Try this easy and delicious almond flour chocolate chip cookies recipe. A great way to enjoy your favorite cookie with fiber, vitamins, and minerals, and no gluten.
When I learned that you can substitute almond flour for regular flour I started making a few recipes with this alternative flour. It's lower in carbs and higher in fiber than regular all-purpose wheat flour. Sounds good, huh?
Making Almond Flour Cookies
Almond flour is made from blanched almonds with the skins removed and then ground into a fine powder. This is different from almond meal. You don't want to use almond meal for this recipe.
Sifting almond flour is a good idea to give it an even finer texture before baking.
One thing you will learn is that almond flour is higher in fat than regular flour. It tends to cook and brown faster. This can cause a lot of spread as you can see from the cookies above. I lowered the temperature of my oven to 300 degrees instead of my usual 350 degrees.
Another key is to let the cookie cool for a long time 15-20 minutes on the baking sheet. This will help them firm up. I should have added some oats which I often do with chocolate chip cookies. That would have helped give them some bulk.
They are still somewhat flat cookies, but can I tell you that they tasted great. Sweet and chewy with the yummy flavor of dark chocolate chips.
Gluten-free, lower in calories, and full of nutrients like vitamin E, magnesium, and calcium are just a few more reasons for trying these almond flour chocolate chip cookies.
- 2 cups almond flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup butter (softened)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 bag dark chocolate chips (~2 cups)
- Sift the almond flour in a medium mixing bowl.
- Add baking soda and salt and whisk together.
- In a large mixing bowl cream butter, and sugars.
- Add eggs and mix well.
- Add vanilla and mix well.
- Add flour mixture in 1/3 portions, mixing well each time.
- Hand stir in chocolate chips.
- Use a small cookie scoop (~ tablespoon) to place dough on cookie sheets.
- Bake at 300 degrees for 7 minutes.
- Switch baking pans moving the top pan to the bottom rack and the bottom pan to the top rack and bake for 7 additional minutes.
- Remove baking pans and allow the cookies to cool for 20 minutes before removing them onto a cooling rack.
Make sure that you are using blanched almond flour not almond meal.
Almond flour browns and cooks faster that's why I'm cooking them at a lower temperature. However, your oven may vary so you can check the cookies earlier and experiment with the cooking time. Or experiment with the temperature.
Definitely let these cookies cool for longer than normal. That will help them hold their shape.
Nutrition Information:Yield: 60 Serving Size: 1
Amount Per Serving: Calories: 73Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 63mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 1g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.