Is almond flour gluten free?

Yes, almond flour is naturally gluten free and grain free. However, if you have celiac disease, be sure to check that your almond flour is certified gluten free.

What's the difference between almond flour and almond meal?

Although both are made from ground almonds, blanched almond flour is made with blanched, peeled almonds. Since it doesn't contain almond skins, it's ground more finely and is light and fluffy, which makes it a great choice for baked goods. Almond meal is made with whole almonds (skin on), and tends to be much more dense and oily. They are not usually one-to-one substitutes , so be sure to check which variety your recipe calls for.

Can you freeze almond flour cookie dough and bake later?

Yes, you can freeze the pre-portioned dough and freeze until ready to bake. We suggest first freezing the flattened dough balls on a baking tray until solid, then transfer to a plastic bag or airtight container and freeze for up to 6 months. You can defrost the dough overnight in the refrigerator, or bake the dough straight from the freezer (note: they may take a few extra minutes to bake).

Almond Flour Cookies - Crowded Kitchen

Description

These chocolate chip almond flour cookies are chewy and packed with rich, nutty almond flavor for an insanely delicious treat. They make for a delicious holiday cookie, or a healthier dessert for any time of the year. This recipe also happens to be naturally gluten free and vegan!

Ingredients

Units Scale

2 cups almond flour*
1/4 cup unsweetened shredded coconut
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup brown sugar
1/3 cup maple syrup
1/4 cup smooth almond butter (we used unsweetened)
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/3 cup finely chopped almonds
1/3 cup mini chocolate chips

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Instructions

Preheat oven to 350˚F / 180˚C. Line a baking sheet with parchment paper.
In a mixing bowl, stir together almond flour, shredded coconut, cinnamon, baking soda, and salt.
In a smaller mixing bowl, whisk together brown sugar, maple syrup, almond butter, vanilla extract, and almond extract until smooth.
Add wet mixture to dry mixture and stir until well incorporated, then stir in chocolate chips and chopped almonds.
Using a cookie scoop, portion cookie dough into balls, then transfer to baking sheet. Use your hand or the back of a measuring cup to gently flatten each cookie – they won't spread much in the oven.
Bake for 12-14 minutes, until lightly browned, then remove from oven and let cool.

Notes

*Almond flour: be sure to use almond flour and NOT almond meal in these cookies. Almond flour is made from blanched almonds and has a light, fluffy texture that works well in baked goods. Almond meal contains skins will result in dense, oily cookies.

Don't overbake your cookies: these cookies may not look completely done when they come out of the oven, but they will continue to cook slightly as they cool. If you leave them in too long, they will be dry and dense.

Storage: store leftover cookies in an airtight container for up to one week. You can store at room temperature or in the refrigerator.

Freezer storage: place the cookies in an airtight container and freeze for up to 6 months. Defrost to room temperature before enjoying. You can also freeze the pre-portioned dough and bake later.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size:
Calories: 198
Sugar: 11.1 g
Sodium: 65.1 mg
Fat: 9.1 g
Carbohydrates: 15.8 g
Fiber: 1.9 g
Protein: 4.1 g