These Almond Flour Chocolate Chip Cookies are the best gluten free cookies you will ever make. They are chewy in the center, slightly crispy on the edges, and loaded with chocolate chips in every bite. You only need a handful of simple ingredients and one bowl to make them. They are so good that nobody will even know they are grain free!
For an even more chocoloately cookie with almond flour, make these chocolate chip mocha cookies.
15 minutes Active
Easy
Quick Look: Grain Free Chewy Chocolate Chip Cookies
- ⏱️ Prep Time: 15 minutes active with 1 hour chill time
- 👩🍳 Cook Time: 20 minutes
- 🕖 Total Time: 1 hour 35 minutes
- 🍪 Servings: 15 servings of 1 cookie per serving
- ⚡️ Calories: 227 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Bake in oven at 350F
- 🛒 Main Ingredients: almond flour, brown sugar, chocolate chips
- ⭐️ Difficulty: Easy! This is a great gluten free dessert option to make.
SUMMARIZE & SAVE THIS CONTENT ON
- Quick Look: Grain Free Chewy Chocolate Chip Cookies
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- mix in Options for almond flour chocolate chip cookies
- How to make Grain Free Chewy Chocolate Chip Cookies
- Mad’s Expert Tips for the Best Grain Free Chewy Chocolate Chip Cookies 🍪
- Recipe FAQs
- Storage and freezing
- Recipe
Maria left this 5 star review ⭐️⭐️⭐️⭐️⭐️
“The whole family is OBSESSED. Incredible texture, chew, I even enjoy the way the coconut oil makes them melt in your mouth differently. I usually add in a pinch of cinnamon to spice things up. Love these cookies!”
Why You’ll Love This Recipe
- Gluten free dessert – By making this with almond flour, you have a delicious gluten free and grain free dessert!
- The perfect chewy cookie – These cookies have the most amazing chewy texture. The almond flour provides the best chew for your cookies.
- Freezer friendly – You can freeze this cookie dough to have on hand when you are craving a delicious homemade chocolate chip cookie!
Ingredients You’ll Need
Here’s a quick look at the ingredients you need to make these almond flour cookies. For a full list of ingredients and amounts please head to the full recipe.
- Egg – make sure your egg is room temperature so your cookies bake evenly
- Light brown sugar – brown sugar sweetens your cookie and helps create the chewy texture
- Coconut oil – you can also opt to use melted butter instead of oil
- Fine Almond flour – use almond flour to get the perfect chewy chocolate chip cookie
- Chocolate chips – I love using a semisweet chocolate chip to add a little bitterness to balance out the cookies
Please note that this recipe uses fine blanched almond flour, not almond meal. Almond meal is coarser and made from whole almonds with the skin still on, which makes the cookies more dense and gritty. Fine blanched almond flour gives the smoothest texture and the best chewy results. Popular brands that work well include Bob’s Red Mill, Blue Diamond, and Kirkland Signature
Want another recipe to make with your almond flour? Try these paleo slice and bake cookies!
Traditionally these almond flour cookies are made with semi sweet chocolate chips, but there are many mix in options.
- Nuts – mix any kind of roasted nuts into the batter for extra crunch. I like to use roasted and salted walnuts.
- Mini Chocolate Chips – Using semi-sweet mini chocolate chips allows you to have more chocolate chips in each bite
- Mini M&Ms – Use mini M&Ms instead of chocolate chips for festive colorful gluten free cookies
How to make Grain Free Chewy Chocolate Chip Cookies
Step 1: In a large mixing bowl whisk together coconut oil, light brown sugar, vanilla extract and egg. In a separate bowl combine almond flour, salt, and baking soda.
Step 2: Fold dry ingredients into wet ingredients with a spatula. Fold chocolate chips into the batter with a spatula.
Step 3: Cover the bowl and place in the fridge for an hour. Preheat the oven to 350F and line a baking sheet with parchment paper.
Step 4: Scoop out about 1/4 cup of batter per cookie, place on a baking sheet, and sprinkle with flakey sea salt. Place in the oven and cook for 18-20 minutes. Remove from the oven, allow to cool slightly and enjoy!
Mad’s Expert Tips for the Best Grain Free Chewy Chocolate Chip Cookies 🍪
- Use blanched almond flour, not almond meal – Using almond flour is important for getting the right texture. Blanched almond flour is fine and smooth. Almond meal is coarser and will make the cookies dense.
- Do not skip the egg – The egg is what holds these cookies together and gives them structure. I do not recommend attempting to make them vegan by removing the egg.
- Chill your dough – For the best texture in your cookie, chill the cookie dough for at least thirty minutes before baking.
- Let them cool on the pan – Almond flour cookies are very soft when they first come out of the oven. Let them cool on the baking sheet for at least 5 minutes before moving them or they will fall apart.
- Do not over bake – The cookies will look underdone when you pull them out. That is okay! They will firm up as they cool. Over baking makes them dry.
I also use almond flour to make these holiday almond cookies.
Recipe FAQs
Can I use coconut sugar instead of brown sugar?
You can and it will work, but I prefer the texture of brown sugar
Can I use almond meal instead of almond flour?
No. It is best to use ultra fine blanched almond flour for these grain free cookies. Almond meal is coarser and will make the cookies dense and gritty instead of light and chewy.
Can I use melted butter instead of coconut oil?
Yes use the same amount of butter as coconut oil. Allow the melted butter to cool slightly before mixing it in with the sugar and eggs.
Are these cookies gluten free?
Yes! These cookies are gluten free because they are made with almond flour instead of regular all purpose flour.
Why are my almond flour cookies falling apart?
Almond flour cookies need time to cool and firm up. If they are falling apart they may have been removed from the pan too soon. Let them cool on the baking sheet for at least 5 minutes before transferring.
Can I freeze these grain free cookies?
Yes! Let them cool completely and then store in a freezer safe bag or container for up to 3 months. Thaw at room temperature.
Storage and freezing
Store these chewy cookies in an airtight container on the counter for up to 5 days. You can store them for up to two weeks in the fridge or up to 3 months in the freezer.
Other Chocolate Chip Cookie Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Almond Flour Chocolate Chip Cookies
Ingredients
- 1 egg room temperature
- 1/3 cup coconut oil melted and cooled
- 3/4 cup light brown sugar packed
- 1.5 tsp vanilla extract
- 2 1/4 cup almond flour
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 3/4 cup chocolate chips
- Flakey sea salt for topping
Instructions
- In a large mixing bowl whisk together coconut oil, light brown sugar, vanilla extract and egg
- In a separate bowl combine almond flour, salt, and baking soda
- Fold dry ingredients into wet ingredients with a spatula
- Fold chocolate chips into the batter with a spatula
- Cover the bowl and place in the fridge for an hour
- Preheat the oven to 350F and line a baking sheet with parchment paper
- Scoop out about 1/4 cup of batter per cookie, place on a baking sheet, and sprinkle with flakey sea salt
- Place in the oven and cook for 18-20 minutes
- Remove from the oven, allow to cool slightly and enjoy!
Recipe Notes
- Use blanched almond flour, not almond meal – Using almond flour is important for getting the right texture. Blanched almond flour is fine and smooth. Almond meal is coarser and will make the cookies dense.
- Chill your dough – For the best texture in your cookie, chill the cookie dough for at least thirty minutes before baking.
- Let them cool on the pan – Almond flour cookies are very soft when they first come out of the oven. Let them cool on the baking sheet for at least 5 minutes before moving them or they will fall apart.
- Do not over bake – The cookies will look underdone when you pull them out. That is okay! They will firm up as they cool. Over baking makes them dry.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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