I happen to take cookies VERY seriously. Because lets face it, if we’re gonna enjoy some cookies, they need to taste good. And these almond flour chocolate chip cookies are incredibly tasty. Soft and chewy with chunks of dark chocolate and brown butter make for a wicked bakery style taste.

How to make Perfect Cookies

These cookies have went through several iterations. I really wanted them to taste like the perfect cookie. And to me a perfect home baked cookie is:

Rich and buttery tasting
Soft and chewy
Has pools of dark chocolate
Speckled with flaky salt (for that sweet and savory flavour)
Easy to make

So if you’re also on board with the above then I think you’ll LOVE these grain free chocolate chip cookies.

Ingredients

Along with the ingredients below, you’ll also need salt and baking soda.

Flaky salt:

Flaky salt for topping is highly recommended! It helps to cut the sweetness and honestly, they just taste so much better. I like using Maldon flaky salt on top, and adding them right after baking, while they’re still hot from the oven. You could omit the flaky salt if you don’t have it though.

Almond flour:

I recommend using a very finely ground almond flour for best results. I like this one from Bob’s Red Mill.

Tapioca Flour:

Whenever I bake things that are gluten free, I find that using more than one flour is necessary. Tapioca flour is another flour that I always have on hand. Also note that tapioca starch and tapioca flour are the same thing, it just depends on how it’s been labelled. Tapioca flour is very fine, and is great for using to thicken sauces, soups or anything else that needs thickening. For baking, it helps to provide some chewiness and crispiness, two things that are key for any cookie recipe.

Butter:

Most things are just better with butter. Butter makes these cookies taste rich and also provides flavour. If you can’t do butter, ghee will also work. I haven’t tested these with coconut oil, so I’m not sure if it will work the same. The butter in this recipe is browned for even more flavour. If you need to use ghee, try this brown butter ghee!

Coconut Sugar:

For these healthier almond flour chocolate chip cookies, I use a mix of coconut sugar and a little bit of white sugar. Coconut sugar adds a little more depth of flavour, more so than what traditional white sugar can offer. You can opt to use brown sugar if that’s what you have on hand. You can also omit the white sugar and use all coconut sugar as well.

White Sugar:

Only a little bit is used in this recipe and can be omitted if needed.

Egg:

I haven’t tested this recipe without an egg, as they are key to binding these cookies and providing moisture to the recipe.

Vanilla Extract:

A hint of vanilla extract adds a little more flavour.

Dark Chocolate:

You can substitute dark chocolate chips for this recipe, but I just love using dark chocolate instead. Personally, I prefer the texture (and the look) that chopped chocolate provides to this recipe. I love this brand of dark chocolate!

How to Make

You’re gonna be amazed at how easy these paleo chocolate chip cookies are to make. With only 10 ingredients and one bowl, you’re only minutes away from the best ever gluten free chocolate chip cookies! The hardest part is chilling the cookie dough for an hour before baking.

Brown the Butter

In a small pot over medium heat add the butter. Stirring constantly with a spatula, brown the butter until it produces a nutty aroma, around 7 to 8 minutes in total. Then remove from the heat and pour into a large bowl. Let it cool for 1 to 2 minutes.

Whisk the wet ingredients

Add the coconut sugar, white sugar, egg and vanilla and use a whisk to incorporate, whisk for about 30 seconds.

Add in the Dry Ingredients

Then add the almond flour, tapioca flour, salt and baking soda and stir with a spoon, until the flour is just combined.

Add the chocolate chunks to the mix and place in the fridge to sit for about an hour.

Scoop and Bake

Preheat the oven to 350ºF. Line a baking sheet with parchment paper (or use a silicone baking mat). Scoop about 2 tablespoons worth of cookie dough onto the pan and flatten slightly with your hands.

Ensure there is enough space between each cookie. Place in the oven to bake for 8 to 9 minutes. Once you take them out of the oven, sprinkle with flaky salt. Then let them cool on the pan (they will continue to bake somewhat on the pan). Remove with a spatula and place on a cooling rack to cool.

Store in an airtight container on the counter for a few days, and refrigerate or freeze longer if needed after.

Tips

Let your cookies chill: The most important thing to do when making these cookies is to refrigerate them for at least 45 minutes to one hour. The browned butter needs time to cool so that the dough can set properly. If you don’t refrigerate it long enough, the cookies will spread and flatten too much.
Bake each batch on its own: ensure that you bake each batch on its own cookie sheet or baking tray, don’t try and do two trays at the same time.
Slightly damp hands to form: Use slightly damp hands to flatten the dough when ready to bake if the dough is still a little sticky.

Substitutions

No Butter: I’d recommend using a vegan butter substitute if you need. Coconut oil may result in cookies that are too greasy. You can also use ghee.

Flours: I haven’t tested other flours so I can’t recommend a substitute.

No White Sugar: omit and replace with more coconut/brown sugar.

Other baking Recipes to try

If you make these almond flour chocolate chip cookies, I’d love to hear from you. Feel free to tag me on Instagram, and/or leave a comment, rating or review below.

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Also, I highly recommend dunking these in some milk, you’re welcome!