Chewy, golden brown, peanut buttery almond flour chocolate chip cookies with melty dark chocolate chips, peanut butter, maple syrup, and butter within. A touch of flake salt provides the perfect salty-sweet contrast. You are going to love every mouthful. ❤️
I couldn’t help myself. I added butter. C’mon —it’s butter! Liquid gold, heart-attack in a rectangle, whatever! It’s delish and it’s going into these cookies.
Feel free to swap for ghee!
Ingredients for Almond Flour Chocolate Chip Cookies:
Almond flour — will be the gluten-free flour of choice.
Peanut butter — adds that ooey-gooey texture and nutty flavor. You may use almond butter or even cashew butter instead.
Butter — uh, no need to explain. It’s butter, c’mon!
Chocolate chips — use your favorite chocolate chips. I prefer dark chocolate, which is around sixty percent and above.
Pure maple syrup — will help give these cookies moisture, and natural sweetness.
And other essentials such as vanilla extract (alcohol-free), kosher salt, and baking soda.
Tips For making the perfect almond flour chocolate chips cookies every time
1.) Let the batter rest in a cold fridge: when doughs or batters of any kind have time to rest, all of the ingredients absorb one another to their full potential. Furthermore, placing the batter in the fridge to rest allows it to thicken.
2.) Use a cookie scooper: this will ensure each cookie is the same size and will finish baking at the same time.
3.) Know your Leavening agent: baking powder, baking soda, or both? For this recipe, we will only use baking soda. Simple enough, this will ensure each cookie will spread out to an even circle while baking.
4.) Bake on a lower heat: I find that 350 °F is too high when baking with gluten-free flours. Low and slow is the holy grail here.
Also, always use parchment paper or a baking mat to prevent the cookies from sticking.
What makes cookies soft and chewy?
Again, baking on a low-temperature will help retain moisture. I also find that my secret ingredient— pure maple syrup helps to keep these cookies nice and moist as well.
For a nice touch, I like to sprinkle each cookie with flake salt right after they have finished baking. This provides that perfect bite of salty-sweet.
If you do not have flake salt, I’m sure a sprinkle of kosher salt will still give them a nice touch.
Lastly, if you do not want to add peanut butter, try cashew or almond butter instead. Let me know if you did so in the comments below!
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With all things considered, let’s make soft and chewy Peanut Buttery Almond Flour Chocolate Chip Cookies!Print