If there are two things that are madly in love with each other, it’s chocolate chips and almonds. And there are beaucoup examples of their romance.
Chocolate covered almonds.
Chocolate almond milk.
Almond chocolate cherry fudge.
All of those things just kind of make your mouth water, don’t they?
So, it only makes sense to lean into the almond chocolate love by making everyone’s favorite cookie with almond flour rather than all-purpose flour!
Yes, indeed. You get almond-ey and chocolatey goodness in every single bite!
“Do I really need to chill the dough before baking?”
Yeah, you really kind of do. I hate to be a taskmaster, but if the dough goes straight into the oven it’s going to make your cookies pretty flat because the dough will spread out. So, put the dough in the fridge and take a little “you time,” for 30 minutes! (You know you deserve it.)
Almond Flour Chocolate Chip Cookies (Gluten-Free) Tips:
I love dark brown sugar in these cookies, but if you’d prefer light brown sugar go for it!
Tips and Recipes:
59 Different Sugars and Sugar Substitutes: The Ultimate Cook’s Guide
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Almond Flour Chocolate Chip Cookies (Gluten-Free)
These almond flour chocolate chip cookies are incredibly tender and chocolatey, and will be an incredible hit with everyone!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 1x
Ingredients
1 stick unsalted butter, room temperature
2/3 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
2 cups almond flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
2/3 cup dark chocolate chips
1/4 teaspoon flaky sea salt (optional)
Instructions
Preheat oven to 350 degrees.
In a standing mixer fitted with a paddle attachment, cream together the butter, and sugar over low speed.
Add in the egg, and vanilla.
When combined, add in the almond flour in stages until incorporated.
Add in the cornstarch, baking soda, salt, and baking powder.
When combined, turn the mixer off and fold in the chocolate chips.
Place the mixing bowl in the refrigerator for 30 minutes.
Fit a large, rimmed baking sheet with parchment.
Using a medium cookie scoop place the dough on the prepared pan, leaving 1-inch spaces between the balls of dough.
Do not flatten the dough balls.
Sprinkle with flaky sea salt if using.
Bake for 13-15 minutes, or until the edges are lightly brown, and the center is still soft.
Let firm up on the baking pan for 10 minutes.
Place cookies on a cooling rack to cool.
Notes
Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
- Serving Size: 1
- Calories: 504
- Sugar: 23g
- Sodium: 436mg
- Fat: 37.4g
- Saturated Fat: 13.5g
- Carbohydrates: 34.3g
- Fiber: 4g
- Protein: 10.1g
- Cholesterol: 71mg
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