Description
Tested and perfected Almond Flour Chocolate Chip Cookies that taste better than the classic! Thick with barley crisp edges and pillowy soft, gooey middles studded with chocolate chips--no chilling or stand mixer needed. Readers deemed these the "perfect homemade gluten free chocolate chip cookie." Everyone asks for the recipe! SO easy to make in 20 minutes.
Ingredients
- 1 1/4 cups super fine blanched almond flour
- 1/4 cup coconut flour
- 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 1 tsp pure vanilla extract
- 1 large egg
- 1/4 cup brown sugar, packed
- 2 tbsp granulated sugar (or turbinado sugar)
- 6 tbsp butter, melted
- 1/2 cup chocolate chips
- flaky salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray with cooking spray. Melt butter (I do 20-second intervals in the microwave or in a small pot on the stove) and set aside to cool.
- In a large mixing bowl, whisk almond flour, coconut flour, salt, and baking soda.
- Add vanilla, egg, brown sugar, white sugar and slightly cooled butter. Stir with a wooden spoon until combined. Fold in chocolate chips.
- Use a medium cookie scoop and roll dough into 12 balls, about 1 1/2 tbsp dough each. Place on sheet about 2 inches apart and gently flatten with hands as the cookies will barely spread much while baking. Top with more chocolate chips.
- Bake for about 12 minutes or until golden on the edges. Sprinkle liberally with flaky salt. Cool pan on a wire rack and devour!
Notes
VEGAN: I have tested these with a flax egg and coconut oil or vegan butter or make my soft-baked vegan chocolate chip cookies.
STORAGE: Store leftover cookies on the counter in an air tight container for up to 5 days. They will get softer after the first day. Freeze for later: 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. Or bake from frozen and simply add a few minutes to the cooking time.