These Almond Chocolate Chip Cookies are super delicious, crunchy on the outside, chewy on the inside, gluten-free, and ridiculously easy to make!
Almond Chocolate Chip Cookies are a delicious variation of traditional chocolate chip cookies.
They incorporate almond flavor and almond ingredients to create a unique and nutty twist on the classic cookie.
Addicting, melt-in-your-mouth Almond Chocolate Chip Cookies you will not stop nibbling on.
Great for HOLIDAYS and Cookie Exchange parties!
WHAT MAKES THIS RECIPE SO GREAT
- There are a few simple ingredients you probably have in your pantry or easily available at the stores.
- It’s a very forgiving recipe. It is almost impossible to mess with it.
- You can experiment by adding lemon zest instead of orange or omitting it entirely. They are delicious without it as well. You can remove chocolate chips if you happen not to like them (why?)
- A great cookie for any gathering or holiday cookie exchange, they can be made ahead of time and freeze well.
Care Tips for making these Easy Almond Chocolate Chip Cookies
- You’ll need Almond flour for these cookies, not Almond meal.
What’s the difference?
Almond flour is finely ground-blanched (no skins) almonds, whereas almond meal is finely ground almonds with the skin. Almond flour is much finer than almond meal.
Almond flour can be expensive when purchased at your local grocery. It’s much more decently priced at big box stores like Sam’s Club or Costco.
This is the Almond Flour from Costco that I have used in this recipe.
- When measuring the powdered sugar and almond flour, scoop them into a measuring cup, then level with a flat-edged knife. Don’t pack the ingredients into the cup.
- Use the Best quality chocolate chip! We love the Ghirardelli Chocolate Chips you can find. I love this brand for its taste and quality.
I have used this medium-sized, about 2-inch cookie scooper in this recipe. It yields 18 cookie balls. Using a large ice cream scoop, you can create 14 larger-sized balls.
- Don’t overbake these Almond Cookies. The time will vary slightly, depending on your oven and size of your cookie balls. You want them to be a light golden brown.
- In my oven, that takes right around 15 minutes. Check the cookies at 10 minutes and go from there. They will be soft when you take them out but harden on the outside as they come to room temperature.
- You can buy inexpensive Sliced Almonds at the ALDI store.
- I love these pre-cut parchment paper sheets that fit a sheet pan perfectly. They’re super convenient and save a lot of time when baking.
HOW TO MAKE ALMOND CHOCOLATE CHIP COOKIES
- 3 cups almond flour (not almond meal)
- ¾ cup sugar
- pinch of salt
- 1 tsp baking powder
- 1 Tbsp orange zest (or lemon zest), optional
- 3 egg whites
- 1 tsp vanilla (or almond extract)
- 1/2 cup chocolate chips
- 1 cup sliced almonds
- powdered sugar for dusting
- Preheat oven to 350F.
- Line the baking sheet with parchment paper and set aside.
- In a bowl, combine almond flour, sugar, salt, baking powder, and orange zest. Set aside.
- In another bowl, beat egg whites and vanilla extract with your electric mixer until thick and stiff.
- Using a spatula, gradually mix egg whites into the dry ingredients until a sticky dough forms.
- Add chocolate chips. Fold in gently until combined.
Form the dough into balls and place on the lined baking sheet about 3 inches apart.
- Add sliced almonds to a bowl or plate.
- Using a cookie scoop, scoop about two tablespoons of the cookie dough drop into a plate to cover with almond pieces and roll into a ball.
- Bake in the center of your oven for 15 – 20 minutes (depending on the size) or until cookies are slightly golden on the edges but still pale in the center.
- Allow cookies to cool for 10 minutes on the baking sheet, then for another 10 on a wire rack.
- Dust with powdered sugar and serve.
- You might use another teaspoon of vanilla extract along with, or instead of, almond extract.
- It is easier to break big almond slices into smaller pieces for easy rolling.
- Store cookies in an airtight container on your counter for 1 week. Cookies can also be frozen; wrap them in plastic wrap, then place them in a freezer-safe bag or container, and freeze for up to 3 months.
You can use lemon zest instead of orange zest. You can omit zest or chocolate chips as well. Try to make different variations of this recipe, and you will see how flexible and delicious each cookie will be.
I have tried several almond flour cookies and finally found a winner!
With this recipe, you can easily switch the chocolate chips and nuts to your preferences.