Almond Flour Chocolate Chip Cookies
These almond flour chocolate chip cookies are soft, chewy and gluten-free! And best of all there's no chill time needed! From bowl to plate in less than an hour!
Ingredients
- 115 g unsalted butter room temperature
- 110 g caster sugar
- 110 g soft light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 250 g almond flour (ground almonds)
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 200 g dark chocolate chips
Instructions
- Firstly, preheat the oven to 180C/160C Fan/Gas Mark 4 and line a large baking tray with baking paper. Place the butter in a large bowl with both the sugars, and whisk using an electric hand-whisk for a few minutes until light and fluffy. Add the egg and vanilla, and whisk again until just combined.
- Next add the almond flour, baking powder, bicarbonate of soda and salt and whisk until just combined. (If you are using ground almonds, sieve before adding to the mixture.) Finally, stir in the chocolate chips by hand, reserving a few to place on top of the cookies.
- Scoop big dessert spoonfuls of the cookie dough (approx. 55g each), and roll gently into a ball between your hands. Place 5 or 6 on the lined tray, leaving plenty of space for the cookies to spread, and add a few of the reserved chocolate chips to the top of each ball. Then bake for 13-14 minutes until golden brown. Leave the cookies on the tray to cool for 10 minutes, then remove and place on a cooling rack to cool completely. Repeat the process till all cookie dough balls are baked.
Notes
Cookies will keep in an air-tight container for up to 5 days.
Cookie dough can be frozen in balls and cooked direct from frozen, adding 1-2 minutes to the bake time.