These almond flour cookies are a fast, one-bowl treat that delivers chewy texture, rich flavor, and satisfying chocolate chips. Perfect for anyone seeking a gluten-free dessert without sacrificing taste, they require just 10 ingredients and under 30 minutes to make.
Why These Cookies Stand Out
The rise in gluten-free baking isn’t just a trend—it’s driven by increasing awareness of dietary sensitivities and preferences. Almond flour has become a go-to substitute, offering a naturally nutty flavor and satisfying texture that many traditional wheat-based cookies lack. This recipe streamlines the process, proving that delicious doesn’t have to mean complicated.
Ingredients & What They Do
The core of these cookies lies in a few key ingredients:
- Almond flour: Provides structure, nutty flavor, and a gluten-free base. Using fine blanched almond flour is crucial for the best texture.
- Almond butter & Egg: These act as binders, holding the dough together while amplifying the almond flavor.
- Butter (or Coconut Oil): Adds richness and tenderness. Coconut oil offers a dairy-free alternative.
- Baking Soda: Creates lift, resulting in a slightly puffy texture.
- Brown Sugar: Contributes sweetness and depth through caramelization during baking.
- Chocolate Chips: The classic melty addition that makes any cookie irresistible.
A pinch of sea salt enhances all flavors. Flaky sea salt sprinkled on top elevates the experience, contrasting with the sweetness and richness.
How to Make Them: Step-by-Step
- Combine Wet Ingredients: In a bowl, whisk together egg, brown sugar, almond butter, melted butter, and vanilla until smooth.
- Add Dry Ingredients: Sprinkle almond flour, baking soda, and salt over the wet mixture. Mix gently until combined. If the dough is too dry, add water—one tablespoon at a time—until it comes together.
- Fold in Chocolate Chips: Gently incorporate the chocolate chips.
- Shape & Bake: Scoop rounded tablespoons of dough onto a parchment-lined baking sheet. Lightly flatten each cookie, then sprinkle with flaky sea salt (optional). Bake at 350°F (175°C) for 10-12 minutes, until puffed and lightly browned.
- Cool Completely: Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. They’ll be fragile when hot, so patience is key.
Storage & Freezing
These cookies stay fresh in an airtight container at room temperature for up to four days. For longer storage, freeze them for up to three months.
Recipe Variations
- Vegan: Replace egg with flaxseed “egg” (1 tbsp ground flaxseed + 3 tbsp water, thickened for 5 mins). Use coconut oil and increase baking soda to ½ tsp.
- Mix-Ins: Experiment with white chocolate chips, dried cherries, or cranberries.
These almond flour cookies prove that gluten-free baking can be both simple and incredibly satisfying. With a few pantry staples and minimal effort, you can enjoy a delicious treat that caters to various dietary needs.
