Gluten-Free Almond Cookies with Chocolate Chips
Among the flour/gluten-free recipes I have prepared for the Jewish holiday of Pesach these last few days, the most successful novelty items were these gluten-free almond cookies with chocolate chips.
They did not defeat my family’s favorite grandmother’s amaretti cookies, their strongest competitors, as I had hoped, but they came rather close. I thought chocolate chips would tip the scale in their favor because chocolate is always a winner, but beating grandma is very hard. You, however, have never had my grandma preparing amaretti for you, so you won’t know any better and can blissfully enjoy these amazing gluten-free almond cookies with chocolate chips, and do so without a thought of the competition. Lucky you!
I don’t always bake with almond flour (after all, while I like to watch my waistline, I can eat the occasional carbs!), but almond flour is a good ingredient to swap for regular flour from time to time, as almonds – according to the Journal of the American Heart Association –Â are rich in monounsaturated fat, which can help keep cholesterol under control, thus also lowers the risk of heart diseases, which are common in my family.
Gluten-free Almond Cookies with Chocolate Chips
Ingredients
- 200 g sugar
- 1 egg
- 100 g peanut or sunflower seed oil
- 250 g almond flour
- 75 g potato starch
- 100 g chocolate chips
Instructions
- Preheat the oven to 365°F and line a baking tray with parchment paper.
- In the stand mixer or with an electric beater at maximum speed, mix the sugar, eggs, and oil to a light and frothy cream.200 g sugar, 1 egg, 100 g peanut or sunflower seed oil
- Add all the other ingredients, whisking gently until the cookie dough becomes moist and sticky, but workable with slightly moist hands.250 g almond flour, 100 g chocolate chips, 75 g potato starch
- Put the dough in the freezer for about ten minutes, then take it out and shape it into small balls, the size of a walnut.
- Place the balls on the previously prepared baking tray, and bake for 12-15 minutes.
- Do not over-bake: take the cookies out of the oven when they are still a little bit pale, and let them dry out for about ten minutes in their baking tray, before removing them and transferring them to a tin box.
If now you find yourself stuck with a half-used bag of almond flour, don’t worry. We have plenty of recipes featuring this versatile ingredient ready for your next baking project, such as my famous almond cake “Bocca di Dama”, classic Jewish Italian montini for Purim, or my friend Andrea’s Sicilian almond cookies, just to list the first ones that come to mind.
