Gluten Free Chewy Chocolate Chip Cookies
These delicious gluten free chocolate chip cookies are soft and chewy in the middle and crispy at the edges.
Servings: 20 cookies
Calories: 140kcal
Ingredients
- 215 grams (2 and ¼ cup) blanched almond flour*
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt (optional)
- 75 grams (⅓ cup) unsalted butter**, melted
- 75 grams (⅓ cup) light brown sugar
- 40 grams (3 tablespoons) granulated sugar
- 1 large egg
- 1 and ½ teaspoons pure vanilla extract
- 90 grams (½ cup) chocolate chips
- 1 tablespoon extra chocolate chips to add on top
Instructions
- Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Combine the almond flour, baking soda, baking powder and salt in a small-medium bowl. Set aside.
- Place the melted butter, brown sugar and granulated sugar in a medium bowl and stir with a whisk.
- Mix in the egg and stir in the vanilla extract.
- Add the almond flour mixture in two batches and stir with a spoon.
- Fold the chocolate chips with a spoon.
- Using a cookie scoop or tablespoon, teaspoon, take 1 and ½ tablespoon big (30 grams) cookie dough from the mixture. Place them on a baking sheet and make balls out of them.
- Bake for 10-11 minutes or until the edges are golden brown. Don't overbake if you want some moisture in your cookies.
- Once you remove the cookies from the oven, add extra chocolate chips on top. Let the cookies stay on the baking sheet before transferring on a wire rack to completely cool.
Notes
*If you don't have blanched almonds but only almonds, you can check my how to blanch almonds and make almond flour post. It is very easy to make!
**I always melt the butter halfway over medium heat. Then I take from the heat and stir with a fork/spoon till completely melted. This way the butter cools fast.
How to store: You can keep these cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. The crispiness of the edges may go after some time. If you want them crispy again, you can place the cookies in preheated oven for a few minutes.
Freezing the Cookie Dough: You can place the cookie dough balls on a baking sheet and let them freeze before placing them in a freezer bag. These cookie dough balls can stay in the freezer for up to 3 months.
Nutrition
Calories: 140kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 76mg | Potassium: 10mg | Fiber: 1g | Sugar: 9g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg