Almond Flour Chocolate Chip Cookies Recipe
Servings: 24 cookies
Calories: 209kcal
These almond flour chocolate chip cookies are gluten free but you'd never know the difference. They're a little bit crispy, a little bit chewy, and loaded with chocolate chips!
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Ingredients
- 2 ¾ cups almond flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- 10 tablespoon unsalted butter room temperature
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 9 ounces bittersweet chocolate chips about 1 ½ cups
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Bring butter to room temperature.
- In a small bowl, combine the almond flour, baking soda and salt. Whisk together to fully incorporate.
- In a stand mixer with a paddle attachment, or using a hand mixer, cream butter and both kinds of sugar together on medium speed until light and fluffy. About 3 - 4 minutes.
- Scrape down the sides of the bowl, then add the egg and mix again briefly to combine. Add the vanilla and mix for a few seconds to fully incorporate the wet ingredients into the dough.
- Add dry ingredients and turn on mixer for about 10 seconds. Use a rubber spatula to scrape down the sides of the bowl and turn the mixer on again briefly to make sure the ingredients are distributed throughout the dough.
- Add the chocolate to the mixing bowl and turn mixer on low speed just long enough to incorporate all the chocolate chips into the dough.
- Use a rubber spatula to scrape down the sides of the bowl. Stir the dough gently to make sure it is uniform throughout.
- Scoop 2 tablespoons of dough per cookie onto the parchment-lined baking sheets. Give them a decent amount of space between because they will spread out. Bake for 12-18 minutes, rotating sheets once halfway through.
- Remove from oven and allow to cool briefly on the sheet pan before transferring to a cooling rack. See note.
- Cookies will store in an airtight container for up to a week.
Notes
- I found it worked best to slide the parchment off the baking sheet and onto a cooling rack instead of trying to remove the cookies individually. The almond flour can remain pretty crumbly when the cookies are still hot.
- Baking time is 12 - 18 minutes. I baked these for about 16 - 18 minutes to get them a little crispier.
- I love very dark chocolate. I suggest bittersweet chocolate here, and I used Guittard extra dark chocolate chips. But if you prefer semi-sweet chocolate chips, go for it.
- Using a kitchen scale to weigh your chocolate is very important, since chocolate chips, baking wafers, and chopped chocolate are all going to vary by size, so a measuring cup will not give you the same amount across the board. I have an Escali digital scale that I absolutely love.
- I use a Cuisinart stand mixer, but a handheld mixer will work just as well for this recipe.
Nutrition
Calories: 209kcal | Carbohydrates: 17g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 111mg | Potassium: 76mg | Fiber: 2g | Sugar: 13g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg