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!
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.
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.
How to make these ground almond biscuits
- Line a baking sheet with parchment paper / baking paper.
- Combine the butter and brown sugar in a bowl.
- Mix until fluffy.
- Add the almond flour and almond essence.
- Mix to combine to a soft dough.
- Add the chocolate chips / roughly chopped chocolate.
- Roll into balls and place on lined baking sheet.
- Press down on the cookie dough balls with a fork to flatten slightly before placing in the preheated oven to cook.
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.
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.
- 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.
- 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
Almond Flour Chocolate Chip Cookies
- 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)
- 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.