*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 cup more brown sugar & I only has small eggs (I have chickens so use what they give me) so I used 2 small eggs and I added about 1/4 cup peanut butter. They turned out wonderfully!!! So this is a verseatile recipe. Definitely a keeper.
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 for cannabutter and dark chocolate chips, made them bite-sized and made a batch with just butter and milk chocolate chips for the kids. I don't even miss beer :D May try subbing the brown sugar for some kind of fake sugar but man... I don't know... the brown sugar shines through in these and makes them really taste like a glutinous flour-based chocolate chip cookie. Kids loved the kid-friendly ones, the youngest (3) couldn't tell the difference and the oldest (15) knew but still said they were good. For the cannabutter cookies, I dropped the temperature to 325 and cooked them a bit longer to compensate.
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 moist while the top and bottom were just perfectly lightly golden brown. The entire batter made 10 cookies. I increased the brown sugar to 1/3 cup, other than that I made them exactly as described in recipe. I will be using this recipe as a base for lots of other cookies! Very good!
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 also added 2 tbsp of crunchy almond butter and I used coconut oil instead of butter for a little firmer texture. My family thinks they are awesome. Swerve is primarily erythritol. I also used sugar free chocolate chips.
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 husband thought they were great. They were a little more coarse but he loves lots of nuts in cookies so these were a real treat.
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 and another egg. Still a dry dough. Baked the cookies and I gag on them. Anyone else have a dry dough? I don't get it:( Worst cookies I've ever made.
Gluten-Free Almond Flour Chocolate Chip Cookies
1 of 69 Gluten-Free Almond Flour Chocolate Chip Cookies