I remember reading If You give a Mouse a Cookie as a kid and always craving chocolate chip cookies after (but never the tall glass of milk). Today was one of those days where I just had to have a chocolate chip cookie, no ifs ands or buts about it.
I have seen almond flour chocolate chip cookie recipes floating around the internet for awhile now, so I finally decided to take a stab at it to see how it would turn out, especially since I haven’t done a ton of gluten-free baking.
The cookies turned out delicious! They are by no means a full on decadent chocolate chip cookie, but they are a nice little treat for when that cookie craving strikes.
Almond Flour Chocolate Chip Cookies (adapted from this recipe)
- 1 1/4 cups almond meal
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup white chocolate chips
- 1/2 tsp baking powder
- 1/4 teaspoon salt
- 1 egg
- 3 Tbsp coconut oil, melted
- 1/2 tsp vanilla extract
Preheat your oven to 375 F. In a large mixing bowl stir together all of your dry ingredients – almond flour, white and semi-sweet chocolate chips, baking powder and salt.
In a separate bowl, whisk egg until blended, then add the melted coconut oil and vanilla. Fold your wet ingredients into the try ingredients and mix well. Shape your dough into small balls and place on a greased baking sheet. Press down to flatten.
Bake for 8-10 minutes. Let cookies cool and enjoy with a glass of milk if you so wish.
These definitely were not the prettiest cookies I have ever made (I need to work on my shaping and flattening skills) but they were tasty!