Almond Flour Chocolate Chip Cookies Recipe
Almond flour chocolate chip cookies are soft and chewy grain free chocolate chip cookies made with almond flour. These chocolate chip almond flour cookies are easy to make and are naturally gluten free.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 large baking sheets
- 1 - 2 sheet parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- 2¼ cups (270 g) almond flour
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, sliced
- 1 cup (200 g) light brown sugar
- 1 large egg, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) chocolate chips, plus more for topping
Instructions
- In a mixing bowl whisk together the almond flour, cornstarch, baking soda and salt until well combined. Set aside for now.2¼ cups (270 g) almond flour, 2 teaspoons cornstarch, ½ teaspoon baking soda, ½ teaspoon salt
- Slice the stick of butter into tablespoon sized pieces. Place them in a microwave safe bowl. Heat the butter for 20 seconds. The edges of the butter should be barely softened. Add the butter to a mixing bowl fitted with a paddle attachment. With the mixer on medium speed, cream together the butter with the light brown sugar for 2 - 3 minutes.½ cup (113 g) unsalted butter, sliced, 1 cup (200 g) light brown sugar
- Turn the mixer to low and mix in the egg and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. Gently fold in the chocolate chips until well combined.1 large egg, room temperature, 2 teaspoons (10 ml) vanilla extract , 1 cup (170 g) chocolate chips, plus more for topping
- Cover the cookie dough and transfer to the fridge to chill for 1 - 2 hours or up to overnight. Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip almond flour cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Top with more chocolate chips if you like. Bake the cookies for 14 - 16 minutes until the edges and tops of the cookies are set.
- Cool the chocolate chip almond cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked chocolate chip almond flour cookies in an airtight container. Store at room temperature for up to one week.
Tip: Give your cookies a “cookie scoot.” Within the 30 - 60 seconds of removing the cookies from the oven, use a large biscuit or cookie cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/biscuit cutter. Move the cutter in a circular motion, gently nudge the edges back into a round shape.
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