Can you use almond flour in chocolate chip cookies?

Yes! Almond flour is a fantastic option for chocolate chip cookies. It creates a soft, chewy texture and adds a subtle nutty flavor that pairs beautifully with chocolate. In fact, almond flour chocolate chip cookies are often preferred for their rich taste and gluten-free profile.

What is the trick to baking with almond flour?

The key is understanding that almond flour has no gluten, so you’ll need a good binder (like an egg or flaxseed meal) and often a chill time to help the dough hold its shape. Always use finely ground blanched almond flour—not almond meal—and don’t overbake. Let cookies cool fully on the tray to firm up properly.

Why do my almond flour cookies fall apart?

If your almond flour chocolate chip cookies crumble, it's usually due to a missing binder or handling them too soon after baking. Let them cool completely before transferring, and be sure to include eggs or a binding substitute to hold everything together.

Can I replace regular flour with almond flour in cookies?

Not quite one-to-one. Almond flour is heavier and lacks gluten, so swapping it directly can lead to flat or overly soft cookies. That’s why it's best to use a recipe specifically made for almond flour chocolate chip cookies , where the ratios and texture have been tested.

Almond Flour Chocolate Chip Cookies – 5-Star Chewy Delight

Name: Almond Flour Chocolate Chip Cookies – Soft & Chewy Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 2 cups blanched almond flour; ½ teaspoon baking soda; ¼ teaspoon sea salt; ⅓ cup coconut oil (or melted butter); ⅓ cup maple syrup (or honey); 1½ teaspoons vanilla extract; ½ cup dark chocolate chips

Description

These almond flour chocolate chip cookies are soft, chewy, naturally gluten-free, and made in one bowl with clean ingredients. Perfect for anyone seeking a classic cookie with a healthier twist.

Ingredients

Scale

2 cups blanched almond flour

½ teaspoon baking soda

¼ teaspoon sea salt

⅓ cup coconut oil (or melted butter)

⅓ cup maple syrup (or honey)

1½ teaspoons vanilla extract

½ cup dark chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, mix almond flour, baking soda, and salt.

3. Stir in coconut oil, maple syrup, and vanilla.

4. Fold in chocolate chips.

5. Scoop dough onto the baking sheet.

6. Flatten tops gently with fingers.

7. Bake for 10–12 minutes until golden around the edges.

8. Let cool on pan before transferring to a rack.

Notes

Use finely ground blanched almond flour only.

Chill dough 30 minutes for best shape.

Store in airtight container up to 4 days or freeze for 1 month.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 165
Sugar: 9g
Sodium: 80mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Keywords: almond flour chocolate chip cookies, gluten-free cookies, healthy chocolate chip cookies