Almond Flour Chocolate Chip Cookies
The perfect Almond Flour Cookies are here. These gluten free chocolate chip cookies are easy to make, and provide the rich flavor of almond flour, along with hints of semi-sweet chocolate chips in each bite, you will not stop at just one. These are going to be your favorite homemade cookies!
Ingredients
- 2 cups Blanched Almond Flour
- 1/4 cup Butter unsalted, softened
- 3/4 cup Organic coconut sugar
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup Semi-Sweet Chocolate Chips
- 1 Egg
- 1 tsp Vanilla Extract
Instructions
- Mix the butter and coconut sugar till everything is completely blended.
- Add in the egg and vanilla extract to the above and again mix everything together.
- Add in almond flour, baking soda, baking powder and salt to the wet mixture and swirl everything together to form an even cookie dough.
- Finally, add in the chocolate chips to the cookie dough and mix again. It is advisable to put the dough in the fridge for at least 2 hours (the more, the better).
- Remove the cookie dough from the refrigerator. Line a baking tray with parchment paper. Preheat oven to 350 degree F. Take around 1 – 1 1/2 tablespoon of cookie dough in your hands and form a ball, and place it on the lined baking tray. I was able to make 16 cookie balls with the prepared dough.
- Bake the cookies for around 15-20 minutes in the preheated oven. At around 12 minutes or so, if you think cookies have not flattened much, just pat the cookies lightly with the back of a wooden spoon inside the oven. Bake the cookies till you see creases on top of the cookies. Finally, the cookies will be soft to touch, but once cooled, they will be fine. Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes.
- The crunchy and chewy healthy Gluten Free Almond Flour Chocolate Chip Cookies are now ready to be served warm, or these can also be stored in an air-tight container for 3-4 days.
Notes
- Sweetener - You can even use jaggery powder or unrefined cane sugar in place of coconut sugar. These alternatives provide healthier form of sweetener to the cookies. But, if none of these is available, you can even go ahead and use regular white sugar.
- Egg - I haven't tried substituting egg in this recipe so far. And since it is a gluten free cookie recipe, it is difficult to replace the egg. Egg is providing the main binding here, so it is a must have in this recipe. But, if any of you ever try the eggless version, do let me know how it went, would love to hear your feedback.
- Chocolate Chips - I like making cookies with semi-sweet chocolate chips. But if you prefer to bake with dark or extra dark morsels, you can definitely substitute that.
- Refrigeration time is a must before baking these cookies. I would suggest to keep the cookies refrigerated for minimum 2 hours before baking.
- Almond Flour - I have not tried baking these cookies with Almond Meal (I have used Blanched Almond Flour here). So, not sure about how they will turn out with Almond Meal.
Tried this recipe?Mention @livelaugh974 or tag #bakewithkanwal on Instagram!