Amazing flourless almond flour chocolate chip cookies! With crispier edges and pillowy soft middles, they're as tasty as the classic and gluten-free!
WE HAVE A WINNER.
I've been making "flourless" chocolate chip cookies with almond flour for a loooooong time now. But why, you ask?
Well, I've been making chocolate chip cookies with all kinds of flour for a long time now. I don't discriminate.
There is nothing Jeff and I cherish more than ending a long day with cookies oozing with dark chocolate chips enjoyed on the couch, lying down, with the plate balanced on our bellies.
I always have Costco's super fine blanched almond flour on hand because it's such a stellar deal. Ever since I've started making chocolate chip cookies with it, I've been BLOWN AWAY.
Almond flour has this lovely natural sweetness to it, and I love that it makes the cookies a little more substantial since, ya know...I'm known to snack on said cookies.
Almond flour also makes these gems totally gluten free for all my GF pals! Because everyone deserves to-die-for cookies. COOKIES FOR THE PEOPLE!
Now let's get into the nitty gritty baking deets so you can make your own cookie magic at home right this instant.
Do I need to chill the dough?
Good news...no chilling required! You also don't need a mixer here. Just a good old mixing bowl and wooden spoon!
These flourless cookies don't spread very much so I lightly flatten them with my palm before baking.
Can these be made vegan?
Yes! Thanks to my handy dandy recipe tester, Dylan, for making successful vegan version! Simply use a flax egg and butter substitute.
You can use coconut oil or a vegan buttery spread like Earth Balance sticks or organic palm shortening if you're going the dairy-free route.
These Coconut Oil Pomegranate Chocolate Chip Cookies are delish if you're looking for fool-proof vegan coconut oil cookies.
You can use a flax egg (whisk 1 tbsp ground flax + 3 tbsp water and let sit for five minutes) or preferred egg substitute in place of the egg.
Which sweetener should I use?
I used organic light brown sugar because I didn't want any of the coconutty taste that coconut sugar can lend. I wanted legit, traditional tasting cookies! That said, if you want to go the unrefined route, use coconut sugar.
Sugar is essential for helping provide structure. If you use a sugar substitute like splenda or xylitol, beware that they will not rise well.
My favorite chocolate chips here are the 60% ones. Semi-sweet will also work just fine!
What's the texture like?
These grain free cookies get lightly browned along the edges helping to crisp them up but they're still more soft versus crispy, especially the days after they're baked. I'm obsessed with the texture.
I think using half maple syrup or honey and half brown sugar may make them chewier, so I'm going to try that next!
Can I freeze the dough and bake later?
Yes! Scoop the dough onto the cookie sheet, roll into balls, lightly flatten, and place in the freezer. Once frozen, transfer the dough to a baggie. Bake from frozen and simply add a few minutes to the cooking time.
How to store leftover cookies
You can store leftover cookies on the counter in an air tight container for up to five days or freeze for later.
Cookie on, sweet souls!Print
The BEST gluten free almond flour chocolate chip cookies! Crisp edges and pillowy soft middles, they're as tasty as the classic too. Made in one bowl, no mixer, and easily made vegan.
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- In a large mixing bowl, add almond flour, coconut flour, salt, and baking soda. Whisk until combined.
- Add vanilla extract, egg, brown sugar, and melted butter and stir with a wooden spoon until combined. Fold in chocolate chips.
- Scoop and roll dough into balls. Place on sheet about 2 inches apart and gently flatten with hands as the cookies won't spread much while baking. Top with more chocolate chips and a sprinkle of kosher salt, if desired.
- Bake for about 12 minutes or until golden on the edges.
VEGAN: Use a flax egg and butter substitute, like Earth Balance.
STORING: Store completely cooled cookies in an air tight container on the counter up to five days and then refrigerate any extras.
FREEZING: To freeze cookies, transfer sheet of flattened dough balls to freezer. Once frozen, transfer to a baggie. Cooking time will be a couple minutes longer from frozen.
Adapted from this recipe. Method modified on 07/14/2021 when I discovered melting the butter and mixing in a bowl worked great and is much easier than creaming in a mixer!