Description
These Almond Flour Chocolate Chip Cookies are a delicious gluten-free treat featuring a blend of almond and coconut flours, enriched with butter and sweetened with coconut sugar. Packed with semi-sweet and dark chocolate chunks, these cookies are soft, slightly chewy, and perfect for anyone craving a healthier twist on classic chocolate chip cookies.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour (finely ground, blanched)
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup butter, softened (or coconut oil for dairy-free)
- ½ cup coconut sugar (or brown sugar)
- 1 large egg
- 1 teaspoon vanilla extract
Chocolate
- ¾ cup chocolate chips (semi-sweet or dark)
- ¼ cup chopped dark chocolate
Instructions
- Prepare the Dough: In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt until evenly combined. In a separate large bowl, beat the butter and coconut sugar together until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
- Combine & Add Chocolate: Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in the chocolate chips and chopped dark chocolate, ensuring they are evenly distributed.
- Chill the Dough: Cover and refrigerate the dough for 30-45 minutes. Chilling helps the cookies hold their shape and prevents excessive spreading while baking.
- Bake: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. For extra chocolate on top, press a few additional chunks of dark chocolate onto each cookie. Bake for 9-12 minutes, until the edges are golden brown and the centers appear slightly underbaked.
- Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The texture will firm up as they cool.
Notes
- For a dairy-free version, substitute butter with coconut oil.
- Chill the dough for the full 45 minutes to ensure cookies hold their shape.
- Use parchment paper to prevent sticking and for easier cleanup.
- You can use either coconut sugar or brown sugar depending on your preference.
- Pressing extra chocolate chunks on top before baking enhances chocolate flavor and appearance.
