Get the Recipe: Gluten Free Almond Flour Chocolate Chip Cookies Recipe
These almond flour chocolate chip cookies are gluten free and use 100% almond flour! The recipe is easy and does not require the dough to be chilled.
Ingredients
- 2 ¾ cups (10.95 ounces or 310 grams) almond flour OR almond meal
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 10 Tablespoons (1 ¼ sticks OR 5 ounces OR 140 grams) unsalted butter, at room temperature
- ½ cup tightly packed (3.75 ounces or 106 grams) dark OR light brown sugar
- ½ cup (3.5 ounces or 99 grams) granulated sugar
- 1 large egg, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 cups (12 ounces or 340 grams) dark chocolate (between 60% to 70% cacao), from whole fèves or a high-quality chocolate bar chopped into ½- and 1-inch pieces
- flaky salt, for garnish
Equipment
- a (4-Tablespoon) cookie dough scoop
Instructions
- Prep the oven and baking pans. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together the almond flour, baking soda, and salt.
- Cream the butter and sugar, then add the egg and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low, add the egg and vanilla, and beat until combined. Scrape down bottom and sides of the bowl.
- Add the dry ingredients, then the chocolate. With the mixer on low, gradually add the dry ingredients and beat until just combined. Add the chocolate all at once and beat on medium-low until the chocolate is evenly distributed throughout, about 1 minute.
- Assemble the cookies. Use a 4-Tablespoon cookie dough scoop to portion the cookie dough into balls, placing them at least 3 inches apart on the prepared sheet pans.
- Bake the cookies. Bake one pan at a time for 15 minutes, or until the edges have set but the centers are still gooey. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
- Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes
- Want your cookies to look *EXACTLY* like mine, with a signature puddle of melted chocolate skimmed across each surface? Easy! Simply reserve a fève or a ½- to 1-inch piece of chopped chocolate for each cookie. Place on top of each cookie dough ball before baking. The chocolate will melt into the puddles you see on top of each cookie!
- I like to bake the cookies one pan at a time. I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers. However, to save time, you can bake two sheet pans at a time. Position a rack in the upper-third position of the oven, and a second one in the lower-third position of the oven. Bake a pan on each rack, swapping their positions half way through the Bake Time.
- When done, the cookies will look ever-so-slightly toasted—they should have just a *touch* of golden brown, but will be fairly pale otherwise. That’s normal! Almond flour doesn’t brown in the same way as all-purpose flour.
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