
These almond chocolate chip cookies blend nutty almond flavors with gooey chocolate bits for a gluten-free snack with the best of both worlds—crunchy edges and soft middles. I stumbled on this recipe while looking for tasty gluten-free options, and now they're my favorite for both casual snacking and fancy gatherings.
The first batch I whipped up was for my buddy who can't handle gluten, and I couldn't believe how much tastier they were than regular flour cookies. There's something about almond flour that adds flavor depth that wheat just doesn't have.
What You'll Need
- 3 cups almond flour: Forms the main structure and brings that nutty taste. Go for blanched type for smoother cookies.
- ¾ cup sugar: Brings the sweetness and helps create those crispy edges.
- Pinch of salt: Boosts all the flavors, especially the nutty and chocolatey notes.
- 1 tsp baking powder: Adds just enough puff without making them too cake-like.
- 1 Tbsp orange zest (optional): Brings a hint of citrus that works really well with the almonds.
- 3 egg whites: Gives these cookies their awesome chewy texture.
- 1 tsp vanilla or almond extract: Makes everything taste richer. Pick almond if you want stronger flavor.
- ½ cup chocolate chips: Creates little melty pockets throughout. Splurge on good ones if you can.
- 1 cup sliced almonds: Makes them look fancy and adds extra crunch.
- Powdered sugar (for dusting): Gives a pretty finish and extra touch of sweetness.
Easy Baking Method
- Get Your Oven Ready:
- Heat your oven to 350°F. Put parchment on your baking sheet so nothing sticks and cleanup's a breeze. The paper also helps cook everything evenly.
- Combine Your Dry Stuff:
- Grab a big bowl and mix up the almond flour, sugar, salt, baking powder, and orange zest if you're using it. Make sure to mix well so everything spreads out evenly.
- Whip Those Egg Whites:
- In another bowl, use your mixer to beat the egg whites with your extract until they form stiff peaks. Should take around 2-3 minutes. You'll know they're done when they stand up straight when you pull the beaters out.
- Mix Everything Together:
- Slowly fold the whipped egg whites into your dry mix with a spatula. Be gentle to keep as much air in there as possible. You'll end up with sticky dough. How you fold matters for the final texture.
- Toss In Chocolate:
- Add those chocolate chips and fold them in until they're spread throughout. Don't overdo the mixing here or you'll lose the fluffiness.
- Roll In Almonds:
- Pour your sliced almonds onto a plate. Scoop about two tablespoons of dough for each cookie, drop it in the almonds, and roll it around to coat all sides.
- Cook Them Just Right:
- Put your almond-covered dough balls on the baking sheet, keeping them about 2 inches apart. Bake in the middle of your oven for 15-20 minutes until the edges turn golden but the centers stay lighter.
- Let Them Rest:
- Leave the cookies on the hot sheet for 10 minutes first. This helps them firm up without breaking. Then move them to a cooling rack for another 10 minutes to finish cooling.
- Add The Finishing Touch:
- Once they're cool, sprinkle some powdered sugar on top to make them look fancy and add a bit more sweetness.

That orange zest is my hidden trick in this recipe. You can skip it, but it brings this subtle brightness that turns these cookies from good to amazing. My family couldn't tell they were gluten-free at all—they just kept grabbing more!
Amazing Texture Trick
Getting those egg whites super stiff is what makes these cookies so special. When you beat them right, they create an inside structure that gives you that awesome chewy middle while letting the outside get nice and crisp. Don't rush this step. Your egg whites need to stand up in peaks when you pull the beater out.
Keeping Them Fresh
These cookies stay good for quite a while. Store them in something airtight at room temp for up to a week. Want to keep them longer? Wrap each cookie in plastic, put them in a freezer container, and they'll last three months frozen. When you want one, let it sit out for about 30 minutes to thaw, or warm it briefly in a 300°F oven to make it taste freshly baked again.

Mix It Up
The standard recipe works great, but you can switch things around too. Try using lemon zest instead of orange for a different citrus kick. Want something fancier? Use chunks of dark chocolate instead of chips and add a teaspoon of espresso powder to the dry ingredients. During winter, throw in ¼ teaspoon of cinnamon and a bit of nutmeg for a holiday feel. You can make these cookies different every time you bake them.
Frequently Asked Questions
- → Can regular flour replace almond flour?
Almond flour gives the cookies their unique texture and taste. Swapping it for regular flour isn’t a good idea.
- → What if I don’t have citrus zest?
Lemon zest works as a swap for orange zest, or you can leave it out completely. They’ll still be great!
- → Can they be frozen?
Definitely! Wrap the baked cookies and store in a freezer bag. They’ll stay good for up to three months.
- → How do I stop cookies from sticking?
Line the baking sheet with parchment paper to make sure they come off easily.
- → Can I leave out almonds or chocolate?
Absolutely, feel free to skip the almonds or chocolate chips to better match your taste.