Brief Description:
These gluten-free chocolate chip cookies are chewy in the center with crisp edges, made with almond flour to provide structure and protein. The recipe is adapted from a classic, ensuring bakery-style cookies without the need for long refrigeration times. You can use chocolate chips or chopped chocolate for an extra gooey texture.
Servings:
12 large cookies (or more if made smaller)
Ready In:
30 minutes
Calories:
210 per serving (approx.)
Good For:
Dessert, Snack
Ingredients:
For the Gluten-Free Chocolate Chip Cookies:
- 3 cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup dark brown sugar
- ½ teaspoon kosher salt
- 2 large eggs, at room temperature
- 1 cup unsalted butter, melted and cooled slightly
- 1 tablespoon vanilla extract
- 1½ cups semi-sweet chocolate chips or chopped chocolate
Instructions:
1. Prepare the Dough:
In a large bowl, whisk together the almond flour, baking soda, baking powder, sugar, and kosher salt.
2. Mix Wet Ingredients:
In a separate bowl, whisk the eggs, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients, and mix until a soft dough forms.
3. Add Chocolate Chips:
Fold in the chocolate chips (or chopped chocolate), ensuring they are evenly distributed throughout the dough.
4. Portion the Dough:
Using a ¼-cup measuring scoop (or a tablespoon for smaller cookies), scoop mounds of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
5. Bake the Cookies:
Preheat the oven to 350°F (175°C). Bake for 18 to 20 minutes for large cookies or 10 to 12 minutes for smaller cookies, or until the edges are golden brown and the centers are slightly soft. Rotate the tray halfway through for even baking.
6. Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Nutrition Elements:
- Total Fat: 16g (25%)
- Saturated Fat: 7g (35%)
- Carbohydrates: 22g (7%)
- Sugar: 15g
- Protein: 5g (10%)
- Fiber: 2g (8%)
