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–+ servings
tray of almond chocolate chip cookies on a tray with extra chocolate chunks in a bowl on the side

Almond Flour Chocolate Chip Cookies

Robyn
These easy gluten free chocolate chip cookies are chewy on the inside, with crisp edges.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course baking, cookies
Cuisine Modern english/modern australian
Servings 12 cookies
Calories 235 kcal

Ingredients
  

  • ½ c (125g) butter
  • ⅔ c (140g) soft brown sugar
  • ½ teaspoon almond extract
  • 2 c (200g) almond flour (ground almonds / almond meal)
  • 2 oz (50g) milk or dark chocolate roughly chopped

Instructions
 

  • Preheat the oven to 160˚C fan/ 180˚C / 320˚F convection / 356˚F.
  • Line two baking sheets with baking paper.
  • Beat the butter 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 1.5cm (½ inch) 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 5 days, or freeze.

Notes

Blanched almond flour – almond meal, ground almonds, or use unbleached almond meal (as in these images – it makes darker cookies but adds a great taste).
Butter – you can use either unsalted butter or salted butter. Make sure the butter is softened / at room temperature, otherwise it will be very hard to mix it with the sugar.
Soft brown sugar – makes moist and chewy chocolate chip cookies and adds a butterscotch taste to the cookies.
Chocolate chips – you can use chocolate chips or I personally prefer to roughly chop chocolate to use as chocolate chips. They are not as uniform, but I prefer the taste. You can use milk chocolate or dark chocolate or a combination of the two.
Almond essence – adds a sweet almond flavour and also helps create that soft chewy centre.
The cookie dough will seem dry and crumbly at first, but continue to mix and it will come together.
To freeze once cooked: cool completely, then layer with layers of greaseproof paper and place in Tupperware or wrap well.

Nutrition

Serving: 1gCalories: 235kcalCarbohydrates: 18gProtein: 4gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 22mgSodium: 71mgPotassium: 30mgFiber: 2gSugar: 14gVitamin A: 260IUCalcium: 48mgIron: 1mg
Keyword almond flour, easy gluten free chocolate chip cookies, gluten free baking

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