Almond Flour Chocolate Cookies (Print)
Tender, gooey cookies using almond flour, gooey chocolate chunks, and if you want, crunchy toasted walnuts - a tasty gluten-free snack.
# Ingredients:
→ Dough Essentials
01 -
300g almond flour (blanched)
02 -
160g coconut or brown sugar
03 -
56g coconut oil
04 -
113g butter, softened
05 -
2 teaspoons vanilla flavoring
06 -
87g walnuts, toasted (optional)
07 -
213g chocolate chips (use your favorite type)
08 -
2 large eggs
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1/2 teaspoon salt (kosher)
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1/2 teaspoon baking soda
# Steps:
01 -
Set your oven to 175°C (350°F) and line a baking sheet using parchment paper.
02 -
Using a stand mixer, whip the butter, sugar, and coconut oil until smooth. Toss in the vanilla and eggs, mixing until everything's well-blended.
03 -
Stir in salt and baking soda. Slowly add almond flour, one cup at a time, making sure to mix between each addition. Gently fold in chocolate chips and, if using, walnuts with a wooden spoon.
04 -
Scoop out dough, rolling it into balls about the size of a tablespoon. Put them on the parchment-lined sheet, leaving about 8 cm (3 inches) of space between each.
05 -
Bake for 11-13 minutes, until the edges turn golden. Let them sit for a bit before digging in. They're tastiest on the day they're made.
# Additional Notes:
01 -
For similar results, you can swap blanched almond flour for almond meal.
02 -
Chilling the dough for 30 minutes before baking helps them spread less.