Delicious One-Bowl Almond Flour Chocolate Chip Cookies
These almond flour cookies are easy to make in one bowl! Chewy, nutty, and filled with melty chocolate chips, they’re a delicious gluten-free treat.
Why You’ll Love These Cookies
These almond flour cookies are chewy, nutty, and packed with melty chocolate chips. Not only are they entirely gluten-free, but you don’t need to be gluten-free to enjoy them! This recipe, which first appeared in my second cookbook, Love & Lemons Every Day, has become a staple in my kitchen, and I’ve made it countless times. It’s about time I shared it with you too!
The best part? They come together with just ten ingredients and in less than 30 minutes!
Almond Flour Cookies Ingredients
Here’s what you need to create this delightful almond flour cookie recipe:
| Ingredient | Amount |
|---|---|
| Almond flour | 2 cups (spooned and leveled) |
| Almond butter | ¼ cup |
| Large egg | 1 |
| Unsalted butter | 2 tablespoons (melted) |
| Brown sugar | ½ cup |
| Baking soda | ¼ teaspoon |
| Vanilla extract | 1 teaspoon |
| Dark chocolate chips | Heaping ½ cup |
| Sea salt | To taste |
| Flaky sea salt (optional) | For topping |
Can I Use Almond Meal Instead of Almond Flour?
For the best results, I recommend using finely blanched almond flour. Brands like Bob’s Red Mill are widely available. While you could use almond meal, it could result in a grainier texture.
How to Make Almond Flour Chocolate Chip Cookies
Creating these cookies is a breeze! Follow these simple steps:
- Mix Wet Ingredients: In a large bowl, whisk together the egg, brown sugar, almond butter, melted butter, and vanilla.
- Add Dry Ingredients: Sprinkle the almond flour, baking soda, and salt over the mixture and blend using a spatula.
- Chill and Shape: Scoop tablespoon-sized mounds onto a baking sheet lined with parchment paper. Press down slightly before sprinkling with flaky sea salt if desired.
- Bake: Preheat your oven to 350°F and bake for 10-12 minutes, or until the edges are lightly browned and the centers are puffed.
- Cool: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Enjoy your homemade cookies!
Recipe Variations
- Vegan Alternative: Substitute the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, and replace the butter with coconut oil.
- Mix-Ins: Dried cherries, cranberries, or white chocolate chips are great addition options!
How to Store and Freeze
- Store: Keep these cookies in an airtight container at room temperature for up to 4 days.
- Freeze: For longer storage, freeze them for up to 3 months. Thaw at room temperature or microwave one cookie briefly for a quick treat.
More Almond Flour Recipes to Try
If you enjoy these cookies, consider trying out these almond flour recipes: