|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||8%|
|Total Sugars 18g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These almond flour chocolate chip cookies are a gluten-free variation on classic chocolate chip cookies, making them a sweet treat for all to enjoy, regardless of dietary needs and preferences.
The dough is made like traditional chocolate chip cookie dough with the exception of using almond flour in place of all-purpose wheat-based flour. If you're confused about the difference between almond meal and almond flour when shopping for ingredients, know that they are essentially the same in how they function in the recipe. The difference is visual and sometimes a matter of preference.
Almond meal is generally, but not always, ground leaving the skins on, while almond flour is usually made with blanched, peeled almonds. Almond meal is sometimes a coarser grind, whereas almond flour is ground finer. For a more traditional-looking and delicately textured cookie, use almond flour.
Once mixed, this cookie dough is quite soft. This is because almond flour absorbs the wet ingredients differently than regular flour, resulting in a lighter textured dough. These cookies spread a lot while baking so be sure to leave space between each scoop to prevent them from sticking together as they bake. You’ll know they’re ready to come out of the oven when the edges are very barely golden (the centers will still be puffed slightly). After cooling, you’ll be rewarded with a thin, crispy, slightly chewy chocolate chip cookie, worthy of an ice-cold glass of milk for dunking.
Gather the ingredients.
Preheat the oven to 325 F. Line two rimmed baking sheets with parchment paper.
In a small bowl, whisk together the almond flour, baking soda, baking powder, and salt.
Add the butter to a deep bowl and beat, using an electric mixer, until creamy, 30 to 60 seconds.
Add the sugar, and beat on medium speed until the mixture becomes creamy, 3 to 5 minutes.
Add the egg and vanilla. Beat until thickened and fluffy, about 2 minutes.
Add the almond flour mixture to the bowl, and with mixer on the lowest speed, mix until just blended. The dough will be very soft (no need to chill).
Stir in the chocolate chips.
Scoop the dough, 2 tablespoonfuls at a time (a cookie scoop is handy here) onto the prepared sheet pans 2 to 3-inches apart. Bake one tray at a time, until the cookies are barely golden around the edges, and still puffed in the center, 13–15 minutes.
Let cookies cool on the tray for 2 minutes (they’ll be too delicate to transfer right from the oven), then use a spatula to transfer to a wire rack and let cool completely.
- The dough can be made up to three days in advance, refrigerated, and baked as needed.