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I originally made these with a little more coconut oil than called for, but after some modifications, I found this texture is just as good!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 it’s too melted or too hot, the result will be a flatter cookie.
Ingredients you’ll need for Almond Flour Chocolate Chip Cookies
- Almond flour– fine almond flour is my go-to when baking
- Coconut oil- I love to bake with refined coconut oil for a neutral flavor. You can substitute softened butter or plant-based butter in this recipe
- Coconut sugar or dark brown sugar
- Eggs
- Maple syrup or honey
- Baking soda
- Salt
- Chocolate chips or chunks
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 30-40 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
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 or dark brown 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
- Whisk together the egg, sugar, oil, vanilla and maple syrup.
- Mix in remaining ingredients until well combined.
- Refrigerate the dough for 30-40 minutes.
- Preheat oven to 350 F.
- Line a sheet pan with parchment paper. Scoop 1-2 tbsp of dough and roll in between your palms. Place them about 2 inches apart.
- Bake for or 10-12 minutes. Remove from oven and tap the pan a few time on the stove top or counter to flatten the cookies.
- Let cool for 10 minutes.
- Store in sealed container for up to 1 week. I like to refrigerate these, but counter top works great.
So glad to hear that! And thank you for pointing that out- I just made an edit to the instructions 🙂
Hi Amaia, I’m so glad you tried this recipe. How long did you chill the dough for? If it wasn’t over 40 minutes and the cookies didn’t flatten as much, I would press them down gently before baking the next batch. Also, another trick that I love is when you take the pan out of the oven, tap the pan on the counter or cooktop gently while the cookies are still hot- this helps flatten them while they cool.
It’s been my experience that most gluten free recipes dry out after 3-4 days, but not these! They are so good and I’m so grateful for this recipe. My 10-year-old approves and I’m so excited to find such a delicious healthy cookie recipe for him : )
(I followed the recipe exactly as is and didn’t make any changes, it’s perfect!)
I’m so happy to hear that!