This post features my gluten-free almond flour chocolate chip cookies and contains affiliate links.
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 an old-fashioned gluten-free chocolate chip cookie made with a gluten-free flour blend, as well as a Nestle Toll House copycat chocolate chip cookie made with cassava flour. And 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. Seriously, it’s the best gluten-free chocolate chip cookie around (at least the best made with almond flour). It’s 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 Enjoy Life dairy-free chocolate chips.
Besides making sure you use the right almond flour (Honeyville Blanched Almond Flour) I also have a few other key tips for you:
(a) 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.
(b) Use gloves to mix the batter. It’s messy and stick so it gets under your fingernails, yuk. Use gloves to handle the dough.
(c) When you form the cookies into balls, leave them in their ball shape. If you flatten them, they will spread and turn out more crispy (and maybe even burned). The goal is to have a nice soft-baked cookie. Once they hit the heat inside the oven, they will flatten on their own.
There you have it – a delicious and totally gluten-free chocolate chip almond flour cookie. Bake ’em up and eat ’em till they’re gone. Enjoy!
Gluten-Free Almond Flour Chocolate Chip Cookies
These gluten-free almond flour chocolate chip cookies bake up soft and doughy. Warning - they are highly addictive!
- 2 cups Honeyville Blanched Almond Flour
- 1/3 cup sugar
- Pinch of Kosher salt
- 1/2 tsp baking soda
- 1/2 cup softened (not melted) butter equivalent to 1 stick of butter
- 1 large egg
- 1 Tbsp vanilla extract
- 1 cup chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper.
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, 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 really soft in the middle if you leave them in the rounded shape. You'll have enough dough to make about 14-16 cookies.
Bake in oven for 12-13 minutes until top of cookies start to 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.