Go Back
almond flour cookie recipe

Easy Almond Flour Cookies

A provisional chocolate-chip cookie formula made with superfine blanched almond flour, brown sugar, and an extra yolk. Test the dough and bake time before publication.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
30 minutes
Total Time 57 minutes
Servings: 8
Course: Cookies, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients

  • 2 cups superfine blanched almond flour 224 g
  • 1/2 teaspoon baking soda about 2.3 g
  • 1/4 teaspoon fine salt about 1.5 g

Wet ingredients

  • 1/4 cup unsalted butter softened (56 g)
  • 1/3 cup packed light brown sugar 67 g
  • 1/4 cup granulated sugar 50 g
  • 1 large egg room temperature (about 50 g without shell)
  • 1 large egg yolk room temperature (about 18 g)
  • 1 teaspoon vanilla extract 5 g

Mix-ins

  • 1/2 cup semisweet chocolate chips 85 g

Equipment

  • 2 Light-colored rimmed baking sheets Provisional setup for baking both trays together
  • 2 sheets Parchment paper Line the baking sheets
  • 1 Large mixing bowl For creaming the butter and sugars
  • 1 Medium mixing bowl, For whisking the dry ingredients
  • 1 Hand mixer or sturdy whisk Mix the butter and sugars
  • 1 Rubber spatula Fold in the dry ingredients and chocolate chips
  • 1 Digital Kitchen Scale Weigh almond flour and dough portions
  • 1 set Measuring cups and spoons For ingredients not weighed
  • 1 Cookie Scoop (or Tablespoon) Portion about 35 g per cookie
  • 1 Wire cooling rack Cool cookies fully before judging texture

Method
 

  1. Heat the oven to 350°F (175°C). Line two light-colored baking sheets with parchment paper.
  2. In a medium bowl, whisk together the superfine blanched almond flour, baking soda, and salt, breaking up any lumps.
  3. In a large bowl, beat the softened butter, light brown sugar, and granulated sugar until creamy.
  4. Mix in the egg, egg yolk, and vanilla just until combined.
  5. Add the dry ingredients to the wet ingredients and stir just until no dry pockets remain. Fold in the semisweet chocolate chips.
  6. Cover the dough and chill for a provisional 30 minutes. Divide into 16 portions of about 35 g each. Roll into balls and gently flatten each to about 1/2 inch thick, leaving about 2 inches between cookies.
  7. Bake both sheets at 350°F (175°C) for a provisional 10–12 minutes, swapping their rack positions and rotating them front to back halfway through. Record the exact bake time and spread. The edges should look set while the centers still look soft.
  8. Cool the cookies on the baking sheets for 10 minutes, then transfer them to a wire rack. Let them cool completely before judging the final texture.

Notes

TEST DRAFT ONLY: This formula has not been kitchen-tested. The starting formula uses 224 g superfine blanched almond flour, 56 g softened butter, 117 g combined sugars, one whole egg plus one yolk, and 85 g semisweet chocolate chips. Record the flour and chocolate brands during testing.
Almond flour: Use finely ground blanched almond flour, not coarse almond meal. Almond flour is not a one-for-one substitute for wheat flour. Weigh it rather than packing it into a measuring cup.
Chill and shape: The 30-minute chill and 35 g portions are provisional. Record dough texture after chilling. Press the portions to about 1/2 inch thick so the test cookies begin at a consistent size.
Baking: The 10–12-minute bake window is provisional. Test matched cookies at 10, 11, and 12 minutes if possible. Record spread, edge color, center texture after cooling, and exact bake time. If using two sheets, swap rack positions and rotate them halfway through.
Cooling: Rest the cookies on the baking sheets for 10 minutes, then transfer them to a wire rack and cool completely before evaluating. Do not publish a storage duration until next-day texture has been checked.
Variations: Test the listed chocolate-chip formula first. Do not recommend almond meal, egg substitutes, dairy-free butter, or other flour substitutions as direct swaps until they have been tested separately.
Yield and nutrition: The provisional target is about 16 cookies; Servings is set to 8 per site convention, or about 2 cookies each if yield is confirmed. Calculate nutrition only after final ingredient weights, brands, yield, and serving size are set.