Ooey Gooey Almond Flour Chocolate Chip Cookies

Ready for the best gluten-free and grain-free cookie recipe? Chewy, soft, and gooey almond flour chocolate chip cookies rival the classic version you grew up on. Many testers prefer these homemade treats over traditional ones (just read the raving comments below)! Using 100% almond flour only in cookies greatly enhances the taste and texture.

Prep Time 10

Cook Time 12

Servings cookies

Author Melissa Erdelac

Ingredients

½ cup (113 g) butter softened
¼ cup (65 g) creamy peanut butter
1 cup (234 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 whole egg
1 egg yolk
2 teaspoons vanilla extract
2 ¾ cup (283 g) blanched almond flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups (255 g) semi-sweet chocolate chips (or a mixture of miniature and regular chocolate chips)

Instructions

Preheat oven to 350°F. In a large bowl, or stand mixer fitted with paddle attachment, beat together butter, peanut butter, brown sugar, and sugar for about 3 minutes, or until smooth and creamy, scraping down the sides of the bowl as necessary.
½ cup butter, ¼ cup creamy peanut butter, 1 cup packed light brown sugar, ½ cup granulated sugar
Add whole egg, egg yolk, and vanilla extract. Beat until well combined.
1 whole egg , 1 egg yolk, 2 teaspoons vanilla extract
Slowly mix in almond flour, baking soda, and salt until no flour pockets remain. Stir in the chocolate chips.
2 ¾ cup blanched almond flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ cups semi-sweet chocolate chips
Use a medium cookie scoop to drop dough onto ungreased baking sheets, about 2 inches apart. For bakery-style cookies, chill the dough for 1 hour (or freeze 30 minutes) and shape the cookie dough balls in tall cylinders (pictured in post).
Bake for 12-13 minutes, or until edges are golden brown and set, but middle is still soft and slightly undercooked. Cool on cookie sheets for 10 minutes before transporting to a wire rack to cool completely.

Notes

Storing and Freezing

After the cookies have cooled completely, stack and store in an airtight container up to 3 days. If storing longer, wrapping a couple cookies together in plastic wrap before placing in an airtight container will extend longevity up to a week.

Almond flour cookies can also be frozen a couple different ways.

Freezing unbaked cookies: Portion out cookie dough into balls and place on a wax paper lined baking sheet. Freeze baking sheet. Once dough becomes solid, transfer balls to an airtight freezer container. Freeze up to 3 months.

Place frozen cookie balls on ungreased baking sheets, 2 inches apart. Bake as directed for 14 minutes.

Freezing baked cookies: Bake and cool cookies completely. Stack in groups of 2 or 3 and wrap in plastic wrap. Transfer stacks to an airtight freezer container. Freeze up to 3 months and thaw on counter when ready to eat.

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