For a richer flavor, consider using dark chocolate chips or adding a sprinkle of sea salt on top of each cookie before baking. To ensure even baking, rotate the baking sheets halfway through the baking time. Store these cookies in an airtight container at room temperature for up to 3 days to maintain their texture and freshness. The grapeseed oil can be substituted with melted coconut oil, but it can change the flavor and texture.
Gluten-Free Chocolate Chip Cookies with Almond Flour
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING32 People
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VIEWS118
Indulge in these delightful gluten-free chocolate chip cookies, crafted with the finest almond flour for a uniquely nutty and satisfying experience. These cookies boast a delicate crispness around the edges, giving way to a soft, chewy center that will leave you craving more. A sophisticated twist on a classic favorite!
Ingridients
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Nutrition
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Carbohydrate10 g
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Cholesterol5 mg
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Fiber2 g
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Protein3 g
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Saturated Fat2 g
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Sodium51 mg
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Sugar8 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). Ensure your oven rack is in the center position. Lightly grease two baking sheets or line them with parchment paper. (5 minutes)
02
StepIn a large mixing bowl, whisk together the almond flour, brown sugar, chopped toasted pecans, chocolate chips, baking soda, and sea salt until evenly distributed. (3 minutes)
03
StepAdd the grapeseed oil, egg, and vanilla extract to the dry ingredients. Stir with a wooden spoon or spatula until a cohesive dough forms. Be careful not to overmix. (5 minutes)
04
StepUsing a tablespoon or a small cookie scoop, form the dough into 1-inch balls. Place them on the prepared baking sheets, leaving about 1 inch of space between each cookie. (7 minutes)
05
StepBake in the preheated oven until the edges are firm and lightly golden brown. Baking time is approximately 10-12 minutes. Keep a close eye on them to prevent burning.
06
StepRemove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)
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Vella Herzog
Jun 3, 2025My kids devoured these! Such a great gluten-free option.
Alvera Barrows
May 22, 2025I love the addition of toasted pecans. It adds a wonderful nutty flavor.
Osbaldo Shanahan
May 2, 2025I froze half the dough and baked them later – they were just as good!
Dixie Green
Mar 21, 2025Easy to follow recipe and the cookies turned out great!
Walker Kohler
Dec 30, 2024These were so good! I added a pinch of sea salt on top before baking and it was the perfect touch.
Parker Greenfelder
Sep 28, 2024These cookies are amazing! My family couldn't believe they were gluten-free.
Kenna Romaguera
Aug 13, 2024I substituted coconut oil and they were delicious!
Rylee Keebler
May 10, 2024The texture is perfect – crispy on the outside and chewy on the inside. I will definitely make these again.