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The Kitchen Paper

9 January, 2012 By Mary

Almond Flour Chocolate Chip Cookies

I have this bag of almond flour in my cupboard. It’s been sitting there, unopened, for a few months now, with me not really knowing what to use it for. The THOUGHT of almond flour was exciting, clearly, but I had no real plans for it. My live-in athlete has been hounding me for a “recovery cookie” – a high protein cookie good for post-workout, so I figured I’d first just try the stuff out in a normal cookie recipe to determine exactly how it behaves. I’m glad I did, because it does some interesting maneuvers!

This recipe is basically just the Neiman Marcus $250 Cookie with a few changes. No pecans, no real flour, addition of almond flour. All in all, these are AWESOME. They’re flatter and almost crispy on the outsides, but chewy and dense all the way through. I baked the first batch without chilling the dough (DON’T do that!), which resulted in a cookie full of strange air pockets and delicate bubbles of almond flour – reminiscent of a macaroon! I chilled the dough for the following batches, which greatly improved their appearance and mouth feel. That’s a gross term, eh? Mouth feel.

Not only were these delicious, but I got to use my NEW kitchenaid mixer to make them! Holy moly, that thing makes cookie creation SO much easier! I’m in love.

Almond Flour Chocolate Chip Cookies

Adapted from Neiman Marcus $250 Cookies

1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 whole eggs
1 tsp. vanilla
2 cups almond flour
2.5 cups gluten-free oatmeal, put through blender or food processor
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
4.5 oz. grated semi-sweet chocolate (put the chips through a food processor)
12 oz. semi-sweet chocolate chips
1 cup raisins (optional)

Cream the butter and sugar together until fluffy. Add the eggs and vanilla, combine. In a separate bowl, mix together almond flour, blended oatmeal, salt, baking powder, baking soda, and grated chocolate. Add to the butter mixture, and stir to combine. Add chocolate chips and raisins (if you want).

Let the dough chill for at least one hour before baking for 9 minutes at 375 F.

Notes and Tips:

  • Oatmeal is considered to be gluten free, but often the processing of it can contaminate it. If you’re really wanting a GF cookie, make sure to get certified GF oats.
  • CHILL THE DOUGH. Don’t skip this step.
  • 0

Filed Under: Chocolate Tagged With: Almond Flour, Chocolate Chip, cookies, Gluten Free

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Reader Interactions

Comments

  1. naomi says

    9 January, 2012 at 5:17 am

    I LOVE almond flour and these look to die for!!! Just shared them on my Pinterest.

    • mary says

      9 January, 2012 at 6:54 am

      Thanks Naomi! These really are delicious! Glad to have a fellow blogger here 🙂

Trackbacks

  1. Weekly Review 1/8/2012 – 1/14/2012 | Bake Break! says:
    14 January, 2012 at 5:14 am

    […] Almond Flour Chocolate Chip Cookies These were a hit! Unintentionally gluten-free, they are deliciously nutty! […]

  2. Vanilla Sugar Pound Cupcakes with Red Wine Chocolate Ganache | Bake Break! says:
    20 January, 2012 at 8:02 am

    […] something I liked the idea of but had no idea what to use for. See a trend here? Remember those almond flour cookies? I should probably start thinking my ideas out ahead of time. Oh well – this one turned out […]

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I'm Mary! Thanks for stopping by — welcome to The Kitchen Paper! I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. Read More…

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