Irresistible Gluten-Free Chocolate Chip Delights

These indulgent almond flour chocolate chip cookies offer that perfect combo of crispy edges with a soft middle—all without gluten! I stumbled on this winner while trying to make something tasty for my friend who can't have gluten. Now everyone asks for them, whether they avoid gluten or not.

I first whipped these up for a Christmas cookie swap and got bombarded with recipe requests. Now I always keep almond flour on hand because these cookies vanish even faster than regular wheat-based ones whenever I serve them.

Ingredients

• Butter: let it sit out until soft for that rich foundation all good cookies need
• Coconut oil: gives that extra moisture and helps the outside get nice and crisp
• Brown sugar or coconut sugar: brings flavor depth and keeps the middle nice and chewy
• Vanilla extract: boosts all other flavors, especially the nutty background notes
• Large eggs: hold everything together and build the cookie structure
• Baking soda: creates just enough rise without making them too puffy
• Kosher salt: cuts through sweetness and makes the chocolate taste better
• Blanched almond flour: gives that soft texture and subtle nutty flavor
• Chocolate chips: splurge on good ones for the best melting quality
• Toasted walnuts: they're optional but add great crunch and extra nuttiness

Step-by-Step Instructions

Set Up Your Kitchen:

Get your oven hot at 175°C (350°F) and put parchment on your cookie sheet. This stops sticking and makes cleanup a breeze. The right temperature matters for getting the perfect cookie spread.

Mix The Wet Stuff:

Put the soft butter, coconut oil, and brown sugar in your mixer and beat until it's fluffy and pale, about 3-4 minutes. This puts air in the mix for better texture. Add your vanilla and eggs, and mix until it's smooth. Don't worry if it looks a bit separated at first—it'll come together.

Add The Dry Stuff:

Throw in the baking soda and kosher salt and mix thoroughly. Then add the almond flour bit by bit, mixing well after each cup. This keeps flour from going everywhere and mixes it in evenly. The dough will feel a bit softer than regular cookie dough.

Add The Good Parts:

Switch to a wooden spoon and gently stir in chocolate chips and walnuts if you're using them. The spoon keeps you from overmixing which can make cookies tough. Make sure the goodies are spread throughout the dough evenly.

Form And Bake:

Scoop out tablespoon-sized balls and place them on your cookie sheet with lots of space between them. They'll spread as they bake, so keep them about 8 cm (3 inches) apart. Bake for 11-13 minutes until you see golden edges but the centers still look a little soft.

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I found out how much better toasted walnuts taste when I tried it on a rainy baking day. My whole house smelled amazing, and that tiny extra step turned these cookies from good to mind-blowing. Now my hubby asks for these instead of the cookies his mom made him growing up.

Storage Solutions

These almond flour goodies tend to get soft quickly when stored. For best results, put them in a sealed container at room temp and eat within 3 days. Put parchment between layers so they don't stick together. Need to keep them longer? Freezing works great. Freeze the cooled cookies in one layer first, then move them to a freezer bag. They'll stay tasty for about 2 months in the freezer.

Ingredient Swaps

You can easily tweak this recipe based on what you have or need. Can't do dairy? Just use more coconut oil or a plant-based butter instead. Want a different sweetness? Go all-in with coconut sugar for more caramel notes. Looking for variety? Try chunky dark chocolate instead of chips, or mix in some dried cherries with the chocolate for a fantastic flavor combo.

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Troubleshooting Tips

If your cookies flatten out too much during baking, your dough probably needs to chill. Just put the shaped dough balls in the fridge for about 30 minutes before baking. Since almond flour doesn't have gluten to give structure like wheat flour does, this cooling step can really help. If your cookies seem too dry and fall apart, you might've packed too much almond flour when measuring. Try fluffing the flour first, then gently spoon it into your measuring cups.

Recipe FAQs

→ Can I substitute regular flour for almond flour in these cookies?

Sadly, no. Almond flour works totally differently than wheat flour because it's got more fat and no gluten. This recipe was made just for almond flour, which makes cookies that are soft and moist. If you used regular flour, you'd need to change other stuff too, and your cookies would turn out completely different.

→ Why use both butter and coconut oil in this recipe?

Using butter and coconut oil together gives you the best of both worlds. The butter brings that yummy taste everyone loves, and the coconut oil helps make them tender and a bit chewy. Together, they're the secret to getting cookies with those nice crispy edges but centers that stay soft.

→ How can I prevent my cookies from spreading too much?

The big tip from our recipe is to stick your dough in the fridge for about 30 minutes before baking. This firms up all the fats so your cookies won't spread like crazy. Also make sure your oven is hot enough before you put them in, and don't use butter that's too warm or melted.

→ Can I use almond meal instead of blanched almond flour?

You bet! We actually mention in our notes that almond meal works fine instead of blanched almond flour. Your cookies will look a bit more rustic and have a slightly different texture because almond meal keeps the skins on, but they'll still taste amazing.

→ How should I store these cookies?

These cookies taste best when you eat them the same day you bake them. But you can keep them in a sealed container at room temperature for 2-3 days if needed. Want to save them longer? You can freeze the baked cookies for up to 3 months, or just keep the raw dough in your fridge for about 5 days.

→ Is there a vegan alternative to this recipe?

You can totally make these vegan! Just swap the butter for more coconut oil or use vegan butter instead. For the eggs, try flax eggs - mix 1 tablespoon ground flaxseed with 3 tablespoons water for each egg you need to replace. Your cookies might feel a bit different, but they'll still taste great.