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    Home » Baking Recipes

    Almond Flour Chocolate Chip Cookies

    AU$0.48 | £0.21 per cookie
    By Robyn | Published: Jun 5, 2022 | Modified: Oct 9, 2022

    TO THE RECIPE

    These addictive 5 ingredient almond flour chocolate chip cookies are soft and chewy in the centre, with crunchy edges and chunks of chocolate running through them. Not only are they gluten free, but this one bowl biscuit recipe is ready in under 30 minutes!

    tray of almond chocolate chip cookies on a tray with extra chocolate chunks in a bowl on the side

    You can’t beat a good chocolate chip cookie, especially when warm from the oven and the chunks of chocolate are still slightly melted! I love making cookies with almond flour (ground almonds if you are in the UK, almond meal in Australia) like these ricciarelli, and almond lemon cookies. Not only are they great for those on a gluten free diet, but baking with almond meal gives the most delicious texture to cookies – crisp crunchy edges and a soft, chewy centre.

    Jump to:
    • Why we love this recipe
    • Ingredients notes and substitutions
    • How to make these ground almond biscuits
    • FAQ
    • My recipe tips
    • Storage
    • Variations
    • More almond flour / ground almond recipes for you
    • Almond Flour Chocolate Chip Cookies

    Why we love this recipe

    • This easy gluten free chocolate chip cookie recipe uses just 5 ingredients.
    • No mixer is required, and you just need one bowl to make these almond flour cookies.
    • These are quick almond biscuits – the cookie dough doesn’t require any chill time in the fridge, and therefore you can whip up a batch of chocolate almond cookies in under 30 minutes (20 if you are super organised.)
    • They are eggless almond cookies making them a great recipe for those with egg allergies.

    Ingredients notes and substitutions

    • Blanched almond flour – almond meal, ground almonds, or use unbleached almond meal (as in these images – it makes darker cookies but adds a great taste).
    • Butter – you can use either unsalted butter or salted butter.
    • Soft brown sugar – makes moist and chewy chocolate chip cookies and adds a butterscotch taste to the cookies.
    • Chocolate chips – you can use chocolate chips or I personally prefer to roughly chop chocolate to use as chocolate chips. They are not as uniform, but I prefer the taste. You can use milk chocolate or dark chocolate or a combination of the two.
    • Almond essence – adds a sweet almond flavour and also helps create that soft chewy centre.
    ingredients needed to make the recipe weighed out in individual bowls

    How to make these ground almond biscuits

    1. Line a baking sheet with parchment paper / baking paper.
    2. Combine the butter and brown sugar in a bowl.
    3. Mix until fluffy.
    baking sheet lined with baking paper
    butter and brown sugar in a bowl
    mixed butter and sugar in a bowl to show the texture
    1. Add the almond flour and almond essence.
    2. Mix to combine to a soft dough.
    3. Add the chocolate chips / roughly chopped chocolate.
    adding almond flour to the butter and sugar
    the almond flour mixed in to show the consistancy
    chocoalte chips added to the dough
    1. Roll into balls and place on lined baking sheet.
    2. Press down on the cookie dough balls with a fork to flatten slightly before placing in the preheated oven to cook.
    balls of cookie dough on lined baking tray
    baked almond cookies on a tray

    FAQ

    Is Almond Flour the Same as Almond Meal?

    Almond flour and almond meal are both made from ground almonds. Almond flour is often made from blanched almonds (skins removed), and almond meal from almonds with their skins on. For many recipes, including these biscuits, they can be interchangeable, although some, for example French macarons, or an airy cake require a finer flour and therefore require almond flour.

    Do I have to add almond essence to almond cookies?

    Whilst you don’t have to add almond essence to the cookies, as well as extra almond taste and sweetness I find that almond essence gives the baked cookies that slight ‘chew’ which we just love!

    My recipe tips

    • Preheat your oven before you place the cookies in to cook.
    • Make sure the butter is softened / at room temperature, otherwise it will be very hard to mix it with the sugar.
    • The cookie dough will seem dry and crumbly at first, but continue to mix and it will come together.

    Storage

    • These cookies will keep at room temperature in an airtight container for up to 5 days, or you can freeze them.
    • To freeze: Cool completely, then layer with sheets of greaseproof paper and place in Tupperware or wrap well.

    Variations

    • Small Batch Chocolate Chip Cookies: this recipe makes 12 almond flour chocolate chip cookies, but because there are no eggs in the recipe you can easily halve the recipe to make 6 cookies – or quarter it and make 3 cookies!
    • Salted chocolate cookies: after baking, whilst still on the tray, sprinkle a little sea salt over the cookies to make salted chocolate cookies!
    • Chocolate: use a combination of milk chocolate and dark chocolate, or use white chocolate.
    • Vanilla: add half a teaspoon of vanilla extract or vanilla bean paste to the butter instead of the almond essence.

    More almond flour / ground almond recipes for you

    • Cherry and Almond Cake
    • Peach Melba Almond Meringue Cake
    • Ricciarelli (Italian Almond Biscuits)
    • Bakewell Blondies
    close up of biscuit arranged in tray to show the texture and melted chocolate chunks

    Almond Flour Chocolate Chip Cookies

    Author: Robyn

    These easy gluten free chocolate chip cookies are chewy on the inside, with crisp edges.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 14 mins
    Course baking, cookies
    Cuisine Modern english/modern australian
    Servings 12 cookies
    Calories 235 kcal

    Ingredients
      

    • ½ c (125g) butter/margarine ($1.63 / £0.86p)
    • ⅔ c (140g) soft brown sugar ($0.48 / £0.23p)
    • ½ teaspoon almond extract ($0.10 / £0.05p)
    • 2 c (200g) almond flour/meal ($3.16 / £1.68)
    • 2 oz (50g) chocolate, roughly chopped – milk or 70% dark ($1.25 / £0.25p)

    Instructions
     

    • Preheat the oven to 160˚C fan/ 180˚C / 320˚F convection / 356˚F.
    • Line two baking sheets with baking paper.
    • Beat the butter/marg and brown sugar together with a spoon until creamy.
    • Beat in the almond extract.
    • Mix in the almond flour and stir until well combined – this will take a minute or two. It will seem dry at first, but will soon become stickier.
    • Stir through the chocolate bits.
    • Using a teaspoon, place heaped spoonfuls of the mixture onto the trays. You can roll into balls for more uniform shapes or leave as mounds, whichever you prefer.
    • Space them well apart, around 6 cookies per tray as they will spread a little.
    • Press down gently with a fork on the top of each cookie so its 1.5cm (½ inch) high.
    • Bake for 12-14 minutes until dark golden around the edges and the tops are beginning to darken.
    • Cool on the tray for 5 minutes. They will be very soft so don’t try to move them whilst they are hot!
    • Cool completely on a wire tray then store in airtight container for up to 5 days, or freeze.

    Notes

    Estimated costs: Australia $6.62. Per cookie = $0.56 (Using margarine at AU$0.70 would save $0.93 and each cookie would cost $0.48)
    UK £3.07. Per serve = £0.26p (Using margarine at 30p would save 56p each cookie would cost 21p)
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Blanched almond flour – almond meal, ground almonds, or use unbleached almond meal (as in these images – it makes darker cookies but adds a great taste).
    Butter – you can use either unsalted butter or salted butter. Make sure the butter is softened / at room temperature, otherwise it will be very hard to mix it with the sugar.
    Soft brown sugar – makes moist and chewy chocolate chip cookies and adds a butterscotch taste to the cookies.
    Chocolate chips – you can use chocolate chips or I personally prefer to roughly chop chocolate to use as chocolate chips. They are not as uniform, but I prefer the taste. You can use milk chocolate or dark chocolate or a combination of the two.
    Almond essence – adds a sweet almond flavour and also helps create that soft chewy centre.
    The cookie dough will seem dry and crumbly at first, but continue to mix and it will come together.
    To freeze once cooked: cool completely, then layer with layers of greaseproof paper and place in Tupperware or wrap well.
     

    Nutrition

    Serving: 1gCalories: 235kcalCarbohydrates: 18gProtein: 4gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 22mgSodium: 71mgPotassium: 30mgFiber: 2gSugar: 14gVitamin A: 260IUCalcium: 48mgIron: 1mg
    Keyword almond flour, easy gluten free chocolate chip cookies, gluten free baking

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    Tag me! @atmrsjoneskitchen

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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