Almond Flour Chocolate Chip Cookies are not only gluten free, but grain free too! Each silver dollar-sized cookie is soft, perfectly poppable, and impossible to stop at just one. These gluten free chocolate chip cookies are objectively delicious.

stack of almond flour chocolate chip cookies

If you have to eat gluten and/or grain free, chances are you have a bag of almond flour sitting in your pantry. I can think of NO BETTER way to use it than to make Almond Flour Chocolate Chip Cookies!

These soft, silver-dollar-sized chocolate chip cookies taste like a popular store-bought cookie mix that costs nearly $10, but are made with pantry staples in minutes.

This is an objectively delicious gluten free cookie recipe that you are going to make again and again!

Watch How to Make Them

Healthier Chocolate Chip Cookies

After I was diagnosed with Celiac Disease in 2013, I was told to avoid all grains, not just gluten, and remember being so tickled that this recipe fit the bill.

Not only is this gluten free chocolate chip cookie recipe made with grain free almond flour, but it calls for a lower amount of fat than typical CCC recipes, and is sweetened with a modest amount of coconut sugar (though feel free to swap in brown sugar if that’s all you have).

They taste like store-bought, soft batch-style cookies, and are almost impossible to stop at just one. With a better-for-you ingredient list though, you don’t necessarily have to!

Almond flour chocolate chip cookies stacked on wooden board

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Main Ingredients Needed

Raid the fridge and pantry for the main ingredients needed to make these cookies, which are also egg and dairy free! Here’s what you’ll need:

Finely-ground almond flour: is made from blanched almonds that are ground into a fine powder. Note: almond MEAL is made from un-blanched almonds ground into a coarse texture. For this recipe we want almond flour.
Tapioca flour: keeps these grain-free cookies soft and chewy.
Semi-sweet chocolate chips: I like Enjoy Life gluten free chocolate chips, which are free of the Top 8 allergens.
Coconut sugar: substitute brown sugar if you don’t have coconut sugar on hand.
Milk: I use unsweetened almond milk but whatever you have on hand will work. Make sure to use dairy-free milk to keep these cookies vegan.

Dry almond flour cookie ingredients in glass mixing bowl with spoon

Top Tips for Success

Almond Flour Chocolate Chip Cookies are clearly easy to make, but here are my top tips to ensure they turn out perfect:

Scoop and level. To ensure you don’t add more flour or starch than necessary, use the “scoop and level” method of measuring, vs scooping the cup directly into the bag or container. Use a spoon to scoop the almond flour and tapioca starch into a measuring cup until its overflowing then level the top off with the back of a knife.
Don’t over-bake. Keep your almond flour cookies nice and soft by not over-baking.
Let them cool. Almond flour-based cookies can fall apart if you try and remove them from the pan too soon after baking. Let them sit for a full 5 minutes before transferring to a wire rack to cool completely.

Overhead view of almond flour chocolate chip cookies on wood board

How to Make Almond Flour Chocolate Chip Cookies

Step 1: Combine the dry ingredients.

To a large mixing bowl add finely-ground almond flour, coconut sugar, tapioca flour, chocolate chips, baking soda, and salt then stir with a fork to combine.

Dry cookie ingredients in glass mixing bowl with spoon

Step 2: Add the wet ingredients.

To the dry ingredients, add milk, oil, and vanilla extract then stir until well incorporated into the dry ingredients.

Step 3: Form then bake the cookies.

Use a cookie scoop to scoop 1 Tablespoon worth of dough onto a silpat or parchment paper-lined baking sheet then lightly wet your fingers and press down on the dough balls to flatten them slightly.

Cookie dough on Silpat-lined baking sheet

Bake the cookies for 8-9 minutes or until they’re light golden brown. The cookies will be very soft right out of the oven so let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely.

Almond flour chocolate chip cookies cooling on Silpat

FAQ

Are Almond Flour Chocolate Chip Cookies Vegan?

This recipe contains no eggs nor dairy and is considered vegan. That said, be sure to use plant-based milk in place of cow’s milk.

Why Do My Almond Flour Cookies Fall Apart?

The key to almond flour cookies that don’t fall apart is patience. Let them cool for a full 5 minutes on the baking sheet before transferring to wire racks to cool completely. It’s hard to wait, but the cooling time is important to keeping your cookies together.

Can I Use Coconut Flour Instead?

Coconut flour, while also gluten free and grain free, is a very “thirsty” flour, meaning it absorbs a lot more liquid than almond flour, so it’s not a good swap in this recipe.

Is there a Substitute for Tapioca Starch?

I have not personally tried, but several readers report arrowroot starch/powder works as a substitute for tapioca flour in this recipe.

Can these cookies be frozen?

Yes! Freeze the baked then cooled cookies in an airtight container or Ziplock freezer bag for up to 3 months. Alternatively you can freeze the flattened dough balls for up to 6 months. Bake from frozen, tacking on a few extra minutes of baking time.

Hand holding an almond flour chocolate chip cookie

How to Store

Store the baked and cooled cookies in an airtight container at room temperature for up to 5 days. The cookies will get softer and more deliciously squishy as they sit.

No matter how or when you eat them — I hope you love every delicious bite of these easy Almond Flour Chocolate Chip Cookies. Enjoy!

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