You can’t beat a good chocolate chip cookie, especially when warm from the oven and the chunks of chocolate are still slightly melted!
These easy gluten free chocolate chip cookies are not only made in one bowl, with no mixer, they need no chill time and so are ready in under 30 minutes (20 if you are super organised.)
Not only are they super simple, they are also seriously delicious. Even Mr Jones – who looked very sceptical as soon as I said ‘gluten free cookie’ – can (and has!) happily munched through multiple cookies at once!
As well as being gluten free, these cookies are also eggless, which makes them perfect for those who can’t eat eggs, or if you are wanting to bake and discover you have no eggs in the fridge!
Why I love Cooking with Almond Flour
I began to bake with nut flour when we lived in Munich. Many of the German biscuit recipes I came across either used almond or hazelnut flour. Nut flour is high in protein, packed with nutrients, it is also naturally gluten free.
Although I don’t follow a gluten free diet, I definitely feel better when I have eaten a cookie or cake made with almond flour rather than wheat flour. The downside is, at the rate I have been eating these, perhaps I should go back to wheat flour and then my cookie consumption rate would be alot lower!
Is Almond Flour the Same as Almond Meal?
Almond flour is made from blanched almonds and is often finer than Almond meal, which can be made from blanched (skins removed), or unblanched almonds. For many recipes, they can be interchangeable, although some, for example French macarons, or an airy cake require a finer flour and therefore require almond flour.
You can use either in this recipe.
Small Batch Chocolate Chip Cookies
This recipe makes 12 almond flour chocolate chip cookies, but you can easily halve the recipe to make 6 cookies, which is useful at times, as they are so morish we have been known to finish a batch in two days. Yes, just the two of us (Mini Jones has yet to learn what a cookie is…) Sometimes you don’t need, or want, to have a large number of cookies in the tin. Plus, the sooner you get to put them in the oven, the quicker you get to eat them…
To make salted chocolate cookies: after baking, whilst still on the tray, sprinkle a little sea salt over the cookies to make salted chocolate cookies!
Worth noting: If you under cook them, they are soft and delicate – still delicious, but you will need to eat them with a plate, or keep a hand underneath as you bite!
Milk ChocolateUse milk chocolate instead of the dark, or a combination of dark and milk chocolate also works well!
To freezeCool completely, then layer with sheets of greaseproof paper and place in Tupperware or wrap well.
Almond Flour Chocolate Chip Cookies
- ⅔ c (120g) butter/marg
- ⅔ c (100g) soft brown sugar
- ½ teaspoon almond extract
- 1 ⅔ c (150g) almond flour/meal
- 50 g chocolate roughly chopped – milk or 70% dark
- Preheat the oven to 160˚C/320˚F
- Line two baking sheets with baking paper.
- Beat the butter/marg and brown sugar together with a spoon until creamy.
- Beat in the almond extract.
- Mix in the almond flour and stir until well combined – this will take a minute or two. It will seem dry at first, but will soon become stickier.
- Stir through the chocolate bits.
- Using a teaspoon, place heaped spoonfuls of the mixture onto the trays. You can roll into balls for more uniform shapes or leave as mounds, whichever you prefer.
- Space them well apart, around 6 cookies per tray as they will spread a little.
- Press down gently with a fork on the top of each cookie so its 1.5-2cm high.
- Bake for 12-14 minutes until dark golden around the edges and the tops are beginning to darken.
- Cool on the tray for 5 minutes. They will be very soft so don’t try to move them whilst they are hot!
- Cool completely on a wire tray then store in airtight container for up to 4 days.