Just like the classic cookies from childhood, these Almond Flour Chocolate Chip Cookies are crispy around the edges and chewy in the center. They’re naturally gluten-free with a dairy-free option as well. Made with whole food ingredients and natural sweeteners, these cookies are a healthier treat that tastes just like the ones mom used to make!
Remaking a classic recipe is always a tall order! But after a lot of testing, I’ve finally come up with an almond flour version of the classic chocolate chip cookies I grew up with. And as you might imagine, they’re delicious dipped in milk.
This recipe works thanks to a simple secret – 1 egg + 1 egg yolk. Adding the extra egg yolk was everything to perfectly bind these cookies together. And it made for an even better chewy texture.
In the end, all the slight changes I made to this recipe were worth it because these cookies are beyond delicious. But I don’t have to tell you that, just look at the photos, and you can see their perfect texture.
Ingredients & Substitutions
- Almond Flour – is used in this cookie recipe instead of the usual all-purpose flour. I developed this recipe specifically for almond flour, and other gluten-free/all-purpose flours will not work here.
- Coconut Sugar – makes the best natural sweetener and provides just the right amount of caramelization in these cookies. Cane sugar and brown sugar can be used but they will change the texture a bit.
- Baking Soda – adds just the right amount of rise to these cookies, while still maintaining a chewy texture.
- Sea Salt – is really important to bring out the best flavor in these cookies. If you choose to use coconut oil in place of the butter you might want to add a bit more salt than the recipe calls for.
- Butter – makes the best classic flavor in these cookies, but you can also use melted coconut oil as well.
- Egg – the absolute secret to success here is to combine 1 egg + 1 egg yolk! I’ve tested these cookies countless times, and the added egg yolk is everything to the texture.
- Vanilla – I like to use a full 2 teaspoons of vanilla here because it really does make for a better-tasting cookie.
- Chocolate Chips – I use 3/4 cup of chocolate chips in this recipe for the perfect balance between cookie dough and chocolate. However, if you’re a huge chocolate fan you might want to use as much as 1 cup. Look at the batter and see if you think it needs more chocolate to your taste!
Tip: I like to use Enjoy Life chocolate chips because they’re free from the main allergens like gluten and dairy. But I also use them because they’re the tastiest chocolate chips!
How to make this recipe step by step
Step 1: Start by adding the almond flour, coconut sugar, sea salt, and baking soda to a medium-sized mixing bowl. Stir to combine.
Step 2: Add the melted butter or coconut oil, egg + egg yolk, and vanilla. Stir until combined, then add the chocolate chips.
Step 3: Portion out the cookie dough onto a parchment-lined baking sheet. I use a size #30 scoop which is about 2 tablespoons.
Step 4: Flatten the cookies to about 1/2″ thick with your hands. Or you can grease the bottom of a measuring cup and press down lightly on the cookies with the flat bottom.
Step 5: Bake until the cookies are puffed in the center, but still gooey, and the edges are browning. Let cool slightly, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough and enjoy!
Ways to serve this
- With your choice of milk of course! Or my latest favorite, dipping warm cookies into heavy cream.
- Try a scoop of my Coconut Ice Cream or Vanilla Bean Ice Cream. Or you can even use these cookies to make an ice cream sandwich.
- Crumble up any leftover cookies and stir them into a softened vanilla ice cream of your choice.
No, almond flour naturally contains fat and adds moistness to baked goods. If you were to use gluten-free or all-purpose flour in these cookies they would be very dry.
You can try and use a flax egg instead but the cookies won’t be as soft and will crumble a bit more.
Almond flour is completely gluten-free and there’s no xanthan gum to help things ‘stick’ together. You want to let the cookies cool completely and they definitely won’t fall apart!
Storing your cookies
- Storing – after the cookies have cooled, place them in a sealed container. These cookies will keep on the counter for 2-3 days for the best flavor. They will soften over time and like all baked goods, they will begin to dry out.
- Freezing – place the cooled cookies in a sealed container and freeze them for up to 1 month. Simply allow it to defrost on the counter and enjoy.
- Fresh Baked – you can also portion out the cookie dough and freeze it in a sealed container for up to 1 month. Then defrost the cookie dough, flatten the cookies, and bake. You may need to add 1-2 minutes to the baking time.
Tips & Tricks
- Watch your cookies carefully until you see how many minutes are just right. You want to bake the cookies to your taste in your oven. Not all ovens are calibrated perfectly, and you may find it takes a couple of minutes more or less.
- Don’t overbake these cookies! They will be crispier, but not as chewy in the middle. These don’t brown as much as the cookies I’ve made with processed ingredients. So you want to take them out when they’re brown on the edges, but still a touch gooey in the center.
- These cookies are best warm soon after they come out of the oven. As they sit they become softer over time. So for the best crispy edges and chewy centers, the freshest is the best.
- Sprinkle the flattened cookies with a little flaked sea salt, then bake for a super tasty treat.
- These cookies won’t flatten on their own. To flatten the cookies, grease the bottom of a measuring cup and use it to press down and lightly flatten the cookies. Or use your hands to press the cookies to about 1/2″ thick.
I really hope you enjoy these Almond Flour Chocolate Chip Cookies! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Almond Flour Chocolate Chip Cookies
- 2 cups almond flour
- 1/2 cup coconut sugar
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup salted butter - melted and cooled slightly, 8 tablespoons see notes
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 3/4 cup chocolate chips - see notes
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a medium sized mixing bowl, stir together the almond flour, coconut sugar, sea salt, and baking soda. Stir until completely combined.
- Add the melted butter, egg and egg yolk, and vanilla. Mix until a cookie dough forms, then stir in the chocolate chips.
- Portion out the cookies onto the prepared baking sheet. I use a #30 scoop which is 1.25 oz or 36 grams, (or about 2 tablespoons).
- Flatten the cookies to about 1/2″ with your hands. Or grease the bottom of the measuring cup and use the flat side to press down on the cookies.
- Bake the cookies until they’re slightly puffed in the centers, but still gooey, and browned on the edges, 8-10 minutes.
- Cool the cookies for 5 minutes or so on the baking sheet, then transfer to a cooling rack to cool completely before you store them.
- Repeat the baking process with the remaining cookie dough until all the dough is gone and the cookies are done.
This recipe was originally published in 2021 but has been updated with new information and nutritional facts in 2023.