ALMOND FLOUR CHOCOLATE CHIP COOKIES
Posted on: March 26, 2020. Updated on: July 12, 2023.
by Carolina Gelen
In a world where regular flour is currently going extinct because of the pandemic we’re all experiencing, I decided to develop a chocolate chip cookie recipe that is not requiring any white flour. We’re substituting it with almond flour, so when you’ll be shopping for the ingredients for this recipe, there will be a higher chance for you to find everything you need, plus, the result will be even gooeier than your classic chocolate chip cookie.
Also, they’re gluten-free, so there’s that!
INGREDIENTS (makes 18-20 cookies)
The recipe makes 18-20 cookies having a 7.5 cm (3 inch) diameter once baked – the cookies are scooped with a 4.5 cm (1.7 inch) diameter ice cream scoop onto the baking tray.
- 50 grams room temperature butter (1/2 cup or 1/2 stick)
- 30 grams white sugar (1/8 cup)
- 70 grams dark brown sugar (3/8 cup)
- 1 egg
- 2 teaspoons buttermilk
- or sour cream, or Greek yogurt, or full fat yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch of salt
- 200 grams almond flour (2 cups)
- 100 grams dark chocolate
- flakey salt for sprinkling on top
INSTRUCTIONS
Step 1
Preheat the oven at 175°C (350°F).
Step 2
Cream the butter with the white and brown sugar together, until the sugar has relatively dissolved (2-3 minutes of whisking/mixing).
Step 3
Add the egg, buttermilk, vanilla, pinch of salt to the butter-sugar mixture and incorporate.
Step 4
Next, add the almond flour, baking powder and baking soda to the batter and mix until the flour is fully incorporated.
Step 5
Chop the chocolate bar and add the half of the chocolate chunks to the cookie dough.
Step 6
Line two baking sheets with parchment paper.
Scoop the cookie dough onto the two baking sheets with a 4.5 cm (1.7 inch) diameter ice cream scoop or with a couple of spoons.
Step 7
Add the remaining half of the chocolate chunks and press them on top of the cookies.
Sprinkle flakey salt on the cookies.
Quick tip:
Make sure you leave some space in between your cookies, they will spread in the oven.
You could refrigerate the cookie dough for 30 minutes in the freezer (the cookies won’t spread as much), but you could also skip that part if you’re in a rush.
Step 8
Pop the cookies into the oven and bake them for 12-14 minutes, until golden brown, but still slightly soft in the middle.
Allow the cookies to cool for a few minutes, once they’re out of the oven, in order for them to firm up.
ALMOND FLOUR CHOCOLATE CHIP COOKIES
Ingredients
- 50 grams room temperature butter (1/2 cup or 1/2 stick)
- 30 grams white sugar (1/8 cup)
- 70 grams dark brown sugar (3/8 cup)
- 1 egg
- 2 teaspoons buttermilk
- or sour cream, or Greek yogurt, or full fat yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch of salt
- 200 grams almond flour (2 cups)
- 100 grams dark chocolate
- flakey salt for sprinkling on top
Instructions
- Preheat the oven at 175°C (350°F).
Cream the butter with the white and brown sugar together, until the sugar has relatively dissolved (2-3 minutes of whisking/mixing).
- Add the egg, buttermilk, vanilla, pinch of salt to the butter-sugar mixture and incorporate.
- Next, add the almond flour, baking powder and baking soda to the batter and mix until the flour is fully incorporated.
Chop the chocolate bar and add the half of the chocolate chunks to the cookie dough.
Line two baking sheets with parchment paper.
Scoop the cookie dough onto the two baking sheets with a 4.5 cm (1.7 inch) diameter ice cream scoop or with a couple of spoons.
Add the remaining half of the chocolate chunks and press them on top of the cookies.
Sprinkle flakey salt on the cookies.
Quick tip:
Make sure you leave some space in between your cookies, they will spread in the oven.
You could refrigerate the cookie dough for 30 minutes in the freezer (the cookies won’t spread as much), but you could also skip that part if you’re in a rush.
Pop the cookies into the oven and bake them for 12-14 minutes, until golden brown, but still slightly soft in the middle.
Allow the cookies to cool for a few minutes, once they’re out of the oven, in order for them to firm up.
Just made these and they turned out really well! Moister and fluffier than a cookie using AP flour, totally delish. One note: you forgot to note a step for adding the baking powder and baking soda in – thankfully I remembered before throwing the dough in the oven! Will be making again 🙂
Thank you for sharing your thoughts, Erica! I’m so happy to hear they turned out well and that you would make them again! Also, good catch, I just updated the blogpost. Thank you!
I used 65g of liquid homemade ghee in place of the 50g butter, and used turbinado sugar in place of white sugar. I refrigerated the cookie dough for 2 hours. Cookies turned out perfectly! Thank you for a great recipe!
These cookies were sensational. Want to make them again and again. Thank you. Any chance of other recipes like muffins with only almond flour?