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These almond flour chocolate chip cookies strike a perfect balance - crunchy rims with tender, buttery middles. After trying tons of grain-free cookie versions, this one always gets the most praise from both gluten-free folks and regular cookie fans.
I originally baked these during a Christmas cookie session when my sister found out she couldn't handle gluten. Everyone grabbed these first, not even knowing they were the "special" cookies on the dessert tray.
What You'll Need
- Butter: gives depth and helps make that familiar cookie feel
- Coconut oil: teams up with butter for just the right fat mix
- Brown sugar or coconut sugar: adds rich toffee-like flavor
- Vanilla extract: boosts all other tastes
- Eggs: hold everything together while keeping things moist
- Baking soda: provides just enough rise without making them too fluffy
- Kosher salt: cuts through the sweetness
- Blanched almond flour: makes for a soft, delicate bite
- Chocolate chips of choice: pick dark chocolate for less sugar
- Toasted walnuts: not required but add great crunch and nutty flavor
Easy Cooking Method
- Warm Up Oven:
- Turn your oven to 350°F and line a cookie sheet with parchment paper. The paper keeps cookies from sticking and helps the bottoms brown evenly.
- Mix Fats and Sugar:
- In your mixer bowl, beat soft butter, coconut oil, and brown sugar until fluffy, around 3 minutes. This puts air into the mix for better texture.
- Blend Wet Stuff:
- Stir in vanilla and eggs until mixed but don't overdo it. The mix might look a bit separated, which is totally fine at this point.
- Add Dry Stuff:
- Put in baking soda and salt, then slowly mix in the almond flour, one cup at a time. Almond flour isn't as tough as wheat flour, so mix just enough to combine for soft cookies.
- Add Extra Goodies:
- With a wooden spoon, lightly mix in chocolate chips and walnuts if using. This stops overmixing which could break down the dough structure.
- Shape and Cook:
- Roll dough into tablespoon-sized balls and put them 3 inches apart on your lined cookie sheet. They'll spread while baking. Cook for 11-13 minutes until edges turn golden but centers stay soft.
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The blanched almond flour really makes these special. I once tried making them with homemade ground almonds and while they tasted good, they weren't quite right. The fine texture of store-bought blanched almond flour gives that perfect crispy-yet-chewy cookie that makes people go for another.
Keeping Them Fresh
These cookies taste best on baking day, but you can keep them in a sealed container at room temp for up to 3 days. They'll get softer over time because of the natural oils in almond flour. For longer keeping, freeze baked cookies up to 3 months. Even better, freeze balls of dough on a tray, then put them in a freezer bag once hard. Bake directly from frozen, just add 1-2 extra minutes to cooking time.
Fixing Cookie Spread
Almond flour cookies sometimes flatten more than regular flour ones. If your first batch spreads too much, cool the rest of the dough for 30 minutes before baking more. Cooling hardens the fats so cookies can set up before getting too thin. Also, make sure your butter is soft but not melty, which can cause too much spreading.
Great Combos To Try
These cookies go great with afternoon coffee or tea. For a fancy treat, put a small scoop of vanilla ice cream between two fully cooled cookies. The nutty almond taste also matches well with a glass of almond milk or oat milk for a cozy nighttime snack. During holidays, I like to offer these alongside traditional cookies for a mixed dessert plate that works for different diet needs.
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Common Questions
- → Can almond meal work instead of almond flour?
Almond meal works fine as a substitute, though your cookies might turn out with a slightly different feel and look.
- → How can I stop my cookies from getting too flat?
Pop your cookie dough in the fridge for about 30 minutes before baking and you'll get plumper cookies with less spread.
- → What's the best chocolate chip choice?
Any chips you love will work great - try dark, milk, or semi-sweet depending on what flavor you're craving.
- → Do I have to include walnuts?
Nope, they're completely optional. Skip them entirely or swap in your favorite nuts for a personal twist.
- → What's the best way to keep these cookies fresh?
Keep them in a sealed container at room temp for up to 3 days. If you need longer storage, just toss them in the freezer.