Gluten-Free Almond Flour Chocolate Chip Cookies

Recipe by Charlotte Rutledge
150 Reviews 4.4 out of 5 stars

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!

Prep
8 mins
Bake
9 to 12 mins
Total
17 mins
Yield
14 to 16 cookies
Gluten-Free Almond Flour Chocolate Chip Cookies - select to zoom
Gluten-Free Almond Flour Chocolate Chip Cookies - select to zoom
Gluten-Free Almond Flour Chocolate Chip Cookies - select to zoom
Gluten-Free Almond Flour Chocolate Chip Cookies - select to zoom

Instructions

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  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. You can place them fairly close together (about 1 1/2" apart) on the baking sheet; they won't spread much. 

  6. Gently flatten the cookies to about 3/8" thick, about 2" diameter. Now they're a bit closer together — which is OK spread-wise, so long as there's still at least 1" between them. If you're a fan of salty/sweet desserts, consider sprinkling a small amount of flaked sea salt atop the cookies before baking. 

  7. Bake the cookies for 9 to 12 minutes, until their edges are starting to gently brown. You don't want to overbake these cookies; they'll be dry.

  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. Store well-wrapped at room temperature for several days; freeze for longer storage.

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, 106g); and increase the salt to 1/2 teaspoon. Bake as directed.

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

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