If crispy and chewy had a baby, it would be this cookie! These super easy gf cookies are easily adaptable to whatever happens to be in your baking pantry. Kid- and adult-approved!
Jump to RecipeAn hour or two prior, set out your butter and egg to bring to room temperature.
Preheat your oven to 375 F. Use an oven thermometer if possible ~ these cookies will bake dark on the bottom if your oven is too hot. If your oven runs hot, lower the temperature to 365 F to be safe.
I like to prepare all my steps ahead of time: Set out one or two cookies sheets and line with parchment. I like to use two and rotate them. Lightly toast your raw almonds in a saute pan on low and set aside to cool. Next, mix together your flour, baking soda and salt and set aside. For this recipe, I used Blends by Orly London Cookie Blend; you can use any 1-for-1 gluten-free flour blend though, like King Arthur Gluten Free Four blend.
Using a stand mixer fitted with paddle attachment, cream butter and both sugars until well mixed. Add your egg and vanilla extract and mix to combine thoroughly. With mixer on low, gradually add your flour ingredient blend, until fully combined. Scrape with spatula. With mixer on very low, add your 1 cup chips (dark, semi-, milk, or white). ** If you are making two batches, now is the time to split the batch and set half aside. Otherwise, roughly chop your nuts with a knife, and add to mixture.
Using a small scoop or a spoon, form 1-inch balls of dough and place onto prepared cookie sheet.
Bake 9 to 11 minutes or until edges just start to turn golden. These cookies are light-colored ~ over-baking will cause the bottoms to burn so err on the side of caution (mine cooked for about 10 minutes per batch, and my oven tends to be uneven). Remove from oven and cool on baking tray for a couple of minutes before removing to cooling rack. Eat & enjoy!
Chocolate Chip Almond Cookies
Ingredients
- 1/2 cup butter, unsalted at room temperature
- 1/2 cup packed light brown sugar you can substitute dark brown sugar if you have on hand, and for a richer flavor
- 1/3 cup caster sugar normally you cannot substitute regular granulated sugar for caster, but for this recipe you can!
- 1 large egg at room temperature
- 2 tsp pure vanilla extract
- 1 cup plus 2 Tablespoons gluten-free flour blend such as Blends by Orly London flour blend
- 1/2 tsp salt
- 1/4 tsp baking soda make sure you have a gluten-free brand
- 1 cup chocolate chips use any you like or have on hand! I used Guittard Akoma Extra Semisweet 55% ~ so a little darker of a chip
- 1 cup raw unsalted almonds, lightly roasted and roughly chopped
Instructions
- Preheat oven to 375 F. Use an oven thermometer. If the oven is too hot, these cookies will cook on the bottom too fast. If you have a hotter oven, set to 365 F.
- Line a baking sheet with parchment paper and set aside.
- In a small bowl, combine gluten-free flour, salt and baking soda. Set aside.
- In a stand mixer with paddle, cream butter and both sugars on medium until light, fluffy and well-incorporated.
- Add egg and vanilla, mix well to combine.
- With mixer on slow, add flour blend a little at a time until incorporated. Stir with spatula to scraped sides and combine.
- Keep mixer on lowest setting and add chocolate chips, or stir in by hand.
- Add your chopped nuts (or coconut chips if using those alternatively). Stir until just combined.
- Using spoon or small scoop (1 inch), form small balls of cookie dough and place on sheet, keeping an inch or two distance in between. Cookies will spread slightly.
- Add to your pre-heated oven and cook for 9-11 minutes or until edges just start to become golden. These cookies will be light in color.
- Remove from oven and let cool on cookie sheet for a few minutes before removing to a cooling rack.
Notes
- Use any 1-to-1 gluten free flour blend in this recipe
- I like to make the base of this recipe — everything except the almonds — halve the batter, and then add almonds to one half and coconut to the other to get two different cookie batches! (Use 1/2 cup each instead of the full cup almonds in this recipe.)
- Use whatever chips or ingredients you have on hand: milk chocolate chips, semi-sweet, white chips, dark chips, coconut flakes, almonds, pecans … the combinations are endless!
- These are a great treat – one cookie has only about 100 calories!
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