Almond Flour Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

Gluten-free, dairy-free chocolate chip cookies on parchment paper and a wire rack.

5 from 1 vote

Almond Flour Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

These Almond Flour Chocolate Chip Cookies are gluten-free, dairy-free, and packed with rich chocolate flavor. Made with almond flour and potato starch, they have crisp edges, a soft center, and a deliciously chewy texture. Perfect for the holiday or any time you need a flourless treat!

Prep Time11

Cook Time15

Total Time26

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: cookies

Calories: 181kcal

Author: Gwen Wolken

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.

Notes

These cookies spread more than you might expect, so spacing matters. For the best shape and texture, freeze the dough briefly before baking and limit each sheet pan to about nine cookies. This helps control the spread and keeps the edges crisp while the centers stay soft.

Almond flour and potato starch work together to create a chewy, tender cookie without any gluten or dairy. Be sure to use extra-fine blanched almond flour for the best texture. If the dough feels very soft, a short chill or freeze makes it much easier to handle.

The dough can be made ahead and frozen in portioned dough balls, then baked straight from the freezer with an extra minute or two added to the bake time. This recipe also works well as a half batch, making it easy to bake just what you need. Let the cookies cool on the pan before moving them, as they firm up as they set.

Nutrition