Start with the right almond flour
Finely ground blanched almond flour gives a more even texture than coarse almond meal. It is not interchangeable with wheat flour or a gluten-free all-purpose blend. Chilling firms the butter and makes this softer dough easier to portion.
Keep the whole batch gluten-free
Check every packaged ingredient for a gluten-free label, including chocolate, vanilla, baking soda, and nut butter. For someone with celiac disease, use clean utensils, bowls, racks, and baking sheets; avoid shared flour-dusted surfaces and ingredients contaminated by shared scoops. Gluten-free does not mean allergen-free.
Before you bake
These recipes have not been independently kitchen-tested. Photographs are illustrative. Times and yields are estimates; cook time is per tray and does not include cooling or successive trays. Follow the texture and doneness cues.
Almond flour chocolate chip cookies
Tender, chocolate-studded cookies made with finely ground almond flour and a short rest in the fridge.
- Prep
- 15 minutes
- Bake
- 13 minutes
- Total
- 58 minutes
- Yield
- About 20 cookies
Includes 30 minutes chilling. Total is for the first batch, before cooling; allow extra time for additional trays.
Ingredients
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Instructions
- Beat butter and brown sugar together until smooth, about 2 minutes. Beat in the egg and vanilla.
- In another bowl, whisk almond flour, baking soda, and salt. Stir into the butter mixture, then fold in chocolate chips.
- Cover and refrigerate for 30 minutes. Heat the oven to 350°F and line two clean baking sheets with parchment.
- Scoop level tablespoon portions, spacing 2 inches apart. Gently flatten to about 1/2 inch thick.
- Bake one tray at a time for 11–13 minutes, until edges are golden and tops look set. Almond flour browns readily, so start checking at 10 minutes.
- Cool on the sheet for 10 minutes before moving gently to a rack. The cookies firm as they cool.
A little baking advice
Weigh the almond flour if possible. Keep the second tray of dough chilled while the first bakes, and never scoop onto a hot sheet.
Substitutions & variations
Use chopped gluten-free chocolate in place of chips by weight. Coconut flour, almond meal, and cup-for-cup flour blends are not direct substitutes. Contains almonds, egg, and dairy; chocolate may contain soy.
Storage & freezing
Store fully cooled cookies airtight at room temperature for up to 3 days, or freeze for up to 2 months. Thaw in the closed container.
Tools for this recipe
An independent editorial selection, based on published specifications—not hands-on testing. Retailer links are ordinary, non-affiliate links; we currently earn no commission from them. Read our disclosure.
Nordic Ware Naturals Half Sheet
Aluminum · 17.1 × 12.1 × 1-inch interior
Why consider it: A light-colored surface, generous baking area, and reinforced rim make a straightforward everyday choice.
Keep in mind: Hand-wash recommended. Measure your oven against the exterior dimensions before buying.
OXO Medium Cookie Scoop
1 1/2-tablespoon capacity · trigger release
Why consider it: A stated portion size takes the guesswork out of everyday drop cookies.
Keep in mind: Not intended to force through very hard chilled dough; not needed for cutout cookies.
