Friday, March 24, 2023

Almond Flour Chocolate Chip Cookies


I recently compared two recipes of chocolate chip cookies made with almond flour (and so, gluten-free): one was printed on the bag of almond flour, and the other was from someone’s blog. I’d had the one from the blog bookmarked for some time, and I initially thought it had less sugar than the one from the bag of flour, but it turns out that the yield is different, so it wasn’t a fair comparison. While both recipes are good, I had a slight preference for the one on the bag of flour. I’ve written it out below, with my modifications (weight amounts, no nuts, ingredients in the proper order). It’s a good cookie in and of itself, but all the more so considering that it contains only one type of “flour” instead of all-purpose wheat, and it’s not even grain flour. My mother-in-law can’t have gluten anymore and she really enjoyed these too! 

3 cups (360 g) almond flour 
½ tsp. baking soda 
½ tsp. salt 
1 ½ sticks (¾ cup) lactose-free butter, at room temperature 
½ cup brown sugar 
½ cup granulated sugar 
1 egg 
1 tsp. vanilla extract 
1 ½ cups (10 oz) chocolate chips 

Preheat oven to 350 °F. Line two baking sheets with parchment paper or a silpat. 

In a medium bowl, mix together almond flour, baking soda, and salt. 

In a stand mixer bowl, put the butter and sugars. Cream together using the paddle attachment. 

Add in the egg and vanilla; mix well, scraping down the sides of the bowl as needed. 

Add the dry ingredients to the mixture and mix at low speed until a soft dough forms. Add the chocolate chips and mix until incorporated. 

Scoop out heaping tablespoons of dough (I used my cookie scoop) and place on the prepared baking sheets, 2 inches apart. 

Bake for 9 to 13 minutes (11 minutes in my case) until the edges are slightly brown and the interior looks barely set. (This will yield chewy cookies; for crispy ones, bake an additional 1 or 2 minutes.) 

Allow the cookies to cool for 5 minutes on the tray before transferring to a wire rack for another 10 minutes of colling (I just let them cool right on the baking sheets).

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