Almond flour chocolate chip cookies are naturally gluten-free and can easily be made paleo. These small-batch cookies combine almond flour and almond butter for a rich, chewy cookie that tastes like a classic chocolate chip cookie—without the wheat.
I have a habit of making chocolate chip cookies that are hard to resist. These almond flour cookies win over even the people in my family who claim they’re “not dessert people” or that desserts are “too sweet.” The goal here was to create a cookie so inviting that no one could tell it wasn’t made with regular flour.
Almond Flour Chocolate Chip Cookies
These cookies are not only gluten-free but also deeply satisfying. I don’t always focus on gluten-free baking, though I enjoy using almond flour whenever possible. Almond flour brings a pleasant texture and flavor to baked goods. It’s:
- gluten-free
- chewy
- higher in protein than many flours
- delicious
Unlike many gluten-free flours that feel like substitutions, almond flour stands out on its own and deserves a place in any kitchen, whether you avoid gluten or not.
If you like almond-flour treats, my almond flour peanut butter cookies and almond flour banana muffins are other favorites that showcase this flour’s strengths.
I first fell for almond flour in cooking school while making a pear frangipane tart. The delicate almond flavor and fine crumb were convincing—if French pastry uses almond flour alongside wheat, you know it’s doing something special.
I use almond flour frequently to create cookies with crisp edges and thick, chewy centers. These are the “bakery-style” cookies I love—cookies that spread slightly, crackle as they cool, and stay tender and chewy in the center.
Other Gluten Free Almond Flour Recipes
Try these other almond flour recipes to use up the bag:
- almond horns
- Whole30 meatballs
- Whole30 salmon cakes
- vegan chocolate chip cookies
- jam bars
- small batch macarons
- matcha cookies
How to make Chocolate Chip Cookies with Almond Flour
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Whisk the dry ingredients—almond flour, baking powder, baking soda, and salt—until combined.
In a separate bowl, beat the softened butter and almond butter together with an electric mixer until creamy, about 3 minutes. Add the brown sugar and beat until incorporated.
Add the egg and vanilla to the butter mixture and beat until just combined. Fold the dry ingredients into the wet mixture until evenly mixed—there’s no risk of overmixing since almond flour contains no gluten.
Stir in the chocolate chips by hand.
Use a cookie scoop to place 6 dough portions on each prepared sheet (12 total). Bake for 10–11 minutes, or until the edges start to turn golden. The cookies will look puffy when they come out but will settle as they cool. Let them rest on the baking sheet for 1–2 minutes, then transfer to a wire rack to cool completely.
Almond Flour Cookies Recipe Tips & Substitutions
Almond Butter
- Almond butter is the secret to the rich, almost traditional chocolate chip cookie flavor in this recipe. It adds fat and depth that complement the almond flour.
- You can substitute another nut butter if needed. A no-salt almond butter works well and may require stirring before use.
Weighing ingredients
- This recipe includes both weight and cup measurements. Baking by weight is more consistent and reduces cleanup—just tare your scale as you add ingredients.
How to store Gluten Free Almond Flour Cookies
Store baked cookies in an airtight container at room temperature for up to 3 days. To freeze dough, portion into individual balls, quick-freeze on a baking sheet, then transfer to a bag for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time. Baked cookies can be frozen flat in an airtight bag for up to 3 months; thaw at room temperature before serving.
Chocolate Chip Cookie Recipe with Almond Flour FAQs
These cookies can be made paleo with a few swaps: use coconut sugar instead of brown sugar, choose paleo-friendly chocolate chips, and confirm any other ingredient fits your paleo preferences. Some paleo eaters include butter, so this recipe can work depending on your approach.
This small-batch recipe yields about 12 cookies, which is ideal for a small household—enough to enjoy now and save a few for later.
Almond flour behaves very differently from wheat flour: it contains more fat and protein and lacks gluten. Swapping it 1:1 into recipes developed for wheat flour will often produce different results—cookies may spread more and be softer or crumblier. Use recipes designed for almond flour for best outcomes.
Refer to recipes tailored to almond flour rather than directly substituting it for all-purpose flour. Adjustments to liquids, binding ingredients, and bake time are usually necessary.
Because it has no gluten and more fat and protein, almond flour tends to make cookies spread and yield a softer, chewier texture—ideal in many chocolate chip cookie recipes.
Cookies often fall apart when almond flour is simply swapped into a recipe not formulated for it. Almond flour’s moisture and fat content require a balanced recipe. Following a recipe designed for almond flour will produce sturdy yet tender cookies.
The best approach is to use recipes developed for almond flour. Avoid expecting identical results to wheat-flour recipes when making a direct substitution.
Yes. Almond flour adds a subtle nutty flavor and yields softer, chewier cookies. This recipe accounts for almond flour’s absorbency with an appropriate egg amount and bake time.
I also recommend trying other gluten-free chocolate chip cookie variations if you prefer an even richer chocolate flavor.
Gluten Free Almond Flour Cookies
One dozen almond flour chocolate chip cookies that are gluten-free, with easy paleo options.
10 minutes
11 minutes
21 minutes
Ingredients
- 1 1/4 cups (156 grams) almond flour*
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons (2 ounces) unsalted butter, softened
- 1/3 cup almond butter (no salt preferred)
- 3/4 cup + 2 TB (6 ounces) dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.
- Whisk together the almond flour, baking powder, baking soda, and salt in a small bowl; set aside.
- In a medium bowl, beat the softened butter and almond butter until creamy, about 3 minutes. Add brown sugar and beat until combined.
- Add the egg and vanilla to the butter mixture and beat to combine.
- Fold the dry ingredients into the wet mixture, then stir in the chocolate chips.
- Portion the dough into 12 scoops onto the prepared sheets using a cookie scoop.
- Bake, rotating the pans halfway through, for 10–11 minutes until the edges begin to brown. Cookies will deflate slightly as they cool.
- Let cookies cool on the baking sheet for 1–2 minutes before transferring to a cooling rack. Store covered at room temperature up to 3 days.
Notes
*Use almond flour (finely ground blanched almonds), not almond meal or coarsely ground almonds. Almond flour is pale in color and is often found in the gluten-free baking section.
Recommended Products
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Digital Kitchen Scale -
Bob’s Red Mill Super-Fine Almond Flour
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 228Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 26mgSodium: 202mgCarbohydrates: 15gFiber: 3gSugar: 11gProtein: 5g
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