My Almond Flour Chocolate Chip Cookies are certain to become a family favourite. These cookies are wheat free and made with just seven simple ingredients. They are flavoured with orange zest and vanilla and the delicious addition of chocolate chips.
Why You’ll Love This Recipe:
- It is a great way to use leftover egg whites.
- They can be gluten-free; just check that the chocolate chips are suitable.
- They freeze well so you can always have some on hand.
- If you are an experienced cook or new to baking, you will love how easy it is to make these Almond Flour Chocolate Chip Cookies.
Recipe Inspiration: my Italian Almond Cookies and Amaretti are reader favourite recipes, so I was keen to develop a flourless almond cookie with the addition of chocolate chips. I hope that you enjoy them as much as we do.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Almond flour – I have used blanched almond flour as it gives the cookies a lighter, more tender texture than almond meal which is made with the whole almond. For the best result, ensure that your almond flour is fresh and has not become rancid. Nuts and nut flours can become rancid quickly due to their high fat content. To keep them longer, I suggest that you keep them in the fridge, or for longer storage, in the freezer.
- Caster/superfine sugar – I prefer this sugar for its finer texture.
- Dark chocolate chips – add flavour and texture. Check that they are gluten-free if necessary.
- Orange zest – finely grated orange zest perfectly complements the dark chocolate.
- Vanilla – for the best flavour use vanilla which has been naturally extracted from the vanilla bean, not artificially flavoured.
- Egg whites – a fantastic ingredient to have on hand – if you ever have leftover whites, you can store them in the freezer in an airtight container. You will find many ways to use them, such as these cookies or my Mini Meringues with Berries and Cream.
Variations:
Chocolate chips – you could use milk chocolate if you prefer.
Almond flour – you could use almond meal, but it is made from the whole almond and the texture will be coarser.
Orange zest – lemon zest would be a good substitute if you prefer.
How To Make Almond Flour Chocolate Chip Cookies:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Combine the dry ingredients:
In a large bowl, add the almond flour, caster sugar, orange zest and chocolate chips and mix well.
2 – Whisk the egg whites:
In a small bowl, lightly whisk the egg whites with a fork until frothy.
3 – Finish the cookie dough:
Add the egg whites and vanilla to the almond mixture and stir until everything is well combined. Set the mixture aside for five minutes.
4 – Roll the cookies:
Using a small cookie scoop, scoop out balls of the cookie dough. Roll each cookie into a ball.
In a flat dish, add the icing sugar, and roll each cookie ball to coat. Gently toss the cookie between your hands to remove any excess icing sugar and place on your prepared tray.
5 – Bake the cookies:
Place the cookies into the oven to bake. When they’re ready, you’ll see a light golden colour coming through the crinkles of the cookie.
6 – Allow to cool:
Remove from the oven and gently place on a cooling rack. Allow to cool completely.
Hint: using a cookie scoop to distribute your dough is the easiest method and means that your cookies will be of uniform size and will cook at the same time.
Tips for Success, Storage and FAQs:
You can store the cookies in an airtight container kept in a cool, dark location for up to one week.
Yes, they freeze well. Store them in a freezer-safe container for up to 2 months. Separate the layers of cookies with some non-stick baking paper. The cookies can be defrosted at room temperature.
In Australia, we more commonly use the British term “biscuit” for the sweet treat we enjoy with a cup of tea or coffee. However, in the USA a biscuit is closer to what we call a scone and their sweet treat which may accompany tea, coffee or a glass of milk is a “cookie”. So, whilst in
Australia, we may say that a biscuit is a cookie, in the USA a cookie is not a biscuit. We aim to avoid confusion.
Top Tip:
If you are making a recipe that requires egg yolks only, such as our Lemon Curd or Creamy Lime Pie, don’t throw the whites away. Freeze them, clearly labelled, in small batches in well-sealed plastic containers. There are many ways to use them, such as these delicious cookies.
Serving Suggestions:
These Almond Flour Chocolate Chip Cookies can be enjoyed in many ways:
- Serve them for morning or afternoon tea, accompanied by a cup of tea or coffee.
- Include them in your Christmas Cookie Box selection.
- For textural contrast, serve them alongside our No-Churn Orange Ice Cream.
- Add them to a platter of sweet treats along with our Coconut Macaroons and Easy Coffee Truffles.
These Almond Flour Chocolate Chip Cookies are certain to be popular – you’ll love the delicate orange flavour that perfectly complements the almond and chocolate. Be sure to let me know in the comments below when you have given them a try.
Alex xx
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Almond Flour Chocolate Chip Cookies
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Almond Flour Chocolate Chip Cookies:
- 200 g (2 cups) almond flour See Note 1
- 125 g (½ cup + 2 tsp) caster/superfine sugar
- 150 g (5.2 oz) dark chocolate chips – gluten free if necessary
- 1 teaspoon orange zest – finely grated
- 1 teaspoon vanilla extract
- 2 large (70 g) egg whites – at room temperature
For coating the Cookies:
- 3 tablespoon pure icing/powdered sugar – sifted if necessary See Note 2
Instructions
- Preheat your oven to 180 degrees C (355 F).Line two sheet pans with non-stick baking paper.
- In a large bowl, add the almond flour, caster sugar, orange zest and dark chocolate chips and mix well.
- In a small bowl, lightly whisk the egg whites with a fork until frothy.Add the egg whites and vanilla to the almond mixture and stir until everything is well combined. Stand the mixture for 5 minutes.
- Give the mixture a quick stir. Using a small cookie scoop (2 teaspoon capacity), scoop out 26 balls of cookie dough and place on your prepared trays.Lightly dampen your hands to stop the mixture from sticking. Roll each cookie into a ball.
- In a flat dish, add the icing/powdered sugar, and roll each cookie ball to coat. Gently toss the cookie between your hands to remove any excess icing sugar and place on your prepared tray.
- Bake for 12-14 minutes, or until you can see a light golden colour coming through the crinkles of the cookie.Remove from the oven and gently transfer the cookies onto a cooling rack. Allow to cool completely.
Notes
- Almond flour: in general, almond flour is made from blanched almonds and almond meal from the whole almond, although sometimes the terms are used interchangeably. You can use either, they are both finely ground, but my preference in this recipe is for blanched almond flour as the texture is finer.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
- Storage: store the cookies in an airtight container at room temperature for up to one week.
- Freezing: the Almond Flour Chocolate Chip Cookies freeze well. Store in an airtight container, with a layer of parchment paper separating layers of cookies. The frozen cookies can be defrosted on the bench top. The cookies will keep in the freezer for two months.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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