These cookies are gluten free. There I said it. Now that we’ve identified the elephant in the room, can we please just move on and focus on how incredible these cookies really are - gluten or not. Like, you’ll-never-guess-they’re-made-with-almond-flour good. Like, they’ve received almost four thousand FIVE STAR reviews on NYT Cooking, where the comments always seem to come from very particular, opinionated palates. Like, I need to add these to my list of 5 Famous Chocolate Chip Cookie Recipes You Need in Your Repertoire. Like, bake these and we won’t need to say anything more.
Chocolate Chip Cookies Made With (Surprise!) Almond Flour
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 13 cookies 1x
- Category: Cookies
- Method: Baking
- Diet: Gluten Free
Description
I challenge anyone to guess that these classic cookies are made with almond flour. They are THAT good!
Ingredients
Scale
- 2 ¾ cups almond flour (310 g)
- ¾ tsp fine-grain salt (like table or sea salt)
- ½ tsp baking soda
- 10 TB unsalted butter, room temperature (5 oz)
- ½ cup packed light brown sugar (110 g)
- ½ cup granulated sugar (100 g)
- 1 large egg
- 1 ½ tsp pure vanilla extract
- 12 oz bittersweet chocolate, chopped
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the almond flour, salt, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium speed until very light, 3 to 4 minutes.
- Add the egg, and then the vanilla, and mix on medium speed to combine, scraping down the sides of the bowl as needed.
- Add the dry ingredients and mix on low speed until a few almond flour streaks remain. Add in the chopped chocolate and mix just until combined. Remove the bowl from the stand mixer and, using a spatula, give the batter one or two more stirs, making sure to reach the bottom of the bowl.
- Scoop the dough into 4-TB sized balls and stagger on the prepared baking sheet (I bake 5 cookies per pan). Lightly press the cookies down with the palm of your hand until about 1 ½ inches thick. Sprinkle the top of each cookie with flaky sea salt.
- Bake the cookies, rotating the sheets halfway through baking, until they're golden brown around the edges and just barely set in the center, 16 - 18 minutes. Let the cookies cool on the sheet pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- There is a lot of chocolate in this recipe - my type of cookie! 😉 But if you don't *love* chocolate, feel free to cut back per your preference.
- I, personally, think chopped chocolate is best here (I use Ghirardelli's 60% bittersweet baking bar). It makes for a good-lookin' cookie! And the chocolate shards distribute more evenly throughout the dough, allowing for chocolate in every bite. That said, I have made these with chocolate chips, as well. Yum! (2 cups = 12 oz) If your chocolate chips only come in a 10 oz bag (like Ghirardelli), there's no need to buy an extra bag of chips for the additional 2 ounces - unless you want to. 😉
- This is the cookie scoop I use to form the 4-TB dough balls. You could also use a ¼-cup measuring cup (you may need to spray with nonstick spray first?). If you're weighing the dough balls for a super even bake, each will be about 90 g.
- Or, make smaller cookies. Use a 2-TB scoop and bake for 10-12 minutes.
- When pressing down the cookie balls, you may want to use a piece of wax paper to prevent sticky hands.
- Maldon Sea Salt is my favorite for topping baked goods.
- To note: The cookies will look pale when they first come out of the oven, but will darken as they cool on the baking sheet.
- For a crispier cookie, bake closer to 18 minutes.
- Recipe just barely adapted (since it's absolutely perfect as-is) from Erin Jeanne McDowell's Gluten-Free Chocolate Chip Cookies featured in the New York Times.
Christine Foley
THESE cookies are something special….thank you for this recipe!! My kids are not GF and are gobbling them up! We’re making them again tomorrow to get our fix. 💕🙏🍪
Sarah Marx Feldner
This makes me feel all giddy inside. Thank you, Christine! (And, I gobble them up, too! 😉)
Cookie Monster
The size of the cookie tells you one is sufficient. The taste of the cookie makes you say I think I will have another. Bake it Write is a master at cookies.
Sarah Marx Feldner
Well, if "Cookie Monster" approves, what more is there to say?!? 😉 ❤️
april
Don't sleep on these cookies. They are AMAZING!!
Sarah Marx Feldner
xo!
Barb
These are so delicious! I love that they're gluten free, my family loves the taste, perfect texture, touch of salt, gooey dark chocolate. This recipe will definitely be on repeat!
Sarah Marx Feldner
😊❤️
Gabi
Thank you for posting these! They're amazing, and have been my go-to. They are now REQUESTED by my family.
Sarah Marx Feldner
When family requests a recipe, it makes it extra special! ❤️
terely harrell
Hi, I’m making these tomorrow, can’t wait! I’d like to make them DF too. May I substitute with vegan butter?
Sarah Marx Feldner
Hi Terely, I don't have experience with vegan butter, so I am unable to answer your question. But if you do try the substitute, please share how it turns out!
Nancy
Excellent with or without salt!!
Sarah Marx Feldner
Yay! Thank you, Nancy! These are an absolute favorite of mine.