-
-
My review
Gluten-Free Almond Flour Chocolate Chip Cookies
34
King Arthur Flour
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
20 m servings 162Original recipe yields 14 servings (14 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 7485 Ratings
-
-
-
-
-
Most helpful positive review
8/16/2016
Okay my new go to! The only complaint from the kids was they needed to be a little more sweet. The first time I made then as stated and I loved them. The second time I added about half a 1/4th ...
Most helpful critical review
5/18/2017
I followed the recipe to a T. They were too dry to make a cookie out of, but I did gather some dough into a ball and baked one. Was awful and crumbled to the touch. Then I added some more butter...
Most helpful
Most positive
Least positive
Newest
8/16/2016
Okay my new go to! The only complaint from the kids was they needed to be a little more sweet. The first time I made then as stated and I loved them. The second time I added about half a 1/4th ...
1/14/2017
Really good. The husband and I are going low carb which means... no beer! So while these aren't technically low carb because of the sugar, the almond flour cuts it down considerably. We subbed f...
1/27/2017
These came out really great. Everyone in my office (who are NOT gluten free) thought they were really good. I made mine kind of large and kept them fairly thick so the middle remained nice and m...
4/28/2016
Only change I made was coconut oil instead of butter. These came out perfect! Very good cookie feel, not too sweet, but simply delicious.
11/24/2016
I liked these but wanted them sweeter and without sugar. After a few experiments I settled on 1/2 cup swerve instead of the brown sugar, and added 2 tsp of molasses to get the brown sugar taste,...
1/23/2016
The recipe works great as gluten free. I substituted 1 tablespoon coconut oil for the butter and carob chips for the chocolate chips to make it dairy free as well.
5/18/2017
I followed the recipe to a T. They were too dry to make a cookie out of, but I did gather some dough into a ball and baked one. Was awful and crumbled to the touch. Then I added some more butter...
8/14/2016
I made these cookies. The only change I made was I used Cashew meal because it was all I had. I made them for a friend who must eat gluten free. They were awesome!! She lived them. Even my husba...
2/6/2016
Great recipe. Also works just fine if you don't have almond flour and just grind a few cups of almonds in a vitamix. Did not miss the flour at all.