Best 4 Gluten Free Chocolate Chip Cookies With Almond Flour Recipes
In the realm of gluten-free baking, where delectable treats often seem elusive, the quest for the perfect chocolate chip cookie is no small feat. Enter almond flour: a savior for those seeking a grain-free alternative without compromising on taste or texture. From chewy and gooey to crisp and crunchy, this comprehensive guide will lead you on a culinary adventure, exploring the nuances of each recipe, ensuring your gluten-free chocolate chip cookies with almond flour turn out as dreamy as they sound.
Here are our top 4 tried and tested recipes!
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times's famous chocolate chip cookie recipe, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 30m
Yield About 10 (5-inch) cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the almond flour, salt and baking soda to combine.
- Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
- Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
GLUTEN-FREE ALMOND FLOUR CHOCOLATE CHIP COOKIES
Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Store any remaining cookies at room temperature - a cookie jar keeps them handy!
Provided by King Arthur Flour
Categories Trusted Brands: Recipes and Tips King Arthur Flour
Time 20m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment.
- Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.
- Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.
- Stir in the chocolate chips.
- Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.
- Gently flatten the cookies to about 3/8-inch thick.
- Bake the cookies for 9 to 12 minutes, until golden brown.
- Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 10.6 g, Cholesterol 17.6 mg, Fat 12.4 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 107.8 mg, Sugar 7.2 g
GLUTEN-FREE CHOCOLATE CHIP COOKIES WITH ALMOND FLOUR
These chocolate chip cookies are made with almond flour and are therefore gluten free. However, they taste so good, I would put them up against any cookie recipe out there, and they'd probably win. The texture is slightly crispy on the outside and moist and chewy in the middle. Nobody that I have baked these for has been able to eat just one.
Provided by Billy Brown
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 26m
Yield 32
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Combine almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt in a large bowl. Add oil, egg, and vanilla extract; mix with a spoon until a large ball of dough forms.
- Shape dough into 1-inch balls. Space balls 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven until edges are firm and lightly golden, about 11 minutes.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 10.3 g, Cholesterol 5.1 mg, Fat 12.4 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 51 mg, Sugar 7.8 g
ALMOND FLOUR CHOCOLATE CHIP COOKIES
These soft, chewy cookies are studded with little morsels of chocolatey heaven. They are also completely gluten-free and grain-free thanks to the almond flour.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk the almond flour, baking soda and salt together in a large bowl. Beat the butter and brown sugar in another bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition to incorporate, then beat in the vanilla. Reduce the speed to low, add the flour mixture and beat until just incorporated. Fold in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet, spacing them 2 inches apart. Roll each into a ball with slightly wet hands, then sprinkle the top of each ball with some sea salt. Bake until the cookies are golden but still soft in the center, 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.
Tips:
- Use a good quality almond flour. Not all almond flours are created equal. Look for a flour that is finely ground and has a light color.
- Measure your ingredients accurately. This is especially important for gluten-free baking, as the proportions of ingredients are often different than in traditional recipes.
- Don't overmix the dough. Overmixing will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at the right temperature and for the right amount of time. Underbaked cookies will be soft and gooey, while overbaked cookies will be hard and dry.
Conclusion:
These gluten-free chocolate chip cookies are a delicious and easy-to-make treat that everyone will enjoy. They're perfect for a quick snack or a special occasion. With a few simple tips, you can make sure your cookies turn out perfect every time. So what are you waiting for? Give this recipe a try today!
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