Sometimes, all you need is a soft and chewy chocolate chip cookie. These almond flour chocolate chip cookies are a slightly healthier version to your favorite classic! They’re perfect with a cup of tea or coffee, as an afternoon snack, or for when you need a quick dessert!
I love using almond flour to pack a healthier punch to my favorite dessert recipes. It adds in healthy fat and protein, which eliminates the sugar spike and crash that makes you feeling all yucky afterwards. The almond flour lends a nutty flavor, as well, which always adds a nice touch in a cookie!
These cookies get slightly crisp on the edges and have a nice and soft center. For you soft and chewy chocolate chip cookie lovers, this is the one for you! If you like crispy and crunchy… these are not quite there. The moisture in the almond flour doesn’t allow it to get super crispy, but I promise they are delicious!
If you’re attending any holiday gatherings this year and need a gluten free recipe, this is the easiest way to go gluten free without having to get crazy weird ingredients. It’s just like a normal chocolate chip cookie recipe, just swapping out the all-purpose flour for almond flour! No weird extra starches or powders needed, AND it tastes like a normal cookie!! 😉 Most of the guests won’t even realize it’s gluten free. It’s just a delicious cookie. 🙂
My favorite place to buy almond flour is Trader Joe’s (which is no longer near to me, sadly, so I only get there a couple times a year), but Bob’s Red Mill (found at most grocery stores & Target) and Thrive Market are also great brands to purchase!
You can’t go wrong with these almond flour chocolate chip cookies — go make ’em!!
- 2 1/2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 (1 stick) butter, softened
- 1/3 cup packed brown sugar
- 2 Tbsp sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup dark chocolate chips
Preheat the oven to 350ºF, and line two baking sheets with parchment paper.
In a medium bowl, stir the almond flour, baking soda, and salt together. Set aside.
In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy. Add the vanilla and eggs, mixing until well incorporated. Stir in the flour mixture, mixing until just combined. Fold in the chocolate chips.
Drop the prepared dough by the tablespoon onto the prepared baking sheets, about two inches apart. Bake for 12-15 minutes, until lightly brown on the edges. Allow to cool on wire racks before serving.
Store any leftovers in an airtight container.
https://cookingalamel.com/2018/11/almond-flour-chocolate-chip-cookies-gluten-free.html