Almond Flour Chocolate Chip Cookies (Eggless and Small Batch)
These eggless Almond Flour Chocolate Chip Cookies are crisp on the edges with a soft, chewy, and gooey center. They have an excellent cookie texture, just like the real deal without eggs and gluten!
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Ingredients
- 1 cup (110g) almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup (57g) unsalted butter softened to room temperature
- ¼ cup (50g) dark or light brown sugar
- 1 teaspoon vanilla
- ½ cup (80g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line the baking sheet with parchment paper or a silicone mat.
- Whisk almond flour, baking soda, and salt in a medium bowl and set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy. Scrape down the sides and bottom of the bowl.
- Add flour mixture and vanilla and mix until combined on low speed. Add chocolate chips and mix again until evenly incorporated.
- Using a medium ice cream scoop (about 1½ tbsp), scoop the dough into balls and place them on the baking sheet.
- Slightly flatten the balls and press more chocolate chips on the top if desired. Also, keep enough space between cookie balls to allow them to spread. You may get 8-10 cookie balls, depending on the size of the ice cream scoop.
- Bake the cookies in the preheated oven for 11-13 minutes or until the cookies are lightly firm around the edges but still soft in the center.
- Remove the cookies from the oven and allow them to cool on the baking sheet for at least 5 minutes. Then, transfer them to a wire rack to cool completely.
- These cookies will spread on their own, but if the cookies are too puffy, try gently pressing down on them with the back of a spoon. Press a few extra chocolate chips into the tops while the cookies are still warm. However, this is optional.
Storing Suggestions
- Because of the almond flour, these cookies will stay soft longer and not dry out. They can remain at room temperature for at least one week, stored in an airtight container.
- Eggless almond flour chocolate chip cookies also freeze well. Store them in a freezer-safe container or bag for up to three months.
Notes
- Measurements: For the perfect cookies, correctly measure the flour and other ingredients. Use the kitchen scale for the best result. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
- Butter: Butter should be softened to room temperature before beating it with sugar. Cold butter will prevent the cookies from spreading, and warm butter will make the cookies flat.
- Chocolate Chips: I have added semi-sweet chocolate chips, but you can add chocolate chunks instead of chocolate chips.
- Baking Time: I baked the cookies for 12 minutes for the soft and chewy cookies in the center. But for the crunchier cookies, bake them for 14-15 minutes.
- Spreading The Cookies: These cookies will spread on their own, but if the cookies are too puffy, try gently pressing down on them with the back of a spoon.
Nutrition (Approximate Values)
Calories : 169kcalCarbohydrates : 11gProtein : 3gFat : 13gSaturated Fat : 5gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 13mgSodium : 88mgPotassium : 54mgFiber : 2gSugar : 8gVitamin A : 146IUCalcium : 34mgIron : 1mg
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