gluten-free almond flour chocolate chip cookies

Amys Gluten Free Pantry

Elana of Elana’s Pantry came up with the orig­i­nal recipe for these deli­cious cook­ies. I’ve made a few changes here as a splurge, sub­sti­tut­ing but­ter for oil and brown sugar for agave syrup, which gives the cook­ies a bit more vol­ume. Either way, they’re a deli­cious after school treat. Also great with an after­noon cup of coffee!

Prep time: 10 min­utes
Total time:  20 min­utes
Spe­cial equip­ment: mini ice cream scoop
Yield: 30 cookies

1/2 c. room tem­per­a­ture but­ter (1 cube) or vegan short­en­ing 
1/2 c. brown sugar
1 tsp. vanilla extract
2 1/2 c. blanched almond flour

1/2 tsp. kosher salt
1/2 tsp. bak­ing soda
1 c. choco­late chips
1 T sugar

  1. Pre­heat oven to 350 degrees.
  2. In mix­ing bowl, cream together but­ter, brown sugar and vanilla extract.
  3. In a sep­a­rate bowl, mix almond flour, salt and bak­ing soda until combined.
  4. Add dry ingre­di­ents to but­ter mix­ture along with choco­late chips and mix until just combined.
  5. Roll into 1-inch balls (or scoop dough into balls using mini ice cream scoop) and drop onto lightly greased cookie sheet.
  6. Set 1 T sugar into a ramekin. Dip the flat bot­tom of a cup into the sugar then onto each cook­ies to flat­ten slightly. (The sugar will keep the glass from stick­ing to the dough).
  7. Bake for 9–11 min­utes or until the edge just start to brown. Cool and serve.

 


Posted in desserts, snacks + treats | Tagged , , | 8 Comments




8 Responses to gluten-free almond flour chocolate chip cookies

  1. Erin says:

    These look SO good… They are def­i­nitely my next recipe to try.

  2. Amy says:

    Yes­ter­day, my gluten-loving hus­band told me these are his favorite cook­ies — bet­ter than my orig­i­nal gluten-laden choco­late chip cook­ies. He eats them right out of the freezer. The palate is fluid and it will change when you take gluten out of your diet :)

  3. Usha Prasadh says:

    Do you have a recipe that is gluten free, dairy free and Sugar free (Agave or Date sugar okay)?

  4. Amy says:

    Usha, agave is a great sub­sti­tute for sugar. In fact, this orig­i­nal recipe (see link on recipe) uses agave. When you sub­sti­tute agave for sugar, remem­ber that agave is 40% sweeter than sugar, so make the proper adjust­ments. Good luck!

  5. Usha Prasadh says:

    Amy..thanks! How about using Soghum flour or Oat flour or Ama­ranth flour instead of Almond flour ?

    • Amy says:

      You could use any gf flour mix and get great results. Sorghum and ama­ranth are typ­i­cally not used entirely on their own, but give them a try. And let me know how it goes. I can’t tol­er­ate a ton of almonds, so I eat these cook­ies very sparingly.

  6. Usha Prasadh says:

    Also, has any­one tried the Namaste Food brand Muf­fin mix ? Does it turn out tast­ing rea­son­ably good ?

  7. Amy says:

    I haven’t tried that par­tic­u­lar Namaste mix, but as a com­pany, I love them! Their Pan­cake & Waf­fle mix is amaz­ing! Let me know if you try them out.

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