Even if you don’t follow a gluten-free diet, these cookies are satisfying and familiar in taste. Many people prefer them
because they feel less heavy than traditional cookies while still offering sweetness and structure.

Why These Almond Flour Cookies Work

Almond flour behaves differently from regular flour, which is why this recipe relies on the right balance of fat,
sweetener, and binding ingredients. Oil and egg help create structure, while baking soda provides light lift and spread.

• Gluten-free without special blends
• Soft centers with lightly crisp edges
• Simple ingredients and minimal prep
• Great for sharing and storing
• Easy to customize with add-ins

Recipe Details

• Prep time: 15 minutes
• Bake time: 10–12 minutes
• Total time: About 30 minutes
• Yield: Approximately 32 cookies

Ingredients

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

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, combine almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt.
3. Add oil, egg, and vanilla extract, mixing until a thick dough forms.
4. Roll the dough into 1-inch balls and place them on the baking sheets.
5. Bake for 10–12 minutes until edges are lightly golden.
6. Let cool briefly before transferring to a wire rack.

Helpful Baking Tips

For flatter cookies, gently press the dough balls before baking. Almond flour browns quickly, so avoid overbaking to
maintain a soft center. If your dough feels too oily, let it rest for a few minutes before shaping.

Storage and Freezing

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies
and thaw at room temperature when ready to enjoy.

Nutritional Information (Per Cookie – Approximate)

• Calories: 140
• Fat: 10g
• Carbohydrates: 12g
• Protein: 3g

Frequently Asked Questions

Are these cookies completely gluten-free?

Yes, as long as all ingredients used are certified gluten-free, these cookies are suitable for a gluten-free diet.

Can I replace almond flour with another flour?

Almond flour behaves differently than wheat flour, so substitutions are not recommended without adjusting the recipe.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect texture and spread. Brown sugar helps keep the cookies soft.

Do these cookies taste like traditional chocolate chip cookies?

Yes. They have a familiar flavor with a subtle nutty note from the almond flour.

Final Thoughts

These gluten-free almond flour chocolate chip cookies are easy to make, reliable, and crowd-pleasing. Whether you’re
baking for dietary needs or simply want a delicious homemade treat, this recipe delivers consistent results with minimal
effort.

Serving Suggestions

These gluten-free almond flour chocolate chip cookies are versatile and easy to serve in different ways. Enjoy them on
their own as a simple snack, or pair them with a glass of milk, coffee, or tea for a comforting treat. They also work
well as part of a dessert platter when entertaining guests or bringing sweets to a gathering.

Because these cookies are naturally rich and satisfying, a small portion goes a long way. They are ideal for sharing
with family and friends, including those who follow a gluten-free lifestyle or simply enjoy homemade baked goods.

Ingredient Notes and Substitutions

Almond flour is the key ingredient in this recipe and provides structure and moisture. Be sure to use finely ground
almond flour rather than almond meal for the best texture. Light brown sugar adds moisture and helps create a soft,
chewy center, while chocolate chips bring classic sweetness and balance.

If pecans are not available, you can substitute chopped walnuts or omit the nuts entirely. A neutral oil such as
grapeseed, avocado, or canola oil works best and allows the almond and chocolate flavors to shine.

Common Baking Mistakes to Avoid

One common mistake when baking with almond flour is overbaking. Almond flour browns faster than wheat flour, so it is
important to remove the cookies from the oven when the edges are lightly golden but the centers still appear soft.
They will continue to set as they cool.

Another mistake is handling the cookies too soon. Allow them to cool for a few minutes on the baking sheet before
transferring them to a wire rack. This helps them hold their shape and prevents breakage.

Make-Ahead and Storage Tips

The cookie dough can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking.
This makes it convenient to bake fresh cookies when needed without extra preparation.

Baked cookies freeze well and can be stored for up to two months. Thaw at room temperature or warm briefly in the oven
for a freshly baked texture.

Why This Recipe Is a Favorite

This almond flour chocolate chip cookie recipe is reliable, easy to follow, and consistently produces great results.
It is a favorite because it uses simple ingredients, comes together quickly, and delivers familiar flavor without the
need for gluten or complicated substitutions.