Almond Flour Chocolate Chip Cookies

While we aren't gluten free, I do a lot of baking without gluten flour and absolutely love it.  Learning to work with coconut, chickpea, almond and other flours took some time, but just like sourdough,  once you have it down, it's freeing. 

The first recipe I fumbled with and finally got right was one for chocolate chip cookies.  

I wanted chewy, flavorful, with a good texture and no weird aftertaste. At times I thought it was too much to ask, but I was single in college and spent part of my free time coming up with recipes. 

I bring you the most delicious gluten free chocolate chip cookie! If you try it and love it, please leave a comment and feel free to share the link to the recipe. 

*I'm baking at high altitude 
*Prep time-10 min plus 30 min to 1 hour in fridge
*Bake time-10 to 15 minutes
*Servings-Vary based on how big or small you make your cookies.

3 1/4 cups organic Almond flour. I use organic as almonds are heavily sprayed. Sometimes I'll use a mix of almond meal (almonds with skin) and almond flour. 

3/4 cup of coconut sugar

2 eggs-I use room temperature, but you're going to chill these so...

1/2 cup very soft butter. I leave mine out to soften in the sunlight, just make sure to have it in a bowl or on a plate

Vanilla! Add a little or a lot. I use about 3 teaspoons 

Dash of salt

1/2 tsp baking soda

Chocolate chips to taste! 

Time to preheat that oven.  I set mine to 375° If you are at a lower elevation I would set at 350°

Add all the wet ingredients to a bowl and mix. Then pour the dry ingredients into the mixture and stir, making sure to incorporate everything well. 

Place the dough in the fridge to cool for a half hour to 1 hour. 

If you want to bake another day this cookie dough freezes well! 

After cooling place rounded spoonfuls on a lined baking sheet or silpat. I do 9 cookies at a time. Bake for 10 to 15 minutes on the top rack.  The cookies should brown some before pulling them out. 

Remove from oven and let cool a bit before transferring carefully to a plate. At first these might feel fragile, once they cool some they hold their shape. 

These will stay yummy in an airtight container for a few days, but ours never seem to last that long.  They can also be stored in the fridge. 

Hope you enjoy! 

PS-stay tuned for some sourdough tips! I have received a lot of questions and I'm happy to share what has worked for me.