Almond Flour Chocolate Chip Cookies

I’ve had a cookie obsession for the last couple of weeks and have probably baked 6 batches of these gluten-free chocolate chip cookies. They’re one of my all-time favorites desserts, and these almond flour chocolate chip cookies never disappoint.

They’re made from almond flour, coconut sugar, coconut oil, and a few other simple ingredients that I always have on hand. These cookies are perfectly sweet and soft-baked, aka the best kind of cookie.

I originally made these with a little more coconut oil than called for, but after some modifications, I found this texture is just as good! The most important step in this recipe is the softened coconut oil, which can be substituted for butter if desired! If its too melted or too hot, the result will be a flatter cookie.

These gluten-free chocolate chip cookies are so easy to throw together! I left some tips below for the best results.

Tips for the best gluten-free chocolate chip cookies:

• Make sure your coconut oil is softened at room temperature (see photo above). Oil that is too hot will yield a very flat cookie. If you’re oil is too firm, you can microwave it for 5 seconds and let it sit until it reaches room temperature.

• Refrigerate the dough for about 30 minutes. I’ve had success in the past without refrigeration, but different oils and almond flours may change the texture slightly, so refrigeration can help prevent a flat cookie.

• Use fine almond flour. Course almond flour or almond meal will yield a grainy, nutty tasting cookie.

You’re going to love these cookies. Be sure to check out my Classic Chocolate Chip Cookie recipe and Chocolate Chunk Walnut Cookies once you’ve tried these and join my cookie obsession!

If you’re looking for more cookie recipes, be sure to check out some of my other favorites below

Chocolate Chunk Tahini Cookies

Banana Oatmeal Breakfast Cookies

White Chocolate Macadamia Cookies (gluten-free)

Almond Flour Chocolate Chip Cookies

4 from 30 votes

Course: Baked goods, Dairy-Free, Gluten-Free

Servings

20

small cookies

Prep time

30

minutes

Cooking time

10

minutes

Total time

40

minutes

NOTES:
1- Refer to the photos above for what the texture of your coconut oil should be. Make sure it’s at room temp
2- If using butter, it should be soft not firm. You should be able to press your finger into the block of butter. I leave mine on the counter for 1-2 hours to soften

Ingredients

• 2 cups almond flour

• 1/3 cup softened coconut oil at room temperature or softened butter. I use refined coconut oil for a neutral taste*

• 1/2 cup coconut sugar*

• 2 tbsp maple syrup

• 1 egg at room temp

• 1 tsp baking soda

• 1 tsp vanilla extract

• 1/4 tsp salt

• 1/3-1/2 cup dark chocolate chips

Directions

• Preheat oven to 350 F.
• Whisk together the egg, sugar, oil, vanilla and maple syrup.
• Mix in remaining ingredients until well combined.
• Refrigerate the dough for 30 minutes.
• Line a sheet pan with parchment paper and scoop 1 scoop of dough about 2 inches apart. I used a small cookie scoop. To make larger cookies (makes around 12), portion out about 2 tbsp of dough.
• Bake for or 8-10 minutes. Remove from oven and tap pan lightly on the stove top 1-2 times to flatten the cookies.
• Let cool for 10 minutes.
• Store in sealed tight container for up to 1 week. I like to refrigerate these, but counter top works great.

Notes

• I have not tested any other flours for these
• Light brown sugar can be substituted for coconut sugar

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!