Almond Flour Chocolate Chip Cookies
Try this Almond Flour Chocolate Chip Cookies recipe, or contribute your own.
Try this Almond Flour Chocolate Chip Cookies recipe, or contribute your own.
- Carbohydrate 50.2371508333333 g
- Cholesterol 122.0125 mg
- Fat 61.37204167324 g
- Fiber 0.506208319981893 g
- Protein 0.5922075 g
- Saturated Fat 30.2835580734008 g
- Serving Size 1 1 Serving (132g)
- Sodium 327.821666666667 mg
- Sugar 49.7309425133514 g
- Trans Fat 3.41425194799667 g
- Calories 755 calories
Step-by-step
- Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper and set aside.
- Add almond flour, coconut sugar, tapioca flour, chocolate chips, baking soda, and salt to a medium-sized bowl then whisk with a fork to combine. Add milk, oil, and vanilla then stir until ingredients are well mixed.
- Scoop dough by the Tablespoon onto prepared sheet pan then barely wet your fingers and press down gently on each dough mound to flatten slightly. Bake for 8-9 minutes or until cookies are light golden brown on top. Let cool for 5 minutes before transferring cookies to a cooling rack to cool completely. Store in an airtight container on the counter for 4-5 days.
Restricted to a single baking sheet and a 15-minute preparation window, this formula relies on specific structural mechanics to compensate for the absence of gluten. Almond flour lacks the protein network required to trap expanding gases, meaning cookies made exclusively with it tend to crumble. Adding tapioca flour introduces the necessary starch to bind the crumb together, yielding a cohesive texture without requiring wheat derivatives.
Chemical Interactions in Gluten-Free Baking
Coconut sugar contains slightly more moisture than refined white cane sugar, which impacts spread during baking. The inclusion of baking soda provides alkaline leavening, reacting with acidic components in the brown sugar and plant milk to generate carbon dioxide bubbles. Because almond flour contains high fat content from ground nuts, measuring by weight or carefully leveling dry ingredients prevents the dough from becoming too dense. Flattening the dough mounds manually before baking is essential, as the lack of gluten prevents the cookies from spreading outward naturally in the oven.
- If the cookies spread too thinly, the tapioca flour may have been under-measured; increase the starch slightly in future batches.
- Bake only until the tops turn a light golden brown at 350 degrees Fahrenheit, typically lasting 8 to 9 minutes, to prevent the high oil content from burning.
- Allow the baked batch to rest on the sheet pan for precisely five minutes before transferring them to a wire rack to finish firming up.
