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+ servings
Chocolate chip cookies senza glutine

Gluten-free Almond Cookies with Chocolate Chips

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Breakfast
Cuisine Jewish
Servings 15


  • 200 g of sugar
  • 1 egg
  • 100 g of peanut or sunflower seed oil
  • 250 g of almond flour
  • 75 g of potato starch
  • 100 g chocolate chips


  • Preheat the oven to 180°C and line a baking tray with parchment paper.
  • In your KitchenAid or with an electric beater at maximum speed, mix the sugar, eggs and oil until a light and frothy cream is obtained.
  • Add all the other ingredients, blending more gently until the cookie dough becomes moist and sticky, but workable with slightly moist hands.
  • Put the dough in the freezer for about ten minutes, then take it out and shape small balls the size of a walnut.
  • Place the balls on the previously prepared baking tray, and cook at 180°C degrees in a preheated oven for 12-15 minutes.
  • Do not over-bake: take the cookies out of the oven when they are still light and let them dry out for about ten minutes in their baking tray, before trying to remove them and put them in a tin box.
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