|Almond Flour Chocolate Chip Cookies|
I pinned the picture of this recipe onto my "Beautiful Food" Pinterest board a few days ago because The Wannabe Chef posted such a beautiful picture of them, and I have a few people in my life who have to eat gluten-free. Then I was instructed by my colleague friend to make some gluten-free yumminess for a gf colleague friend who's going through a rough patch. Perfect. I had all the ingredients for these beautiful cookies too.
I've tasted other gf cookies made with almond flour, but they turned out much flatter and gooier than what you see here. I was impressed with the texture and the flavor of these. They don't exactly taste like chocolate chip cookies made with all-purpose flour, but they sort of do. They're soft in the middle and very crisp and dry on the edges. (Update, next day: the cookies are not soft at all in the middle, just a tender kind of crisp. Still delicious.) I like them. Actually, they remind me of the Chinese almond cookies my mom used to buy in a pink box, only with chocolate chips.
A delicious gluten-free chocolate chip cookie, with no weird aftertaste or texture. I'll be making these again.
Oh, and I should also note that The Wannabe Chef's recipe would have used two eggs, because I doubled what she had, but I think I only put in one egg rather than the two I should have. Sooo...I like the way they turned out. If you try it with two eggs, let me know how they turn out.
Almond Flour Chocolate Chip Cookies
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups almond flour (I used Bob's Red Mill Almond Meal/Flour)
- 2/3 cup chocolate chips
Preheat oven to 375 degrees Fahrenheit.
Cream butter and sugar until very light, about 2-3 minutes. Add egg and vanilla and beat until incorporated. Add salt and baking soda and beat until incorporated. Mix in almond flour. Fold in chocolate chips.
Scoop about two tablespoon mounds onto a parchment-lined cookie sheet (or use a medium sized cookie scoop), placing about an inch and a half apart. Gently smoosh dough to make almost 1/2-inch thick disks.
Bake at 375 degrees for 10-11 minutes, or until the edges are browned.
Allow to cool on cookie sheet for about 5 minutes before moving to a cooling rack to finish cooling.
|Flattened cookies turn out round and pretty.|