Ready for the best gluten-free and grain-free cookie recipe? Chewy, soft, and gooey almond flour chocolate chip cookies rival the classic version you grew up on. Many testers prefer these homemade treats over traditional ones (just read the raving comments below)! Using 100% almond flour only in cookies greatly enhances the taste and texture.

a bitten cookie resting on two other ones
Move over classic chocolate chip cookies. This easy cookie recipe made with almond flour beats out all others with taste and texture.

Want to Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!

Soft, Chewy Chocolate Chip Cookies with Almond Flour

I completely understand the hesitancy. When making an almond flour chocolate chip cookie recipe, you might not have the highest expectations. Perhaps you are just looking for a gluten-free and grain-free cookie to satisfy your sweet tooth. A checking the box kind of situation.

But when I tell you these exceptional gooey, soft homemade cookies rival any old fashioned, traditional chocolate chip cookies, I am legit serious. No one, I mean no one, suspects these gluten-free cookies are made with only almond flour.

Actually using almond flour to make chocolate chip cookies has it’s advantages. Just like these chocolate Basler brunsli cookies (a must try – was introduced to them in Switzerland), using almond flour actually enhances the taste and texture. To chocolate chip cookies it adds a crisp, yet chewy crumb to make a bakery-style grain-free cookie exploding with chocolate. 

If you’re looking for chewy almond flour cookies, this recipe pulls out all stops. Using extra egg yolk, increasing the amount of brown sugar, and adding a small amount of peanut butter (or almond butter) guarantees ultimate softness with crisp, chewy edges. 

I tried these after needing to go to a gluten free diet. I can’t believe this was the first GF cookie recipe I tried and it was perfect. I expected to have to throw out several batches before I found a recipe I liked. Thank you for sharing this!

—Debbie

Ingredient Tid Bits

Almond flour is the only speciality ingredient required for this recipe. Luckily, it is easy to find at local grocery stores, and everything else you should have right in your pantry!

  • Butter – Unsalted and softened, but plant based butter sticks will for dairy-free.
  • Peanut butter – Creamy almond butter or any preferred nut butter will work. Just a bit is added for chewiness, but it doesn’t overwhelm the taste. For ultimate peanut butter fans, check out these old fashioned almond flour peanut butter cookies! 
  • Sugar – Use mixture of light brown sugar and sugar for structure and chewiness. Coconut sugar would also work as a sub, but the cookies may be a little drier.
  • Almond flour – Use blanched almond flour, instead of almond meal for this recipe. I find the best price to be from Costco, but recently I’ve been able to find it at Aldi as well.
  • Chocolate chips – Use semisweet, milk chocolate, dark chocolate chips, or white chocolate chips. I like to use a mixture of mini and regular chocolate chips in cookie recipes to evenly distribute the chocolate in every bite! Of course, dairy-free chips work as well.

Watch This Recipe

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Cookie dough made easy – no chilling necessary

In a large mixing bowl beat together butter, peanut butter, and sugars until smooth and creamy. Mix in the dry ingredients, then the chocolate chips. Donezo.

cookie dough with chocolate chips about to be stirred in.

Scoop, shape and bake

My favorite quick and easy to portion out cookie dough is using a medium cookie scoop. Drop the dough onto ungreased baking sheets about 2 inches apart. For bakery-style cookies, chill the dough for 1 hour (or freeze 30 minutes) and shape the cookie dough balls in tall cylinders. Confused? Check out this picture tutorial on my gluten-free chocolate chip cookies recipe.

Bake for 12-13 minutes, or until edges are golden brown and set, but middle is still soft and slightly undercooked. Because of the extra moisture in almond flour cookies they are a little more forgiving to bake.

a cookie scoop held up above the bowl.

Chilling Dough? Yes or No?

I tested the recipe both ways. Refrigerating almond flour cookie dough does not have an affect on how much the cookies spread or texture, so it does not have to be refrigerated.

However, the dough could be a little easier to handle when refrigerated. For bakery-style cookies (as pictured), I refrigerated the dough and rolled into cylinder balls. This gives that layered cookie look.

If you want to skip refrigerating, I suggest using a medium cookie scoop to portion out the dough without having to handle and shape it. If perfectly round cookies is of no importance to you, use two teaspoons to scoop and scrape dough onto the baking sheet. No need to chill!

Jazz Up Those Cookies

This versatile cookie dough can morph into many different cookie possibilities! Use the basic recipe and swap out chocolate chips for a white chocolate macadamia, mini M&Ms, salted chocolate chip with a little flaky sea salt sprinkled on top, or use Nutella in place of the almond butter. I’ve also turned this recipe into a chewy almond flour oatmeal cookie as well.

almond flour cookies on a white surface in a diagonal line
For bakery-style ridges form the cookies into tall cylinders before baking.

Some Easy, Yet Pro, Tips

  • Room temperature ingredients are always best when baking. Separate the egg yolk from the white while cold, and then let it sit for 1 hour.
  • To soften butter quickly use 20% power on the microwave for 30 seconds – 1 minute.
  • Slightly underbake cookies to make sure they stay soft, even after cooling. 
  • Chilling isn’t necessary, but is helpful if you don’t have a cookie scoop and want perfectly round cookies. Chill dough for 1 hour and roll into balls.
  • For extra chocolate flavor use chocolate chunks or a mixture of semi-sweet, milk, and white chocolate chips.
a bite of cookie taken out with melted chocolate
It’s hard to miss a gooey chocolate chip bite when you use my easy trick of combining mini chocolate chips with regular semi-sweet.

Save this recipe to your pinterest board!

Pin Now, Bake Later!

Let’s be friends on Pinterest! I’m always sharing great recipes!

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

a bitten cookie resting on two other ones
4.82 stars (16 ratings)

Ooey Gooey Almond Flour Chocolate Chip Cookies

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 32 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Ready for the best gluten-free and grain-free cookie recipe? Chewy, soft, and gooey almond flour chocolate chip cookies rival the classic version you grew up on. Many testers prefer these homemade treats over traditional ones (just read the raving comments below)! Using 100% almond flour only in cookies greatly enhances the taste and texture.
Print Pin Rate Remove Ads

Ingredients
 

Equipment

Instructions
 

  • Preheat oven to 350°F. In a large bowl, or stand mixer fitted with paddle attachment, beat together butter, peanut butter, brown sugar, and sugar for about 3 minutes, or until smooth and creamy, scraping down the sides of the bowl as necessary.
    ½ cup butter, ¼ cup creamy peanut butter, 1 cup packed light brown sugar, ½ cup granulated sugar
  • Add whole egg, egg yolk, and vanilla extract. Beat until well combined.
    1 whole egg , 1 egg yolk, 2 teaspoons vanilla extract
  • Slowly mix in almond flour, baking soda, and salt until no flour pockets remain. Stir in the chocolate chips.
    2 ¾ cup blanched almond flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ cups semi-sweet chocolate chips
  • Use a medium cookie scoop to drop dough onto ungreased baking sheets, about 2 inches apart. For bakery-style cookies, chill the dough for 1 hour (or freeze 30 minutes) and shape the cookie dough balls in tall cylinders (pictured in post).
  • Bake for 12-13 minutes, or until edges are golden brown and set, but middle is still soft and slightly undercooked. Cool on cookie sheets for 10 minutes before transporting to a wire rack to cool completely.

Notes

Storing and Freezing
After the cookies have cooled completely, stack and store in an airtight container up to 3 days. If storing longer, wrapping a couple cookies together in plastic wrap before placing in an airtight container will extend longevity up to a week. 
Almond flour cookies can also be frozen a couple different ways.
Freezing unbaked cookies: Portion out cookie dough into balls and place on a wax paper lined baking sheet. Freeze baking sheet. Once dough becomes solid, transfer balls to an airtight freezer container. Freeze up to 3 months.
Place frozen cookie balls on ungreased baking sheets, 2 inches apart. Bake as directed for 14 minutes. 
Freezing baked cookies: Bake and cool cookies completely. Stack in groups of 2 or 3 and wrap in plastic wrap. Transfer stacks to an airtight freezer container. Freeze up to 3 months and thaw on counter when ready to eat. 
 
Calories: 183kcal, Carbohydrates: 17g, Protein: 3g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 19mg, Sodium: 28mg, Potassium: 73mg, Fiber: 2g, Sugar: 13g, Vitamin A: 108IU, Calcium: 40mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!