Amazing gluten-free almond flour chocolate chip cookies! With crispier edges and pillowy soft middles, they’re as tasty as the classic. These freeze well, too. See notes for vegan modifications.
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 1 tsp pure vanilla extract
- 1 large egg (sub flax egg for vegan)
- 6 tbsp light brown sugar (can sub coconut sugar, color will be darker)
- 6 tbsp butter, softened (can sub non-dairy buttery spread or coconut oil for vegan)
- 1/4 tsp kosher salt, plus more for sprinkling
- 1/4 tsp baking soda
- heaping 1/2 cup chocolate chips (I like 60% chocolate)
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- In the bowl of a stand mixer (I use this handheld one), cream together butter and brown sugar until fluffy. Add vanilla and egg, beating until combined.
- Add almond flour, coconut flour, salt, and baking soda and mix until combined.
- Fold in chocolate chips by hand. 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, especially if chilled. Top with more chocolate chips and a sprinkle of kosher salt, if desired.
- Bake for about 12 minutes or until golden on the edges. Store completely cooled cookies in an air tight container. Cookies can be frozen.
Do not sub all coconut flour for almond flour; cookies will be dry and crumbly. All almond flour can be used in place of coconut flour.
Use Earth Balance buttery sticks or organic palm shortening for dairy-free. Coconut oil works if you don’t mind coconut flavor. Make sure it’s softened and not melted or cookies will be flat.
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.