Description
Deliciously soft and chewy gluten-free chocolate chip cookies made with almond flour, perfect for those seeking a gluten-free treat without sacrificing classic cookie flavor.
Ingredients
Scale
Wet Ingredients
- 1/2 cup Butter (softened)
- 3/4 cup Brown Sugar
- 1/4 cup Sugar
- 1 large Egg
- 2 teaspoons Vanilla Extract
Dry Ingredients
- 2 2/3 cups Almond Flour (fine, blanched almond flour)
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt (if using salted butter, reduce to 1/4 to 1/2 teaspoon)
Add-ins
- 12 ounces Semi-Sweet Chocolate Chips
Instructions
- Cream Butter and Sugars: In a large bowl, cream together softened (not melted) butter, brown sugar, and sugar for 3-4 minutes until the mixture is light and fluffy, creating a smooth base for your cookies.
- Add Egg and Vanilla: Stir in the egg and vanilla extract and mix for an additional minute to fully incorporate these flavors into the dough.
- Fold in Dry Ingredients and Chocolate Chips: Gently fold in the almond flour, baking soda, and salt until just combined. Then fold in the semi-sweet chocolate chips ensuring they are evenly distributed without over-mixing.
- Chill the Dough: Wrap the cookie dough and chill in the refrigerator for 30 minutes to firm up, which helps prevent spreading during baking.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a light-colored baking sheet with parchment paper to prevent cookies from sticking and baking evenly.
- Scoop and Bake: Scoop the dough onto the baking sheet, spacing each ball about two inches apart to allow for spreading. Bake for 10-13 minutes until edges are set but centers remain soft; avoid overbaking as cookies will firm up as they cool.
- Optional Chocolate Chip Topping and Cooling: For a bakery-style finish, gently press extra chocolate chips on top of the warm cookies. Allow them to cool on the baking sheet for at least 10-15 minutes before transferring to a wire rack to set completely.
Notes
- Use softened butter, not melted, to achieve the best texture.
- If using salted butter, adjust salt in the recipe to prevent over-salting.
- Do not overmix once dry ingredients are added to avoid tough cookies.
- Chilling dough is crucial for minimizing spread and enhancing flavors.
- Use a light-colored baking sheet for best results; dark pans can cause cookies to brown too quickly.
- Cookies may seem soft when pulled from the oven but will firm as they cool.
