A thick, chewy almond flour chocolate chip cookie that delivers bakery-style texture while staying completely gluten free. Sweet and chocolatey with a warm hint of cinnamon and vanilla, these cookies are tender, dense, and full of chocolate pockets.
A Quick Look At The Recipe
This summary highlights the essentials. Jump to the recipe for full details.
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Prep Time
15 minutes
Cook Time
16 minutes
Chill Time
4 hours (overnight preferred)
Total Time
4 hours 31 minutes
Servings
30 cookies
Difficulty
Easy
Calories *
231 kcal per cookie
Technique
Creaming method, portion, chill, and bake
Flavor Profile
Sweet chocolate, warm cinnamon, nutty almond, vanilla
* Based on nutrition panel
I followed the overnight chill and baked at 325°F convection for exactly 16 minutes. The cookies came out perfectly thick with the softest centers. The cinnamon is subtle but makes such a difference. I will never skip the chill time again on any cookie! ⭐⭐⭐⭐⭐
Lauren
Why This Recipe Works
- Bakery-style thickness, gluten free. The creaming method, measured almond flour, and chilling the dough prevent excessive spread and produce a thick, chewy cookie.
- Subtle cinnamon for depth. A small amount of cinnamon complements the almond’s nuttiness and rounds out the flavor without being obvious.
- Almond flour creates chew and structure. Its natural fat content and fine texture give a tender, slightly dense crumb that other gluten-free flours struggle to match.
Table of Contents
- Why This Recipe Works
- Ingredients & Substitutions
- Variations
- Professional Tips
- How to Make
- Chef Lindsey’s Tip
- Recipe FAQs
- Recipe Card
- Before You Go
These cookies are the result of careful testing across temperatures and flour ratios to achieve the thick, soft, chewy texture I wanted. Baking with almond flour yields rich, nutty results that work well in many recipes.
Ingredients & Substitutions
- Almond flour: The structural base; weigh it for consistent results since it compresses easily.
- Cornstarch: Softens texture and helps the dough hold together without spreading.
- Light brown sugar + granulated sugar: Brown sugar adds moisture and chew; granulated sugar helps form slightly crisp edges.
- Semi-sweet chocolate chips: Provide stable pockets of chocolate. Swap for chunks or darker chips if desired.
See the recipe card below for full ingredient amounts and measurements.
Variations
- Mix-ins: Replace semi-sweet chips with dark chocolate chunks, bittersweet chips, or candy pieces for different flavor profiles.
- Cookie bars or skillet: Press the dough into a 9×9 pan or bake as a skillet cookie for a different presentation.
- Size adjustments: Make mini cookies (25–30 g) or large cookies (~70 g). Keep the dough chilled and adjust bake time accordingly.
Professional Tips
- Chill the dough: Four hours is the minimum; overnight gives the best texture. Chilling firms the butter and hydrates the almond flour so the cookies keep their height.
- Oven temperature: Bake at 325°F convection (or 350°F conventional) and rotate the sheet halfway through for even browning.
- Add almond flour gradually: Incorporate in 2–3 additions on low speed to avoid overmixing and greasy dough.
How to Make Almond Flour Chocolate Chip Cookies
Follow these steps for consistent, bakery-style almond flour cookies. Exact measurements are in the recipe card below.
Step 1: Whisk dry ingredients. Combine almond flour, cornstarch, baking powder, baking soda, salt, and cinnamon in a bowl and set aside.
Step 2: Cream butter and sugars. Beat butter with brown and granulated sugar until creamy and slightly lighter in color.
Step 3: Add the egg and vanilla, beating until smooth and emulsified.
Step 4: Reduce to low speed and add the dry mix in 3–4 additions until incorporated, then fold in the chocolate chips.
Step 5: Portion and chill. Scoop dough into balls about 2 tablespoons (40 g) each. Place on a parchment-lined sheet, wrap well, and refrigerate at least 4 hours or overnight.
Chilling firms the butter and hydrates the almond flour, which helps the cookies hold their shape and develop the best texture.
Step 6: Preheat and arrange. Preheat oven to 325°F convection (350°F conventional). Place chilled dough balls 2 inches apart on a parchment-lined sheet.
Step 7: Bake. Bake 16 minutes total, rotating the pan after 8 minutes. Edges should be golden and centers matte with tiny surface cracks. They may look slightly underdone; they will finish setting as they cool.
Step 8: Cool and transfer. Cool on the baking sheet for 10 minutes, then move to a wire rack to finish cooling. As they cool they flatten slightly and firm to that desirable thick, chewy texture.
Chef Lindsey’s Recipe Tip
Chill time is the key variable. Letting the dough rest overnight hydrates the almond flour and firms the butter, which creates the soft, slightly dense interior you want. Baking one batch immediately and another after chilling demonstrates the difference clearly.
Recipe FAQs
The most common causes are skipping the chill or using too high an oven temperature. Chilling stabilizes the dough and baking at 325°F convection helps the cookies set without collapsing.
Yes. Refrigerate wrapped dough for at least 4 hours, ideally overnight. Dough keeps up to 3 days in the fridge, so you can bake in batches.
Store in an airtight container at room temperature up to 5 days, or freeze in a single layer then transfer to a bag for up to 2 months.
Yes. The recipe scales down cleanly. For half batches, weigh half of a beaten egg by weight rather than guessing to maintain proper moisture.
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If you try this recipe and love it, please leave a star rating and share your results in the comments. Your feedback is appreciated.
Almond Flour Chocolate Chip Cookies
Ingredients
- 4 1/4 cups almond flour
- 3 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup butter, slightly softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups semi-sweet chocolate chips
Instructions
- Whisk together almond flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a stand mixer fitted with the paddle, beat butter, brown sugar, and granulated sugar on medium speed until creamy.
- Add the egg and vanilla and beat until smooth and emulsified.
- Reduce to low and add the dry mixture in 3–4 additions until combined. Stir in chocolate chips.
- Portion the dough into balls (~2 tablespoons / 40 g). Place on a parchment-lined sheet, wrap tightly, and refrigerate at least 4 hours or overnight.
- Preheat oven to 325°F convection (350°F conventional). Arrange chilled dough balls 2 inches apart on a parchment-lined sheet.
- Bake 16 minutes, rotating the pan after 8 minutes. Edges should be golden and centers matte. Do not overbake.
- Cool 10 minutes on the baking sheet, then transfer to a wire rack to finish cooling.
Notes
Chill Time: Refrigerate portioned dough at least 4 hours; overnight is ideal.
Doneness: Pull when edges are browned and centers look matte; they will firm as they cool.
Oven: 325°F convection is preferred for thick cookies.
Storage: Airtight container at room temperature up to 5 days, or freeze up to 2 months.
Nutrition
Before You Go
These almond flour chocolate chip cookies are a reliable go-to when you want satisfying texture without gluten. If you’re baking more, try other favorite cookie recipes or stick with variations like white chocolate and macadamia for a different twist.