These eggless Almond Flour Chocolate Chip Cookies are crisp on the edges with a soft, chewy, and gooey center. They have an excellent cookie texture, just like the real deal without eggs and gluten!
Gluten-free Almond Flour Chocolate Chip Cookies are one of the easiest cookies to bake! The quick recipe gives cookies rich with buttery and nutty flavors and loaded with chocolate chips.
About Almond Flour Chocolate Chip Cookies
I love to bake cookies at home; they are so fresh and much better than store-bought cookies. Everyone in my family adores all types of cookies, but my son is so much into chocolate chip cookies.
So, I often bake different types of cookies loaded with chocolate chips. After posting the recipe for Almond Flour Brownies (Eggless), I wanted to share these delicious almond flour cookies.
These cookies are rich, slightly crisp on the edges, soft and gooey in the center, somewhat chewy, and delicious. The cookies are flourless but effortless and quick to bake at home.
We do not follow a gluten-free diet, but I love using almond flour in cooking and baking. So, if you are looking for egg-free and gluten-free cookies, this recipe is worth trying.
Also, this is a small-batch recipe, so if you are a beginner to baking, have a small family, or do not want to bake two dozen cookies, go with this!
Why You Will Love These Cookies
- Almond Flour Chocolate Chip Cookies are gluten-free and egg-free.
- They are slightly crisp on the edges and soft in the center.
- These cookies are slightly chewy, gooey, and loaded with chocolate chips.
- The recipe is easy, and these real-deal cookies will be yours in less than 20 minutes.
- These cookies are worth trying, even if you do not follow a gluten-free diet.
- These gluten-free chocolate chip cookies are small-batch, but you can quickly scale up the recipe.
Ingredients
- Almond Flour: Almond flour is the base for this recipe, and because of its high-fat content, the cookies will stay moist. However, do not get confused with almond meal; use almond flour only to make these cookies.
- Baking Soda: It helps cookies to spread while baking in the oven.
- Salt: I like to use sea salt for these almond cookies to give a pleasant contrast to the sweetness.
- Butter: Use unsalted butter; softening it to room temperature is essential.
- Brown Sugar: I love using dark brown sugar for a mild but delicious molasses note to these cookies.
- Vanilla: Use pure vanilla for the best flavor.
- Chocolate Chips: I used semi-sweet chocolate chips. You can use dark chocolate chips, but I highly recommend using semi-sweet for these cookies. I have used mini chips, but regular size works perfectly fine.
How To Make Almond Flour Chocolate Chip Cookies
- Preheat the oven to 350°F (180°C).
- Line the baking sheet with parchment paper or a silicone mat.
- Whisk almond flour, baking soda, and salt in a medium bowl and set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy.
- Scrape down the sides and bottom of the bowl.
- Add flour mixture and vanilla and mix until combined on low speed.
- Add chocolate chips and mix again until evenly incorporated.
- Using a medium ice cream scoop (about 1½ tbsp), scoop the dough into balls and place them on the baking sheet.
- Flatten the cookie balls slightly and press more chocolate chips on the top if desired.
- Also, keep enough space between cookie balls to allow them to spread.
- You may get 8-10 cookie balls, depending on the size of the ice cream scoop.
- Bake the cookies in the preheated oven for 11-13 minutes or until they are lightly firm around the edges but still soft in the center.
- Baking for 12 minutes is perfect for my oven for the slightly crisp edges and soft centers.
- However, keep an eye after 10 minutes of baking. You may need to bake for more or less minutes than I mentioned.
- Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes.
- These cookies will spread on their own, but if they are too puffy, try gently pressing down on them with the back of a spoon.
- Press a few extra chocolate chips into the tops while the cookies are still warm. However, this is optional.
- Then, transfer them to a wire rack to cool completely.
Storing Suggestions
- Because of the almond flour, these cookies will stay soft longer and not dry out. They can be stored in an airtight container at room temperature for at least one week.
- Eggless almond flour chocolate chip cookies also freeze well. They can be stored in a freezer-safe container or bag for up to three months.
Make-Ahead
- Refrigerate The Dough: You can make this cookie dough in advance. First, make the dough, cover it tightly, and place it in the fridge for up to 3 days. Then, bring it to room temperature before rolling and baking.
- Freezing The Dough: Roll the cookie balls from the dough and fridge them tightly covered for up to 3 months. Then bake them without thawing and allow a few minutes of extra baking time.
Baking Tips For Almond Flour Chocolate Chip Cookies
Measurements: For the perfect cookies, measure the flour and other ingredients correctly. Use the kitchen scale for the best result. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Butter: Butter should be softened to room temperature before being beaten with sugars. Cold butter prevents the cookies from spreading, and warm butter makes them flat.
Chocolate Chips: I have added semi-sweet chocolate chips, but you can add chocolate chunks instead of chocolate chips.
Baking Time: I baked the cookies for 12 minutes for the soft and chewy cookies in the center. But for the crunchier cookies, bake them for 14-15 minutes.
Spreading The Cookies: These cookies will spread on their own, but if they are too puffy, try gently pressing down on them with the back of a spoon.
More Almond Flour Recipes
Recipe Card
Almond Flour Chocolate Chip Cookies (Eggless and Small Batch)
Video
Ingredients
- 1 cup (110g) almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup (57g) unsalted butter softened to room temperature
- ¼ cup (50g) dark or light brown sugar
- 1 teaspoon vanilla
- ½ cup (80g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line the baking sheet with parchment paper or a silicone mat.
- Whisk almond flour, baking soda, and salt in a medium bowl and set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy. Scrape down the sides and bottom of the bowl.
- Add flour mixture and vanilla and mix until combined on low speed. Add chocolate chips and mix again until evenly incorporated.
- Using a medium ice cream scoop (about 1½ tbsp), scoop the dough into balls and place them on the baking sheet.
- Slightly flatten the balls and press more chocolate chips on the top if desired. Also, keep enough space between cookie balls to allow them to spread. You may get 8-10 cookie balls, depending on the size of the ice cream scoop.
- Bake the cookies in the preheated oven for 11-13 minutes or until the cookies are lightly firm around the edges but still soft in the center.
- Remove the cookies from the oven and allow them to cool on the baking sheet for at least 5 minutes. Then, transfer them to a wire rack to cool completely.
- These cookies will spread on their own, but if the cookies are too puffy, try gently pressing down on them with the back of a spoon. Press a few extra chocolate chips into the tops while the cookies are still warm. However, this is optional.
Storing Suggestions
- Because of the almond flour, these cookies will stay soft longer and not dry out. They can remain at room temperature for at least one week, stored in an airtight container.
- Eggless almond flour chocolate chip cookies also freeze well. Store them in a freezer-safe container or bag for up to three months.
Notes
- Measurements: For the perfect cookies, correctly measure the flour and other ingredients. Use the kitchen scale for the best result. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
- Butter: Butter should be softened to room temperature before beating it with sugar. Cold butter will prevent the cookies from spreading, and warm butter will make the cookies flat.
- Chocolate Chips: I have added semi-sweet chocolate chips, but you can add chocolate chunks instead of chocolate chips.
- Baking Time: I baked the cookies for 12 minutes for the soft and chewy cookies in the center. But for the crunchier cookies, bake them for 14-15 minutes.
- Spreading The Cookies: These cookies will spread on their own, but if the cookies are too puffy, try gently pressing down on them with the back of a spoon.
Thanks for coming! Let me know what you think.