These Almond Flour Chocolate Chip Cookies are crisp on the edges, soft in the center, and loaded with chocolate. Made with almond flour and potato starch, they are naturally gluten-free and dairy-free, making them perfect for Passover or everyday baking. The dough comes together quickly and chills briefly to control the spread, giving you chewy, bakery-style cookies with minimal effort. If you love rich chocolate desserts, you might also enjoy my Chocolate Mousse Cheesecake, another gluten-free favorite.
Almond Flour Chocolate Chip Cookies At A Glance
- ⏱ Total Time: 26 minutes (11 min prep + 15 min bake)
- 🍪 Yield: About 36 cookies
- 🇺🇸 Cuisine Type: American
- 🍫 Flavor Profile: Crisp edges with a soft, chewy center and plenty of rich chocolate in every bite
- 🥗 Dietary Info: Gluten-free and dairy-free; Passover-friendly
- 🥡 Storage Notes: Store baked cookies in an airtight container at room temperature for up to 4 days. Dough can be frozen and baked as needed
- ⭐ Why You'll Love It: A reliable, crowd-pleasing chocolate chip cookie that works beautifully for Passover but is just as good any time of year
Almond flour is one of the easiest ways to create cookies that are naturally gluten-free while still keeping a soft, chewy texture. It is especially helpful during Passover baking, when traditional flour isn't used. Along with these cookies, I often make my Flourless Chocolate Cake when I want a rich chocolate dessert, or a quick batch of Chocolate Matzo Crack or the Mixed Berry Crisp for something crisp and sweet that always disappears quickly.
Jump to:
- Almond Flour Chocolate Chip Cookies At A Glance
- Key Ingredients
- Variations:
- How To Make Almond Flour Chocolate Chip Cookies: Step-By-Step
- Recipe Tips
- Gwen's Pro Tip
- Why Almond Flour Works in Chocolate Chip Cookies
- Almond Flour Chocolate Chip Cookies FAQ's
- Other Cookies To Try
- Almond Flour Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
If you enjoy simple chocolate desserts, there are plenty of other gluten-free options on the site. A tray of Chocolate Truffles makes an elegant bite-sized treat, while Dark Chocolate Bark is one of the easiest homemade chocolate desserts you can make. For something a little different, my Chocolate Covered Cherries are another chocolate lover's favorite and make a beautiful addition to a dessert table.
Key Ingredients
You will need the following ingredients to make these gluten-free chocolate chip cookies:
- Almond Flour - Use a finely ground almond flour. I tested this recipe using regular almond flour and found that the texture was too gritty, making the cookies taste dry and crumbly. While I did not test this, you can use coconut flour in place of the almond flour to make these nut-free. Coconut flour absorbs more liquid so you would need to add more liquid into the batter to replace what it absorbed. Almond flour is a staple in gluten-free and Passover baking, and I also use it in my Italian Almond Cookies, where it creates a delicate, slightly chewy cookie with a wonderful almond flavor.
- Potato Starch- For Passover you cannot use a gluten-free flour so in an effort to bring the dough together and keep the moisture content I added potato starch. I did test using only matzo meal but I didn't like the taste or texture of the cookies. I did not test replacing part of the potato starch with matzo meal; however, you would have a firmer, more cake-like, cookie.
- Chocolate Chips - For Passover, you will need to look for a Passover approved chocolate chip. If you can't find them, use a chocolate bar and chop it into pieces. I am a semi-sweet or dark chocolate fan but feel free to use milk chocolate or white chocolate in this recipe.
See the recipe card for quantities.
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Variations:
- Cinnamon or Spice - A pinch of cinnamon or cardamom can add warmth to the flavor without overpowering the chocolate.
- Orange Zest - A little fresh orange zest in the dough pairs beautifully with chocolate and gives the cookies a bright, citrusy note.
- Nuts - You can add walnuts or pecans to this batter.
How To Make Almond Flour Chocolate Chip Cookies: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 350℉.
Line a baking sheet with parchment paper.
In a large mixing bowl, mix the sugar, brown sugar, oil, eggs, and vanilla until smooth.
Step 2: Add in the potato starch, almond flour, salt, and baking soda.
Step 3: Fold in the chocolate chips.
Freeze for 15-20 minutes.
Step 4: Drop heaping tablespoon-sized dough onto the prepared baking sheet, spacing them 2-3 inches apart.
Bake for 10-12 minutes until the edges are golden brown and the middle is soft.
Remove from the oven and let cool.
Recipe Tips
- Don't space the cookies too close together. I found when testing these that I needed a lot of room in between as these cookies like to spread!
Gwen's Pro Tip
Let Them Cool on the Baking Sheet: Almond flour-based cookies are delicate right out of the oven. Letting them cool for a few minutes before transferring them to a wire rack helps them set without breaking.
Why Almond Flour Works in Chocolate Chip Cookies
Almond flour is ideal for making almond flour chocolate chip cookies because it adds moisture and a naturally tender crumb without any wheat flour. It also brings a subtle nutty flavor that pairs beautifully with chocolate. When combined with a little potato starch, the cookies bake with crisp edges and soft, chewy centers. Almond flour is widely used in gluten-free and Passover baking, including treats like my Almond Macaroon Cookies, where it creates the same delicate, chewy texture.
Almond Flour Chocolate Chip Cookies FAQ's
Yes. This recipe calls for 6 oz of oil. You can melt 6 tsps of butter and use butter in place of the oil. The recipe will not be dairy-free if you do this.
Almond flour cookies tend to spread more than traditional cookies because almond flour contains more natural fat and does not absorb liquid the same way wheat flour does. Chilling the dough before baking helps control the spread and keeps the cookies thicker. This recipe briefly freezes the dough before baking, which helps create crisp edges and soft centers.
Other Cookies To Try
Let me know your thoughts on these Almond Flour Chocolate Chip Cookies by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Almond Flour Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
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Equipment
Ingredients
- ¾ cup oil
- ½ cup granulated sugar
- 1 cup brown sugar packed
- 2 tsps vanilla extract
- 2 large eggs
- 1 ¼ cups potato starch
- 3 cups almond flour bleached and extra fine
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, mix the sugar, brown sugar, oil, eggs, and vanilla until smooth.¾ cup oil, ½ cup granulated sugar, 1 cup brown sugar, 2 large eggs, 2 tsps vanilla extract
- Add in the potato starch, almond flour, salt, and baking soda.1 ¼ cups potato starch, 3 cups almond flour, 1 teaspoon baking soda, 1 teaspoon salt
- Fold in the chocolate chips.
- Freeze for 15-20 minutes.
- Drop heaping tablespoon-sized dough onto the prepared baking sheet, spacing them 2-3 inches apart.
- Bake for 10-12 minutes until the edges are golden brown and the middle is soft.
- Remove from the oven and let cool.
Gwen Wolken says
A family favorite!
Gwen Wolken says
The best cookies!