These almond flour cookies are the gluten-free answer to traditional chocolate chip cookies. They have an intriguing chew and nuttiness with studs of dark chocolate chips, perfect for dunking into a glass of dairy-free milk.
Is Almond Flour Good to Bake With?
Almond flour or almond meal is a fantastic option to make baked goods that are gluten free and lower in carbs. Whether you require a low carb or gluten-free diet, or can still eat wheat, almond flour is a nutritionally dense flour to bake with.
Blanched almond flour is basically pure almonds that have been pulsed to a fine flour-like consistency. While you can find it at the grocery store easily, you could also make it yourself by placing blanched, slivered or whole almonds in a food processor, and pulsing them until they become a flour. This is a great way of using up leftover almonds you may have on hand as well. Just be sure not to use too many almonds or over pulse the nuts as they could turn into butter.
The benefits of almond flour from a nutritional standpoint are astounding. While white wheat flour is quite limited nutritionally, almonds are rich in monounsaturated fat which is great for promoting a healthy heart by reducing cholesterol levels. Moreover, almonds are high fiber which means you won't have the same sugar spike as with more traditional desserts. Almonds also have plenty of vitamins and minerals, like vitamin E, selenium, zinc, calcium, and more.
How to Make Almond Flour Chocolate Chip Cookies
Like chocolate chip cookies, grain free almond flour chocolate chip cookies are incredibly easy to make. To start, you should line a baking tray with parchment paper and preheat the oven to 375° F. This cookie recipe only makes a dozen cookies, so one baking sheet should be enough. However, if you have very small baking sheets, simply bake the cookies in batches or use two baking sheets instead.
Next, you mix the dry ingredients in a bowl until combined. This includes the blanched almond meal, coconut sugar, tapioca starch, baking powder, and salt. I like to use a whisk as it ensures that the ingredients incorporate together well. While you may wonder about the addition of the tapioca when you are already using almond flour, it helps absorb excess moisture that may come out of the nuts and gives the cookies a wonderful chewy texture.
After whisking the dry ingredients, you add the almond milk, cashew or almond butter, vanilla, and chocolate chips directly to the dry ingredients, stirring until the mixture becomes a dough.
Shaping the Cookies
To shape the cookies, you can divide the batter by measuring dough balls with a medium-sized cookie scoop (approximately 1 ½ tablespoons), shaping them into balls, and gently pressing on the prepared baking sheet. You should ensure that they are about ½-inch thick in order to bake correctly.
Alternatively, you can weigh portions of the dough before shaping and pressing on the baking sheet. Each cookie should be about 40 g worth of dough.
Baking the Cookies
Bake the grain free cookies for a total time of 10 or 11 minutes. During this time, the cookies should become golden around the edges while puffing up slightly. Almond flour cookies are more susceptible to burning due to the natural fats, so be mindful of them while they are in the oven. There is nothing quite like those slightly golden edges, but too long of a bake time could leave the cookies bitter and unappealing.
The cookies will be delicate after baking, so be sure to let them cool directly on the cookie sheet for about 10 minutes before moving to a cooling rack. The cooling time should allow them to solidify enough in order to transfer them safely.
How to Store Almond Flour Chocolate Chip Cookies
The cookies tend to soften and lose some of their crispness when stored at room temperature. This is likely because of the natural fats in the almond flour and nut butter. Storing them in an airtight container in the fridge will keep them crisp. Another great option is to store them in the freezer for an even firmer set.
Since this gluten-free chocolate chip cookie recipe makes such a small batch, you may decide you would like to make two batches instead of just one. In this instance, the freezer will be an especially great way to store them as you can just pull out a few whenever you need them. These cookies are wonderful to take in work or school lunches, or even just to enjoy for a snack.
Ice cream sandwiches
These almond flour cookies are also fantastic to turn into homemade ice cream sandwiches. Layer a big scoop of softened ice cream between two cookies and refreeze again to firm up or enjoy right away.
Use your favorite store-bought ice cream here, or try my dairy-free coconut milk based ice cream recipes:
Other Healthy Cookie Recipes You'll Love:
- Flourless Chocolate Cookies
- Healthy Gingerbread Cookies
- Carrot Cake Breakfast Cookies
- Coconut Flour Oatmeal Cookies
- Coconut Flour Sugar Cookies
Almond Flour Chocolate Chip Cookies
- 1 cup almond flour
- 7 tablespoons coconut sugar
- 2 tablespoons tapioca starch or arrowroot powder or coconut flour
- ½ teaspoon baking powder
- 1 pinch salt
- ½ cup almond butter or cashew butter
- ¼ cup almond milk or other non-dairy milk
- 2 teaspoon vanilla extract
- ¼ cup dark chocolate chips
- Line a baking sheet with parchment paper and preheat the oven to 375°F.
- To a bowl add the almond flour, coconut sugar, tapioca starch, baking powder, and salt, and whisk well.
- Then add the wet ingredients (almond milk, cashew or almond butter, vanilla, and chocolate chips and stir again until a moldable batter forms.
- Scoop medium-sized cookie dough balls of about 1.5 tablespoon each (approximately 40 g) and place on the baking sheet. You should get about 12 cookies.
- Press down on each cookie until they are about ¼ inch thick.
- Bake for 10-11 just until the edges start to brown and have puffed up well. (Be careful not to overbake them or the edges may burn.)
- Let the cookies cool on the baking sheet for 10 minutes before cooling another 10 minutes on a cooling rack.
Is there substitute for tapuoca starch?
Regina | Leelalicious
I have not tried it without tapioca. It's what gives the cookies a nice chewy texture. I think corn or potato starch, or arrow root powder would all work in a similar way. My guess is, it could even be omitted or replaced with coconut flour or another gf flour. The texture might be a little different, but the cookies should still come out fine