Almond Flour Chocolate Chip Cookies (Print Version)
Soft, chewy cookies with almond flour, melty chocolate chips, and optional toasted walnuts - a perfect gluten-free treat.
# Ingredients:
→ Cookie Dough Ingredients
01 -
113g butter, softened
02 -
56g coconut oil
03 -
160g brown sugar or coconut sugar
04 -
2 teaspoons vanilla extract
05 -
2 large eggs
06 -
1/2 teaspoon baking soda
07 -
1/2 teaspoon kosher salt
08 -
300g blanched almond flour
09 -
213g chocolate chips of choice
10 -
87g toasted walnuts (optional)
# Steps:
01 -
Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
02 -
In the bowl of a stand mixer, cream together the softened butter, coconut oil, and brown sugar until smooth. Add the vanilla extract and eggs, mixing until completely incorporated.
03 -
Mix in the baking soda and kosher salt. Gradually add the almond flour, one cup at a time, beating well after each addition. Fold in the chocolate chips and toasted walnuts with a wooden spoon.
04 -
Form the dough into tablespoon-sized rounds and place them onto the prepared baking sheet, leaving approximately 8 cm (3 inches) of space between each cookie.
05 -
Bake the cookies for 11–13 minutes, or until golden brown around the edges. Allow them to cool slightly before serving. These cookies are best enjoyed on the day they are baked.
# Notes:
01 -
You can substitute almond meal for blanched almond flour with great results.
02 -
Refrigerate the dough for 30 minutes prior to baking to minimize spreading.