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Almond Flour Chocolate Chip Cookies

These amazing Almond Flour Chocolate Chip Cookies are deliciously soft with melted chocolate chips. They are also gluten-free and so easy to make!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 213kcal
Author Dina

Ingredients

Instructions

  • In a large bowl, beat 3/4 cup unsalted softened butter with 3/4 cup brown sugar using an electric hand mixer.
  • Then add 1 teaspoon of vanilla extract, 1 egg, and 1 egg yolk. Combine again with the mixer on medium-high speed.
    Steps to make Almond Flour Chocolate Chip Cookies: mix together wet ingredients with an electric hand mixer.
  • Now place a fine-mesh sieve over the mixing bowl and add in 3 cups of blanched almond flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Sift the dry ingredients right into the butter and egg mixture. Then mix it all together using a spatula.
  • Lastly, mix in 1 cup of semisweet chocolate chips.
    Steps to make Almond Flour Chocolate Chip Cookies: sift in the dry ingredients, then add the chocolate chips and mix with a spatula.
  • Now line a baking sheet with parchment paper and preheat your oven to 350 degrees Fahrenheit.
  • Scoop the dough balls using a trigger-release cookie scoop, then round them out and placed them onto your lined baking sheet. Use about 1/4 cup semisweet chocolate chips to dot the top of the cookies for a prettier appearance. Bake the almond flour cookies for about 10 to 12 minutes.
    Steps to make Almond Flour Chocolate Chip Cookies: scoop out the cookie dough and bake.

Notes

  • Soften the butter- Leave the butter at room temperature until it is soft, but not melted. This helps the cookies to spread so they are soft and chewy, rather than round and cakey.
  • Only use almond flour- You can't substitute other gluten-free flours, such as coconut flour, because they affect the overall texture and taste of the cookies.
  • Sift the dry ingredients- Almond flour can easily cake so it's best to sift it with the other dry ingredients through a fine mesh sieve. This will avoid clumps in your cookies.
  • Let them cool- Let the cookies cool for a few minutes after leaving the oven. They are very delicate when hot and may fall apart if you transfer them to a cooling rack too soon.

Nutrition

Calories: 213kcal | Carbohydrates: 15g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 78mg | Potassium: 67mg | Fiber: 2g | Sugar: 11g | Vitamin A: 192IU | Calcium: 44mg | Iron: 1mg