Almond Flour Chocolate Chip Cookies (Printable Version)
Irresistibly chewy and gooey with melty chocolate chips and crisp edges—wholesome, gluten-free perfection.
# Ingredients:
→ Wet Ingredients
01 -
100 grams unsalted butter, softened
02 -
130 grams light brown sugar or coconut sugar
03 -
1 large egg
04 -
10 millilitres vanilla extract
→ Dry Ingredients
05 -
200 grams blanched almond flour
06 -
8 grams corn starch
07 -
2 grams baking soda
08 -
2 grams fine sea salt
→ Mix-ins
09 -
120 grams semi-sweet chocolate chips
# Steps:
01 -
Place softened butter in a mixing bowl. If needed, microwave for approximately 15 seconds to bring to room temperature.
02 -
Add brown sugar or coconut sugar to the butter and beat together with an electric mixer until the mixture is light and well combined, about 30 seconds.
03 -
Add the egg and vanilla extract to the bowl. Beat until the egg is fully emulsified and the mixture is smooth.
04 -
Add almond flour, corn starch, baking soda, and sea salt to the bowl. Beat on low until just combined, ensuring the almond flour is spooned and leveled for an accurate measurement.
05 -
Gently fold chocolate chips into the dough using a wooden spoon until distributed evenly.
06 -
Transfer the dough to the refrigerator for 20 minutes to allow the butter to firm up and prevent excessive spreading during baking.
07 -
While the dough chills, preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.
08 -
After chilling, use a medium cookie scoop or spoon to portion dough into balls of roughly 30 grams each. Place onto the prepared baking tray without flattening.
09 -
Bake for 13 to 18 minutes, until the edges are lightly golden and the centres remain soft. For soft centres with crisp edges, bake for approximately 15 minutes.
10 -
Remove from the oven and allow to cool on the tray for 15 minutes, then transfer to a wire rack to finish cooling.
# Notes:
01 -
For a paleo variation, substitute coconut sugar for brown sugar and use coconut oil in place of butter.
02 -
Arrowroot or tapioca starch may be used if corn starch is unavailable, but corn starch yields the best texture.