Description
Deliciously chewy and gluten-free almond flour chocolate chip cookies made with a blend of almond and coconut flours, sweetened with coconut sugar, and loaded with semi-sweet and dark chocolate chunks. These cookies are perfect for a satisfying treat that’s both rich in flavor and dairy-free adaptable.
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 softened 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 while stirring until a cohesive dough forms. Fold in the chocolate chips and chopped dark chocolate, ensuring they are well distributed throughout the dough.
- Chill the Dough: Cover the dough bowl and refrigerate for 30-45 minutes. This chilling process helps the cookies maintain their shape and prevents excessive spreading during baking.
- Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart. For an extra chocolatey finish, press a few additional dark chocolate chunks on top of each cookie. Bake for 9-12 minutes, until edges turn golden brown and centers look slightly underbaked.
- Cool: Allow the cookies to rest on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Cooling ensures the perfect chewy texture.
Notes
- For a dairy-free version, substitute butter with coconut oil.
- Use brown sugar if coconut sugar is unavailable.
- Refrigerating the dough is key to preventing the cookies from spreading too much.
- Cookies may appear soft when taken out of the oven but will firm up upon cooling.
- Store cookies in an airtight container at room temperature for up to 5 days.
