Last week I celebrated five years of Cookie Friday. Theoretically, I could have posted these Gluten-free Chocolate Chip Cookies for that special day, but I saved the recipe for this week here because it fits perfectly into the “American Week” and the cookies are definitely a delicious snack for tomorrow’s 4th of July ;)
Over the years, I’ve collected quite a number of cookie recipes here on the blog – including countless chocolate chip cookie recipes. Always with chocolate chips (or chopped chocolate) but always a bit different. A delicious and sweet dough with loads of chocolate. Sometimes soft and chewy inside, sometimes crisp and crunchy on the outside. Depending on the ingredients you use and how you bake the cookies, the result can vary a lot.
The chocolate chip cookies today are made without flour and are therefore gluten-free. Because of the almonds in the dough, they taste a little different compared to “classic” chocolate chip cookies – different but equally good ;) I think they are actually super delicious with a nice crunch.
The recipe lists regular sugars, but when making them I usually replace all of the sugar or a large part of it with a sugar substitute like xylitol. Works great and makes the cookies suitable for diabetics or anyone that does not want to eat regular sugar.
If you like more chocolate chip cookie recipes, you could take a look here:
INGREDIENTS / ZUTATEN
5 oz. (140g) butter
1/2 cup (100g) brown sugar
1/4 cup (50g) sugar
1 large egg
1 tsp. vanilla extract
2 1/2 cups (300g) ground almonds
1/2 tsp. baking powder
1/2 tsp. salt
10.5 oz. (300g) semi-sweet chocolate, chopped
flaky sea salt
140g Butter
100g brauner Zucker
50g Zucker
1 Ei (L)
1 TL Vanille Extrakt
300g Mandeln, blanchiert & gemahlen
1/2 TL Backpulver
1/2 TL Salz
300g Zartbitterschokolade, gehackt
Meersalzflocken
DIRECTIONS / ZUBEREITUNG
2. Add the butter and both sugars to a large bowl and mix on high speed until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the ground almonds with baking powder, and salt and add to the bowl – mix until just combined. Add the chopped chocolate and fold in. Use a cookie scoop or tablespoons to place dough portions (only 6 at a time) with enough space in between on the prepared baking sheet and flatten them. Sprinkle with some flaky sea salt and bake for about 18 minutes or until they got some color and the edges are set. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack to cool down completely. Repeat with the remaining dough.
2. Die Butter und beide Zuckersorten in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut verrühren. Die gemahlenen Mandeln mit Backpulver und Salz vermischen und dann mit in die Schüssel geben und kurz unterrühren. Die gehackte Schokolade dazugeben und unterheben. Mit einem Cookie Scoop (Eisportionierer) oder Esslöffeln Teigportionen auf das Blech setzen (nicht mehr als 6 auf einmal) und flachdrücken. Mit Meersalzflocken bestreuen und dann für etwa 18 Minuten backen, bis die Cookies etwas Farbe bekommen haben und die Ränder fest sind. Aus dem Ofen holen und auf dem Blech für einige Zeit abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Print
Chocolate Chip Cookies (gluten-free)
- Prep Time: 00:15
- Cook Time: 00:18
- Total Time: 01:00
- Yield: 12 1x
- Category: Cookies
- Cuisine: American
Description
Delicious chocolate chip cookies turned into a gluten-free version. Almost to good to be true ;)
Ingredients
Instructions
Notes
Enjoy baking!
