Think you can only make delicious chocolate chip cookies with all-purpose flour? Think again! Experience the rich, chewy, melt-in-your-mouth quality of these Almond-Flour Chocolate Chip Cookies and you’ll swear you bought them at a bakery.
Do you have celiac disease or IBS? Have you found that while gluten-free foods relieve you of stomach pain, their taste leaves something to be desired? If so, you’ll love these tasty treats made with gluten-free almond flour. Most gluten-free cookies, I’ve found, are severely lacking in flavor. But they shouldn’t be.
Gluten-free cookies you buy at the store also tend to crumble more. I won’t allow any gluten-free cookies in my children’s bedrooms anymore because their munching on my snacks was creating some severe cookie-crumble ant problems.
But make them yourself with almond flour and the transformation is magical. A real, soft, chewy baked chocolate chip cookie that rivals Chips Ahoy’s Chewy Chocolate Chip Cookies.
How do I give my gluten-free cookies the perfect texture?
Gluten-free cookies don’t have to be bland. Use these tips to improve the texture of your cookies and you’ll win! First, pack your flour a bit and level it off with a flat spatula or table knife. Then sift that almond flour twice. You want it to be so light and airy, it almost floats like dust motes.
Also, use room-temperature eggs. Warm ingredients help to blend the gluten-free dough, but still results in moist and chewy cookies.
Ingredients
- 1/3 cup salted butter
- 1/2 cup packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups packed fine blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 heaping cup chocolate chips
- Maldon sea salt, for sprinkling on top
Instructions
Prep time – 15 minutes
Cooking time – 15 minutes
Yields – 14 servings
Step 1. Start by preheating your oven to 350°F. Line a large baking sheet with parchment paper to prevent sticking.
Step 2. Brown the butter in a saucepan over medium heat, whisking constantly until it turns golden amber. Transfer to a bowl to cool for 10 minutes.
Step 3. In a large bowl, mix the cooled brown butter, brown sugar, egg, and vanilla extract until creamy.
Step 4. Stir in the almond flour, baking soda, and salt until just combined, then gently fold in the chocolate chips.
Step 5. Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten slightly for thinner cookies.
Step 6. Bake for 11-15 minutes until the edges turn golden brown. They may look soft on top, but they will firm up as they cool.
Step 7. Let the cookies cool on the baking sheet for 10-15 minutes before moving them to a wire rack to cool completely.
FAQs & Tips
How do I prep and store these cookies?
These almond-flour cookies can be frozen as dough, which you can thaw and slice off as wanted. You can freeze gluten-free cookie dough for eight whole months. You can freeze my baked Almond-Flour Chocolate Chip Cookies for up to three months. Keep them in an airtight cookie jar.
How can I tell when the cookies are done?
Gluten-free baked goods tend to look under-done when baked. So look for them spreading and crisping a bit at the edges.
Which nuts work well in these cookies?
Nuts actually are great in these Almond-Flour Chocolate Chip Cookies because they help them to hold together like a glue and keep them from crumbling.
Serving Suggestions
Serve with a cold iced latte or milkshake like my Candy Cane Coffee or my copycat Seattle’s Best Iced Mocha recipe, or my kid’s favorite (because of the festive sprinkles): my Delicious Vanilla Milkshake.
Almond-Flour Chocolate Chip Cookies
Ingredients
- 1/3 cup salted butter
- 1/2 cup packed brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups packed fine blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 heaping cup chocolate chips
- Maldon sea salt for sprinkling on top
Instructions
- Start by preheating your oven to 350°F. Line a large baking sheet with parchment paper to prevent sticking.
- Brown the butter in a saucepan over medium heat, whisking constantly until it turns golden amber. Transfer to a bowl to cool for 10 minutes.
- In a large bowl, mix the cooled brown butter, brown sugar, egg, and vanilla extract until creamy.
- Stir in the almond flour, baking soda, and salt just until combined, then gently fold in the chocolate chips.
- Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten slightly for thinner cookies.
- Bake for 11-15 minutes until the edges turn golden brown. They may look soft on top, but they will firm up as they cool.
- Let the cookies cool on the baking sheet for 10-15 minutes before moving them to a wire rack to cool completely.
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