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Almond Flour Chocolate Chip Cookies

by Matt Kennard

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Almond flour, coconut sugar and coconut oil, with two steps that matter more than the ingredients: blend the oil and sugar longer than feels necessary, and chill the dough sealed.

Serves
20
Total
1 hour, including the chill
Baked
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I got these from an Erik Anders Lang vlog, where he made them and explained why the two fiddly steps matter. They aren't his recipe and I don't know whose they are, but that's where I found them and they're the gluten-free cookie I make.

No wheat flour, no butter, no eggs, and a better cookie than most recipes using all three.

Two steps do the work, and both are easy to rush past.

Blend the coconut oil and sugar properly. Longer than feels necessary. This is standing in for creaming butter and sugar, and it's where the texture comes from. Under-mixed, the cookie is grainy.

Chill the dough sealed. Not covered loosely, sealed. Wrapped tight or in an airtight container. Almond flour dough dries at the surface in a fridge, and a dried surface gives you a cookie that cracks apart rather than holding together. That's the step he called the game-changer, and he's right.

If it's not right

  • Grainy: the oil and sugar weren't blended long enough.
  • Crumbles apart: moved off the pan too early, or the dough wasn't sealed while chilling.
  • Spreads flat: dough wasn't chilled long enough.
  • Greasy: coconut oil was too warm going in.

Ingredients

20

Method

  1. Oven to 350°F. Line a sheet with parchment.

  2. Mix the coconut oil and coconut sugar thoroughly in a large bowl. Keep going past the point where it looks combined; the more you blend it the better the texture. Add the vanilla and blend again.

  3. Stir in the almond flour, baking soda and salt until it forms a cohesive dough.

  4. Fold in the chocolate by hand.

  5. 30 min

    Form the dough into a ball, seal it tightly, and chill it. This step is not optional.

  6. Scoop and roll into 1-inch balls. Two inches apart on the sheet, and flatten each slightly with your palm.

  7. 10 to 12 minutes

    Bake 10 to 12 minutes, until the edges are just lightly golden.

  8. Cool on the pan a few minutes before moving them. They're fragile until they set and they'll break if you rush them onto a rack.

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