Indulge in the ultimate delight of gluten-free chocolate chip cookies with this fantastic recipe. Made with the goodness of almond flour, these cookies offer a delightful twist to the classic favourite.
The combination of decadent chocolate chips and the nutty texture of almonds create a truly irresistible treat. Whether you follow a gluten-free diet or simply appreciate a scrumptious cookie, this gluten-free chocolate chip cookie recipe is sure to become your new go-to. Get ready to savour every bite of these delectable almond flour cookies that perfectly balance flavour, texture, and dietary needs.
Why this recipe is amazing
- Decadent chocolate flavour with a hint of warm spices.
- Gluten-free and packed with wholesome almond meal.
- Soft, chewy texture with pockets of melted chocolate in every bite.
- Made with simple, accessible ingredients for easy preparation.
- A delightful treat for both gluten-free and non-gluten-free individuals.
Differences between almond meal and almond flour
A great gluten-free ingredient but did you know, there are slight differences between the two?
Almond Meal:
- Made from raw almonds with skins intact.
- Coarser texture and slightly darker colour.
- Retains more moisture and oil, resulting in a denser, more crumbly baked good.
- Works well in recipes calling for a nuttier flavour and coarser texture.
- Suitable for certain bread or muffin recipes.
Almond Flour:
- Made from blanched almonds with skins removed.
- Finer texture and lighter colour.
- More uniform consistency, yielding lighter and more tender baked goods.
- Ideal for recipes requiring a smoother texture.
- Great for cookies, cakes, and pastries.
In this recipe:
- Both almond meal and almond flour can be used interchangeably for this gluten-free chocolate chip cookie recipe.
- Almond meal cookies have a slightly coarser texture and a nuttier flavour.
- Almond flour cookies yield a lighter and more delicate result.
- Choose based on your preferred texture and flavour, as well as ingredient availability.
What ingredients are needed
- Almond Meal / Flour: The star ingredient of our gluten-free cookies is almond meal or flour. It is derived from finely ground almonds and adds a distinct nuttiness to the flavour profile. The almond meal also provides a tender and moist texture to the cookies, ensuring they are not overly dry like some gluten-free alternatives.
- Eggs: Eggs serve as the binding agent. They help hold the cookie dough together, providing structure and stability during baking. Additionally, eggs contribute to the cookies’ moistness, resulting in a soft and chewy texture. You’ll want ‘large’ eggs.
- Vanilla Bean Paste (or Extract): Vanilla bean paste or extract brings a beautiful aroma and enhances the overall flavour of the cookies. Its sweet, floral notes complement the rich chocolate taste and provide a hint of warmth to each bite.
- Cocoa Powder: To achieve that intense chocolate flavour. Not only does it deliver a deep and robust taste, but it also adds a touch of bitterness that balances out the sweetness of the cookies.
- Butter: Butter plays a crucial role in creating a tender and buttery texture in these cookies. Its richness adds depth to the flavour and contributes to the overall luxuriousness of the treat. For a dairy-free substitution, coconut or neutral oil can be used, use about 20% less.
- Baking Soda: Baking soda is a leavening agent that helps the cookies rise and provides a slightly lighter texture. It reacts with the other ingredients, producing carbon dioxide bubbles that result in a softer and more tender crumb.
- Brown sugar: A lovely sweetener in this recipe. It not only adds sweetness but also helps to keep the cookies moist. Honey or maple syrup can also be used to bring a subtle floral note that complements the chocolate and spices, enhancing the overall flavour profile.
- Ground Cinnamon, Ginger, and Nutmeg: The combination of ground cinnamon, ginger, and nutmeg add a warm and aromatic touch to these gluten-free cookies. These spices work in harmony, providing depth and complexity to the flavour profile while adding a comforting element to the cookies.
- Milk or Dark Chocolate: What would chocolate chip cookies be without chocolate chips? I recommend using either milk or dark chocolate, depending on your preference. The roughly chopped chocolate pieces melt during baking, creating pockets of gooey goodness in every bite. The choice between milk or dark chocolate allows you to tailor the sweetness and intensity of the cookies to your liking but 50/50 split with both is also a good idea!
how to make gluten-free choc chip cookies
- Preheat the oven to 175°C/350°F and line a tray with baking paper.
- Combine almond meal, cocoa powder, baking soda, brown sugar, cinnamon, ginger, and nutmeg in a mixing bowl. Mix until spices and baking soda is well distributed.
- Add eggs and butter, mixing with a spatula until a smooth dough is created.
- Stir in the chocolate, ensuring it is evenly distributed throughout the dough.
- Use a cookie scoop or spoon, divide the dough into 12 portions and space out on a prepared baking tray.
- Bake in the oven for 10-13 minutes until the edges art golden brown. slightly undercooked cookies will be softer and more brownie-like. be sure not to overcook or cookies will dry out. Baking time may vary, so keep an eye on the cookies and adjust the baking time accordingly to achieve your desired texture.
- Enjoy the cookies while still warm.
Setting you up for success – Tips & Tricks
- Measure accurately: Almond flour can be dense and absorbent, so it’s important to measure it accurately. Use a kitchen scale for precise measurements, as volume measurements may not yield consistent results.
- The dough will be sticky but handling it with a spoon or a slightly oiled hand will help.
- Use baking paper: Almond meal/flour cookies have a tendency to stick to baking sheets. To prevent this, line your baking sheets with parchment paper. It will make it easier to remove the cookies without any sticking or breaking.
- Monitor the baking time closely to prevent over-baking, as gluten-free cookies tend to dry out faster.
- Let them cool slightly: Almond meal/flour cookies are more delicate when warm, so allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them firm up and hold their shape.
- Store the cookies in an airtight container to maintain their freshness and prevent them from becoming stale.
Frequently Asked Questions
When I made this dish on our live cooking show, some community members asked:
Almond meal has a unique texture and flavour, but if you have allergies or prefer a different flour, you can try using other nut flours or gluten-free flour blends. Adjustments may be needed to achieve the desired texture.
Increasing the amount of butter or a little extra liquid like milk can help improve the binding. Reducing the baking time will create a fudgier cookie.
Absolutely! You can freeze the dough for future use or freeze baked cookies in an airtight container. Eat the cookies straight from the freezer to give them a chewy texture or allow them to thaw at room temperature before enjoying.
Certainly! If you prefer to make these chocolate chip cookies without the chocolate chips, use chopped chocolate or omit chocolate completely The cookies won’t have the same gooey texture but will be a delicious treat.
Yes, you can definitely make these cookies dairy-free by making a simple substitution of using ¼ cup coconut or canola oil instead of ⅓ cup butter.
Did you make this recipe?
Let us know how it turned out for you! Comment below, tag @missmolly_makes on Instagram using #missmollymakes or visit us LIVE at twitch.tv/missmollymakes.com
Gluten Free Chocolate Chip Cookies
Ingredients
- 200 g (2 cups) almond meal / flour
- ½ tsp baking soda
- 25 g (¼ cup) cocoa powder
- 100 g (¼ cups) brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp vanilla bean paste or extract
- 2 eggs
- 75 g (⅓ cup) butter melted (or ¼ cup coocnut or canola oil to be dairy free)
- ¾ cup milk or dark chocolate
Instructions
- Preheat the oven to 175°C/350°F and line a tray with baking paper.
- Combine almond meal, cocoa powder, baking soda, brown sugar, cinnamon, ginger, and nutmeg in a mixing bowl. Mix until spices and baking soda is well distributed.
- Add eggs and butter, mixing with a spatula until a smooth dough is created.
- Stir in the chocolate, ensuring it is evenly distributed throughout the dough.
- Use a cookie scoop or spoon, divide the dough into 12 portions and space out on a prepared baking tray.
- Bake in the oven for 10-13 minutes until the edges art golden brown. slightly undercooked cookies will be softer and more brownie-like. Be sure not to overcook or cookies will dry out. Baking time may vary, so keep an eye on the cookies and adjust the baking time accordingly to achieve your desired texture.
- Enjoy the cookies while still warm.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Former operating room Nurse and self-taught home cook + IT Engineer passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. We create simplified dishes for busy people with easy-to-find ingredients!
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