Even with my overwhelming passion for baking, tinkering with sourdough and admiring the magic of gluten, I do go through stages of giving up grains every now and then. Without making it a religion, it helps me be more aware of the foods I eat and amounts I serve. Plus going back to our homemade Friday night pizza after a week of culinary asceticism of no grains, I am able to enjoy every bite so much more.
All that said, some recipes defy the boundaries of diet lands. Being plain delicious, they don’t care whether you believe that agriculture is an abomination, or eat doughnuts for dinner. The recipe for Almond Flour Chocolate Chip Cookies came from a Costco packet of almond flour, and became love at first bite. So much so that I would choose it over Toll House cookies any given moment. It is also loved by my kids who know nothing of gluten or a lack thereof.
Almond Flour Chocolate Chip Cookies
These cookies are crispy on the outside, and chewy inside. They don’t taste ‘gluten free’ like a lot of desserts made with gluten free flour. I like that they contain a fairly benign amount of sugar compared to most recipes out there.
I found a brand of chocolate chips that I absolutely adore called SunSpire, it has wholesome ingredients without soy lecithin, ‘natural flavors’ or dry milk powder. I’ve been using it for most of the recipes that call for chocolate chips. You can find it on Amazon, or in some Whole Foods stores
HOW TO MAKE ALMOND FLOUR CHOCOLATE CHIP COOKIES
Ingredients
8 tablespoons (1 stick) butter, at room temperature
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2.5 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (I love these SunSpire chips – nothing artificial!)
Instructions
Preheat oven to 325ºF. Line a baking sheet with parchment paper.
Beat together butter, sugar and vanilla until the mixture lightens in color (I use a KitchenAid with a paddle attachment).
Add eggs, and mix to incorporate. Scrape sides of the bowl, if needed.
Stir in 2.5 cups almond flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Mix well.
Fold in chocolate chips.
Drop dough with 1.5 tablespoon cookie scoop or heaping tablespoons onto baking sheets 2 inches apart. Flatten a little with your hand.
Bake for 12-15 minutes, until the tops brown slightly.
Repeat with the remaining cookie dough.
Cool on wire rack.
Notes
It’s not necessary to use brown and regular sugar together, but brown sugar makes cookies more chewy and moist.
When you first take cookies out of the oven, they might seem too soft, but they harden as they cool keeping a chewy middle.
I prefer baking one cookie sheet at a time. If you’d like to bake two sheets at once, bake at 350ºF.
Almond Flour Chocolate Chip Cookies {Gluten & Grain Free}
Ingredients
- 8 tablespoons (1 stick) butter at room temperature
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2.5 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips I love these SunSpire chips - nothing artificial!
Instructions
- Preheat oven to 325ºF. Line two baking sheets with parchment paper.
- Beat together butter, sugar and vanilla until the mixture lightens in color (I use a KitchenAid with a paddle attachment).
- Add eggs, and mix to incorporate. Scrape sides of the bowl, if needed.
- Stir in 2.5 cups almond flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Mix well.
- Fold in chocolate chips.
- Drop dough with 1.5 tablespoon cookie scoop or heaping tablespoons onto baking sheets 2 inches apart. Flatten a little with your hand.
- Bake for 12-15 minutes, until the tops brown slightly.
- Cool on wire rack.
Notes
When you first take cookies out of the oven, they might seem too soft, but they harden as they cool keeping a chewy middle.
I prefer baking one cookie sheet at a time. If you'd like to bake two sheets at once, bake at 350ºF.
1 comment
looks delicious, I love to bake for my kids. The smile on their face is worth it.