Almond flour chocolate chip cookies are entirely gluten free, and easily made paleo, too! These small batch chocolate chip cookies made with almond flour and almond butter are so good. No one will know they’re not regular cookies!
I do this thing with chocolate chip cookies where I make them completely irresistible. Chocolate chip cookies with almond flour are the one thing that absolutely nobody can resist. I have some people in my family that say they’re not ‘dessert people,’ or that they find desserts ‘too sweet.’ While the genetic testing results come in (surely I can’t be related to these people), I created this recipe to woo them.
These almond flour chocolate chip cookies contain almond butter.
I really want to mention this early on, because you might not expect your typical chocolate chip cookie recipe with almond flour to contain a nut butter. But I can assure you that this is exactly what makes these cookies so rich and almost identical tasting to regular chocolate chip cookies.
You can sub another nut butter if you’re out. I use regular almond butter from Trader Joe’s that lacks salt and requires a good stir before using.
This recipe contains both the measurements by weight and standard U.S. cups, because I’ve been baking by weight lately. I love that I don’t have to wash measuring cups when I’m done baking; instead, I just tare out my scale as I go. This is the scale that I’ve used for years and love.
Why I love almond flour so much:
These almond flour chocolate chip cookies also happen to be gluten free. I’m not one to delve into gluten free baking too much, though I do have a gluten free baking recipe collection if that suits you, but I do openly love almond flour. Yes, it’s gluten free and that’s awesome, but it’s so much more than that, too! Almond flour is chewy, high in protein and just downright delicious. A lot of gluten free flours are sad substitutes for the real thing, but in my opinion, almond flour deserves a special place in the kitchen, whether you eat gluten or not.
I first discovered almond flour in cooking school where I was making a pear frangipane tart. The subtle almond flavor and crumbly texture over creamy frangipane made me a believer. And if a French recipe uses almond flour and regular flour, you know that almond flour is really bringing something to the table.
Another favorite way to use it is in my almond flour banana muffins.
I make quite a few recipes with almond flour, because I rely on it to make super chewy cookies. If you like cookies with crisp edges and thick, chewy centers, don’t miss these cookies! These are what I call ‘bakery style’ cookies because they spread on the sheet, crackle as they cool, and are irresistibly chewy.
Other almond flour recipes here on this site to use up the bag: almond horns, Whole30 meatballs, Whole30 salmon cakes, vegan chocolate chip cookies, and jam bars. Don’t miss my small batch macarons and matcha cookies either!
Are these paleo chocolate chip cookies good?
Besides the resounding yes I’m currently screaming at you, I’d like you to check the comment section below. Then, make them for yourself and address all fan mail to me.
I bring these chocolate chip cookies with almond flour to book club nights frequently, and I absolutely love to see the look on someone’s face that can’t eat gluten when they find out these cookies aren’t off-limits! And then I stick around to hear the magical phrase ‘these don’t even taste allergy-friendly!’ Gosh, that phrase makes me so happy. Food should be good and enjoyed by all, no matter what it lacks or contains.
I happily eat gluten daily, but I adore these cookies so much. I’m calling these paleo because quite a few of my paleo friends enjoy butter. You’ll also need to check your chocolate chips and sub coconut sugar for the brown sugar. I’m pretty sure white sugar isn’t paleo-approved.
Coconut sugar is amazing stuff, and you should make my coconut sugar cookies with the rest of the bag.
How many cookies does this gluten free chocolate chip cookies recipe make?
As you know by now, small batch cookie recipes are my game. All of my small batch cookie recipes typically make one dozen cookies or less. This is the perfect amount in a small household—plenty to enjoy today and tomorrow, or some to enjoy today and share with others.
Honestly, I don’t understand what people do with most other cookie recipes that make 4 dozen cookies.
I also have some gluten free chocolate chocolate chip cookies that are TOTALLY worth checking out, just in case you might be a chocoholic. I sense you might be—you and I are very similar.
- 1 1/4 cups (156 grams) almond flour*
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons (2 ounces) unsalted butter, softened
- 1/3 cup almond butter (no salt preferred)
- 3/4 cup + 2 TB (6 ounces) dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- Preheat the oven to 350, and line two large cookie sheet pans with parchment paper or a silicone baking mat.
- In a small bowl, whisk together the almond flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, add the softened butter and almond butter, and beat until creamy, about 3 minutes. Add the brown sugar and beat for another 2 minutes to combine.
- Add the egg and vanilla to the butter mixture, and beat just to combine.
- Add the dry ingredients to the bowl with the wet and stir to combine everything; finally, stir in the chocolate chips.
- Using a cookie scoop, portion out 12 dough scoops onto the baking sheets.
- Bake, rotating the pans half way through for 10-11 minutes. The cookies are done when the edges start to turn golden brown. As they cool, they will deflate.
- Let cookies cool for 1-2 minutes on the cookie sheet before moving them to cooling rack. Enjoy immediately, or keep covered at room temperature for up to 3 days.
*I'm referring to almond flour, not almond meal or simply ground almonds. Almond flour is finely ground blanched almonds and has a pale yellow color. Look for it in the gluten-free baking section of your store.
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Amount Per Serving: Calories: 228Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 26mgSodium: 202mgCarbohydrates: 15gFiber: 3gSugar: 11gProtein: 5g