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Crispy Gluten-Free Chocolate Chip Cookies Recipe With Almond Flour Easy and Delicious

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These crispy gluten-free chocolate chip cookies made with almond flour have perfect crisp edges and chewy centers, delivering a warm, nutty flavor and gooey chocolate chips. Easy to make and perfect for gluten-sensitive diets.

Ingredients

Scale
  • 2 cups (200g) almond flour, finely ground
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (170g) gluten-free chocolate chips
  • Optional: ½ teaspoon xanthan gum (if almond flour lacks binding agents)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together almond flour, baking soda, salt, and optional xanthan gum until evenly combined. Set aside.
  3. In a large bowl, cream softened butter with brown sugar and granulated sugar using a hand mixer or whisk until fluffy, about 3-4 minutes.
  4. Beat in the egg and vanilla extract until fully combined.
  5. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Fold in the gluten-free chocolate chips evenly throughout the dough.
  7. Drop rounded tablespoon-sized balls of dough about 2 inches apart onto the prepared baking sheet, yielding about 24 cookies.
  8. Bake for 12-15 minutes until edges are golden brown and crispy while centers remain set. Add 1-2 minutes for extra crispiness if desired, watching closely to avoid burning.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use softened butter for best creaming results. Chill dough for 15-20 minutes if cookies spread too much. Avoid overmixing almond flour dough to prevent density. Oven temperatures vary; adjust if cookies brown too fast. Optional xanthan gum improves structure if almond flour lacks binders. For dairy-free, substitute butter with solid coconut oil. Store cookies in airtight container at room temperature up to 4 days or freeze up to 3 months.

Nutrition

Keywords: gluten-free cookies, almond flour cookies, chocolate chip cookies, crispy cookies, dairy-free option, easy gluten-free dessert

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