Chewy Almond Flour Chocolate Chip Cookies
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You guys!! I’ve spent sooo much time thinking about, dreaming about, experimenting, making, and eating chocolate chip cookies. There’s nothing like a chewy, moist, pull apart, can’t get enough, eat ’em until they’re gone cookie.
I’ve made chocolate chip cookies before but always struggled getting that chewy, soft-baked gooey center. So, I made it my mission to start testing.
Welp, I’ve solved our problems and made a NEW chocolate chip cookie recipe that is hands down, my favorite cookie recipe ever. I’m talking, of all the cookies I’ve tried in my lifetime, THIS RECIPE, is my fave.
Bam. I said it. It’s a ballsy statement, but I said it. Hands down, you guys, this is my favorite cookie recipe everrrr!!
I need you guys to try it. I seriously want to make a batch every week because dayyyuum, it’s that good.
Plus I have some high hopes for cookie cake, cookie pizza, cookie bowls, um basically everything will be made from this cookie dough base from here on out. It’s SO GOOD, you guys!!
I know I’ve been on a dessert bender, but there are some seriously delicious savory meals coming your way and, as always, if you have any recipes (specific or general) that you want to see on the blog, don’t hesitate to let a girl know!
Ingredients for these gluten free chocolate chip cookies:
- butter or ghee, room temperature
- an egg
- vanilla extract
- Good & Gooey cookie mix
How to make these almond flour cookies:
Mix together the butter, vanilla, and the egg. You can do this using a food processor, handheld mixer or a standing mixer!
Add in Good & Gooey baking mix. Mix again until completely combined. Fold in the chocolate chips and chill for about 30 minutes.
Chilling is a super important step! Don’t you dare skip this!!
Preheat the oven and scoop the batter out onto a lined baking sheet. I just got a brand new cookie dough scooper which is basically a small ice cream scooper. I lovvvve it. But, if you want giant cookies, by all means use an ice cream scooper!
Tips and tricks to perfect this recipe:
- Room temperature is not melted: Don’t use melted butter or ghee. Make sure it is soft and room temperature!
- Electric is better than not: Use an electric mixer to really cream together the cookie dough. This tended to make a more incorporated cookie dough than using a handheld whisk.
- Chilling is where it’s at! Chill the dough for at least 30 minutes! Chilling the dough will make sure your cookies won’t spread out too much when they bake!
More flourless cookie recipes you’ll love:
- Chocolate Chip Tahini Cookies
- Healthy Monster Cookies
- Oatmeal Peanut Butter Cookie Bars
- Hot Cocoa Cookies
- Chocolate Chip Peanut Butter Oatmeal Cookies
- Gluten Free Oatmeal Chocolate Chip Cookies
Perfectly Chewy Chocolate Chip Cookies
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Prep Time: 40 -
Cook Time: 10
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Total Time: 50
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Yield: 18 cookies 1x -
Category: dessert -
Method: oven -
Cuisine: cookies - Diet: Gluten Free
Description
Chewy chocolate chip cookies are made with almond flour and naturally gluten free!! They’re crisp around the edges and chewy in the middle!
Ingredients
- 1/2 cup butter or ghee, room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1 pouch Good & Gooey cookie mix
Instructions
- Use an electric mixer or food processor to cream together the butter, egg, and vanilla.
- Add in the Good & Gooey cookie mix.
- Mix again until completely combined.
- Chill for about 30 minutes.
- Preheat the oven to 350F.
- Scoop the batter out onto a lined baking sheet.
- Bake for 10- 12 minutes until the edges are golden brown but the center is still soft.
- Remove the pan from the oven and allow to cool for 10 minutes on the pan before transferring them to a cooling rack.
Notes
Three keys to this recipe:
- Don’t use melted butter or ghee. Make sure it is room temperature.
- Use an electric mixer to really cream together the cookie dough.
- Chill the dough for at least 30 minutes!
Nutrition
- Serving Size: 1 cookie
- Calories: 99
- Sugar: 7.2g
- Sodium: 127mg
- Fat: 7.4g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8.1g
- Fiber: 0.3g
- Protein: 1.1g
- Cholesterol: 23mg
Enjoy!! xo
These look delicious!! Do you think I could use coconut oil instead of butter? My Doctor wants me to stay away from dairy right now.
Yes, I think coconut oil would be great! Let me know how you make out!! xo
I did make these with coconut oil and they were delish!
Hi Martina,
Did you use a 1 to 1 ratio? If not, how much coconut oil did you use?
Thanks!
I’ve made them with coconut oil they are great!
Yay!! I’m so happy you liked them!! xo
I’ve never tried cashew flour before, but these cookies definitely make me want to!
I made these cookies last night and they are SO GOOD! I made them with butter but will also try the coconut oil next time! My 4 year old couldn’t stop eating them. Thanks for this great recipe, love grain-free cookies!!!
Hi, these look great! Is cashew flour just ground up cashews?
Yep! I buy cashew flour on amazon, but you can probably just grind some up in your food processor or blender!
So I’m allergic to cashews (sad day!)–any chance these could be made with almond flour instead?
Yep! I just tried them with almond flour and they are AMAZING!! Let me know how you make out!! xo
Hi LIndsay – I made your recipe but I replaced the cashew flour with regular whole wheat flour. I put in the right amount of baking soda but they are very puffy AND taste like baking soda. Is it really suppose to be 1 Teaspoon? Love your blog – Thanks!
Hi Abby!
Usually nut flours need a bit more help which is why there’s more baking soda. If you’re using all purpose or whole wheat flour, I would definitely reduce it by at least half (I’d say 1/2 or 1/4 teaspoon). Let me know if you experiment with less baking soda and whole wheat flour, I’d love to hear how it turns out!
xo
So good! I used almond flour last time and Pamela’s blend this time and both times turned out amazing. It really is a wonderful recipe! And it’s easy enough that I can let my almost 3 year old help. Thank you!
*Pamela’s nut flour blend
Yay!! I’m so happy you like it!! xo
I’ve made these cookies twice in 5 days. GOD BLESS YOU for these!! I don’t think I could have another girl crush ever again. I see how men fall for women who can cook!
haha!! You seriously put the biggest smile on my face!! So glad you like the cookies, they’re my favorite!! 🙂
I noticed the butter in the video is melted. Would that work the same as letting it get to room temp?
Thanks!
Hi Katherine!
I haven’t really noticed a difference if the butter is room temp or more melted, so you should be good either way! Hope you love them!! xo
Do you know if oat flour would work?
Hi Erika! Oat flour should work, I would use a couple tablespoons less than the almond flour, but it should work fine! xo
Omg yes! I’ve been waiting for you reply. Going to make them now hahah. Thank you! ♥️
are these cookies freezer friendly?
They should be! I’d just put a little piece of parchment paper between each cookie! xo
These sound so delish and right now we are stuck at home with a blizzard outside so I can’t wait to make these! But I ran out of coconut sugar, would brown sugar work instead?
Hi Nicole! Yep, brown sugar would totally work for 1:1 sub! Stay warm!! xo
I just made these and they spread out so much while baking that they all fused together! Is there something that could’ve caused that? I followed the recipe exactly
Hi Anna!
So interesting, this recently happened to me too. I microwaved the butter, and I think that has something to do with it. I think it’s important for the butter to be room temp. I also noticed that my rack was one notch further down than I usually have it, so it could be the dough got too hot too quickly which caused everything to spread out. Make sure the rack is in the center. I’ll try to think of anything else because this recipe has worked for me many many times and then one day it spread out like you said! Another thing is maybe we need to check our baking soda. I read that that can be a big issue too.
Anyway, I hope something helps! They’re so tasty when they don’t go rouge!! xo
Hi! Would coconut flour work as well? If so, would I need more or less?
Thank you in advance!
Hi!! No, coconut flour would change the texture of the cookie so I don’t think it’s the best sub here. Maybe oat flour would be a good option!
As is typical with most families now-a-days, my family has several different dietary needs. Several of us are gluten free and several have type 1 diabetes. I recently brought these to a large family gathering and they were one of the first desserts to disappear! I subbed erythritol for the coconut sugar and they still tasted amazing. My 85 year old grandfather said he hadn’t been able to eat a chocolate chip cookie in 30 years because they always spike his blood sugar. He asked if he could pull some aside to take home with him. If anything, thank you for creating a recipe I can make for my pop!
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Anna! I love hearing that SO much!! I seriously have the biggest smile on my face. So happy your grandfather got to snag some for later and that they were perfect for the whole fam! Enjoy!! xo
These are delicious …. yuuuuummmm!!!!
Wow I’m so excited to try these cookies! Would it work to use ghee instead?
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Yes ghee would work!! Enjoy!! xo
Great recipe!! Could I bake in a pan to cut into bars or to make as a cookie “cake”? Thanks so much!!
Definitely! I’ve cooked the batter in a skillet for a cookie skillet. Hope they turn out great!! xo
I made these cookies & they spread out way too much & were super Greasy & buttery. I really thought I must have used too much butter, but I know I used the correct amount. I did soften the butter in the microwave, could that have something to do with it?
Thanks so much!
I noticed the butter in the video is melted but the “key points” say to NOT melt the butter, can you share what is the correct way? Planning to make these this week. Thank you for including the carb counts, makes giving my T1D daughter a treat much easier!!
Hi Megan,
So for me, the melted butter is fine as long as I chill it for a decent amount of time (I usually do about 1 hour). I’ve noticed that some people can’t get it to work with melted butter, I’m not sure why or if it’s the length of their chilling. To be safe I just tell people to use room temp butter! I hope your daughter loves them!!
xo
Cookies are moist, light and flavorful!
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I just baked them today, my cookies didn’t expand at all the came out like how I scoop the dough. What was the issue that I did? Also I follow the directions precisely!
Hm, that’s so strange! Maybe check your baking soda? Usually baking soda helps things spread out so many you need to buy a fresh one.
my cookies did not expand like they did in the picture what would be the reason for that? Also I followed the recipe exactly
Very weird! I think it probably has something to do with your baking soda – maybe it’s old? Usually baking soda helps the cokies expand so I think that may be the issue.
Do you think tigernut flour would work?
Yes, I think so! Give my tigernut flour cookie a try!
I absolutely love this recipe!!! I added about half a cup more of milk chocolate chips and noticed that when I stuck the second batch in the freezer they rose more than spread out. The first batch it was in the oven for only 10 minutes but the second bath was in there for about 12. I think 12 minutes is better but they both came out soft and yummy!!! I also used brown sugar instead of the coconut sugar. These are soo good I just made them!!!:)
Yay!! I’m so happy you love them!! xo
Just baked these and they came out so well! I used vegan butter, and swapped a ripe banana for the egg (to make it vegan), and they came out perfectly. I’m shocked and so happy to have found this. Thanks!!
Yay! I’m so happy you love them!! xo
LOVED your cookie recipe!! I’m finding out I can’t handle gluten, grains, dairy, and eggs. This recipe made me so happy! I can have chocolate chip cookies still!!! 🙂 I made it with coconut oil and a flax egg. It was delicious and husband approved. THANK YOU!!!
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Yay! I’m so happy you love these cookies! They’re my fave!! xo
Can Serve be used in place of coconut sugar?
And does the coconut oil have to be solid or melted?
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You can use swerve. I’ve never tried it but it should be fine if that’s your preferred sweetener. However, the coconut sugar down give it a richer, cookie taste that’s reminiscent of traditional cookies, so just keep in mind changing out the sweetener will change the flavor of the cookie. I melt my coconut oil. Make sure you chill the dough before baking! Hope you love them!! xo
My new favorite chocolate chip cookie! My husband (who is not gluten free) even raved about them! And they are so easy to make!
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Yay! I’m so happy you guys love them!! xo
Yummy!! Husband “king of chocolate chip cookies” approved!!
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Ahh I’m so happy!! Sending you lots of love!! xo
Omg this recipe is both SO EASY and SO GOOD! Thank you for helping a totally intimidated baker make good cookies!
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Aw yay!! I’m so happy you made something delicious 🙂
These are so tasty!
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Yay! I’m so happy you loved them!! xo
Easy and delicious!!! Divided the dough and folded chocolate chips in half and white chocolate morsales (for my husband) in the other half. Will definitely make again!
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Yay! I’m so happy you loved them! I need to try them with white chocolate! xo
Best gluten free chocolate chip cookies I’ve ever made! So soft and easy to make! Perfect blend of salty and sweet!
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Ahh I have the biggest smile on my face!! I’m so happy you love them!!! xo
Just made these are they are amazing!!! Both my girls had a few. For sure will be the new cookie in my house
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A favorite in our house!
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Me too!! I love them!! xo
What do you mean do not use melted butter or ghee (under 3 keys pointer) but your ingredient listed butter or ghee? Kindly explain.
Sorry for the confusion! You want to use room-temperature butter or ghee – not melted. So leave it out for about an hour before you want to make the dough. Don’t put it in the microwave to soften. I hope this helps! xo
I have replaced my lifelong Choco chip recipe with this one. It’s amazing!
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ahh biggest smile on my face!! It’s my favorite cookie recipe too!!
So excited to try these! Do you think they would still turn out good with a flax egg? Or could I incorporate about a TBS or two of flax along with the egg? Thanks!
I think a flax egg would work – just make sure to really chill the dough before you scoop them into balls and bake. Also allow them to sit on the pan for 5 – 10 minutes after baking to set before you transfer to a cooling rack or try to remove them 🙂
Came back to report these were absolutely delicious! This is my first time baking flourless cookies and I am impressed. I followed the recipe exactly and only subbed the sugar for brown sugar. However, my cookies got big and flat. I notice the recipe says 1/2tsp baking soda but the video I believe uses 1tsp, could this be why mine didn’t puff up? Still delicious though.
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Really wish I could see the original recipe. It was my favorite!
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Aw I know it’s disappointing! I’m sorry! I’m really excited about Good & Gooey though, and am so happy these chocolate chip cookies are one of my first products!! Sending love! xo
Hey Lindsay,
I’m pretty sure I’ve made this chocolate chip cookie recipe before (and we loved them) but it didn’t have the “box” mix. You added all the dry ingredients from “scratch”. Is this true? If yes, can you please tell me the dry ingredients to add since I don’t have the box mix?
Thanks so much
Nina (mom of a T1D)
Hi Nina!
Yes, I launched my own baking mixes called Good & Gooey! This is one of my favorite recipes too so I thought it would be perfect to convert into my baking mixes. I know it’s disappointing but since I share so many free recipes on my site I decided it was ok to pull back on just a couple. Thanks for understanding!
Lindsay