Gluten-Free, Vegan, Almond Flour Chocolate Chip Cookies
Big, crumbly, chocolate chip cookies with an almond flour base. I tried to make the volume measurements as accurate as possible, but I always measure the ingredients for these by weight. For more sweetness, use miniature chocolate chips so you get more chocolate in each bite. Adding chopped dried fruit such as cherries will also add more natural sweetness.
Servings 12 Cookies
Ingredients
- 2 cups almond flour (Baker's Corner Finely Ground) (200 grams)
- 1 ¼ cups quick cooking oats (100 grams)
- ⅛ teaspoon baking soda
- ⅜ teaspoon baking powder
- ¼ teaspoon kosher salt (Morton, use more if using Diamond)
- ⅛ teaspoon cinnamon
- 2 teaspoons cornstarch or a scant ¼ teaspoon of xanthan gum
- ⅓ cup chopped toasted pecans (30 grams)
- ⅔ cup miniature semisweet chocolate chips or chopped dark chocolate (85 grams)
- 7 tablespoons grapeseed oil or olive oil ( go by weight) (80 grams)
- 5 ½ tablespoons maple syrup or use agave (go by weight) (100 grams maple or 90 agave)
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 degrees F. Line a two baking sheets with parchment paper.
- In a large bowl, thoroughly mix together the almond flour, oats, baking soda, baking powder, salt, cinnamon and cornstarch (or xanthan gum). When well mixed, stir in the nuts and chocolate chips or chunks.
- Make a well in the center of the bowl. Add the oil, syrup and vanilla. Stir everything together to make a dough. It should be slightly dry, but wet enough to hold together when scooped.
- Scoop cookies firmly with a large cookie scoop onto a parchment-lined sheet pan. Flatten each mound to about ½ inch thick and press edges to tidy them up.
- Bake cookies one sheet at a time for 15 to 18 minutes, or until golden brown. Let cool for about 10 minutes directly on the baking sheet, then transfer to a wire rack to finish cooling.
- Store in an airtight container or eat right away. The cookies also freeze well.