The world doesn’t really need another chocolate chip cookie recipe… but my family really loves them made with almond flour. There’s something about the nuttiness of almond flour paired with dark chocolate that just works. The flavor is a little deeper, a little toastier, and incredibly satisfying. They don’t taste like a substitute cookie, they stand on their own.
Lately, I’ve also been experimenting more with slightly lower sugar and lower saturated fat recipes. Traditional chocolate chip cookies rely heavily on butter and a generous amount of sugar. In this version, I use a combination of butter and olive oil, which allows me to reduce the overall saturated fat while still keeping that rich texture we want in a cookie. I’ve also pulled back the sugar a bit. They’re still sweet, still indulgent, just not over-the-top.
Because these are made with almond flour, they’re naturally gluten-free and bring a little extra protein and healthy fats to the table compared to a standard white-flour cookie. That doesn’t make them a “health food,” but it does make them feel like a more balanced everyday treat.
If I’m bringing someone a small box of freshly baked cookies, I’ll probably stick to my tried-and-true cooking school version, the one that’s a little more classic and a little more decadent. Those feel special and unique.
But for regular consumption? For something I want sitting on the counter (or honestly, in the refrigerator – they’re delicious cold)? This is the recipe I’d rather have for myself and my family. They’re soft in the center, lightly browned on top and around the edges, finished with flaky salt, and completely satisfying all on their own.
And sometimes, that’s exactly what you want from a chocolate chip cookie.
Happy baking,
Christina
Almond Flour Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2½ cups almond flour
- 1 tsp kosher salt
- ½ tsp baking soda
Wet Ingredients
- 1 stick unsalted butter 8 tbsp, softened
- 4 tbsp extra virgin olive oil
- ¼ cup light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
Mix-Ins
- 8 ounces chocolate chunks, chips, or a combination
- Flaky salt, such as Maldon for topping
Instructions
- Preheat oven to 350°F.
- Line 2 sheet pans with parchment paper.
- In a medium bowl, whisk together almond flour, kosher salt, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat softened butter, olive oil, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes, until light and creamy.
- Add egg and vanilla extract. Mix until smooth and fully incorporated.
- Gradually add dry ingredients to the wet mixture and mix on low speed until just combined. Do not overmix.
- Fold in chocolate chunks or chips.
- Using a scoop, portion 1½–2 ounces of dough per cookie (a generous scoop) onto prepared sheet pans, spacing evenly. Gently flatten slightly with your hand.
- Sprinkle tops with flaky salt.
- Bake for 11–12 minutes, or until lightly browned on top and around the edges and just set in the center.
- Cool on the baking sheets set on wire racks for 10 minutes, then transfer to wire racks to cool completely.
Notes
- These cookies soften as they sit. For best texture, store in the refrigerator.
- They are especially delicious cold!