If you’re looking for a gluten-free cookie recipe that doesn’t compromise on flavor or texture, these almond flour chocolate chip cookies are a perfect choice. They bake with lightly crisp edges and soft, chewy centers, making them just as satisfying as classic cookies.

Made with simple pantry ingredients, this recipe is quick, easy, and ideal for everyday baking, holidays, or sharing with friends and family. Even those who don’t follow a gluten-free diet will love these cookies.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 32 cookies

Ingredients

• 2 ½ cups almond flour
• 1 cup light brown sugar
• 1 cup chopped pecans, toasted
• 1 cup semisweet chocolate chips
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup grapeseed oil (or any neutral oil)
• 1 large egg
• 1 tablespoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
2. In a large mixing bowl, combine almond flour, brown sugar, pecans, chocolate chips, baking soda, and sea salt. Stir until evenly mixed.
3. Add the oil, egg, and vanilla extract. Mix until a thick dough forms.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 1 inch apart.
5. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Helpful Tips

For slightly flatter cookies, gently press down the dough balls before baking. You can substitute grapeseed oil with avocado oil, canola oil, or melted coconut oil if preferred. Store cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.