Delicious chocolate chip cookies turned into a gluten-free version. Almost to good to be true ;)
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
1. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Chop the chocolate and set aside.
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.
Keywords: chocolate chip, cookies, gluten-free, almonds