Another weekend coming to a close… I hope you all enjoyed it!

I made these Almond Flour Chocolate Chip Cookies on two occasions last week.


I haven’t delved into much gluten-free baking because a lot of recipes I’ve seen call for obscure flours that tend to be expensive, but when I came across this recipe and it only asked for almond flour, it caught my eye. Trader Joe’s sells Almond Flour at a nice price (I think it’s around $4!) which saves all that pulsing of almonds (not to mention cleaning the darn thing too). I highly recommend trying these even if you don’t eat gluten-free. They are moist and fluffy, just how cookies should be. I didn’t think the almond flour was too powerful either. They are also “man” approved by the bf and roommate. 😉

Almond Flour Chocolate Chip Cookies


Makes 12 cookies (recipe adapted from here)

1 1/2 cups Almond Flour (I recommend purchasing it from Trader Joe’s) – if you don’t have a Trader Joe’s see link above about making your own almond flour

1/4 cup Butter, melted (I used Earth Balance and it worked great)

1/4 cup organic sugar (regular is fine too)

1 egg

1/2 t. vanilla extract

1/4 t. salt

1/4 t. baking soda

1/4 cup chocolate chips (you could sub raisins or cherries here)


Preheat oven to 375 degrees.

Add all of the ingredients except for the chocolate chips in a large bowl. Whisk until combined. Add chocolate chips and fold into batter with a spatula. Line a baking sheet with parchment paper and spray with non-stick. Scoop the batter onto baking sheet in 12 even spoonfuls. You can flatten the cookie a bit before putting in the oven because they don’t flatten out during bake time. Bake for 10-15 minutes. I took mine out after 11 minutes when the edges were golden brown. Cool on a wire rack. Serve with the milk of your choice!