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.

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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

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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.

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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

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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

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.