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Melty Almond Flour Cookies - Pure Bliss! Discover the best almond flour chocolate chip cookie recipe! Easy, gluten-free, and incredibly delicious. Perfect for a

Melty Almond Flour Cookies - Pure Bliss!

These almond flour chocolate chip cookies are the ultimate gluten-free treat, offering a perfect balance of chewy texture and rich chocolate flavor. Requiring minimal effort, this recipe is ideal for both novice bakers and seasoned pros looking for a healthier alternative. Forget dry, crumbly gluten-free baked goods; these almond flour cookies are moist, decadent, and incredibly satisfying. They prove that you don't need traditional flour to achieve cookie perfection.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 24
Ingredients Method Notes

Ingredients
  

  • 3 ½ cups blanched super fine almond flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • ¾ cup unsalted butter (use Smart Balance butter for dairy free)
  • ¼ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 ½ cups chocolate chips

Method
 

  1. Preheat your oven to 350°F (177°C). Prepare two large cookie sheets with parchment paper and set aside.
  2. In a medium-sized bowl, combine the almond flour, baking powder, baking soda, and salt. Mix with a spoon until well combined.
  3. In a separate large bowl or stand mixer bowl, beat the butter, granulated sugar, brown sugar, eggs, and pure vanilla extract. Be sure to mix the egg in completely.
  4. Add the dry ingredients to the egg mixture. Beat on medium speed until well combined. The dough will be thick and sticky.
  5. Next, add the chocolate chips and mix until evenly distributed.
  6. Using a greased medium cookie-sized scoop, approximately 1½ tbsp, drop dough balls onto the parchment paper-lined cookie sheet approximately two inches between cookies to allow room for spreading.
  7. Bake for 13-15 minutes or until the tops and edges are golden brown. Please watch your oven because all ovens are different.
  8. When you take the cookies out of the oven they will be puffy, but as they cool the cookies flatten. These cookies are deliciously chewy but need to fully rest to set. Let the cookies cool on the pan for 10 minutes then transfer them to a cooling rack. Enjoy!

Notes

- Use finely ground blanched almond flour for the best texture.
- Do not overmix the dough once the almond flour is added.
- Allow cookies to cool completely on the baking sheet to prevent them from falling apart.