Description
Experience the ultimate balance of chewy centers and crispy edges with these delicious gluten-free cookies. Using high-quality almond flour, these treats replicate the classic texture of traditional bakes without any wheat. The combination of brown sugar and proper thermodynamic control ensures a deep, buttery, caramel-like flavor that remains soft for days. Perfect for satisfying your sweet cravings, these cookies prove that gluten-free can taste just as amazing as the original.
Ingredients
2 cups blanched almond flour
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 tsp pure vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1 cup semi-sweet chocolate chips
Instructions
Cream the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
Add the egg and vanilla extract, whisking until the mixture is smooth and well-combined.
Slowly incorporate the almond flour, baking soda, and salt, mixing until a dough forms.
Fold in the chocolate chips using a silicone spatula.
Chill the dough in the refrigerator for at least 30 minutes to stabilize the fats.
Preheat your oven during the chilling phase.
Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
Bake at 350°F (175°C) for 12 minutes or until the edges are golden brown.
Notes
Resting the dough is essential to avoid a gritty texture. Use high-quality blanched almond flour for the best results. Store in an airtight container at room temperature for up to three days.
- Prep Time: 15
- Cook Time: 12
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 11g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 13g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 20mg