Amazing flourless almond flour chocolate chip cookies! With crispier edges and pillowy soft middles, they’re as tasty as the classic and gluten-free!
WE HAVE A WINNER.
I’ve been making “flourless” chocolate chip cookies with almond flour for a loooooong time now. But why, you ask?
Well, I’ve been making chocolate chip cookies with all kinds of flour for a long time now. I don’t discriminate.
There is nothing Jeff and I cherish more than ending a long day with cookies oozing with dark chocolate chips enjoyed on the couch, lying down, with the plate balanced on our bellies.
I always have Costco’s super fine blanched almond flour on hand because it’s such a stellar deal. Ever since I’ve started making chocolate chip cookies with it, I’ve been BLOWN AWAY.
Almond flour has this lovely natural sweetness to it, and I love that it makes the cookies a little more substantial since, ya know…I’m known to snack on said cookies.
Almond flour also makes these gems totally gluten-free for all my GF pals! Because everyone deserves to-die-for cookies. COOKIES FOR THE PEOPLE!
Now let’s get into the nitty gritty baking deets so you can make your own cookie magic at home right this instant.
Do I need to chill the dough?
No. I wouldn’t say it’s essential. BUT! The first time I made this recipe I chilled the dough for 30 minutes and I do think the texture came out a little better.
So, if it’s not a cookie emergency, you can throw the bowl of dough in the fridge for 20 minutes or even an hour before rolling.
These flourless cookies don’t spread very much so I lightly flatten them with my palm before baking.
Can these be made vegan?
Yes! Thanks to my handy dandy recipe tester, Dylan, for making successful vegan version! Simply use a flax egg and butter substitute.
Instead of subbing coconut oil which may cause them to spread to much and lend a coconnuty flavor, I’d use a vegan buttery spread like Earth Balance sticks or organic palm shortening if you’re going the dairy-free route. If you don’t mind a that flavor, coconut oil works!
Of note, made this recipe with 2 tbsp coconut oil and 4 tbsp butter and they were also amazing. These Coconut Oil Pomegranate Chocolate Chip Cookies are delish if you’re looking for fool-proof vegan coconut oil cookies.
You can try a flax egg (whisk 1 tbsp ground flax + 3 tbsp water and let sit for five minutes) or preferred egg substitute in place of the egg.
Which sweetener should I use?
I used organic light brown sugar because I didn’t want any of the coconutty taste that coconut sugar can lend. I wanted legit, traditional tasting cookies! That said, if you want to go the unrefined route, use coconut sugar.
Sugar is essential for helping provide structure. If you use a sugar substitute like splenda or xylitol, beware that they will not rise well.
My favorite chocolate chips here are the 60% ones. Semi-sweet will also work just fine!
What’s the texture like?
These grain free cookies get lightly browned along the edges helping to crisp them up but they’re still more soft versus crispy, especially the days after they’re baked.
I think using half maple syrup or honey and half brown sugar may make them chewier, so I’m going to try that next!
Can I freeze the dough and bake later?
Yes! Scoop the dough onto the cookie sheet, roll into balls, lightly flatten, and place in the freezer. Once frozen, transfer the dough to a baggie. Bake from frozen and simply add a few minutes to the cooking time.
How to store leftover cookies
You can store leftover cookies on the counter in an air tight container for up to five days or freeze for later.
Cookie on, sweet souls!Print
Amazing gluten-free almond flour chocolate chip cookies! With crispier edges and pillowy soft middles, they’re as tasty as the classic. These freeze well, too. See notes for vegan modifications.
- 1 1/4 cups almond flour
- 1/4 cup coconut flour (or sub more almond flour)
- 1 tsp pure vanilla extract
- 1 large egg (sub flax egg for vegan)
- 6 tbsp light brown sugar (or 1/2 cup for sweeter cookies, can sub coconut sugar, color will be darker)
- 6 tbsp butter, softened (can sub non-dairy buttery spread or coconut oil for vegan)
- 1/4 tsp kosher salt, plus more for sprinkling
- 1/4 tsp baking soda
- heaping 1/2 cup chocolate chips (I like 60% chocolate)
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- In the bowl of a stand mixer (I use this handheld one), cream together butter and brown sugar until fluffy. Add vanilla and egg, beating until combined.
- Add almond flour, coconut flour, salt, and baking soda and mix until combined.
- Fold in chocolate chips by hand. Scoop and roll dough into balls. Place on sheet about 2 inches apart and gently flatten with hands as the cookies won’t spread much while baking, especially if chilled. Top with more chocolate chips and a sprinkle of kosher salt, if desired.
- Bake for about 12 minutes or until golden on the edges. Store completely cooled cookies in an air tight container. Cookies can be frozen.
Do not sub all coconut flour for almond flour; cookies will be dry and crumbly. All almond flour can be used in place of coconut flour.
Use Earth Balance buttery sticks or organic palm shortening for dairy-free. Coconut oil works if you don’t mind coconut flavor. Make sure it’s softened and not melted or cookies will be flat.
To freeze cookies, transfer sheet of flattened dough balls to freezer. Once frozen, transfer to a baggie. Cooking time will be a couple minutes longer from frozen.
Adapted from this recipe.