Irresistibly Chewy Gluten-Free Chocolate Chip Almond Cookies: Your New Favorite Recipe
Get ready to indulge in a batch of homemade cookies that are not only incredibly delicious but also entirely gluten-free! These **Chocolate Chip Almond Cookies** are designed for ease, speed, and maximum flavor. Crafted with the rich, nutty notes of almond flour and generous chunks of decadent chocolate, they boast a wonderfully chewy texture with an irresistibly gooey center. Perfect for those seeking a gluten-free treat without compromising on taste or texture, this recipe requires minimal chill time, meaning you’re just a short while away from warm, freshly baked goodness.
Why You’ll Adore These Gluten-Free Almond Flour Chocolate Chip Cookies
Say goodbye to traditional chocolate chip cookies and embrace this extraordinary almond flour version! If the deep, earthy, and naturally sweet taste of almonds appeals to you, then prepare to fall in love with these cookies. They offer a unique twist on a classic, elevating your baking experience with their distinctive characteristics.
What makes these cookies truly special is their incredibly soft texture and rich flavor, all thanks to the magical touch of almond flour. Similar to our popular Almond Shortbread Cookies or Almond Flour Peanut Butter Cookies, the almond flour creates a tender crumb that simply melts in your mouth.
Each cookie features beautifully chewy edges that give way to a delightfully gooey, melt-in-your-mouth center. They are generously studded with rich dark chocolate chunks, ensuring a burst of chocolate in every bite, complemented by the added crunch of flaked almonds. This thoughtful combination of textures and flavors makes them truly irresistible.
Beyond their deliciousness, these cookies stand out as a fantastic choice for those with dietary preferences. Much like our Oat Flour Chocolate Chip Cookies, they are completely flourless (in the traditional sense), grain-free, and wheat-free. This makes them an ideal and satisfying gluten-free chocolate chip cookie alternative for everyone to enjoy.
The Wonderful Benefits of Almond Flour in Baking
Almond flour is a game-changer, especially for gluten-free baking. It’s simply made from ground, blanched almonds, offering a naturally sweet and nutty flavor that enhances baked goods beautifully. But its benefits extend far beyond taste:
- Naturally Gluten-Free: For anyone with celiac disease or gluten sensitivity, almond flour is a perfect wheat-free substitute, allowing you to enjoy delicious treats without worry.
- Rich in Nutrients: Almond flour is packed with protein, healthy fats, fiber, vitamin E, and magnesium. This makes your cookies not just a treat, but also a more nutritious snack compared to those made with refined flours.
- Unique Texture: It lends a wonderfully moist, tender, and slightly dense texture to baked goods, often preventing the dry, crumbly results sometimes associated with other gluten-free flours. It’s the secret behind the chewy edges and gooey centers of these cookies!
- Low in Carbohydrates: For those managing blood sugar levels or following a low-carb diet, almond flour is an excellent alternative to traditional wheat flour, which is higher in carbohydrates.
- Subtle Flavor: Its mild, slightly sweet almond flavor pairs exceptionally well with chocolate, vanilla, and various other ingredients, making it versatile for many recipes.
Incorporating almond flour into your baking is a simple way to boost both the flavor and nutritional value of your favorite desserts, making them enjoyable for a wider audience.
Essential Ingredients for Your Almond Chocolate Chip Cookies
Crafting these delectable gluten-free cookies requires a few simple, high-quality ingredients. Each plays a crucial role in achieving that perfect chewy, gooey texture and rich flavor profile. Here’s what you’ll need:
Find specific quantities and detailed instructions in the recipe card below.
- Unsalted Butter: Ensure your butter is at room temperature and very soft. This is key for proper creaming with the sugars, creating a smooth base for your dough. Using unsalted butter allows you to control the overall saltiness of your cookies.
- Brown and White Sugar: This recipe calls for an equal blend of both. Brown sugar contributes to that deep, caramel-like flavor and ensures a wonderfully chewy and gooey texture. White caster sugar helps with crispness around the edges and overall sweetness. Check the FAQs if you prefer using just one type of sugar.
- Egg: A medium to large egg, also at room temperature, acts as a binder and adds moisture, contributing to the cookie’s structure and richness.
- Almond Meal/Flour: I recommend using a fine almond meal, typically made from blanched, peeled almonds. While a coarser almond meal works, the texture of your cookies might vary slightly. Finer meal generally yields a smoother cookie. This is the star ingredient for a gluten-free result and distinct almond flavor.
- Chocolate: For the ultimate chocolate experience, I prefer **Dark Chocolate Chunks** chopped from a high-quality chocolate bar. These melt into delicious pools within the cookies. However, standard chocolate chips are also a great option if you prefer.
- Flaked Almonds: These are optional but highly recommended for an extra layer of crunch and intensified almond flavor. You could also use slivered almonds or even finely chopped raw almonds if flaked ones aren’t available.
- Baking Soda & Fine Table Salt: These are crucial for leavening and balancing the sweetness. Baking soda helps the cookies spread and become tender, while salt enhances all the flavors.
For an even more intense almond flavor, a few drops of almond extract can be added to the cookie dough. And to perfectly balance the sweetness and richness, a sprinkle of coarse sea salt over the baked cookies is a must!
Step-by-Step Guide: Crafting Your Gluten-Free Almond Chocolate Chip Cookies
Making these delicious almond flour chocolate chip cookies is a straightforward process. You can easily prepare them in a large mixing bowl using a hand mixer or in a stand mixer equipped with the paddle attachment. Follow these simple steps for perfect results:
- **Prepare Your Chocolate:** If you’re using a chocolate bar, start by roughly chopping it into varying sized chunks. This creates wonderful pockets of melted chocolate throughout your cookies. Set these aside.
- **Line Baking Sheets:** Prepare a large baking sheet (or two, depending on your oven’s capacity) by lining it with baking paper, parchment paper, or a silicone baking mat. This prevents sticking and ensures even baking.
- **Cream Butter and Sugars:** In your mixing bowl, combine the very soft unsalted butter, brown sugar, and white caster sugar.
- Photo 1: Shows the butter and sugars ready in the bowl.
- Photo 2: Begin creaming these ingredients for about 2 minutes, or until they form a thick, cohesive paste. There’s no need to over-cream and incorporate too much air at this stage; we’re simply aiming for a well-combined, creamy base.
- **Add Wet Ingredients:**
- Photo 3: Incorporate the room-temperature egg and vanilla paste (or vanilla extract) into the butter and sugar mixture.
- Photo 4: Mix on low speed until the ingredients are thoroughly combined and form a thick, uniform mixture. Remember to stop and scrape down the sides of the bowl with a spatula as needed to ensure everything is fully incorporated.
- **Combine Dry Ingredients:**
- Photo 5: Add the almond meal (or almond flour), baking soda, and fine table salt to the wet mixture.
- Photo 6: Mix on low speed just until a thick cookie dough forms. Be careful not to overmix, as this can affect the final texture.
- **Fold in Chocolate & Almonds:**
- Photo 7: Gently fold in the chopped chocolate chunks (or chocolate chips) and, if using, the flaked almonds. You can reserve a few chocolate chunks and flaked almonds to press onto the tops of the cookies just before baking for an extra appealing look.
- **Scoop and Chill:**
- Photo 8: Using a medium-sized ice cream or cookie scoop, portion the cookie dough onto your prepared baking sheet, leaving enough space between each for them to spread. Once scooped, place the entire baking sheet into the refrigerator to chill for 30 minutes. Alternatively, you can chill the bowl of dough for 30 minutes before scooping. This chilling step is crucial for flavor development and helps prevent excessive spreading during baking.
- **Preheat Oven:** While the dough chills, preheat your oven to 160°C / 325°F.
- **Bake to Perfection:** Bake the cookies for 13 to 15 minutes. They are ready when they have spread slightly, and their edges are lightly golden, while the centers still appear soft.
- **Optional Finishing Touches:**
- Immediately after removing the cookies from the oven, gently tap the hot baking tray a couple of times on a hard, heat-proof surface. This helps to deflate any air bubbles and create a flatter, chewier cookie.
- For perfectly round cookies, use a round cookie cutter slightly larger than your baked cookies. Place it around each cookie and gently “scoot” the edges inward to form a neat, round shape while they are still warm and pliable.
- For an extra touch of flavor, sprinkle a little coarse sea salt over the cookies while they are still hot from the oven.
- **Cool Completely:** Transfer the baked cookies to a wire rack and allow them to cool down completely before attempting to move them. They will be very soft and fragile when warm and could break if handled too soon. Patience is key for perfectly set cookies!
Frequently Asked Questions About Almond Flour Chocolate Chip Cookies
This recipe will work beautifully with both almond flour and almond meal, but they do yield slightly different results. Almond flour is typically made from blanched (skinless) almonds that have been very finely ground, resulting in a smooth, fine texture that gives cookies a more delicate crumb. Almond meal, on the other hand, can be made from blanched or unblanched almonds and is usually more coarsely ground, retaining a bit more texture and ‘bite’ in the cookies. For these cookies, I’ve found that a fine almond meal (which is coarser than almond flour but finer than a coarse almond meal) delivers the best balance of flavor and texture, offering a slight chewiness without being too gritty.
The choice between chocolate chips and chocolate chunks is primarily a matter of personal preference and desired outcome. I personally lean towards using **chocolate chunks**, especially those chopped from a good quality chocolate bar, because they create incredible, molten pools of melted chocolate throughout the cookies as they bake. This gives a more intense and varied chocolate experience. Chocolate chips, which hold their shape more, provide distinct pockets of chocolate. Both work, so choose what you enjoy most!
Absolutely! While this recipe calls for an equal mix of brown and white sugar to achieve a balanced flavor and texture (chewy from brown sugar, slightly crisp from white), you can certainly use just one type. Using all brown sugar will result in a cookie that is notably softer, richer, and more fudgy in texture. If you opt for all white sugar, your cookies will have a crisper edge and a slightly firmer texture overall. Experiment to find your preferred texture!
Yes, chilling the cookie dough is a crucial step that significantly impacts the final texture and appearance of your cookies. I’ve tested this recipe with no chill, a 30-minute chill, and even a 2-hour chill. My strong recommendation is the **30-minute chill time**. Without any chilling, the cookies tend to spread out too much in the oven, becoming very thin. If chilled for much longer (like 1-2 hours), you’ll get thicker, chunkier cookies with an incredibly soft center. The 30-minute chill strikes the perfect balance, resulting in cookies that spread just enough to have slightly chewy edges and a delightfully gooey middle.
Expert Tips for the Best Gluten-Free Almond Cookies
Achieve bakery-quality results with these simple tips and tricks for your gluten-free chocolate chip almond cookies:
- Watch for Large Chocolate Chunks: When scooping your cookie dough, glance at the bottom of the scoop. If you see a particularly large chocolate chunk poking out, try to gently push it into the dough or remove it. Large chunks at the very bottom can melt quickly, potentially causing the cookie to spread too much or break apart after baking.
- The “Tap and Scoot” Method for Perfect Rounds: For those Instagram-worthy round cookies, employ this clever trick: immediately after removing the hot baking tray from the oven, gently but firmly tap it a couple of times on a hard, heat-proof surface (like your countertop). This helps to release any trapped air bubbles and encourage a slight collapse for a chewier texture. Then, while the cookies are still very warm and pliable, take a round cookie cutter that’s slightly larger than your cookies and gently “scoot” it around each cookie, pulling the soft edges inwards to create a perfectly round shape.
- Chilling Time Matters for Texture: The duration you chill your cookie dough directly influences its final texture.
- No Chill: If you bake the dough immediately, expect very thin cookies that spread significantly. They’ll be crispier all over.
- 30-Minute Chill (Recommended): This is the sweet spot for the ideal balance – cookies that spread nicely, developing chewy edges and a soft, gooey center.
- Over 1 Hour Chill: Longer chilling times result in thicker, chunkier cookies with a denser, very soft center and less spread.
- Room Temperature Ingredients: Always ensure your butter and egg are at room temperature. This allows them to emulsify properly, creating a smooth, consistent dough and preventing a lumpy texture.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can develop gluten (even in gluten-free flours to a lesser extent, but it can still lead to tougher cookies) and result in a less tender cookie.
Serving Suggestions & Delightful Variations
These gluten-free chocolate chip almond cookies are fantastic on their own, but here are some ideas to elevate your cookie experience:
- **Classic Pairing:** Enjoy them warm with a tall glass of cold milk, a steaming cup of coffee, or your favorite herbal tea.
- **Dessert Perfection:** Serve them alongside a scoop of vanilla bean ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for an indulgent treat.
- **Flavor Boosts:**
- **Nutty Overload:** Add other chopped nuts like pecans or walnuts along with the flaked almonds.
- **Citrus Zest:** A teaspoon of orange or lemon zest can brighten the flavor profile beautifully, especially with dark chocolate.
- **Spice It Up:** A pinch of cinnamon, nutmeg, or even a tiny amount of cayenne pepper (for a Mexican hot chocolate twist) can add warmth and depth.
- **Different Chocolates:** Experiment with white chocolate chips, milk chocolate chunks, or a mix of dark and semi-sweet chocolate for varied sweetness levels.
- **Sandwich Cookies:** Once cooled, spread a layer of your favorite frosting (like cream cheese frosting or chocolate ganache) between two cookies for a decadent sandwich.
Storing Your Cookies for Lasting Freshness
Proper storage ensures your gluten-free chocolate chip almond cookies remain as delicious as the day they were baked:
At Room Temperature: These cookies, thanks to the inherent moisture from the almond meal, tend to stay fresh and moist for longer than traditional wheat-based cookies. Store them in an airtight container at room temperature for up to 3 days. For optimal freshness and texture, placing a slice of bread in the container can help keep them soft.
Freezing Baked Cookies: If you’ve baked a large batch or want to save some for later, these cookies freeze wonderfully. Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe bag or airtight container. They will maintain their best texture and flavor for up to 1 month. To enjoy, simply thaw at room temperature or gently warm in the oven for a few minutes.
Freezing Cookie Dough: For freshly baked cookies anytime, freeze the dough! Scoop the cookie dough portions onto a lined baking tray and freeze until firm. Once solid, transfer the dough balls into a freezer-safe bag or container. They can be stored for up to 2-3 months. When ready to bake, place the frozen dough balls on a prepared baking sheet and let them sit at room temperature for about 30 minutes. You might need to add 1 or 2 minutes to the baking time, depending on how frozen the cookies still are.
Explore More Delicious Cookie Recipes
If you loved these gluten-free almond cookies, be sure to check out some of our other delightful cookie creations:
- Irresistible Biscoff Butter Cookies
- Sweet and Fruity Strawberry Shortbread Cookies
- Zesty Lemon Curd Cookies
- Rich Chocolate Hazelnut Shortbread Cookies
- Classic French Sablés Bretons Cookies
- Fragrant Lemon Poppy Seed Shortbread Cookies
- Decadent Strawberry Cheesecake Cookies
Baked these cookies?
We’d love to see your creations! Leave a comment below to tell us what you think, and don’t forget to tag us on Instagram @a.baking.journey with a photo of your delicious cookies!
Full Recipe: Gluten-Free Chocolate Chip Almond Cookies
Gluten-Free Chocolate Chip Almond Cookies
Servings:
15 cookies
Author:
Sylvie
15 minutes
15 minutes
30 minutes
1 hour
Print Recipe
Ingredients
- 120 gr (1/2 cup) Unsalted Butter, soft, at room temperature
- 75 gr (1/3 cup) Brown Sugar
- 75 gr (1/3 cup) Caster Sugar
- 1 Egg, medium to large, at room temperature
- 1 teaspoon Vanilla Paste, or pure vanilla extract
- 200 gr (2 cups) Almond Meal, fine, or almond flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Fine Table Salt
- 150 gr (5.5 oz) Dark Chocolate Chunks, chopped from a bar, or chocolate chips
- Flaked Almonds, to taste, optional, for topping
- Coarse Sea Salt, optional, for sprinkling after baking
Instructions
- If using a chocolate bar, begin by chopping it into large chunks. Set aside.
- Line a baking sheet with baking paper or a baking mat (you may need two trays, depending on oven size).
- In a large mixing bowl, combine the very soft Butter, Brown Sugar, and Caster Sugar. Cream for about 2 minutes until it forms a thick paste. There’s no need to incorporate a lot of air.
- Mix in the room-temperature Egg and Vanilla Paste (or extract) on low speed. Then, add the Almond Meal/Flour, Baking Soda, and Fine Table Salt. Mix until a thick cookie dough comes together, scraping down the bowl as needed.
- Fold in the Chocolate Chunks (or chocolate chips) and optionally, the flaked Almonds. You can reserve a few chunks and almonds to press onto the top of the cookies before baking.
- Using a medium-sized ice cream or cookie scoop, scoop the dough onto the prepared baking tray, leaving ample space between each cookie. Place the sheet in the fridge to chill for 30 minutes. Alternatively, chill the entire bowl of dough before scooping.
- Preheat your oven to 160°C / 325°F.
- Bake for 13 to 15 minutes, or until the cookies have spread, and the edges are lightly golden, while the centers are still soft. Optionally, sprinkle with some Coarse Sea Salt immediately after removing from the oven.
- Optional Shaping: When hot from the oven, gently tap the baking tray on a hard surface to release air bubbles. Use a round cookie cutter slightly larger than the cookies to ‘scoot’ around the edges, forming a perfectly round shape.
- Transfer the cookies to a wire rack to cool down completely. They are very soft when warm and will break if moved too early.
Notes
- Depending on the size of your oven, you might need to use two trays and bake the cookies in two batches to ensure even cooking.
- When creaming butter and sugar, the goal is simply to combine them thoroughly into a thick paste. There’s no need to cream for an extended period or incorporate excessive air.
- Reserving a few chocolate chunks and flaked almonds to press onto the top of each cookie just before baking adds a beautiful, professional finish.
- If you prefer, you can chill the entire bowl of cookie dough for 30 minutes before scooping it onto the baking tray.
- It’s critical to let the cookies cool completely on a wire rack before moving them. They are incredibly delicate and soft when warm and will easily fall apart if handled prematurely.
Nutrition (per serving)