Almond Flour Chocolate Chip Cookies
Almond flour chocolate chip cookies are soft, thick, and buttery with a tender center and lightly crisp edges. Made with blanched almond flour, these gluten-free cookies deliver classic chocolate chip flavor while baking up rich, golden, and perfectly satisfying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 cookies
- Category: Desserts
- Cuisine: American
Ingredients
Softened butter – 7 tablespoons
Light brown sugar – ⅔ cup
Egg, room temperature – 1 large
Vanilla extract – 2 teaspoons
Blanched almond flour – 2 cups (spooned and leveled)
Cornstarch – 1 tablespoon
Baking soda – ½ teaspoon
Sea salt – ½ teaspoon
Semi-sweet chocolate chips – ⅔ cup
Instructions
**Cream Butter and Sugar**
Add softened butter and brown sugar to a mixing bowl. Beat with an electric mixer for about 30 seconds until creamy and evenly combined.
**Incorporate Wet Ingredients**
Beat in the egg and vanilla extract until fully blended and smooth.
**Add Dry Ingredients**
Beat in almond flour, cornstarch, baking soda, and sea salt just until combined. Fold in chocolate chips by hand.
**Chill the Dough**
Refrigerate dough for 20 minutes. This prevents spreading and keeps cookies thick.
**Scoop and Bake**
Preheat oven to 350°F. Scoop 1.5-tablespoon portions onto a parchment-lined baking sheet without flattening. Bake for 13–18 minutes, removing at 15 minutes for soft centers.
**Cool and Set**
Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack.
Notes
• Use blanched almond flour, not almond meal, for best texture.
• Coconut oil and coconut sugar can replace butter and brown sugar for a paleo version.
• Arrowroot or tapioca starch can replace cornstarch 1:1.
• Do not overbake; cookies firm up as they cool.
• Sprinkle flaky sea salt on top after baking for extra flavor contrast.