A thick, chewy almond flour chocolate chip cookie that’s completely gluten free but tastes like bakery-style cookies. Sweet and chocolaty with a subtle hint of cinnamon and warm vanilla.
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe for full details.
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Prep Time
15 minutes
Cook Time
16 minutes
Chill Time
4 hours
Total Time
4 hours 31 minutes
Servings
30 cookies
Difficulty
Easy
Calories *
231 kcal per serving
Technique
Creaming method, portion, chill and bake
Flavor Profile
Sweet chocolate, warm cinnamon, nutty almond, vanilla
* Based on nutrition panel
I followed the overnight chill and baked at 325°F convection for exactly 16 minutes. The cookies came out perfectly thick with the softest centers. The cinnamon is subtle but makes such a difference. I will never skip the chill time again on any cookie! ⭐⭐⭐⭐⭐
Lauren
Why This Recipe Works
- Bakery-style thickness, gluten free. The creaming method, a precise almond flour ratio, and an extended chill produce a cookie that stays tall and chewy instead of spreading thin.
- Cinnamon for subtle depth. A small amount of cinnamon enhances the almond flavor without dominating the cookie—it’s the difference you notice when it’s missing.
- Almond flour gives chew and structure. Its natural fats and fine texture create a tender, slightly chewy crumb that other gluten-free flours struggle to match.
Table of Contents
- Why This Recipe Works
- Ingredients & Substitutions
- Variations
- Professional Tips
- How to Make
- Chef Lindsey’s Recipe Tip
- Recipe FAQs
- Almond Flour Chocolate Chip Cookies Recipe
- Before You Go
These cookies are the result of careful testing—adjusting temperatures and flour ratios until the dough produced reliably thick, soft, chewy cookies. If you bake with almond flour, this recipe is a great place to start.
Ingredients & Substitutions
- Almond Flour: The base for tender, chewy cookies. Weigh it for consistency since it compresses easily.
- Cornstarch: Softens the texture and helps the cookies hold together rather than spreading too thin.
- Light Brown Sugar & Granulated Sugar: Brown sugar adds moisture and chew; granulated sugar helps with slightly crisp edges. Together they control spread and texture.
- Semi-Sweet Chocolate Chips: Provide stable pockets of chocolate; swap for chunks or darker chips if you prefer.
See the recipe card below for full quantities and details.
Variations
- Mix-ins: Use dark chocolate chunks, bittersweet chips, or colorful candies for a different flavor profile.
- Cookie bars or skillet cookie: Press the dough into a 9×9 pan or a skillet and bake, adjusting time as needed.
- Size variations: Make larger cookies (70g) or minis (25–30g). Keep the chill and adjust bake time: minis 10–12 minutes, large 16–20 minutes.
Professional Tips
- Chill the dough. Four hours minimum; overnight is best. Chilling firms the fat and hydrates the almond flour so the cookies keep their shape while baking.
- Bake temperature matters. Use 325°F convection or 350°F conventional and rotate the sheet halfway through to ensure even browning.
- Add almond flour gradually. Incorporate it in several additions on low speed to avoid overmixing and to keep the dough from turning greasy.
How to Make Almond Flour Chocolate Chip Cookies
Follow these steps for consistent, thick, chewy cookies. Exact measurements are in the recipe card below.
Step 1: Whisk the dry ingredients. In a medium bowl combine almond flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 2: Cream butter and sugars. In a stand mixer with the paddle attachment, beat butter, brown sugar, and granulated sugar on medium speed until creamy and slightly lighter in color.
Step 3: Add egg and vanilla. Add the egg and vanilla and beat until smooth and emulsified.
Step 4: Incorporate dry ingredients. With the mixer on low, add the flour mixture in 3–4 additions, mixing just until each addition disappears. Stir in the chocolate chips on low speed until evenly distributed.
Step 5: Portion and chill. Scoop dough into balls about 2 tablespoons (40g) each. Place on a parchment-lined sheet, wrap well, and refrigerate at least 4 hours or overnight.
Chilling firms the butter and hydrates the almond flour so the cookies hold shape and develop a good texture.
Step 6: Preheat and arrange. Preheat oven to 325°F convection or 350°F conventional. Arrange chilled dough balls 2 inches apart on a fresh parchment-lined sheet.
Step 7: Bake. Bake 16 minutes total, rotating the pan after 8 minutes. The edges should be golden and centers matte with tiny surface cracks—the centers may look slightly underdone, which is correct.
Do not overbake. The cookies finish setting as they cool.
Step 8: Cool and transfer. Let cookies cool on the baking sheet for 10 minutes, then move to a wire rack to finish cooling. They will flatten and firm as they cool, yielding the desired thick, chewy texture.
Chef Lindsey’s Recipe Tip
The single variable that most affects thickness and chew is chill time. An overnight rest hydrates the almond flour and firms the fat, producing a soft, slightly dense interior instead of dry or crumbly cookies. Test a chilled batch against a fresh batch and you’ll see the difference.
Recipe FAQs
Skipping the chill or baking at too high a temperature are the most common reasons. Chill the dough and bake at 325°F convection (or 350°F conventional) to give the cookies time to set rather than melt flat.
Yes. The dough keeps well in the refrigerator for up to 3 days if wrapped tightly. Chill for at least 4 hours before baking; overnight is ideal.
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer until solid, then transfer to a freezer bag for up to 2 months.
They use similar techniques—creaming method and brown sugar for chew—but the flavor differs. These are nutty and warm from almond flour and cinnamon, while peanut butter cookies are richer and savory-sweet.
Yes. The recipe scales down cleanly to about 15 cookies. If halving, weigh half of a beaten egg to match the reduced recipe for best results.
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If you try this recipe and love it, please leave a star rating and share how it went in the comments. I love hearing from you!
Almond Flour Chocolate Chip Cookies
Ingredients
- 4 ¼ cups almond flour
- 3 tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¾ cup butter slightly softened
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¾ cup semi-sweet chocolate chips
Instructions
- Whisk together almond flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a stand mixer fitted with the paddle, beat butter, brown sugar, and granulated sugar on medium speed until creamy.
- Add the egg and vanilla and beat until smooth and emulsified.
- Reduce to low and add the flour mixture in 3–4 additions until combined. Stir in the chocolate chips.
- Portion the dough into balls about 2 tablespoons (40g) each. Place on a parchment-lined sheet, wrap well, and refrigerate at least 4 hours or overnight.
- Preheat oven to 325°F convection or 350°F conventional. Place dough balls 2 inches apart on a parchment-lined sheet.
- Bake 16 minutes, rotating after 8 minutes. Edges should be golden and centers matte; centers may appear slightly underdone.
- Cool on the baking sheet 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Chill Time: Refrigerate portioned dough at least 4 hours; overnight is ideal.
Doneness Cue: Pull cookies when edges are browned and centers look matte; they firm as they cool.
Oven Temperature: 325°F convection is recommended for best thickness.
Storage: Store in an airtight container up to 5 days or freeze for up to 2 months.
Nutrition
Carbs: 18 g |
Protein: 4 g |
Fat: 17 g
Before You Go
These almond flour chocolate chip cookies are a reliable choice when you want satisfying texture and flavor without gluten. If you want to bake more, explore other cookie recipes or try white chocolate macadamia nut cookies next.