These gluten-free almond flour chocolate chip cookies are super soft, chewy and tasty. You won’t miss the gluten one bit. This post contains affiliate links. Please see my disclosures.
Who doesn’t love a good gluten-free chocolate chip cookie recipe? I know I love chocolate chip cookies and have worked hard to make a variety of chocolate chip cookies for my readers.
I have this wonderful soft-baked gluten-free chocolate chunk cookie made with a gluten-free flour blend, as well as a Nestle Toll House copycat chocolate chip cookie made with cassava flour.
In this post, I offer up a delicious, soft and doughy gluten-free chocolate chip cookie made with nutrient-dense almond flour.
I promise you, this gluten-free almond flour chocolate chip cookie recipe is the best ever. Seriously, it’s the best gluten-free chocolate chip cookie around (at least the best chocolate chip cookie made with almond flour).
The cookies are so doughy and yummy. Just as a soft-baked cookie should be.
To make these gluten-free chocolate chip almond flour cookies, you need a few key ingredients.
Of course the star of this recipe is almond flour. I use Honeyville Blanched Almond Flour because it has a wonderful texture and bakes up well. However, you could also use other almond flours. I just can’t guarantee the results will be the same.
Then you’ll need all the key cookie ingredients, including butter, an egg, sugar, salt, baking soda and vanilla extract.
And, of course, no chocolate chip cookie would be complete without the chocolate chips! You can use any chocolate chip brand you desire as long as it’s gluten-free, of course. For a dairy-free cookie, use dairy-free butter and dairy-free chocolate chips.
Related Recipe: Monk Fruit Sweetened Chocolate Chip Cookies
How to Make Almond Chocolate Chip Cookies
The first thing you want to do is mix all your dry ingredients in a bowl, including your Honeyville Blanched Almond Flour, sugar, salt and baking soda.
You’ll then want to add your butter. Make sure your butter is softened but not melted. You want it moldable but not so soft that it makes your cookies spread when they bake.
After you mix it all together, you’ll add your egg and vanilla, then fold in your chocolate chips.
Once the dough is ready, you’ll then form the mixture into small balls. Leave them in their ball shape. If you flatten them, they will spread and turn out more crispy vs. soft-baked (and maybe they’ll even burn a bit too). The goal is to have a nice soft-baked cookie. Once they hit the heat inside the oven, they will flatten on their own.
Bake the cookies until they slightly brown on bottom and enjoy. These cookies are sweet, soft and gooey. You’ll love them.
Gluten-Free Almond Flour Chocolate Chip Cookies
- Preheat oven to 350º F. Line a baking sheet with foil or parchment paper. Set aside.
- Blend almond flour, sugar, salt and baking soda in a large bowl. Then add butter, egg and vanilla and mix by hand until well blended (use gloves if blending by hand, the mixture is sticky).
- Roll dough into ~1 inch balls by hand and place on baking sheet. Do not flatten the cookie - they will bake up soft in the middle if you leave them in the rounded shape. You'll have enough dough to make about 14-16 cookies.
- Bake for 12-13 minutes until top of cookies start to slightly brown. Remove from oven and let sit for 10 minutes before moving cookies to a wire rack to continue cooling.
- Store cookies in an airtight bag for up to 3-4 days. These cookies keep well.