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These almond flour chocolate chip cookies nail the texture combo - crunchy rims with tender, buttery middles. After countless trials with grain-free cookie options, this version keeps getting requested again and again from folks who eat gluten-free and regular cookie fans too.
I whipped these up during a Christmas baking session when my sister found out she couldn't handle gluten. Funny thing - everyone grabbed these first, not even knowing they were the "special" cookies on the holiday tray.
What You'll Need
- Butter: gives that indulgent taste and creates the cookie's classic feel
- Coconut oil: teams up with butter for just the right fat mix
- Brown sugar or coconut sugar: adds those rich, caramelly undertones
- Vanilla extract: boosts every other flavor
- Eggs: keeps everything together and adds moisture
- Baking soda: provides the perfect rise without making them too fluffy
- Kosher salt: cuts through the sweetness
- Blanched almond flour: makes for a soft, delicate bite
- Chocolate chips of choice: try dark chocolate for less sugar
- Toasted walnuts: skip if you want, but they add great crunch and flavor
Making Your Cookies
- Get The Oven Hot:
- Turn your oven to 350°F and line a cookie sheet with parchment. This paper keeps cookies from sticking and lets the bottoms brown evenly.
- Mix Fats With Sugar:
- In your mixer, blend the soft butter, coconut oil, and brown sugar until it's fluffy and pale, roughly 3 minutes. This puts air in your dough for better texture.
- Mix In Liquid Stuff:
- Stir in vanilla and eggs just until they're combined but don't go crazy mixing. Don't worry if it looks a bit separated - that's totally normal.
- Add Dry Stuff:
- Put in baking soda and salt, then slowly add almond flour one cup at a time. Since almond flour isn't as tough as wheat flour, mix just enough to blend for softer cookies.
- Add The Chunks:
- With a wooden spoon, lightly stir in chocolate chips and walnuts if using them. Go easy to keep the dough structure intact.
- Shape And Bake:
- Roll dough into tablespoon balls and put them 3 inches apart on your lined sheet. They'll spread as they cook. Bake 11-13 minutes until the edges turn golden but the middles stay soft.
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Blanched almond flour really makes these cookies special. I tried making them once with my homemade ground almonds and while they tasted good, the feel wasn't quite right. The super-fine store-bought blanched almond flour creates that perfect cookie that's both crispy and chewy, making everyone want another one.
Keeping Them Fresh
These cookies taste best right after baking, but you can keep them in a sealed container at room temp for about 3 days. They'll get softer over time because of the natural oils in almond flour. If you want them to last longer, stick them in the freezer for up to 3 months. Even better, freeze the raw dough balls on a tray, then dump them in a freezer bag once they're hard. You can bake them straight from frozen - just add 1-2 extra minutes to the cooking time.
Fixing Flat Cookies
Cookies made with almond flour sometimes flatten more than regular flour cookies. If your first batch spreads too much, cool the leftover dough in the fridge for 30 minutes before baking more. The cold hardens the fats so cookies can set up before they spread too thin. Also, make sure your butter is just softened, not melty, which can make cookies spread way too much.
What To Serve With Them
These cookies go great with afternoon coffee or tea. For a fancy treat, put a small scoop of vanilla ice cream between two cooled cookies. The nutty almond flavor also tastes wonderful with a glass of almond milk or oat milk as a cozy nighttime snack. During the holidays, I like to put these next to traditional cookies for a dessert plate that works for everyone's diet needs.
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Common Questions
- → Can I use almond meal instead of almond flour?
You can swap in almond meal for almond flour and get pretty much the same results, though your cookies might end up with a slightly different feel.
- → How can I stop my cookies from spreading too thin?
Pop your cookie dough in the fridge for about 30 minutes before you bake them. This helps keep them from spreading all over and makes them nice and thick.
- → What kinds of chocolate chips work best?
You can throw in whatever chocolate chips you like best - semi-sweet, dark, or milk chocolate all work great.
- → Do I have to add walnuts to these cookies?
Nope, walnuts aren't required. You can leave them out completely or try different nuts to make the cookies your own.
- → What's the best way to keep these cookies fresh?
Put them in a container that seals tight and keep them at room temp for up to 3 days. If you want them to last longer, stick them in the freezer.