Meet the only chocolate chip cookie recipe you’ll ever need: Almond Flour Chocolate Chip Cookies!
Got a bag of almond flour sitting in your pantry? Trust me when I tell you there is no better way to use it than in these delicious little silver dollar cookies that are not only soft, chewy, and EASY — but food allergy friendly too. That’s right! No egg, dairy, gluten, nor grains are needed to make one of the best little cookies of your life.
Just a few pantry staples plus one bowl and a fork, and you’re off to the races!
What is Almond Flour?
Almond flour has risen quickly in popularity over the past 10 years not only because its grain free, gluten free, and low carb, but also because you can bake it with it. Almond flour is simply almonds that have been blanched to remove the skin then ground into a fine powder. Almond meal is un-blanched almonds ground into a powder. For this recipe we want almond FLOUR.
That said, I’ve used many different brands of almond flour to make this gluten free cookie recipe — Kirkland (Costco) brand, Bob’s Red Mill, King Arthur, Hy-Vee — and they all work very well. You’ll just want to make sure the package says “super fine” or “finely ground” almond flour.
Can I use Coconut Flour Instead?
I’m afraid not. Coconut flour, while gluten free and grain free, is a very “thirsty” flour, meaning it absorbs a ton more liquid than almond flour so it’s not a good substitution for almond flour in this recipe, as written.
Almond Flour Chocolate Chip Cookies Ingredients
Like I said, this is a gluten free pantry friendly recipe in that I always have the ingredients I need to make these cookies on hand. Love that I don’t even need an egg to make it! Here’s what you’ll need:
- Finely Ground Almond Flour. Again, I have used and recommend the brands listed above.
- Coconut Sugar. Feel free to substitute brown sugar in its place.
- Tapioca Flour. Tapioca flour makes these cookies soft and chewy. I have not tested, but several readers have commented to say that arrowroot powder works well as a substitute in a pinch.
- Semi-Sweet Mini Chocolate Chips. I like Enjoy Life chocolate chips which are free of the Top 8 allergens, but you can use whatever you’ve got in the pantry – miniature or full size. Dark chocolate chips would be yummy too.
- Baking Soda and Salt. These ingredients provide a slight lift in the cookies and a balance to the sweetness, respectively.
- Milk. Whatever you’ve got on hand – I use unsweetened almond milk.
- Vegetable Oil. Any neutral tasting oil including almond (keepin’ it in the family!) or avocado oil will work in this recipe. Coconut oil should work too.
- Vanilla Extract. I go heavy on the vanilla in all my cookie recipes – including this one!
Food Allergy Friendly
We work around a lot of food allergies, intolerances, and preferences in my family between my Celiac Disease, Gwen’s egg and dairy allergies, and Lincoln’s past dairy allergy (that boy can sniff out a half teaspoon of real milk or butter in a recipe for 10 dozen cookies, I’m telling you!) so this recipe just works for us.
I love that I don’t have to mess around with a flax or chia egg, waiting for regular or vegan butter to come to room temperature, etc. It’s just easy like cookies should be. PLUS – unlike “regular” chocolate chip cookie dough – this dough is perfectly safe to eat raw! I may or may not prefer the raw dough to cooked, but who can say for sure. ;)
How to Store Almond Flour Chocolate Chip Cookies
Store the baked and cooled cookies in an airtight container on the counter for up to 5 days. Happily, the cookies get softer and softer as they sit. The dough and baked cookies can also be frozen for up to 3 months.
Is there anything this cookie recipe can’t do?! Let’s bake!
How to Make Almond Flour Chocolate Chip Cookies
Start by adding finely ground almond flour, coconut sugar, tapioca flour, baking soda, salt, and semi-sweet mini chocolate chips to a medium-sized bowl then stir with a fork to combine.
Next add vegetable oil, milk, and vanilla extract then stir again until the ingredients are well combined.
Use a cookie scoop to scoop 1 Tablespoon worth of dough onto a baking sheet lined with a silpat or parchment paper then barely wet your hand and press down gently on each dough ball to flatten slightly.
Bake for 8-9 minutes in a 350 degree oven then let cool for 5 minutes before transferring to a cooling rack to cool completely. Package in an airtight container and they’ll last you a good 4-5 days (I mean, if they’re not all gobbled down before then!)
These cookies are amazing warm though like I said, I really love them the next day after they’ve had a chance to soften even further. Amazing!! I hope you love these gluten free chocolatey treats as much as we do – enjoy!
More Recipes Using Almond Flour
- Almond Flour Blueberry Muffins
- Green Smoothie Muffins
- Chocolate Cranberry Almond Energy Bites
- Chewy Chocolate Chip Cookie Dough Bites
- Blueberry Almond Crisp
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Almond Flour Chocolate Chip Cookies
Almond Flour Chocolate Chip Cookies are gluten free, grain free, and vegan, yet one of the best, soft chocolate chip cookies you'll ever eat!
- 1-1/2 cups finely ground almond flour
- 1/3 cup coconut sugar
- 1/2 cup tapioca flour
- 1/2 cup semi-sweet mini chocolate chips
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 Tablespoons milk, any kind (I use unsweetened almond milk)
- 3 Tablespoons vegetable oil
- 2 teaspoons vanilla
- Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper and set aside.
- Add almond flour, coconut sugar, tapioca flour, chocolate chips, baking soda, and salt to a medium-sized bowl then whisk with a fork to combine. Add milk, oil, and vanilla then stir until ingredients are well mixed.
- Scoop dough by the Tablespoon onto prepared sheet pan then barely wet your fingers and press down gently on each dough mound to flatten slightly. Bake for 8-9 minutes or until cookies are light golden brown on top. Let cool for 5 minutes before transferring cookies to a cooling rack to cool completely. Store in an airtight container on the counter for 4-5 days.
- When measuring the almond flour and tapioca flour, scoop the flour out of the bag/container then shake to level the cups, versus packing or pressing the flour into the cups.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.