Gluten-Free Toasted Almond Chocolate Chip (Print Version)
Crispy edges and chewy centers loaded with toasted almonds and semisweet chocolate chips.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour with xanthan gum (240 g)
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened (115 g)
05 - 1/2 cup coconut oil, melted and cooled (120 ml)
06 - 1 cup light brown sugar, packed (200 g)
07 - 1/2 cup granulated sugar (100 g)
08 - 2 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
→ Mix-Ins
10 - 1 cup whole almonds, toasted and roughly chopped (120 g)
11 - 1 1/4 cups semisweet chocolate chips (200 g)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Spread almonds on a separate baking sheet. Toast in the oven for 6-8 minutes until golden and fragrant. Let cool, then coarsely chop.
03 - In a medium bowl, whisk together gluten-free flour, baking soda, and salt. Set aside.
04 - In a large mixing bowl, beat softened butter, coconut oil, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
05 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
06 - Gradually add dry ingredients to the wet mixture, mixing just until combined.
07 - Fold in toasted almonds and chocolate chips.
08 - Sop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
09 - Bake for 10-12 minutes until edges are golden and centers look just set.
10 - Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The combination of coconut oil and butter creates an incredible texture that nobody believes is gluten-free
- Toasting the almonds beforehand transforms them from ordinary add-ins into something that makes people pause and ask whats your secret
02 -
- Gluten-free flour blends vary wildly between brands, so you might need to add an extra tablespoon if your dough feels too sticky to scoop
- Room temperature ingredients make more difference in gluten-free baking than in traditional recipes
03 -
- Weigh your flour instead of using cup measurements for consistent results
- Scoop your flour into the measuring cup and level it off rather than dipping directly into the bag