Almond Flour Chocolate Chip Cookies (Gluten-Free & Chewy)
These almond flour chocolate chip cookies are soft, chewy, gluten-free, and taste just like classic cookies! Easy to make with simple ingredients and ready in under30 minutes.
Ingredients
- ½ cup butter (softened)
- ¼ cup coconut oil (optional for dairy-free)
- ¾ cup brown sugar (optional coconut sugar)
- 2 tsp vanilla extract
- 2 Large eggs
- ½ tsp baking soda
- ½ tsp salt
- 3 cup almond flour
- 1 ¼ cup chocolate chips
Instructions
- Preheat oven: Set oven to 350°F (175°C). Line a baking tray with parchment paper.
- Mix wet ingredients: In a large bowl, beat butter, coconut oil, and sugar until creamy. Add eggs and vanilla extract; mix well.
- Add dry ingredients: Sift in almond flour, baking soda, and salt. Mix until combined into a smooth dough.
- Fold in chocolate chips: Stir in chocolate chips and walnuts (if using)
- Form cookies: Scoop dough onto baking tray, leaving 1-2 inches apart. Flatten slightly and top with extra chocolate chips.
- Bake: Bake for 10–12 minutes, until edges are golden. Tap tray on counter to flatten.
- Cool & enjoy: Let cookies cool on the tray for 15 minutes before serving.
Storage Tips
- Room Temperature: Store cookies in an airtight container at room temperature for up to 3-4 days. They may soften slightly but will still taste delicious.
- Refrigeration: For longer freshness, keep cookies in the fridge for up to 1 week.
- Freezing Cookies: Place baked cookies in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature before eating.
- Freezing Dough: Roll cookie dough into balls, place them on a baking sheet to freeze, then transfer to a bag. Bake frozen dough directly at 325°F for 12-15 minutes.
Notes
- For a dairy-free option, replace butter with coconut oil.
- Use dark chocolate chips for a richer flavor or sugar-free chips for a low-sugar version.
- Chilling the dough for 30 minutes helps prevent excess spreading.
- If you prefer crispier cookies, bake for an extra 1-2 minutes.
- Almond meal can be substituted for almond flour, but the texture will be slightly coarser.
- Always let cookies cool for 15 minutes to set properly before serving.