Almond Flour Chocolate Chip Cookies {grain-free}
These cookies will satisfy any chocolate chip cookie craving you have!
We love keeping them in the freezer and eating them cold straight out of the freezer. Great to have around when you’re craving something sweet!
I have attempted several almond flour chocolate chip cookies and finally found a winner! These cookies are slightly crispy on the outside and moist and soft on the inside.
My friends and family loved these! With this recipe you can easily switch up the chocolate chips and nuts to your preferences.
Chocolate chip cookies really are one of life’s simple pleasures. Few things are more comforting than a warm, freshly-baked cookie with a glass of cold milk (almond milk in my case).
As with many other cookie recipes, I usually make a batch of dough, then bake half and freeze the other half.
To freeze the dough, form it into mounds and place them on a cookie sheet. Put the cookie sheet in the freezer. Once the dough is frozen you can transfer the mounds to a plastic bag.
When you want a cookie, just bake the frozen dough by adding 2-4 minutes onto the cook time. These are perfect to have on hand for those nights when you just need a little something sweet!
Can this be made with coconut sugar?
Yes! These cookies work great with coconut sugar! Several people in the comments have also had success with sugar substitutes and honey. I haven’t tried these so I can’t say for sure.
What kind of almond flour should I use?
There are 2 kinds of almond flour – blanched almond flour and almond meal. These cookies are flexible in that you can use either one. This isn’t always the case, but for this recipe blanched almond flour or almond meal will work great. I prefer blanched almond flour. Lately I’ve been buying it at Costco.
Can I use all coconut oil?
These cookies tend to spread too much when you use all coconut oil. For a dairy-free substitute I recommend Earth Balance Buttery Sticks in place of the butter.
Can I use coconut flour?
No – coconut flour has very different properties than almond flour. It won’t work in this recipe unfortunately!
The comments section is full of substitution tips and suggestions! Thanks for all your great feedback on these cookies – Enjoy!
almond flour chocolate chip cookies {grain-free}
Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 2 dozen cookies
DESCRIPTION
An all-time favorite recipe! Crispy on the outside, soft on the inside and slightly buttery.
INGREDIENTS
- 1/2 cup butter, softened
- 1/4 cup coconut oil
- 3/4 cup brown sugar or coconut sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups blanched almond flour
- 1 1/4 chocolate chips of choice
- 2/3 cup toasted walnuts (optional)
INSTRUCTIONS
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
- Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon.
- Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.
NOTES
- You can use almond meal in place of blanched almond flour for this recipe with great results.
- You can refrigerate the dough prior to baking for 30 minutes to prevent the cookies from spreading too much.
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