Gluten-Free Almond Flour Chocolate Chip Cookies

Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Store any remaining cookies at room temperature - a cookie jar keeps them handy!
8 mins
9 to 12 mins
17 mins
14 cookies
Gluten-Free Almond Flour Chocolate Chip Cookies


  1. Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.
  2. Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.
  3. Mix in the vanilla, almond extract, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.
  4. Stir in the chocolate chips.
  5. Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.
  6. Gently flatten the cookies to about 3/8" thick.
  7. Bake the cookies for 9 to 12 minutes, until golden brown.
  8. Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.
  9. Yield: 14 cookies

Tips from our Bakers

  • Some of you reviewers have expressed the desire for a sweeter, chewier cookie. We can do that! Simply increase the brown sugar to 1/2 cup (3 1/2 ounces, 99g); and increase the salt to 1/2 teaspoon. Bake as directed.