocolaty, and everything you’d expect from a homemade dessert—without the gluten, grains, or guilt. Whether you’re new to baking with almond flour or a seasoned pro, this recipe is bound to become a staple in your kitchen.