Almond Flour Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

Ingredients

• 240 g (2 1/2 cups)blanched almond flour
• 1egg
• 113 g (1/2 cup)dairy-free butter
• 100 g (1/2 cup)sugar
• 5 ml (1 teaspoon)vanilla extract
• 2.5 ml (1/2 teaspoon)bicarbonate of soda
• 1.25 ml (1/4 teaspoon)salt
• 85 g (1/2 cup)dairy-free chocolate chips

Instructions

1. 1

   Preheat the oven

   Heat the oven to 163°C (325°F) and line a large baking sheet with baking parchment.

2. 2

   Beat butter and sugar

   In a bowl, beat the softened dairy-free butter with the sugar until light and creamy.

3. 3

   Add egg and vanilla

   Mix in the egg and vanilla extract just until combined.

4. 4

   Mix dry ingredients

   Add the almond flour, bicarbonate of soda and salt. Mix with a spatula or on low speed until incorporated.

5. 5

   Fold in chocolate

   Fold in the chocolate chips until evenly distributed, keeping a few aside for the tops.

6. 6

   Scoop the dough

   Use a #20 cookie scoop to portion the dough onto the lined baking sheet.

7. 7

   Top with chocolate

   Press the reserved chocolate chips into the top of each dough ball.

8. 8

   Bake until golden

   Bake for 13–15 minutes, until the edges are lightly golden.

9. 9

   Cool before serving

   Take the cookies out of the oven and leave them to cool slightly before serving.

What are almond flour chocolate chip cookies?

They’re a gluten-free take on the familiar American chocolate chip cookie, made with finely ground blanched almonds instead of wheat flour. This version also uses dairy-free butter and chocolate chips.

Almond flour gives the cookies a tender, chewy middle, while baking until the edges turn golden helps create a crisp finish. Chocolate chips provide the rich, sweet bites throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 238 calories, 4g protein, 17g carbs, 11g fat.

The sugar and chocolate chips supply most of the carbohydrates, while almond flour and dairy-free butter contribute much of the fat; the egg and almond flour provide some protein. Pair a cookie with fruit or another filling snack if you want a more balanced plate.

Choosing the ingredients

Almond flour: Use blanched almond flour for a fine, even crumb. It is not interchangeable by weight with whole almonds or coarser almond meal.

Dairy-free butter: Soften it before beating so it combines smoothly with the sugar. Check the chocolate chips and butter labels if you need to avoid dairy completely.

Getting the dough together

Creaming: Beat the softened butter and sugar until the mixture looks light and creamy. This helps distribute the sugar through the dough.

Mixing: Once the egg and vanilla go in, mix only until combined. Add the dry ingredients and stop when no loose flour remains, then fold in the chips.

Shaping and topping

Even portions: A #20 cookie scoop portions the dough into similarly sized balls, which helps them bake at a similar rate. Set them on the lined sheet with room between them.

Extra chips: Press the reserved chips onto each dough ball before baking so some are visible on top of the finished cookies.

How to tell when they’re done

Edges: Begin checking at 13 minutes. The cookies are ready when the edges are lightly golden; avoid waiting for the centres to look fully firm in the oven.

Cooling: Let them cool slightly on the baking sheet before serving. They are delicate while hot and become easier to handle as they settle.

Serving ideas

Serve the cookies slightly warm or at room temperature, on their own or with a hot drink. For a simple dessert, pair one with fruit or a scoop of dairy-free ice cream.

Recipe notes & tips

• Bring the dairy-free butter to a soft, workable consistency before beating it with the sugar.
• Use blanched almond flour rather than coarser almond meal for a more even dough.
• Scrape down the bowl as needed so the egg and dry ingredients mix in evenly.
• Reserve a few chocolate chips for pressing on top of the dough balls.
• Start checking the cookies at 13 minutes, as ovens can vary.
• Let the cookies cool slightly before moving or serving them.

Variations

• Dark chocolate: Use dairy-free dark chocolate chips for a less sweet, more intense chocolate flavour.
• Chopped chocolate: Replace the chips with chopped dairy-free chocolate for a mix of small and larger pieces.
• Citrus note: Add a little finely grated orange zest to the dough for a chocolate-and-orange flavour.
• Warm spice: Add a pinch of cinnamon to the dry ingredients for a gentle spiced note.

Common mistakes to avoid

• Butter too firm: Soften it before beating so it can become light and creamy with the sugar.
• Overmixing: Stop once the flour is incorporated to avoid working the dough more than needed.
• Skipping the parchment: Line the baking sheet so the cookies are easier to lift off after baking.
• Waiting for firm centres: Take the cookies out when the edges are lightly golden; they are delicate while hot.
• Moving them too soon: Let the cookies cool slightly before handling so they have time to settle.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 3 days. Rewarm briefly in a low oven if you’d like to serve them warm.

Frequently asked questions