Gluten-Free Chocolate Almond Butter (Print Version)
Chewy gluten-free chocolate cookies with almond butter and dark chips—soft centers, crisp edges.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups gluten-free all-purpose flour blend
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup creamy almond butter
07 - 1 cup packed light brown sugar
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons pure vanilla extract
→ Mix-Ins
11 - 1 cup dark chocolate chips
12 - 1/2 cup sliced or chopped almonds (optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium mixing bowl, thoroughly whisk together gluten-free flour blend, cocoa powder, baking soda, and fine sea salt.
03 - In a large bowl, beat softened unsalted butter, almond butter, light brown sugar, and granulated sugar on medium speed until the mixture becomes creamy and smooth.
04 - Add eggs one at a time, beating well after each addition. Blend in the vanilla extract.
05 - Gradually blend the dry ingredients into the wet mixture, mixing until just combined, ensuring no flour pockets remain.
06 - Gently fold in dark chocolate chips and almonds if using, mixing until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart for even baking.
08 - Bake for 11 to 13 minutes, until set around the edges but soft in the center.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The chewy centers and rich chocolate flavor make these feel much more decadent than your average gluten-free cookie.
- I found myself making a double batch when I realized even non-gluten-free folks in my life would sneak more than one.
02 -
- Once, I let the cookies bake a bit too long; they turned crunchy overnight, so watch the timer closely.
- Switching to a chopped chocolate bar made for bigger, gooey pools and ruined me for chocolate chips alone.
03 -
- Weighing flour rather than scooping gives far better consistency batch after batch.
- Letting the dough rest in the fridge for 20 minutes deepens the flavors (if you can stand to wait).