Who doesn’t love a fresh-baked chocolate chip cookie with just the right crunch on the outside and a chewy, gooey center? We think this healthier version of an old favorite fits the bill perfectly! Almond flour is the secret ingredient – it gives the cookie a light, chewy texture without compromising the crunch! Gotta go now … must bake more cookies!
P.S. If you’re looking for a 100% gluten-free, grain-free chocolate chip cookie that rocks please check out my GF version – Our Favorite Almond Flour Chocolate Chip Cookie.
Time-Saving Tip: Did you know that nearly all cookie dough is perfect for freezing! So why not make a double or triple batch and freeze the extra dough for future baking. Simply, drop dough by rounded tablespoonfuls about one-inch apart on a parchment paper-lined baking sheet and place in freezer. Once unbaked cookies are completely frozen solid, remove them from the parchment and place them into a freezer safe container and return to the freezer. When ready to bake, simply place frozen cookie dough balls on a parchment-lined baking sheet, and allow them to thaw. Then, bake as directed below.
(P.S. If you don’t have blanched almond flour, you can still make these using 1 3/4 cups of whole spelt flour instead of 1 1/2 cups. They’re still delicious, just a bit thinner and not quite as yummy in flavor as the almond flour version – but again, still very delicious!)