This recipe is courtesy of the back of Trader Joe’s Almond Flour and exceeded my expectations for gluten free cookies completely! I recently have been completely gluten free for the past few weeks due to health issues, which has forced me to rethink much of what I eat, cook, and bake. I found a great variety of gluten free flours at Trader Joe’s and decided to try my hand at making these cookies. Now, I have to be honest, most gluten free pastries, cookies, and breads I have tried tend to either be quite dense or a crumbly mess. I fully expected these cookies to be an absolute mess, but have instead found a new favorite chocolate chip cookie recipe to add to my collection.
Ingredients:
- ½ cup butter, softened
- ¼ cup packed brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 egg + 1 egg white
- 2 ½ cups Baker Josef’s Almond Flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips (I used semi-sweet chocolate chips)
Instructions:
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper (very important). I used two baking sheets and just rotated through them each batch I put into the oven.
- Mix butter, sugar, brown sugar, and vanilla extract together in a large bowl. Mix in eggs until well combined. I used a handheld electric mixer to get everything fully incorporated.
- Stir in almond flour, baking soda, and salt into the large bowl. Make sure to carefully stir in the flour mixture to the wet mixture to ensure moist cookies. Gently stir in the chocolate chips.
- Drop tablespoon sized dough onto baking sheets about two inches apart. Bake for 12 to 15 minutes or until lightly browned. My cookies were ready to come out between 11-12 minutes and I let them cool 1 minute before transferring them to cooling racks.
I can’t recommend this gluten free cookie recipe enough. The cookies are soft, not too sweet, and are neither dense or crumbly. My family, who does not eat gluten free, enjoyed these cookies as much as I did and can’t wait for me to make more soon!