Easy Almond Flour Chocolate Chip Cookies Recipe – Gluten-Free

Last Updated on 2 months by Neha Deshmukh

Easy Almond Flour Chocolate Chip Cookies Recipe – Gluten-Free

Hey everyone! If you’re anything like me, you’re always on the lookout for a good cookie recipe. Especially one that doesn’t require a ton of ingredients or a PhD in baking! I stumbled upon this almond flour chocolate chip cookie recipe a while back, and it’s become a total staple in my kitchen. They’re soft, chewy, and seriously satisfying – plus, they’re gluten-free! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t just any gluten-free cookies. They’re incredibly easy to make, requiring just a handful of ingredients you might already have in your pantry. They come together quickly, bake beautifully, and are perfect for a quick treat, a lunchbox surprise, or a cozy night in. Honestly, they’re so good, you won’t even miss the gluten!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• 1 cup almond flour (about 96g)
• ¼ cup arrowroot starch (about 30g)
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup coconut palm sugar (about 100g)
• ¼ cup coconut oil, softened (about 60ml)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips (about 170g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Almond Flour: Types and Benefits

Almond flour is the star here! You can use blanched almond flour (made from almonds with the skins removed) or almond meal (made with the skins on). Blanched almond flour will give you a lighter-colored cookie, while almond meal will be a bit more rustic. It’s a fantastic gluten-free alternative, packed with healthy fats and protein.

Arrowroot Starch: A Gluten-Free Thickener

Arrowroot starch helps bind the cookies and gives them a lovely soft texture. If you don’t have arrowroot starch, tapioca starch is a good substitute.

Coconut Palm Sugar: A Natural Sweetener

I love using coconut palm sugar because it has a lower glycemic index than refined sugar and adds a subtle caramel flavor. You can substitute with regular granulated sugar or brown sugar if you prefer, but you might need to adjust the amount slightly to taste. (About 120g granulated sugar)

Coconut Oil: Flavor and Texture Impact

Using softened (but not melted!) coconut oil adds a wonderful subtle coconut flavor and keeps the cookies soft. You can use melted coconut oil, but the cookies might spread a little more.

Chocolate Chips: Quality and Variations

Good quality chocolate chips make all the difference! I prefer semi-sweet, but feel free to use dark chocolate, milk chocolate, or even white chocolate chips. Mini chocolate chips also work beautifully.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a small bowl, whisk together the almond flour, arrowroot starch, baking soda, and salt. This ensures everything is evenly distributed.
3. In a large bowl, beat the coconut palm sugar, softened coconut oil, egg, and vanilla extract until smooth and creamy – about 2 minutes. A good mix here is key!
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
5. Gently fold in the chocolate chips using a spatula.
6. Drop rounded tablespoons (about 1 inch) of dough onto the prepared cookie sheets, leaving about 2 inches between each cookie.
7. Bake one sheet at a time for 8-10 minutes, or until the edges are golden brown and the tops are firm. Keep a close eye on them – almond flour cookies can burn quickly!
8. Let the cookies cool on the sheets for about a minute before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overbake! These cookies are best when they’re slightly soft in the center.
• Chill the dough: If your dough feels too soft, pop it in the fridge for 15-20 minutes before baking.
• Use a cookie scoop: This helps ensure all your cookies are the same size and bake evenly.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).

Gluten-Free Confirmation

Double-check all your ingredients to ensure they are certified gluten-free, especially the baking powder and chocolate chips.

Spice Level: Adding a Hint of Cinnamon

Add ¼ teaspoon of ground cinnamon to the dry ingredients for a warm, cozy flavor. My grandma always added a touch of cinnamon to her cookies!

Lower Sugar Option

Reduce the coconut palm sugar to ⅓ cup (about 67g).

Chocolate Chunk Variation

Instead of chocolate chips, use chopped dark chocolate for a more intense chocolate flavor. My husband loves this version.

Serving Suggestions

These cookies are delicious on their own, but they’re also fantastic with a glass of cold milk, a cup of chai, or a scoop of vanilla ice cream. They’re perfect for afternoon tea or a sweet treat after dinner.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 2 months.

FAQs

Let’s answer some common questions!

Can I substitute the almond flour with another nut flour?
You can try using cashew flour or hazelnut flour, but the texture and flavor will be slightly different.

What’s the best way to ensure the cookies don’t spread too thin?
Chilling the dough for 15-20 minutes before baking can help prevent spreading.

Can these cookies be made ahead of time?
Yes! You can make the dough ahead of time and store it in the fridge for up to 2 days.

How do I adjust the recipe for higher altitudes?
Reduce the baking soda by ⅛ teaspoon and increase the liquid (vanilla extract) by 1 teaspoon.

What’s the shelf life of these cookies when frozen?
Frozen cookies will stay fresh for up to 2 months.