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Gluten Free Chocolate Chip Almond Cookies | Can't Stay Out of the Kitchen | You'll never be able to tell these are #GlutenFree #cookies! They're filled with #almonds & #ChocolateChips & made with #Krusteaz GF flour. Excellent for #tailgating, potlucks, #HolidayBaking or a #ChristmasCookieExchange. #holiday #chocolate #dessert #GlutenFreeDessert #GlutenFreeChocolateChipAlmondCookies

Gluten Free Chocolate Chip Almond Cookies

Teresa Ambra
Gluten Free Chocolate Chip Almond Cookies are fantastic! These lovely Chocolate Chip Cookies are loaded with miniature chocolate chips and finely diced almonds. What sets them apart is gluten free flour that doesn't change the consistency, taste or texture of the cookie! Excellent choice for potlucks, tailgating parties a Christmas Cookie Exchange or holiday baking.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 40
Calories 283 kcal

Equipment

  • 3 18x26" cookie sheet pans
  • 1 1/4 cup cookie scoop
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 spatula
  • 2 wire cooling racks
  • 1 nut chopper to finely dice whole almonds
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 1/2 cups unsalted butter softened (3 sticks)
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups light brown sugar packed
  • 1 tbsp. pure vanilla extract (tablespoon NOT teaspoon)
  • 2 large eggs
  • 2 tsp. baking soda
  • 1 tsp. sea salt
  • 4 cups gluten free flour
  • 24 oz. pkg. miniature chocolate chips (two 12-ounce packages)
  • 2 cups almonds finely diced

Instructions
 

  • Preheat oven to 350°.
  • Mix butter, sugars, eggs, vanilla, baking soda and salt in a large mixing bowl with electric beaters until smooth.
  • Stir in gluten free flour, chocolate chips and almonds.
  • Stir thoroughly; this may take 4-5 minutes.
  • With a large cookie scoop, scoop cookie dough and pack it into the cookie scoop before leveling it off.
  • Place onto ungreased cookie sheets approximately3-inches apart.
  • Bake 12-15 minutes or until lightly browned.
  • Rotate cookies on racks every seven to eight minutes while baking.
  • Cool cookies about 5 minutes on cookie sheets before removing to wire racks to cool completely.

Notes

NOTE: My cookies took about 18 minutes to bake completely.
 
NOTE: You will probably need to stir the cookie dough about 5 minutes to get all the flour worked into it.
 
NOTE: Because this recipe uses so much flour, I usually keep stirring after the flour has been worked in so that the dough is no longer crumbly. I continue stirring until the dough starts adhering together in large clumps.
 
NOTE: If the dough crumbles coming out of the cookie scoop, it needs to either be stirred more thoroughly or the dough wasn’t packed into the cookie scoop well enough.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 283kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 30mgSodium: 133mgPotassium: 68mgFiber: 3gSugar: 24gVitamin A: 264IUVitamin C: 0.1mgCalcium: 56mgIron: 1mg
Keyword almonds, chocolate, chocolate chip almond cookies, chocolate chips, dessert, food, gluten free, gluten free chocolate chip almond cookies, recipe
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