It required me ten attempts to perfect this cookie recipe, but the effort was absolutely worth it! These gluten-free chocolate chip cookies utilize only one nutritious flour—almond flour. They’re sweetened with maple syrup rather than brown sugar, though you probably wouldn’t realize it. I enjoy using natural sweeteners whenever possible.
These cookies are golden with a slight crispness around the edges, and they remain tender and chewy in the center, which is precisely how I prefer my chocolate chip cookies. If you’re in search of a gluten-free cookie or a healthier version of a traditional Tollhouse cookie, you’ve discovered a true gem here. As an added bonus, they’re surprisingly simple to mix together by hand, requiring no chilling time!
4 Reasons to Use Almond Flour in Baking
I’ve been having an enjoyable time experimenting with almond flour recently, and for great reasons! Here’s a breakdown of why it’s become one of my preferred ingredients.
1) Enhanced flavor
In contrast to regular flour, which can mute the flavors of other ingredients, almond flour allows them to stand out. That’s the charm of almond flour—the end product doesn’t taste predominately of almonds, yet it’s exceptionally tasty.
2) Reduced sugar needed
Because almond flour doesn’t overshadow the flavor of your sweetener, you typically can use a bit less. This is a plus for our health.
3) More straightforward than traditional recipes
Almond flour is incredibly straightforward to use. It’s ideal for novice bakers, baking with children (my four-year-old enjoys making these with me), and experienced bakers seeking an uncomplicated project that yields impressive results. Since almond flour is gluten-free, you don’t have to worry about overmixing the dough. Some chocolate chip cookie recipes suggest a 24-hour chilling period to hydrate the dough—this one doesn’t require it!
4) Lower carbohydrate levels
Almond flour contains considerably fewer carbohydrates than all-purpose or whole wheat flour, which has become increasingly relevant to me following two episodes of gestational diabetes. My baked goods made with almond flour typically have about half the carbohydrates of those made with conventional flour (partly due to the reduced sugar), and these cookies reflect the same trend.
Essential Ingredients for Gluten-Free Chocolate Chip Cookies
You’ll find the complete recipe below. Here’s a summary of what you’ll need to craft these cookies and the reasons why, along with options to customize them to your liking.
Almond flour: Opt for fine blanched almond flour for optimal texture. I tested this recipe using Bob’s Red Mill and Whole Foods 365 brands (affiliate links). Other brands may not grind the almonds as finely and result in a more rustic texture.
Baking powder: Baking powder adds much-needed lift. Without it, the cookies yield a texture reminiscent of shortbread.
Butter or coconut oil: Both add richness and tenderness, essential components in a chocolate chip cookie. Use unsalted butter for the most traditional chocolate chip cookie taste, or coconut oil for a dairy-free alternative. Choose virgin coconut oil for a light coconut flavor, or refined coconut oil for a neutral option.
Maple syrup: Instead of brown sugar, pure maple syrup provides a similar taste and assists these thick cookies in spreading to standard proportions (you’ll still need to aid them with the back of a spoon). One-third cup offers the most classic taste—sweet but not overly so. However, if you aim to lower the sugar content for healthier cookies, you can use as little as 3 tablespoons.
Egg: Including one egg makes a tremendous difference in this gluten-free recipe by binding the components together. Without the egg, the cookies would be too delicate and fall apart shortly after cooling.
Chocolate chips: Semi-sweet chocolate chips are commonly sweet. I prefer dark chocolate, so I utilize bittersweet chocolate chips to enhance the chocolate flavor, opting for brands like Guittard or Ghirardelli’s 60 percent cacao variations.
Recipe Suggestions
The secret to creating chocolate chip cookies with almond flour is to bake them sufficiently, until the tops are golden and the bottoms are a deep golden brown. If you take them out too soon, they will be overly doughy.
Storage: These cookies will become soft over time if not stored properly. Keep them for up to 1 day in a single layer at room temperature, in the refrigerator for up to 1 week, or in the freezer for several months.
Gluten-Free Chocolate Chip Cookies
These are the quintessential gluten-free chocolate chip cookies. The recipe produces perfectly golden cookies that are slightly crisp around the edges and tender in the center! They’re made with almond flour and are relatively healthier for a chocolate chip cookie. The recipe yields 16 cookies.
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, baking powder, and salt, and stir well. In a smaller bowl, combine the