Almond Flour Chocolate Chip Cookies {Grain-Free}

I have attempted several almond flour chocolate chip cookies and finally found a winner! These cookies are slightly crispy on the outside and moist and soft on the inside. My friends and family loved these! With this recipe you can easily switch up the chocolate chips and nuts to your preferences.

Chocolate chip cookies really are one of life's simple pleasures. Few things are more comforting than a warm, freshly-baked cookie with a glass of cold milk (almond milk in my case). As with many other cookie recipes, I usually make a batch of dough, then bake half and freeze the other half. To freeze the dough, form it into mounds and place them on a cookie sheet. Put the cookie sheet in the freezer. Once the dough is frozen you can transfer the mounds to a plastic bag. When you want a cookie, just bake the frozen dough by adding 2-4 minutes onto the cook time. These are perfect to have on hand for those nights when you just need a little something sweet!

On an additional note, like many people with gluten-intolerance, I have been trying to minimize my dairy-intake. The problems presented with dairy are often caused by lactose (the sugar in milk) or casein (the protein in milk). Since butter is mostly milk fat, it is ok for me to have occasionally. This is what I've decided works personally for me and everyone has different levels of sensitivity. Dr. Vikki Petersen of Health Now Medicial Center has great information for those with gluten-intolerance. Here is an article she wrote about eating butter on a dairy-free diet. 

Almond Flour Chocolate Chip Cookies {Gluten-Free}

makes about 2 1/2 dozen cookies
(recipe adapted from The Nourishing Home)

1/2 cup butter, softened
1/4 cup coconut oil
3/4 cup brown sugar (or coconut palm sugar)
2 teaspoons vanilla extract
2 large eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups blanched almond flour (see note below)
1 1/4 cups chocolate chips of choice
2/3 cup toasted walnuts (optional)

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2. In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated. 

3. Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon.

2. Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.

*You can use almond meal in place of blanched almond flour for this recipe with great results!

You might also like my: 
Almond Flour Snickerdoodles 
Double Chocolate Peanut Butter Cookies