These chewy gluten free cookies have the perfect texture. They are the Best chocolate chip cookies out there and are the answer to anyone's sweet tooth craving! Serve them at your next holiday get together and I promise EVERYONE will be asking for this healthy cookie recipe!
First of all, these almond flour cookies are considered gluten-free chocolate chip cookies and they are the perfect treat to bring to a holiday party this season. The kosher salt sprinkled on top is the perfect touch. Salt enhances and intensifies food's other flavors, even in sweets, such as these cookies 🙂 When it comes to salt my taste buds are sticklers and usually I find myself over indulging with the salt.
So, needless to say I probably ate about half of this batch of cookies 😉 I have zero guilt on my end though! If you like these cookies then you MUST TRY my Healthy Peanut Butter Chocolate Chip Cookies or my Chocolate Chip Butterscotch Cookies!
They were also super easy to whip up. Every ingredient is basically thrown into a mixture a little bit at a time and then scooped out and placed on a cookie sheet. In the past I've realized that the chocolate chips tend to sink in with this recipe, so I pressed some extras on top of the dough once it was placed on the cookie sheet. Also, who doesn't love extra chocolate?
Ingredients to make these cookies
You will need these simple ingredients for this recipe!
- almond flour - I have always been a big fan of Bob's Red Mill products. Bob's Red Mill Almond Flour is my favorite almond flour to use.
- light brown sugar - this recipe uses both sugars because white and brown sugars are often combined to create the best flavor, color, and texture.
- granulated sugar - this can also be referred to as white sugar or, "regular" sugar.
- 2 whole large eggs and 1 egg white - This recipe uses an extra egg white. I usually would only use 2 eggs, but I found that using 1 extra egg white moistens up the dough and makes the cookies more moist themselves. The moisture amounts from the eggs and also effects the texture of the cookies. Egg yolks make for a richer and softer baked good, while egg whites will give you a lighter and airier product.
- kosher salt - you can also use sea salt in place of the kosher salt when topping your cookies.
Equipment you'll need
You'll also need some parchment paper and a kitchen aid stand mixer. I've linked the one I have here!
Here are a few less expensive options!
If you don't own any of the above get ready to mix mix mix using a whisk and rubber spatula and some old fashioned elbow grease 😉
How to make these almond flour cookies
First, Preheat oven to 350 degrees. Next, in a stand mixer add dry ingredients minus the flour. Add baking soda, brown sugar, and granulated sugar. Next add in the ghee and mix until well combined. Gradually add in eggs and vanilla extract.
Then, gradually mix in flour until well combined. Fold in chocolate morsels with a spatula.
Line a cookie sheet with parchment paper and scoop out the chocolate chip batter using 2 spoons or a small cookie scoop and place on the prepared baking sheet. Each scoop will be about 1 tablespoon of cookie dough. Sprinkle the top of each with kosher salt and top with more chocolate chips.
Bake for 12 to 15 minutes or until the cookies are golden brown around the outsides. Remove cookies from the oven and place on a cooling rack until fully cooled.
Tip: When baking I like to use a measuring cup instead of eyeballing my measurements, like I sometimes do when cooking. Baking is way more precise than cooking and you need to have the measurements exact.
Here are a few swaps you can make with the ingredients above and still have the same end result.
almond flour - yes these are considered almond flour cookies, but if don't want to use almond flour you can use whole wheat flour, coconut flour, all-purpose flour, or there are a variety of gluten-free flours out there that would work, as well.
light brown sugar - if you want a good substitute for brown sugar a combination of white sugar and molasses works the best. Mix 1 cup of white sugar and 1 tbsp of molasses to make your own light brown sugar.
ghee - you can totally swap ghee out for unsalted butter if you prefer. The end result will be the same texture.
What exactly is ghee
Ghee is a clarified butter, which is butter that has been simmered and strained to remove all water. It actually tastes pretty similar to butter, but it's way healthier for you. Ghee contains healthy vitamins and healthy fats that butter does not. When substituting it for butter use it as a one to one ratio. If you aren't on board with using ghee for this recipe then use it next time you bake and let me know what you think.
Tips and FAQ's
Yes! Cookies can be mixed by hand or using an electric hand mixer, which I've linked above. You can also use a food processor if you have one of those, as well.
Make sure cookies cool completely before storing. In an airtight sealed container store the cookies at room temperature. Also, the last thing you want is your cookies sticking together. Place a piece of parchment paper in between layers.
If you are planning to prep these cookies ahead of time for your holiday event you can place them in a ziplock bag and store in the freezer. Take out of the freezer a day before to make sure they are totally thawed out before serving.
Other dessert recipes you will enjoy!
If you give this recipe a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!
Almond Flour Chocolate Chip Cookies
- baking sheet or cookie sheet
- parchment paper
- kitchen aide stand mixer
- cooling wire rack
- 3 cups almond flour
- 1 tsp baking soda
- 1½ cups light brown sugar
- ½ cup granulated sugar
- 2 whole eggs
- 1 egg white
- 8 tbsp ghee
- 2 tsp pure vanilla extract
- 1 cup semi-sweet dark chocolate chips ¼ cup more for topping (optional)
- kosher salt to taste
- First, preheat oven to 350° F. Next, in a stand mixer add baking soda, brown sugar, granulated sugar, and ghee and mix until well combined. Gradually add in eggs and vanilla extract. Then, gradually mix in flour until well combined.
- Fold in chocolate chips with a spatula. Line a baking sheet with parchment paper and scoop out the chocolate chip batter using 2 spoons and placing on the cookie sheet. Scoop with 1 spoon and help slide off dough with the other. Scoops should be about 1 tbsp each.
- Sprinkle each topping with kosher salt and press more chocolate chips into tops of cookies.
- Bake for 12 to 15 min. Let cool on a cooling rack when done baking.