These almond flour chocolate chip cookies are soft, chewy and gluten-free! And best of all there’s no chill time needed! From bowl to plate in less than an hour!
These almond flour cookies are so easy to make and so delicious! They’re soft, chewy and perfectly moist. The batter doesn’t need any chill time, making these cookies superrr speedy! And using the almond flour makes them naturally gluten free!
The cookies do have a faint almond taste from the flour, but its not overpowering. And the dark chocolate chips complement the sweetness of the cookies so well!
Key Ingredients You’ll Need
- Almond Flour/Ground Almonds – Almond flour is very fine, which makes it a perfect substitute for wheat flour in these cookies. If you can only get ground almonds/almond meal where you live (like me!) then give them a sieve before using to make sure you remove any larger lumps. This will give your cookies the best texture!
- Soft Light Brown Sugar – In my cookies I always use a combination of caster and light brown sugar. The brown sugar adds not just sweetness, but also moisture and chewiness to our cookies! A must have in my book.
- Dark Chocolate Chips – Usually when it comes to cookies I use a bar of chocolate and cut it into chunks, but with these cookies I wanted to go down the classic chocolate chip route! It helps give the cookies a chewier texture too, as the chocolate takes up less space in the dough.
How to make almond flour chocolate chip cookies:
These are made in one bowl, without any chill time and a very short bake time! The perfect cookie recipe I dare say?? They also last so well, staying soft and chewy for a good 5 days after baking! If they last that long anyway 😉
Making the cookie dough
First up we need to cream the butter and both the sugars together in a large bowl. Now usually when I’m making cookies I would melt the butter first, but as we’re not going to be chilling this dough, melted butter won’t work! Melting the butter helps your cookies to spread, which is great when you’ve chilled a dough for 2 hours but not so great when its going into the oven at room temperature. So, room temp butter only here please!
The egg and vanilla then need to be added, followed by your dry ingredients. If you are using ground almonds/almond meal instead of flour, make sure to give it a thorough sieve before adding it to your dough!
The dough should come together really quickly if everything is at room temperature. Then finally you can stir in your chocolate chips. I’ve used dark chocolate chips here as I think it pairs really well with the sweetness, but if your heart calls for milk chocolate then go for that!
Baking the cookies
This batch of cookie dough makes about 15 cookies when you scoop a big dessert sized spoonful each. Mine were roughly 55g each, but you can do that by eye. Just make sure to roll the dough gently between your hands so they are an even ball, and place on a baking tray with lots of space to spread. The dough will be very soft, so try not to handle it too much.
I baked the cookies for 13-14 minutes at 180C until they were justt golden brown. But you could take them up to 15-16 minutes, if you like them a little darker and chewier.
I always let my cookies cool on the baking tray for at least 10 minutes after baking, before moving them carefully to a cooling rack. But if you eat them warm off the baking tray I will nottt judge. A few cookies definitely made their way into my hands when I was baking these…!
Tips & Tricks
Almond flour has no gluten in it, so therefore it’s not going to rise as much as a regular cookie would. These cookies may be thin, but they are moist and chewy!
Yes, cookie dough freezes well! Roll the cookie dough into 15 balls and place in the freezer on a baking tray with space between them all, for 30 minutes. Then you can place them all into tupperware or a freezer bag. This way the cookie balls do not stick together, and you can bake one cookie at a time when needed. Bake direct from frozen, adding a few minutes to the bake time.
Yes! I like to use dark chocolate in my cookies as I think it pairs well with sweet dough. But if you prefer milk or white chocolate, its easily swapped.
I’m SO happy with how these cookies turned out. They’re so soft, chewy, moist, packed full of flavour and superrr moreish. The almond flour makes these grain and gluten free, so the perfect cookie to whip up for any coeliac’s in your life or almond lovers! And with no chill time, these are sure to be a staple cookie in your kitchen!
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Almond Flour Chocolate Chip Cookies
- 115 g unsalted butter room temperature
- 110 g caster sugar
- 110 g soft light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 250 g almond flour (ground almonds)
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 200 g dark chocolate chips
- Firstly, preheat the oven to 180C/160C Fan/Gas Mark 4 and line a large baking tray with baking paper. Place the butter in a large bowl with both the sugars, and whisk using an electric hand-whisk for a few minutes until light and fluffy. Add the egg and vanilla, and whisk again until just combined.
- Next add the almond flour, baking powder, bicarbonate of soda and salt and whisk until just combined. (If you are using ground almonds, sieve before adding to the mixture.) Finally, stir in the chocolate chips by hand, reserving a few to place on top of the cookies.
- Scoop big dessert spoonfuls of the cookie dough (approx. 55g each), and roll gently into a ball between your hands. Place 5 or 6 on the lined tray, leaving plenty of space for the cookies to spread, and add a few of the reserved chocolate chips to the top of each ball. Then bake for 13-14 minutes until golden brown. Leave the cookies on the tray to cool for 10 minutes, then remove and place on a cooling rack to cool completely. Repeat the process till all cookie dough balls are baked.