Almond Flour Chocolate Chip Cookies Recipe
These Almond Flour Chocolate Chip Cookies are a delicious gluten-free treat made with blanched almond flour and loaded with rich chocolate chips. Perfectly chewy and golden brown with a soft center, they offer a delightful texture and deep flavor while catering to those seeking a grain-free dessert option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 3½ cups blanched super fine almond flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
Wet Ingredients
- ¾ cup unsalted butter (or Smart Balance butter for dairy free)
- ¼ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
Add-ins
- 1½ cups chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Prepare two large cookie sheets by lining them with parchment paper and set aside.
- Combine Dry Ingredients: In a medium-sized bowl, mix together the almond flour, baking powder, baking soda, and kosher salt until evenly combined.
- Beat Wet Ingredients: In a separate large bowl or stand mixer, beat the unsalted butter, granulated sugar, brown sugar, eggs, and pure vanilla extract together until smooth and thoroughly combined.
- Mix Dry and Wet: Add the dry ingredient mixture to the wet ingredients bowl. Beat at medium speed until the dough becomes thick and sticky, ensuring all ingredients are well incorporated.
- Fold in Chocolate Chips: Gently fold in the chocolate chips to evenly distribute them throughout the dough without overmixing.
- Scoop Dough: Using a greased medium-sized cookie scoop (about 1½ tablespoons), drop dough balls onto the parchment-lined cookie sheets. Space them approximately two inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 13-15 minutes or until the edges and tops turn golden brown. Keep an eye on the oven as baking times may vary.
- Cool Cookies: Remove cookies from the oven; they will appear puffy initially but will flatten as they cool. Let them rest on the baking sheet for 10 minutes, then transfer to a cooling rack to fully set and enjoy.
Notes
- Use blanched super fine almond flour for best texture; coarse almond flour may alter the consistency.
- Smart Balance butter is a great dairy-free substitute to make these cookies suitable for dairy-sensitive diets.
- Spacing cookies 2 inches apart ensures they have enough room to spread without merging.
- Allow cookies to cool completely to achieve the perfect chewy texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
