Gluten Free Almond Butter Chocolate Chip Cookies Recipes

GLUTEN-FREE CHOCOLATE CHIP COOKIES WITH ALMOND FLOUR

Gluten-Free Chocolate Chip Cookies with Almond Flour image

These chocolate chip cookies are made with almond flour and are therefore gluten free. However, they taste so good, I would put them up against any cookie recipe out there, and they'd probably win. The texture is slightly crispy on the outside and moist and chewy in the middle. Nobody that I have baked these for has been able to eat just one.

Provided by Billy Brown

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 26m

Yield 32

Number Of Ingredients 9

Ingredients

2 ½ cups almond flour
1 cup light brown sugar
1 cup chopped toasted pecans
1 cup semisweet chocolate chips
½ teaspoon baking soda
½ teaspoon sea salt
½ cup grapeseed oil
1 egg
1 tablespoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
Combine almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt in a large bowl. Add oil, egg, and vanilla extract; mix with a spoon until a large ball of dough forms.
Shape dough into 1-inch balls. Space balls 1 inch apart on the prepared baking sheets.
Bake in the preheated oven until edges are firm and lightly golden, about 11 minutes.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 10.3 g, Cholesterol 5.1 mg, Fat 12.4 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 51 mg, Sugar 7.8 g

GLUTEN-FREE CHOCOLATE CHIP COOKIES

Gluten-Free Chocolate Chip Cookies image

Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times's famous chocolate chip cookie recipe, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.

Provided by Erin Jeanne McDowell

Categories cookies and bars, dessert

Time 30m

Yield About 10 (5-inch) cookies

Number Of Ingredients 10

Ingredients

2 3/4 cups/310 grams finely ground almond flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
10 tablespoons/140 grams unsalted butter, at room temperature (1 1/4 sticks)
1/2 cup/110 grams light brown sugar
1/2 cup/100 grams granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
12 ounces/340 grams bittersweet chocolate feves or chips, or coarsely chopped bar chocolate
Sea salt, for finishing (optional)

Steps:

Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk the almond flour, salt and baking soda to combine.
Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.

GLUTEN-FREE ALMOND FLOUR CHOCOLATE CHIP COOKIES

Gluten-Free Almond Flour Chocolate Chip Cookies image

Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Store any remaining cookies at room temperature - a cookie jar keeps them handy!

Provided by King Arthur Flour

Categories Trusted Brands: Recipes and Tips King Arthur Flour

Time 20m

Yield 14

Number Of Ingredients 8

Ingredients

¼ cup brown sugar, light or dark
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons butter, at room temperature
2 teaspoons vanilla extract
1 large egg
2 cups King Arthur Almond Flour
½ cup chocolate chips

Steps:

Preheat the oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment.
Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.
Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.
Stir in the chocolate chips.
Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.
Gently flatten the cookies to about 3/8-inch thick.
Bake the cookies for 9 to 12 minutes, until golden brown.
Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 10.6 g, Cholesterol 17.6 mg, Fat 12.4 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 107.8 mg, Sugar 7.2 g