Almond Flour Chocolate Chip Cookies Recipe
These almond flour chocolate chip cookies are a delicious one-bowl treat featuring lightly crisp edges, chewy centers, and a sweet, nutty flavor. Perfectly gluten-free and grain-free, they make a simple and satisfying dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1 large egg
- ½ cup brown sugar or coconut sugar
- ¼ cup almond butter
- 2 tablespoons unsalted butter or coconut oil, melted and cooled slightly
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups almond flour, spooned and leveled
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Add-ins
- Heaping ½ cup dark chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix wet ingredients: In a large bowl, whisk together the egg, brown sugar (or coconut sugar), almond butter, melted butter (or coconut oil), and vanilla extract until the mixture is smooth and well combined.
- Add dry ingredients: Add the almond flour to the wet mixture. Evenly sprinkle the baking soda and sea salt on top of the mixture. Use a spatula or wooden spoon to gently mix everything until combined. If the dough feels too dry, add 1 to 2 tablespoons of water to help bring it together.
- Fold in chocolate chips: Gently fold in the dark chocolate chips, distributing them evenly throughout the dough.
- Scoop and shape cookies: Using a 2-tablespoon cookie scoop, place mounds of dough onto the prepared baking sheet. Press each mound down slightly to flatten. Optionally, sprinkle flaky sea salt on top for added flavor.
- Bake the cookies: Bake the cookies for 10 to 12 minutes until they are puffed and the edges are lightly browned. The centers may still look soft or slightly underdone—that’s perfect for a chewy texture once cooled.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set properly and enhances the texture.
Notes
- For vegan almond flour cookies, substitute the egg with a flax egg made by whisking 1 tablespoon ground flaxseed with 3 tablespoons water and letting it thicken for 5 minutes before mixing with wet ingredients.
- Use coconut oil or vegan butter instead of regular butter for a vegan option.
- Increase baking soda to ½ teaspoon if making vegan cookies to help the rise.
