Almond Flour Chocolate Chip Cookies Recipe
Delicious and easy-to-make Almond Flour Chocolate Chip Cookies made with wholesome ingredients like blanched almond flour, butter, and semi-sweet chocolate chips. These cookies have a soft center and slightly crisp edges, perfect for a gluten-free treat or anyone craving a tender, flavorful cookie.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Wet Ingredients
- 7 tablespoons softened butter
- 2/3 cup light brown sugar or coconut sugar (light brown preferred)
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups blanched almond flour (not almond meal)
- 1 tablespoon corn starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Add-ins
- 2/3 cup semi sweet chocolate chips
Instructions
- Cream Butter and Sugar: Add the softened butter to a mixing bowl or the bowl of a stand mixer. If the butter was refrigerated, soften it using the microwave for about 15 seconds. Add the sugar and beat with the butter until well combined, about 30 seconds using an electric mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the egg is fully incorporated and broken up.
- Add Dry Ingredients: Spoon and level the almond flour into the measuring cup, then beat it into the mixture along with the corn starch, baking soda, and sea salt until combined.
- Fold in Chocolate Chips: Using a wooden spoon, gently fold in the semi-sweet chocolate chips until evenly incorporated throughout the dough.
- Chill the Dough: Place the dough in the refrigerator for 20 minutes. This step helps prevent the cookies from spreading too much during baking and ensures the butter temperature is ideal.
- Preheat Oven: While chilling the dough, preheat the oven to 350°F (175°C).
- Scoop Dough: After chilling, use a medium cookie scoop to portion out roughly 1 1/2 tablespoon-sized balls of dough onto a baking sheet. Do not flatten the dough balls.
- Bake: Bake in the preheated oven for 13 to 18 minutes. Baking for around 15 minutes yields soft centers with slightly crisp edges.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 15 minutes. Then transfer to a wire rack to finish cooling completely.
Notes
- Using blanched almond flour is important for the right texture; almond meal may result in a grittier cookie.
- Softened butter temperature greatly affects cookie spread; chilling the dough helps maintain a nice shape.
- You can substitute light brown sugar with coconut sugar for a slightly different flavor and lower glycemic index.
- Don’t flatten the dough balls before baking to keep them thick and chewy.
- For crispier cookies, bake closer to 18 minutes; for chewier centers, bake nearer to 13 minutes.
Keywords: almond flour cookies, chocolate chip cookies, gluten free cookies, easy cookie recipe, almond flour dessert
