These soft and chewy almond meal chocolate chip cookies (ground almond chocolate chip cookies for my UK friends!) are not only gluten-free, but are naturally dairy-free too.
These delicious 5 ingredient cookies have a toffee flavour from the brown sugar, which also adds moisture to the cookie creating a delicious soft and fudgy texture. With chunks of chocolate in every mouthful, they are a huge hit with everyone.
I use dark chocolate because I am unable to source milk chocolate suitable for coeliacs at the moment, however if you have a milk chocolate you can eat feel free to add that instead, although keep in mind the cookies will be quite sweet.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 125 g butter room temperature
- 140 g soft brown sugar
- ½ teaspoon almond extract
- 200 g almond meal ground almonds
- 50 g dark chocolate roughly chopped
Method
- Preheat theoven to 160˚C fan/ 180˚C / 320˚F convection / 356˚F.
- Line two baking sheets with baking paper.
- Beat the butter and brown sugar together until creamy using a stand mixer with a beater attachment.
- Add the almond extract and beat to mix in.
- Mix in the almond meal / ground almonds and stir until well combined – this will take a minute or two. The mixture will seem dry at first but will come together as you mix.
- Stir through the chopped chocolate.
- Take a teaspoonful of the mixture, roll into a ball and place onto the lined tray leaving space in between to allow for them to spread. I find I can fit 6-7 cookies per tray.
- Press down gently with a fork on the top of each cookie so they are approx. 1.5cm (½ inch) thick.
- Place in the oven and bake for 12-14 minutes until golden around the edges.
- Cool on the tray for 5 minutes. They will be very soft so don’t try to move them whilst they are hot!
- Cool completely on a wire tray then store in airtight container for up to 5 days, or freeze for up to a month.
Notes
Chocolate - use milk chocolate if you prefer. The cookies are quite sweet so the dark chocolate goes well. Substitute with chocolate chips.
To freeze - wrap the cool cookies well to avoid any freezer smells from tainting the taste. Freeze for up to a month.
Nutrition
Calories 239kcal | Carbohydrates 17g | Protein 4g | Fat 18g | Saturated Fat 7g | Polyunsaturated Fat 0.4g | Monounsaturated Fat 3g | Trans Fat 0.3g | Cholesterol 23mg | Sodium 71mg | Potassium 48mg | Fiber 2g | Sugar 13g | Vitamin A 262IU | Calcium 50mg | Iron 1mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 125 g butter room temperature
- 140 g soft brown sugar
- ½ teaspoon almond extract
- 200 g almond meal (ground almonds)
- 50 g dark chocolate roughly chopped
Method
- Preheat theoven to 160˚C fan/ 180˚C / 320˚F convection / 356˚F.
- Line two baking sheets with baking paper.
- Beat the butter and brown sugar together until creamy using a stand mixer with a beater attachment.
- Add the almond extract and beat to mix in.
- Mix in the almond meal and stir until well combined – this will take a minute or two. The mixture will seem dry at first but will come together as you mix.
- Stir through the chopped chocolate.
- Take a teaspoonful of the mixture, roll into a ball and place onto the lined tray leaving space in between to allow for them to spread. I find I can fit 6-7 cookies per tray.
- Press down gently with a fork on the top of each cookie so they are approx. 1.5cm (½ inch) thick.
- Place in the oven and bake for 12-14 minutes until golden around the edges.
- Cool on the tray for 5 minutes. They will be very soft so don’t try to move them whilst they are hot!
- Cool completely on a wire tray then store in airtight container for up to 5 days, or freeze for up to a month.
Notes
Chocolate - use milk chocolate if you prefer. The cookies are quite sweet so the dark chocolate goes well. Substitute with chocolate chips.
To freeze - wrap the cool cookies well to avoid any freezer smells from tainting the taste. Freeze for up to a month.
Nutrition
Calories 239kcal | Carbohydrates 17g | Protein 4g | Fat 18g | Saturated Fat 7g | Polyunsaturated Fat 0.4g | Monounsaturated Fat 3g | Trans Fat 0.3g | Cholesterol 23mg | Sodium 71mg | Potassium 48mg | Fiber 2g | Sugar 13g | Vitamin A 262IU | Calcium 50mg | Iron 1mg
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