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A stack of three delicious Gluten Free Almond Flour Chocolate Chip Cookies loaded with melted chocolate chunks.

Gluten Free Almond Flour Chocolate Chip Cookies

I remember making gluten-free cookies for a family gathering when my sister struggled with gluten intolerance. Determined to create a dessert everyone could enjoy, I used almond flour and chocolate chips in my San Diego kitchen. The smell was wonderful, and the resulting cookies were met with smiles. These cookies are now a staple at our family events, showing that healthy baking can be delicious.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 14 cookies
Course: Dessert
Cuisine: American
Calories: 162
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Ingredients
  • 1/4 cup Brown sugar, light or dark
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 2 tablespoons Butter, at room temperature
  • 2 teaspoons Vanilla extract
  • 1 large Egg
  • 2 cups Almond flour (King Arthur)
  • 1/2 cup Chocolate chips

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Cookie scoop

Method
 

  1. Preheat your oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment paper.
  2. Combine the brown sugar, baking soda, salt, and butter. Mix these ingredients until the mixture is smooth.
  3. Mix in the vanilla, egg, and almond flour. Stir to combine everything. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.
  4. Stir in the chocolate chips.
  5. Scoop the dough one level tablespoon at a time onto the prepared baking sheet. A tablespoon cookie scoop works well for this step.
  6. Gently flatten the cookies to about 3/8-inch thick.
  7. Bake the cookies for 9 to 12 minutes, until they look golden brown.
  8. Remove the cookies from the oven. Let them cool on the pan for 2 minutes, then carefully move them to a rack to cool completely.

Nutrition

Calories: 162kcalCarbohydrates: 11gProtein: 4gFat: 12g

Notes

This recipe yields 14 cookies. If you need a substitute for butter, you can use coconut oil. For a different texture, try chilling the dough for 30 minutes before scooping and baking.

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