Almond Flour Chocolate Chip Cookies

Chewy chocolate chip cookies are a classic treat but these almond flour cookies will surprise you with just how much they taste like the real deal despite containing no gluten at all. With a soft and gooey center and edges that have just enough crisp they come together easily in under thirty five minutes using nothing fancy. If you want a tried and true cookie for when cravings hit or someone in your life needs gluten free comfort these are it.

I first made these after my sister was diagnosed with celiac and honestly I was skeptical. Turns out these outshine many regular cookies and now we never miss the wheat.

Ingredients

• softened butter: this brings rich flavor and the right cookie texture so choose real unsalted butter for the best results
• light brown sugar or coconut sugar: for sweetness and that signature chewiness opt for soft moist sugar that clumps slightly when squeezed
• large egg: helps bind everything together and gives the cookies structure choose fresh eggs for best rise
• vanilla extract: brings warmth and deep flavor pure extract is ideal over imitation
• blanched almond flour: gives the cookies a lovely lightness test for fine texture and pale color not gritty or clumpy
• corn starch: ensures a nice tender bite corn starch keeps cookies soft use fresh for best effects
• baking soda: lifts the cookies and gives them their signature rise fresh baking soda matters for a good result
• sea salt: accentuates the chocolate and balances sweetness use flaky or fine sea salt
• semi sweet chocolate chips: for pools of rich chocolate in every bite try to use good quality chips with real cocoa butter

Step-by-Step Instructions

Soften the butter:

Let the butter sit at room temperature until soft enough to press but not melted. If cold from the fridge warm in the microwave for up to fifteen seconds. Properly softened butter whips up light and fluffy which aerates your dough for a better cookie.

Cream butter and sugar:

Beat the softened butter together with the brown sugar using a mixer for about thirty seconds until the mixture is fluffy and paler in color. This step creates the cookie’s tender texture.

Add the egg and vanilla:

Mix in the egg and vanilla extract whisking until the yolk is fully broken up and the mixture is smooth. This ensures even moisture and flavor throughout.

Mix in dry ingredients:

Incorporate the almond flour corn starch baking soda and sea salt slowly into the wet mixture. Make sure to spoon almond flour into your measuring cup then level it off to avoid heavy cookies. Mix just until everything is smooth and combined.

Fold in chocolate chips:

Switch to a wooden spoon and gently stir in the chocolate chips until evenly distributed. Folding keeps the dough fluffy rather than compact.

Chill the dough:

Refrigerate the dough for twenty minutes. This step sets the butter so the cookies maintain their shape during baking rather than spreading too thin.

Preheat oven:

Set your oven to three hundred fifty degrees Fahrenheit and line a baking sheet with parchment paper while the dough chills. Preheating ensures cookies bake evenly from the start.

Portion dough:

Using a medium cookie scoop or a spoon roll the chilled dough into balls about one and a half tablespoons each. Do not flatten the balls the shape will settle as they bake.

Bake:

Arrange dough balls on the tray leaving space between each bake for thirteen to eighteen minutes. For a gooey center with crisp edges take them out when the rims turn golden and the center still looks underdone.

Cool:

Let cookies cool on the baking tray for fifteen minutes so they set up fully then move to a wire rack for final cooling. Patience here means perfect texture every time.

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The chocolate chips are always my favorite part and using better quality chocolate transforms these cookies into something truly special. When my little nephew bit into one and declared they were the best ever it became a family moment we still laugh about every holiday.

Storage Tips

Once your cookies are totally cool store them in an airtight container at room temperature for up to three days. For longer storage freeze them in layers separated by parchment for up to two months. Frozen cookies thaw quickly at room temp or taste incredible just slightly warmed in the toaster oven.

Ingredient Substitutions

If you prefer dairy free use coconut oil in place of butter though the flavor will shift slightly. Coconut sugar makes these cookies paleo friendly and still keeps the texture chewy. If you do not have corn starch tapioca or arrowroot work well. Always use blanched almond flour not almond meal or the outcome will be grainy.

Serving Suggestions

Pile warm cookies into a bowl and drizzle with a little melted chocolate or top with a scoop of ice cream. Pair with cold milk or coffee. For hosting gatherings a platter of these next to fruit or berries is always a hit for all diets.

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A Little Cookie Context

Almond flour baked goods date back centuries in Europe where ground nuts stood in for wheat during times of scarcity or religious fasts. Using almond flour for cookies nods to these traditions but with a modern gluten free twist. They capture all the nostalgia of classic chocolate chip cookies but with a richer nutty flavor that makes them unique.

Recipe FAQs

→ How do I keep almond flour cookies chewy?

Chill the dough before baking and avoid overbaking. This helps maintain a chewy center and soft texture.

→ Can I substitute coconut sugar for brown sugar?

Yes, coconut sugar offers a paleo-friendly alternative with a similar sweetness and flavor.

→ Why is chilling the dough important?

Chilling prevents excess spreading during baking, resulting in thicker cookies with crisp edges.

→ Can these cookies be made dairy-free?

Use coconut oil in place of butter for a delicious dairy-free version with a slightly different texture.

→ Do I need to use blanched almond flour?

Blanched almond flour gives a finer, lighter texture and helps mimic classic chocolate chip cookies.

→ How do I store these cookies?

Keep them in an airtight container at room temperature for up to 4 days, or freeze for longer freshness.