Gluten-Free Chewy Chocolate Almond Cookie Recipe
Today I am going to talk about cookies.
But not just any cookies. These sweet babies are chewy, chocolatey perfection. And I don’t follow a gluten-free diet, so it’s not like they taste like sawdust but I’m saying they taste good because it’s all I can eat. I have options, and I would still choose these cookies any day of the week. Every time I serve them, they receive rave reviews and recipe requests.
The recipe is simple, only five ingredients long, featuring almond flour and melted chocolate. I buy my almond flour at Costco or from the Winco bulk bins. You could also grind your own almond meal. In fact, my sister makes her own almond milk, and the leftover ground almonds would be perfect for this recipe. Cookies and milk! Resist the urge to eat the dough, which may or may not taste like the inside of a rich chocolate truffle, because the end result is worth the wait.
Chewy Chocolate Almond Cookies
Recipe adapted from Tasty Kitchen
Makes about 3 dozen
Ingredients
2 1/2 c. (16 oz.) chocolate chips (semi-sweet or bittersweet)
6 T. butter, softened
4 eggs
2/3 c. sugar, plus more for rolling
1 1/2 c. almond flour/meal (or finely ground almonds)
- Place the chocolate chips in a microwave-safe bowl. Microwave until smooth and shiny, stirring every 30 seconds. Stir butter into the chocolate until melted.
- In the bowl of an electric mixer, beat the eggs and add the sugar. Continue beating until egg mixture is light. Gently add the chocolate-butter mixture; stir until combined. Add ground almonds, combining well. Cover and refrigerate several hours, until the dough is firm.
- Preheat oven to 325 degrees. Form the dough into 1-inch balls and roll in a bowl of granulated sugar. Place on lined baking sheets. Bake for 8-10 minutes (cookies should be slightly crackly and set in the middle).
If you use a bunch of almond flour, this 5-lb. bag of Anthony’s Almonds Blanched Almond Flour (Amazon) is a great price at just $5.80/lb.
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These cookies were amazing. My daughter is gluten free and said these weee the best cookies I have make. No one at work could tell that they were gluten free either. I have found my cookie exchange cookie. Thank you! 🎄🍪
I was lost when you started talking about cookie scoop 100 vs 40 but found this website to explain…
http://www.melskitchencafe.com/lets-talk-all-about-cookie-scoops/
My father has a very severe gluten allergy. I just made these, but instead of almond flour I used plain old gluten-free flour. It worked perfectly! The cookies were puffy and beautiful, and so good even my kids (gluten not an issue) ate them. Thanks!!!!
Beth
I made these and like others – even after refrigerating overnight my cookies turned out flat … but yummy!
I put the leftover into a slice tray and cooked for about 30 mins … turned into brownie type slice – totally yum!
I think the eggs I used were too large.
I just made these cookies for the second time. The first time my dough was really sticky, even though I refrigerated them overnight. The cookies also turned out very flat, but they still tasted wonderful! Today I made them again, and they turned out perfect! Not sure what I did wrong the first time! Thank you for sharing the recipe! I am gluten/grain intolerant and these are delicious!!!! 😀
The same thing happened to me! I made sure to refrigerate them overnight and that made a difference. Even though they were flat the first time it didn’t stop me from devouring them. So good!
I thought these cookies looked amazing, so I made a batch…but mine didn’t turn out anything like your picture…they were paper-thin, stuck to the lining on the cookie sheet–a complete disaster! Are you certain an ingredient isn’t missing from the above recipe?
Hm. I wonder what went wrong? Are you sure you included all the ingredients? Did you chill the dough until it was firm?
The recipe is correct, and I’ve never had an issue with flat cookies. I hope you’ll try it again!
The same thing just happened to me but I only let the dough chill for an hour. Emily, how long did you chill your dough?
These are really good, thanks for sharing his recipe! I used trader joes almond meal.
Do you think one could use unsweetened cocoa powdered in place of chocolate chips?
Yes, I think that would work just fine. Using the conversion amounts on my cocoa box, this would be the substitution amounts for 16 oz. of chocolate chips:
1 c. unsweetened cocoa powder
2/3 c. oil
1 c. sugar
It might give you a slightly different result. If you try it, I’d love to hear how your cookies turn out!
Thank you!
In checking the original recipe for these cookies at tastykitchen.com, I see that you doubled the ingredients; however, your forgot to then increase the yield from 3 dozen to 6 dozen!! So, you get double the amount of cookies for just a few extra seconds spent measuring the additional ingredient amounts!! Yum, yum!!
The recipe as written here actually yields about 3 dozen cookies (using a size-40 cookie dough scoop). I think Tasty Kitchen’s yield number might be wrong. I can’t imagine getting 3 dozen from 3/4 cup of flour, even using a small (size 100) scoop. I do like the smaller cookies, though, as it helps justify eating twice as many… 🙂
I’m very particular about my chocolate cookies. The pictures of these is making my mouth water. The only thing keeping me from overindulging on your recipe is that I’m not a member of Costco and the nearest Winco is a 60 mile round trip. (I do have family & friends who could pick up Almond flour for me. so all is not lost)
Ha! I love it. Well, I’m glad to hear all is not lost, as I would highly recommend paying your friends and family in cookies to bring you some almond flour.
These look delicious! Definitely going to make! 🙂