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Soft, chewy gluten-free chocolate chip cookies made with almond flour, stacked on a plate with visible chocolate chunks.

Almond Flour Chocolate Chip Cookies

Areeba
Soft, chewy chocolate chip cookies made with blanched almond flour. Naturally gluten-free, one-bowl, and ready in just 35 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 12 Cookies

Ingredients
  

  • 7 tablespoons softened butter
  • 2/3 cup light brown sugar or coconut sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 2 cups blanched almond flour not almond meal
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2/3 cup semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, beat softened butter and brown sugar until smooth and creamy (about 1–2 minutes).
  • Mix in the egg and vanilla extract until fully combined and smooth.
  • In a separate bowl, whisk together almond flour, cornstarch, baking soda, and salt until evenly mixed.
  • Add dry ingredients into wet mixture and mix until a soft, slightly sticky dough forms.
  • Fold in the chocolate chips using a spatula.
  • Scoop dough into 12 equal balls (about 2 tablespoons each). Place on baking sheet and gently flatten each one slightly.
  • Bake for 12–15 minutes until edges are lightly golden and centers look slightly soft.
  • Let cookies cool on the baking sheet for 10 minutes before moving to a rack. They will firm up as they cool.

Notes

These almond flour chocolate chip cookies are best enjoyed slightly warm when the chocolate is still soft and melty. Don’t skip the cornstarch it’s the key to keeping the cookies from falling apart. Also, avoid overbaking, as almond flour cookies continue to firm up as they cool.
 
 
Keyword Almond Flour Chocolate Chip Cookies