Gluten-free Almond Flour Chocolate Chip Cookies are one of the easiest cookies to bake! The quick recipe gives cookies rich with buttery and nutty flavors and loaded with chocolate chips. Jump to:About Almond Flour Chocolate Chip CookiesWhy You Will Love These CookiesIngredientsHow To Make Almond Flour Chocolate Chip CookiesStoring SuggestionsMake-AheadBaking TipsMore Almond Flour RecipesYou May Like More Eggless CookiesRecipe Card
About Almond Flour Chocolate Chip Cookies
I love to bake cookies at home; they are so fresh and much better than store-bought cookies. Everyone in my family adores all types of cookies, but my son is so much into chocolate chip cookies. So, I often bake different types of cookies loaded with chocolate chips. After posting the recipe for Almond Flour Brownies (Eggless), I wanted to share these delicious almond flour cookies. These cookies are rich, slightly crisp on the edges, soft and gooey in the center, somewhat chewy, and delicious. The cookies are flourless but effortless and quick to bake at home. We do not follow a gluten-free diet, but I love using almond flour in cooking and baking. So, if you are looking for egg-free and gluten-free cookies, this recipe is worth trying. Also, this is a small-batch recipe, so if you are a beginner to baking, have a small family, or do not want to bake two dozen cookies, go with this!
How To Make Almond Flour Chocolate Chip Cookies
Preheat the oven to 350°F (180°C). Line the baking sheet with parchment paper or a silicone mat. Whisk almond flour, baking soda, and salt in a medium bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy. Scrape down the sides and bottom of the bowl.
Add flour mixture and vanilla and mix until combined on low speed.
Add chocolate chips and mix again until evenly incorporated.
Using a medium ice cream scoop (about 1½ tbsp), scoop the dough into balls and place them on the baking sheet. Flatten the cookie balls slightly and press more chocolate chips on the top if desired. Also, keep enough space between cookie balls to allow them to spread. You may get 8-10 cookie balls, depending on the size of the ice cream scoop.
Bake the cookies in the preheated oven for 11-13 minutes or until they are lightly firm around the edges but still soft in the center. Baking for 12 minutes is perfect for my oven for the slightly crisp edges and soft centers. However, keep an eye after 10 minutes of baking. You may need to bake for more or less minutes than I mentioned. Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes. These cookies will spread on their own, but if they are too puffy, try gently pressing down on them with the back of a spoon. Press a few extra chocolate chips into the tops while the cookies are still warm. However, this is optional.
Then, transfer them to a wire rack to cool completely.
Storing Suggestions
Because of the almond flour, these cookies will stay soft longer and not dry out. They can be stored in an airtight container at room temperature for at least one week. Eggless almond flour chocolate chip cookies also freeze well. They can be stored in a freezer-safe container or bag for up to three months.
Make-Ahead
Refrigerate The Dough: You can make this cookie dough in advance. First, make the dough, cover it tightly, and place it in the fridge for up to 3 days. Then, bring it to room temperature before rolling and baking. Freezing The Dough: Roll the cookie balls from the dough and fridge them tightly covered for up to 3 months. Then bake them without thawing and allow a few minutes of extra baking time.
