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Almond Flour Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 40 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 16 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

Almond Flour Chocolate Chip Cookies are soft, chewy, and naturally gluten-free treats bursting with nutty, buttery flavor. These easy-to-make cookies use blanched almond flour and can be customized for dairy-free diets, making them a delicious and healthy dessert option for anyone craving a sweet snack without gluten.

Ingredients

Dry Ingredients

  • 2 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/4 cup coconut oil or unsalted butter, melted and cooled
  • 1/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract

Add-ins

  • 3/4 cup chocolate chips (semi-sweet or dark)
  • Flaky sea salt for topping (optional)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking soda, and salt until well combined to evenly distribute the leavening agent and salt.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil or butter, brown sugar, granulated sugar, egg, and vanilla extract until smooth and thoroughly combined for a consistent dough base.
  4. Form the Dough: Stir the dry ingredients into the wet mixture until a soft dough forms, making sure not to overmix to maintain chewiness.
  5. Add Chocolate Chips: Gently fold in the chocolate chips to evenly distribute the sweetness throughout the cookie dough.
  6. Scoop and Shape Cookies: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with your fingers or the back of a spoon to encourage even baking.
  7. Optional Topping: Sprinkle flaky sea salt on top of each cookie if desired, to enhance the flavor with a subtle salty contrast.
  8. Bake: Bake the cookies for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and retain their texture.

Notes

  • For a dairy-free version, substitute coconut oil for butter and use dairy-free chocolate chips.
  • These cookies store well in an airtight container at room temperature for up to 4 days.
  • You can freeze the cookies for longer storage to maintain freshness.

Find it online: https://slsrecipes.com/almond-flour-chocolate-chip-cookies-recipe-2/