Almond Flour Chocolate Chip Cookies Recipe

Introduction

These Almond Flour Chocolate Chip Cookies offer a deliciously soft texture with slightly crisp edges, perfect for anyone seeking a gluten-free treat. Made with simple ingredients and easy steps, they’re a delightful way to enjoy classic chocolate chip cookies with a nutty twist.

Ingredients

• 7 tablespoons softened butter
• 2/3 cup light brown sugar or coconut sugar (light brown preferred)
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups blanched almond flour (not almond meal)
• 1 tablespoon corn starch
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2/3 cup semi sweet chocolate chips

Instructions

1. Step 1: Add the softened butter to a mixing bowl or the bowl of a stand mixer. If the butter was refrigerated, soften it by microwaving for about 15 seconds.
2. Step 2: Beat the butter and sugar together until well combined, about 30 seconds with an electric mixer.
3. Step 3: Beat in the egg and vanilla extract until the egg is fully incorporated.
4. Step 4: Spoon and level the almond flour into the measuring cup (do not scoop directly from the bag). Beat in the almond flour, corn starch, baking soda, and sea salt until combined.
5. Step 5: Fold in the chocolate chips gently using a wooden spoon until evenly distributed.
6. Step 6: Refrigerate the dough for 20 minutes to prevent the cookies from spreading too flat while baking.
7. Step 7: Preheat your oven to 350 degrees Fahrenheit (175°C).
8. Step 8: Once chilled, use a medium cookie scoop to portion the dough into roughly 1 1/2 tablespoon balls. Do not flatten them.
9. Step 9: Bake for 13 to 18 minutes. Fifteen minutes will yield soft centers with slightly crisp edges.
10. Step 10: Remove cookies from the oven and let them cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, try substituting half the butter with coconut oil.
• Use dark chocolate chips for a more intense chocolate taste.
• Make sure to chill the dough; this is key to preventing cookies from spreading too thin.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. Reheat briefly in the microwave for a soft, warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond meal instead of almond flour?

Almond meal is coarser and may change the texture of the cookies, making them denser. For best results, use blanched almond flour as specified.

Can I omit the corn starch?

Corn starch helps give the cookies a tender texture. You can omit it, but the cookies might be less soft and slightly more crumbly.

Almond Flour Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 125 reviews

• Author: Charlotte
• Total Time: 45 minutes
• Yield: Approximately 18 cookies 1x
• Diet: Gluten Free

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Description

Deliciously soft and chewy Almond Flour Chocolate Chip Cookies made with wholesome ingredients, perfect for those seeking a gluten-free treat. These cookies combine the nutty flavor of almond flour with rich semi-sweet chocolate chips, offering a delightful dessert with a subtle crisp edge and soft center.

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Ingredients

Scale 1x2x3x

Cookie Dough Ingredients

• 7 tablespoons softened butter
• 2/3 cup light brown sugar or coconut sugar (light brown preferred)
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups blanched almond flour (not almond meal)
• 1 tablespoon corn starch
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2/3 cup semi sweet chocolate chips

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Instructions

1. Cream Butter and Sugar: Place the softened butter into a mixing bowl or the bowl of a stand mixer. If the butter was refrigerated, soften it in the microwave for about 15 seconds. Add the sugar and beat together with an electric mixer for about 30 seconds until well combined.
2. Add Egg and Vanilla: Beat in the large egg and vanilla extract until the egg is fully incorporated and the mixture is smooth.
3. Add Dry Ingredients: Spoon and level the blanched almond flour, corn starch, baking soda, and sea salt into the bowl. Beat these dry ingredients into the wet mixture until just combined, taking care not to overmix.
4. Fold in Chocolate Chips: Using a wooden spoon, gently fold in the semi sweet chocolate chips evenly throughout the dough.
5. Chill Dough: Place the dough in the refrigerator for 20 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking and maintains their shape.
6. Preheat Oven: While the dough chills, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
7. Scoop Dough: After chilling, use a medium cookie scoop to portion the dough into roughly 1 1/2 tablespoon balls. Place them on the baking sheet without flattening to maintain thickness.
8. Bake Cookies: Bake the cookies for 13 to 18 minutes. Fifteen minutes is ideal for achieving soft centers with slightly crisp edges.
9. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Notes

• Using blanched almond flour instead of almond meal ensures a finer texture for the cookies.
• Light brown sugar adds moisture and a subtle caramel flavor but coconut sugar can be substituted for a more natural sweetener.
• Do not skip chilling the dough; it is crucial to prevent cookies from spreading too thin.
• For softer cookies, bake closer to 13 minutes; for more crispness, extend baking time slightly.
• Ensure butter is properly softened for easy creaming with sugar, but not melted.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Almond Flour Cookies, Chocolate Chip Cookies, Gluten-Free Cookies, Soft Cookies, Healthy Cookies