Description
Craving that perfect, melt-in-your-mouth chocolate chip cookie but looking for a healthier, gluten-free, or low-carb alternative? These Almond Flour Chocolate Chip Cookies are a game-changer, delivering all the classic gooey goodness with the added benefits of almond flour. Forget the spreading, the crumbling, or the bland taste – this recipe guarantees deliciously chewy, flavorful cookies every single time.
Ingredients
Ingredients (Group: Default or Main Cookies):
- 1 cup | (112g | blanched super-fine almond flour)
- 1/2 teaspoon | baking soda
- 1/4 teaspoon | sea salt
- 1/2 cup | (113g | unsalted butter, softened)
- 1/4 cup | (50g | granulated sugar)
- 1/2 cup | (100g | packed light brown sugar)
- 1 | large egg
- 1 teaspoon | vanilla extract
- 3/4 cup | (130g | chocolate chips)
Ingredient Notes:
- Almond Flour: Always use blanched (super-fine almond flour, not almond meal, unless specified. Almond meal is coarser and will yield a different texture.)
- Butter: Ensure it’s softened but not melted (for proper creaminess.)
- Sugars: The combination of granulated and brown sugar provides both sweetness and that essential chewy texture. Brown sugar adds moisture.
- Chocolate Chips: Use good quality chocolate chips. For keto almond flour chocolate chip cookies (opt for sugar-free chocolate chips.)
Instructions
- Prep Your Ingredients: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine Dry & Wet: Gradually add the dry almond flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in Chocolate Chips: Stir in the chocolate chips by hand with a spatula until evenly distributed throughout the dough.
- Scoop Dough: Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake to Perfection: Bake for 10-14 minutes, or until the edges are lightly golden brown and the centers are just set but still look soft. Baking times can vary, so keep an eye on them!
- Cool & Enjoy! Remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and achieve that perfect chewy texture.
Notes
Expert Tips for Perfect Almond Flour Chocolate Chip Cookies:
Preventing Flat or Spreading Cookies: Measure flour correctly (spoon and level), use properly softened butter, and consider a 30-minute chill for the dough.
Achieving the Ideal Texture: Don’t overbake (they will look slightly underdone in the middle), and let them cool on the baking sheet for 5-10 minutes.
Proper Almond Flour Measurement: Use a kitchen scale for most accurate results.
Common Questions About Almond Flour Cookies (FAQs):
Are almond flour chocolate chip cookies healthy? Generally healthier due to being gluten-free, lower carb, higher protein/fat. Depends on sweeteners/chocolate used.
Can I substitute almond meal for almond flour? Not recommended for this recipe’s texture; almond meal is coarser.
Why are my almond flour cookies crumbly? Usually due to too much flour, too little fat/moisture, or overbaking.
How long do almond flour chocolate chip cookies last? 3-5 days in an airtight container at room temperature.
Can I use these for low carb desserts? Yes, with keto-friendly substitutions for sugars and chocolate chips.
Storage & Freezing Instructions:
Room Temperature: Airtight container, 3-5 days.
Freezing Baked Cookies: Freeze solid on a baking sheet, then transfer to a freezer-safe bag/container for up to 3 months. Thaw at room temp.
Freezing Cookie Dough: Scoop balls, freeze solid, then transfer to freezer-safe bag. Bake from frozen, adding a few minutes to bake time.
Variations & Substitutions:
Keto/Low Carb: Replace sugars with granular erythritol/monk fruit blend, use sugar-free chocolate chips.
Dairy-Free/Vegan: Use dairy-free butter alternative. For vegan, replace egg with flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min). Ensure vegan chocolate chips.
No Brown Sugar: Use 3/4 cup granulated sugar total. Cookies will be slightly less chewy.
Other Sweeteners: Coconut sugar (3/4 cup total) for refined sugar-free.
Flavor Variations: Add cinnamon, chopped nuts, or sea salt flakes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American