Chocolate Chip Cookies made with almond flour are a chewy and crispy cookie. Almond flour cookies are a great gluten-free baking alternative to wheat flour cookies
Prep Time10 minutesmins
Cook Time10 minutesmins
Cool Time10 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: almond flour chocolate chip cookies, almond flour cookies
Preheat the oven to 350° F and line a large baking sheet with parchment paper. Set it aside.
In a large mixing bowl, combine softened butter with brown sugar and regular sugar. Cream the sugar into the butter using a handheld electric mixer until it is well incorporated, light, and airy.
Add the egg and vanilla extract to the mixing bowl and beat until well combined. Avoid over-mixing.
In a separate bowl, combine the blanched almond flour, baking soda, and salt. Stir together ensuring there are no lumps.
Pour dry ingredients into the bowl with wet ingredients. Mix with the electric mixer until a dough forms and there are no longer any streaks or lumps.
Fold in chocolate chips using a rubber spatula. If cookie dough is very soft after the chocolate chips are mixed in, chill in the refrigerator for 15-30 minutes.
Using a 1-ounce cookie scoop (or rounded tablespoon), scoop out 18 even scoops of dough and place them on the cookie sheet spacing them at least 2 inches apart. Work in batches or use two baking sheets if needed because the cookies will spread some. If you prefer thinner cookies, you can roll the scoops of dough between your hands to form a ball and then lightly flatten them to about ¾ inch thick.
Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are golden brown.
Remove the cookies from the oven and allow them to cool for 5-10 minutes before transferring them onto a cooling rack or plate. Store any extra cookies in an airtight container at room temperature for up to 1 week.
Notes
Mix dry ingredients together in a separate bowl to help ensure that the leavening agent gets evenly distributed.
Sift almond flour or fluff with a fork if you have any large clumps.
Measure full but level scoops. For flour (even almond flour), it is best to spoon the ingredient into a measuring cup and level it rather than scooping it directly from the bag using the measuring cup as this method tends to pack the flour.
For crispy edges but a chewy middle, bake the cookies until the edges are beautifully golden brown but the center looks just slightly underdone. Remove the cookies from the oven and allow them to cool fully on the pan.
If you prefer crispy cookies, be sure to flatten the cookies to ½ to ¾ inch thickness before baking and bake closer to the end of the time range (about 12 minutes). Keep an eye on them because you want them to be a medium golden brown but not burnt!