Gluten-Free Chocolate Chip Cookies with Almond Flour
Delight in the exciting taste and chewy texture of these irresistible gluten-free chocolate chip cookies made with almond flour. They’re a perfect balance of softness and crunch, with every bite bursting with yummy chocolate chips.
I enjoy a regular chocolate chip cookie from time to time (usually not only one, but who’s counting, right 😉), and I typically use whole wheat flour to make them.
But whenever I eat too many, my stomach feels terrible. Even though I’m okay with gluten, I’ve found that these gluten-free cookies made with almond flour are a great option that doesn’t upset my stomach.
Moreover, these cookies are made with peanut butter, adding a healthy protein dose. So, you’ll never feel guilty for snacking on these irresistible and tasty best Gluten-Free Chocolate Chip Cookies.
Why You’ll Love This Gluten-Free Chocolate Chip Cookie Recipe
- Gluten-Free Option: This recipe has no gluten because it uses almond flour instead of all-purpose flour or whole wheat flour. That means it suits people who can’t eat gluten or choose not to.
- Healthy Ingredients: This recipe uses almond flour, unsweetened applesauce, and peanut butter. These are better for you than regular flour, butter, and sugar. Almond flour tastes nutty and has healthy fats and protein. Applesauce keeps the cookies moist without adding fat, and peanut butter gives them protein and a yummy flavor.
- Simple Preparation: Making these cookies is easy. You mix the ingredients in a single bowl and bake them. It’s simple, so even if you’re new to baking or only have a little time, you can still make them.
- Lower Sugar Content: These cookies have less sugar than other recipes. They only have 1/3 cup of sugar and get some sweetness from the applesauce and dark chocolate chips. So, they’re a good choice if you’re trying to eat less sugar.
Ingredients You’ll Need and Baking Tips and Tricks
- 7 oz (200 gr) almond flour. I get my almond flour from Costco, specifically the Kirkland Signature Almond Flour Blanched California Superfine. It’s a great choice because you get a lot for a reasonable price. When it comes to gluten-free baking, I suggest using blanched almond flour. This kind is made from almonds with their skins removed, which gives it a smoother texture and lighter color.
- 1/2 cup unsweetened applesauce. Another option is to use mashed ripe bananas instead of applesauce. Just use approximately two bananas smashed up.
- 1/3 cup sugar (you can adjust according to your preference).
- 1/2 cup peanut butter. If you have a peanut allergy, you can consider using the same amount of almond butter instead.
- 1/2 tsp baking soda and a pinch of sea salt.
- 1/2 cup dark chocolate chips. You can add extra chocolate chips if you like. Additionally, if you prefer, you can opt for milk chocolate instead.
Preparation Steps
- Preheat your oven to 355°F (180°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the almond flour, unsweetened applesauce, sugar, peanut butter, baking soda, and a pinch of salt. Mix well until all ingredients are thoroughly combined and a dough forms.
- Fold the dark chocolate chips into the dough until evenly distributed.
- Take about two tablespoons of this raw cookie dough and place it onto the prepared baking cookie sheet. Repeat with the remaining dough, spacing the cookie dough balls about 2 inches apart.
- Using the back of a spoon, gently press down on each cookie dough ball to flatten slightly (please see the video).
- Bake in the oven for 15-18 minutes or until the edges are golden brown. You’ll also aim for crispy edges. The baking time can vary depending on your oven. In my experience, it took around 15-18 minutes to bake (but it may take more or less time for you).
- Remove the baked cookies from the oven and allow them to cool on the baking tray for a few minutes before transferring them to a cooling rack to cool completely.
- Once cooled, enjoy your delicious Almond Flour Peanut Butter Chocolate Chip Cookies!
- Please take a look at the recipe card below for the printable recipe and available nutrient data.
Quick Tip!
Use a cookie scoop or tablespoon to portion the dough onto the baking sheet. This ensures that all your cookies are uniform in size, which helps them bake evenly. It also saves time compared to shaping each cookie by hand.
Preparation Tricks
If you have time, let the dough rest in the refrigerator for about 30 minutes before baking. Chilled dough spreads less during baking, resulting in thicker and chewier cookies.
For even baking, rotate the baking sheets halfway through the baking time. This ensures that the cookies bake evenly on all sides.Feel free to customize the recipe to suit your taste preferences.
You can add chopped nuts, dried fruits, or different types of chocolate chips for variation. Don’t be afraid to get creative!
Storage
- To store these cookies, allow them to cool completely first. Then, you can store them in an airtight container at room temperature for 3-4 days.
- If you want to keep them fresh for longer, you can store them in the refrigerator for up to a week.
- Alternatively, you can freeze the cookies by placing them in a freezer bag or container for up to 2-3 months. Just let them thaw at room temperature or in the refrigerator before enjoying them again.
To sum up, these delicious cookies are a tasty and healthier choice than classic chocolate chip cookies. They’re gluten-free and made with wholesome, simple ingredients like almond flour, applesauce, and peanut butter, with less sugar than usual.
Their simple preparation makes them accessible to all, whether you’re a novice baker or just short on time. Plus, with the flexibility to customize ingredients and baking times, you can tailor them to your taste preferences.
Above all, the next time you’re really craving a snack, you can indulge your sweet tooth in a healthy way with these tasty, high-protein, gluten-free chocolate chip cookies!
More Gluten-Free Recipes You’ll Love
- Easy Gluten-Free Carrot Cake with Almond Flour
- Spinach & Feta Savory Gluten-Free Muffins with Almond Flour
- Gluten-free Egg White Wraps with Almond Flour (No Xanthan Gum)
- Healthy Banana Almond Flour Brownies without Butter
- Almond Flour Tomato Fritters (Easy Pan-Fried)
- Healthy Flourless Avocado Fudge Bites with Chocolate
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Gluten-Free Chocolate Chip Cookies with Almond Flour
Ingredients
- 7 oz almond flour
- 1/2 cup apple sauce unsweetened
- 1/3 cup sugar
- 1/2 cup peanut butter
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 355°F (180°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the almond flour, unsweetened applesauce, sugar, peanut butter, baking soda, and a pinch of salt. Mix well until all ingredients are thoroughly combined and a dough forms.
- Fold the dark chocolate chips into the dough until evenly distributed.
- Take about two tablespoons of this raw cookie dough and place it onto the prepared baking cookie sheet. Repeat with the remaining dough, spacing the cookie dough balls about 2 inches apart.
- Using the back of a spoon, gently press down on each cookie dough ball to flatten slightly (please see the video).
- Bake in the oven for 15-18 minutes or until the edges are golden brown. You'll also aim for crispy edges. The baking time can vary depending on your oven. In my experience, it took around 15-18 minutes to bake (but it may take more or less time for you).
- Remove the baked cookies from the oven and allow them to cool on the baking tray for a few minutes before transferring them to a cooling rack to cool completely.
- Once cooled, enjoy your delicious Almond Flour Peanut Butter Chocolate Chip Cookies!
Video
Notes
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
- To store these cookies, allow them to cool completely first. Then, you can store them in an airtight container at room temperature for 3-4 days.
- If you want to keep them fresh for longer, you can store them in the refrigerator for up to a week.
- Alternatively, you can freeze the cookies by placing them in a freezer bag or container for up to 2-3 months. Just let them thaw at room temperature or in the refrigerator before enjoying them again.
