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This almond flour chocolate chip cookie recipe creates the perfect balance of textures - crispy edges with soft, buttery centers. I've tested countless grain-free cookie recipes over the years, and this one consistently gets the most requests from both gluten-free and conventional cookie lovers alike.
I first made these during a holiday baking marathon when my sister discovered she had gluten sensitivity. Everyone reached for these first, not even realizing they were the "alternative" option on the cookie platter.
Ingredients
- Butter: adds richness and helps create that classic cookie texture
- Coconut oil: works alongside butter to create the perfect fat balance
- Brown sugar or coconut sugar: provides deep caramel notes
- Vanilla extract: enhances all the flavors
- Eggs: bind everything together while adding moisture
- Baking soda: gives just enough lift without making them cakey
- Kosher salt: balances the sweetness
- Blanched almond flour: creates a tender crumb
- Chocolate chips of choice: use dark chocolate for less sweetness
- Toasted walnuts: optional but add wonderful texture and nuttiness
Step-by-Step Instructions
- Preheat Oven:
- Set your oven to 350°F and prepare a baking sheet with parchment paper. The parchment prevents sticking and helps the cookies brown evenly on the bottom.
- Cream Fats and Sugar:
- In your stand mixer bowl, combine softened butter, coconut oil, and brown sugar until light and fluffy, about 3 minutes. This incorporates air into the dough for the right texture.
- Add Wet Ingredients:
- Mix in vanilla and eggs until fully incorporated but not overmixed. The mixture might look slightly curdled, which is perfectly normal at this stage.
- Add Dry Ingredients:
- Add baking soda and salt, then gradually incorporate the almond flour one cup at a time. Almond flour is more delicate than wheat flour, so mix just until combined to maintain a tender cookie.
- Fold in Mix-ins:
- Use a wooden spoon to gently fold in chocolate chips and optional walnuts. This prevents overmixing and breaking down the delicate structure of the dough.
- Form and Bake:
- Shape dough into tablespoon-sized balls and place them 3 inches apart on your prepared baking sheet. They will spread during baking. Bake for 11-13 minutes until the edges turn golden brown while centers remain soft.
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The blanched almond flour is truly the star ingredient here. I once tried making these with homemade almond meal and while delicious, the texture wasn't quite the same. The fine texture of store-bought blanched almond flour creates that perfect crisp-yet-chewy cookie that makes everyone reach for seconds.
Storage Solutions
These cookies maintain their best texture on the day they're baked, but you can store them in an airtight container at room temperature for up to 3 days. They tend to soften over time due to the natural oils in the almond flour. For longer storage, freeze the baked cookies for up to 3 months. Even better, freeze portioned dough balls on a baking sheet, then transfer to a freezer bag once solid. Bake straight from frozen, adding 1-2 minutes to the baking time.
Troubleshooting Spreading Issues
Almond flour cookies can sometimes spread more than traditional flour cookies. If your first batch spreads too much, chill the remaining dough for 30 minutes before baking. The refrigeration solidifies the fats, allowing the cookies to set up before spreading too thin. Another tip is to make sure your butter is softened but not melted, which can cause excessive spreading.
Perfect Pairing Ideas
These cookies pair beautifully with an afternoon coffee or tea break. For a special dessert, sandwich a small scoop of vanilla ice cream between two completely cooled cookies. The nutty almond flavor also works wonderfully with a glass of almond milk or oat milk for a comforting bedtime snack. During the holidays, I like to serve these alongside traditional cookies for an inclusive dessert platter that accommodates various dietary needs.
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Frequently Asked Questions
- → Can I substitute almond meal for almond flour?
Yes, almond meal can be used in place of almond flour with similar results, though it may create a slightly different texture in the cookies.
- → How do I prevent the cookies from spreading too much?
Refrigerating the dough for about 30 minutes before baking helps control the spread and creates thicker cookies.
- → What type of chocolate chips should I use?
You can use any type of chocolate chips based on your preference, including semi-sweet, dark, or milk chocolate.
- → Can I make these cookies without walnuts?
Yes, the walnuts are optional. You can omit them or replace them with other nuts for a personal touch.
- → How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.