Description
These Irresistibly Easy Almond Chocolate Chip Cookies combine nutty almond flour with rich chocolate chips for a deliciously gluten-free treat. With a hint of citrus zest and a tender, chewy texture, these cookies are perfect for any occasion and come together quickly using simple ingredients.
Ingredients
Scale
Dry Ingredients
- 2 cups Almond Flour (Blanched for best texture)
- 1 cup Sugar (Or substitute with coconut sugar for a healthier option)
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 tablespoon Orange Zest (Or substitute with lemon zest)
Wet Ingredients
- 3 large Egg Whites (Use only egg whites for the best results)
- 1 teaspoon Vanilla or Almond Extract (Almond extract enhances the nutty flavor)
Add-ins and Toppings
- 1 cup Chocolate Chips (Dark chocolate or dairy-free options available)
- 1/2 cup Sliced Almonds (For coating)
- Powdered Sugar for dusting (Optional, enhances presentation)
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and to make cleanup easier.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, sugar, salt, baking powder, and orange zest. Whisk these together to ensure they are evenly distributed.
- Beat the Egg Whites: In a separate bowl, whisk the egg whites until they become frothy but not stiff. This will help give the cookies a lighter texture.
- Combine Wet and Dry Ingredients: Add the vanilla or almond extract into the egg whites, then pour the wet mixture into the dry ingredients. Stir gently until well combined, forming a thick dough.
- Add Chocolate Chips: Fold the chocolate chips into the dough, making sure they are evenly spread throughout.
- Shape and Coat Cookies: Using a spoon or cookie scoop, form the dough into balls about 1 to 1.5 inches in diameter. Roll each ball in the sliced almonds to coat the exterior, pressing slightly so the almonds stick well.
- Bake the Cookies: Place the coated cookie balls onto the prepared baking sheet with some space between each. Bake in the preheated oven for 18-20 minutes or until the edges are golden and the cookies have set.
- Cool and Optional Dusting: Remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. If desired, dust the cookies lightly with powdered sugar for a finishing touch.
Notes
- You can substitute coconut sugar for regular sugar to make a healthier version.
- For a dairy-free option, choose dairy-free chocolate chips.
- Ensure almond flour is blanched for the best texture and consistency.
- Using only egg whites keeps the cookies light and chewy.
- Orange zest can be substituted by lemon zest if preferred.
