Gluten-Free Chocolate Chip Delights

This decadent almond flour chocolate chip cookie recipe creates the perfect gluten-free treat with crisp edges and a chewy center. I discovered this gem when searching for desserts my gluten-sensitive friend could enjoy, and it's become my go-to recipe that everyone loves regardless of dietary preferences.

I originally created these for a holiday cookie exchange and received so many requests for the recipe that I started keeping almond flour in my pantry at all times. They disappear faster than traditional wheat flour cookies at every gathering.

Ingredients

• Butter: softened to room temperature creates that irreplaceable rich cookie base
• Coconut oil: adds moisture and helps achieve the perfect crisp exterior
• Brown sugar or coconut sugar: provides depth of flavor and helps achieve chewy centers
• Vanilla extract: enhances all the flavors especially the nuttiness
• Large eggs: bind everything together and create structure
• Baking soda: gives just enough lift without making them cakey
• Kosher salt: balances the sweetness and enhances chocolate flavor
• Blanched almond flour: provides a tender crumb and nutty undertone
• Chocolate chips: use high quality for best melting properties
• Toasted walnuts: optional but adds wonderful texture contrast and nuttiness

Step-by-Step Instructions

Prepare Your Space:

Preheat your oven to 175°C (350°F) and line your baking sheet with parchment paper. This prevents sticking and makes cleanup simple. The temperature is crucial for proper spread and texture.

Create The Base:

In your stand mixer bowl, cream together the softened butter, coconut oil, and brown sugar until light and fluffy, about 3-4 minutes. This incorporates air into the mixture which helps with texture. Add vanilla and eggs, mixing until completely smooth. The mixture may look slightly curdled but will come together.

Add Dry Ingredients:

Mix in the baking soda and kosher salt thoroughly. Then gradually add the almond flour one cup at a time, beating well after each addition. This prevents flour clouds and ensures even incorporation. The dough will be slightly softer than traditional cookie dough.

Fold In Mix-ins:

Using a wooden spoon, gently fold in the chocolate chips and toasted walnuts if using. The wooden spoon prevents overmixing which can make cookies tough. Make sure the mix-ins are evenly distributed throughout the dough.

Shape And Bake:

Form tablespoon-sized rounds of dough and place them on your prepared baking sheet with plenty of space between each cookie. They will spread during baking, so leave about 8 cm (3 inches) between each. Bake for 11-13 minutes until the edges turn golden brown while centers remain slightly soft.

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I discovered the magic of toasting the walnuts before adding them to the dough during a rainy afternoon of baking. My kitchen filled with the most incredible aroma, and that simple extra step transformed these cookies from good to unforgettable. My husband now requests these instead of his childhood favorite cookies.

Storage Solutions

These almond flour cookies tend to soften quickly when stored. For best results, keep them in an airtight container at room temperature for up to 3 days. Place pieces of parchment paper between layers to prevent sticking. If you need to store them longer, freezing works beautifully. Freeze completely cooled cookies in a single layer, then transfer to a freezer bag. They maintain quality for about 2 months frozen.

Ingredient Swaps

The flexibility of this recipe makes it perfect for adapting to dietary needs or pantry availability. For dairy-free cookies, replace the butter with additional coconut oil or a plant-based butter substitute. The brown sugar can be entirely replaced with coconut sugar for a more caramel-like flavor profile. For a twist, try dark chocolate chunks instead of chips, or add dried cherries alongside the chocolate for a delightful flavor combination.

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Troubleshooting Tips

If your cookies spread too much during baking, the dough likely needs chilling. Pop the shaped dough balls into the refrigerator for 30 minutes before baking. Almond flour lacks the gluten that provides structure in traditional cookies, making this chilling step sometimes necessary. If your cookies seem too dry or crumbly, the almond flour may have been packed too densely when measuring. For best results, fluff the flour before gently spooning it into measuring cups.

Recipe FAQs

→ Can I substitute regular flour for almond flour in these cookies?

No, almond flour behaves differently than wheat flour due to its higher fat content and lack of gluten. This recipe is specifically designed for almond flour, which creates a tender, moist texture. Using regular flour would require adjustments to other ingredients and yield different results.

→ Why use both butter and coconut oil in this recipe?

The combination of butter and coconut oil creates an ideal texture balance. Butter provides rich flavor while coconut oil contributes to a tender crumb and slight chewiness. Together, they help achieve cookies with crisp edges and soft centers.

→ How can I prevent my cookies from spreading too much?

As noted in the recipe, refrigerating the dough for 30 minutes before baking significantly reduces spreading. This allows the fats to firm up, resulting in cookies that hold their shape better. Also ensure your oven is properly preheated and avoid using overly warm or melted butter.

→ Can I use almond meal instead of blanched almond flour?

Yes! As mentioned in the recipe notes, almond meal works well as a substitute for blanched almond flour. The cookies will have a slightly more rustic texture and appearance due to the almond skins present in almond meal, but the flavor will be equally delicious.

→ How should I store these cookies?

These cookies are best enjoyed the day they're baked, but can be stored in an airtight container at room temperature for 2-3 days. For longer storage, freeze the baked cookies for up to 3 months or refrigerate the dough for up to 5 days.

→ Is there a vegan alternative to this recipe?

To make these cookies vegan, you can substitute the butter with additional coconut oil or vegan butter, and replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Note that the texture may be slightly different, but still delicious.