Almond Flour Chocolate Chip Cookies Recipe
If you're a fan of chocolate chip cookies (and let's be honest, who isn't?), then we have the perfect treat for you! Recipe developer Catherine Brookes came up with this delicious recipe for basic chocolate chip cookies, but instead of using plain flour, she opted to use almond flour. Pretty genius if you ask us!
According to WebMD, almond flour is an excellent alternative to regular flour because it's gluten-free. It's also a low-carb flour. Another bonus is that it aids in digestion thanks to the prebiotic dietary fiber. That's a lot of goodness packed into one flour!
Brookes shares that she loves the taste of these cookies. "Almond flour gives a rich, nutty flavor and makes the cookies nice and soft," she says.
This recipe is great for an after-dinner treat or to take to a party. Trust us — these will be an absolute hit. Keep reading to find out how to make these scrumptious almond flour cookies, which are pretty much a no-brainer for dessert.
Gather the ingredients
The first thing you want to do is gather all of the necessary items to throw together these cookies. For starters, you will need a few cups of almond flour and butter. Be sure to leave the butter out, so it sits at room temperature, making it easier to mix. There are two types of sugars that you will need — white granulated sugar and light brown. If you bake a lot, you may already have some in your pantry.
In addition, you will need a single large egg and vanilla extract. To round out the list, add baking soda, salt, and dark chocolate chips. Now, it's off to the races.
Preheat the oven and whisk the dry ingredients
Turn the dial of your oven to 350 F and then line two baking sheets with parchment paper. This way, everything will be ready to go as soon as you finish making the cookie dough.
Take out a mixing bowl and throw in the almond flour, baking soda, and salt. Whisk the mixture together, so it's well combined. "A spoon is fine too," Brookes notes, "but I find that using a whisk helps to combine everything more quickly."
Mix the butter and sugars
Take out another mixing bowl and throw in the butter first. Remember, it should be at room temperature because then it will blend better. In addition, put in the light brown sugar and the granulated white sugar and beat everything together until the mixture is smooth and creamy. Then, toss in the egg and vanilla extract and continue to beat the mixture until everything is well combined.
Once the mixture looks like a rich cookie dough, it's time to move onto the next step.
Add the flour mixture
Now, it's time to combine both of the mixes that you've been working on. Throw the flour mix in with the wet mixture and stir them together with a wooden spoon. Use your muscles to combine everything together. Don't worry, this is the most labor-intensive part of the process, but it will all be worth it in the end.
Next, you can fold in the chocolate chips and mix using the same wooden spoon. Now, you have your cookie dough.
Roll out the dough
To shape the cookies, first roll the dough into balls. "I generally just take out scoops with my hands and do it by eye," Brookes says, "but each dough ball should weigh approximately 1.6 ounces, or it's about three tablespoons worth."
Then, squash each ball down into a flat cookie shape with your hand. "These cookies don't spread at all in the oven like other cookies do, so you need to form them into the cookie shape before baking," Brookes shares. This also means that you don't need to leave any extra room between each cookie on the baking sheet.
Place the cookies on the baking sheets and set your timer for 12 minutes, or until the cookies are golden brown on top (it could take a few extra minutes).
Take the cookies out and enjoy
Once the cookies are done baking, take them out of the oven and leave them on the baking sheet for 10 minutes. After 10 minutes, transfer the cookies to a wire rack to cool and then shortly after, you can enjoy them. Of course, you can also nibble at one fresh out of the oven, too, because what's better than a warm cookie?
These would go great with a cold glass of milk or with a scoop of ice cream on top. As for leftovers? They will stay good for three days at room temperature.
- 2 cups almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, at room temperature
- ½ cup white granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅔ cup dark chocolate chips
- Preheat the oven to 350 F and line two baking sheets with parchment paper.
- Whisk together the almond flour, baking soda, and salt in a mixing bowl.
- In another large mixing bowl, beat the butter and sugars until they're smooth and creamy.
- Add the egg and vanilla and beat to combine.
- Add the flour mixture and stir together with a wooden spoon until combined.
- Stir in the chocolate chips.
- Roll the dough into balls then squash each down into a flat cookie shape with your hands.
- Place the cookies on the baking sheets and bake for 12 to 14 minutes, or until golden on the top.
- Leave the cookies on the baking sheets for about 10 minutes before transferring them to a wire rack to cool.
| Calories per Serving | 288 |
| Total Fat | 21.7 g |
| Saturated Fat | 8.1 g |
| Trans Fat | 0.3 g |
| Cholesterol | 36.1 mg |
| Total Carbohydrates | 19.6 g |
| Dietary Fiber | 3.0 g |
| Total Sugars | 14.4 g |
| Sodium | 84.9 mg |
| Protein | 5.6 g |
