My gluten free almond flour cookies are melt-in-your-mouth delicious! This quick recipe will be a favorite with all your guests – whether they’re gluten intolerant or not!
WHY YOU’LL LOVE THIS RECIPE
Almond flour chocolate chip cookies, anyone? Oooh, yes, please! All the tastiness you expect from your favorite choc chip cookies, plus the added benefit of being quick, easy – and naturally gluten free!
The number of people who have trouble tolerating gluten seems to be on the rise. As such, it’s important that we home cooks can whip up a couple of “go to” gluten free recipes when needed. My almond flour chocolate chip cookies are just the thing! Using only five ingredients that you probably already have in your pantry, these cookies are fast and simple.
But the best part is that there is absolutely no flavor sacrifice! Almond flour provides a rich and flavorsome cookie base, and when combined with our age old favorite – choc chips – it’s a winning combination.
Additionally, almond flour is naturally higher in fiber and protein than regular flour, and lower in carbohydrates, making it a more healthful alternative. More about that later!
- Almond flour – Made from blanched (peeled) almonds and very finely ground, almond flour is paler in color and has a lighter texture than almond meal. It is also 100% gluten free – a perfect substitute for wholewheat flour when you’re baking for gluten intolerant guests.
- Powdered sugar – Finer than granulated sugar which combines with the butter to make the cookies softer than some – a little like almond flour shortbread. Be sure to check the package that it is gluten free (if that’s important!)
- Butter – Use salted butter in this recipe for best results.
- Vanilla extract – Just a teaspoon!
- Chocolate chips – Feel free to use milk, dark, or white chocolate chips, depending on your preference. Most choc chips are gluten free, but if you’re baking for a gluten intolerant guest, please double-check the pack to make sure.
You can turn these almond flour chocolate chip cookies into great tasting almond flour shortbread cookies simply by leaving out the chocolate chips! What could be easier?!
Or – if you’re feeling adventurous – try substituting the choc chips for one of the following:
- chopped dried apricots
- M&Ms (only the regular ones are gluten free)
- chopped dates
- dried cranberries
I would love to hear how you go with this recipe – did you make almond flour cookies or almond flour shortbread? Did you try any of my variations? Please leave me a note below telling me about your experience, and whether you’ve tried making anything else with almond flour.
Please note that my instructions below correspond with the numbered photos above. For greater detail, see the recipe card.
Preheat the oven and line two baking trays with non stick baking paper.
- Beat the butter, sugar, and vanilla extract together with a mixer on medium speed.
- Add in the almond flour and chocolate chips.
- Scoop out small spoonfuls of dough and roll in the palms of your hands before arranging on a baking paper lined tray.
- Press each ball with the back of a fork to flatten slightly.
Bake for 12 – 14 minutes, remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire cooling rack.
TIPS FOR SUCCESS and FAQs
These cookies will brown really quickly so you’ll need to watch them carefully. Don’t overcook them! Set your timer for 11 minutes, then keep a close eye on the oven so the cookies aren’t overdone.
Be aware that some brands of powdered sugar contain gluten. Cornstarch is typically used to maintain a lump free consistency. However sometimes it’s wheaten “cornstarch”.
Look for “pure” powdered sugar. This is readily available where I live. It does get lumpy if exposed to humid air so I store in well sealed in the freezer where it keeps perfectly. Superfine sugar can be also used – just beat a bit longer so that the sugar has dissolved into the butter.
Additionally, if you ensure that the chocolate chips you use are 100% gluten free (and most brands are), the cookies will be suitable for your gluten intolerant family, friends, and colleagues.
Yes! You can use ground whole almonds (known as almond meal) in place of almond flour. Just be aware that the texture and color of the cookies will be a little different because almond flour is usually much finer than almond meal.
Yes! In most cases, almond flour can be used instead of regular white or wholewheat flour – and it’s a truly tasty alternative.
There are a few things to keep in mind when using almond flour instead of regular flour:
Firstly, the measurements will need to be adjusted slightly because almond flour is much more dense than regular flour. Check recipes individually, but a general rule of thumb is that you require approximately 25% less almond flour than regular flour.
Secondly, baked goods made with almond flour will often cook about 25% faster, so you’ll need to reduce the cooking time by that much. And reduce the oven temperature by about 12%.
Almond flour is low on the glycemic food index, which means that it’s less likely to cause blood sugar spikes – and it will keep you feeling full for longer. Almond flour is also rich in protein, magnesium, vitamin E, and monounsaturated fats – they’re the good kind of fats that help to reduce cholesterol. And lower cholesterol means a lowered risk of heart disease.
Pop a couple of almond flour chocolate chip cookies in your kids’ lunchboxes for a protein-packed pick-me-up snack. Or keep them for yourself to have with your afternoon tea or coffee!
Alternatively, you can use these scrumptious almond flour cookies in my chocolate salami recipe to make it completely gluten free.
Or serve them with mango ice cream for a truly sweet treat!
Almond Flour Cookie Recipe
- 2 cups almond flour (200g)
- 3 oz salted butter (85g)
- ½ cup powdered sugar (50g icing sugar) gluten free if that's important!
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- Preheat oven to 320°F/160ºC. Line 2 baking sheets with non stick baking paper.
- Beat butter, powdered (icing) sugar and vanilla extract until well combined and creamy.
- Stir in almond flour and chocolate chips to form a soft dough.
- Roll heaped teaspoonfuls of dough into balls and place on the prepared baking sheet allowing a bit of room for spreading. Press the balls with the tines of a fork.
- Bake for 12-14 minutes until lightly browned.
- Allow to cool for 5 minutes before transferring onto a wire rack to cool completely.
- Store in an airtight container.
- These cookies will brown really quickly so you’ll need to watch them carefully.
- To make the recipe gluten free, ensure you use gluten free powdered sugar and gluten free chocolate chips! Check packaging!