Almond Chocolate Chip Cookies No Baking Powder Soda
Indulge in the irresistible charm of Almond Chocolate Chip Cookies without leavening agents like baking powder or soda. These buttery cookies boast a tender, chewy texture, thanks to the blend of all-purpose and almond flour, which adds a subtle nutty depth to every bite. Studded with luscious semi-sweet chocolate chips and optional crunchy sliced almonds, this recipe is a delightful balance of classic and gourmet. Easy-to-follow with just 15 minutes of prep, these cookies are perfect for bakers seeking a quick, no-fuss dessert. Ideal as a snack, dessert, or gift, these homemade treats stay fresh in an airtight container for days—if they last that long! Perfect your cookie game and savor the simple, wholesome joy of fresh-baked flavor.
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Recipe Information
Ingredients
- 113 grams Unsalted butter, softened
- 75 grams Granulated sugar
- 100 grams Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 180 grams All-purpose flour
- 40 grams Almond flour
- 1 teaspoon Salt
- 150 grams Semi-sweet chocolate chips
- 50 grams Sliced almonds (optional)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the sugar mixture, and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt to combine evenly.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
Fold in the chocolate chips and sliced almonds (if using) using a spatula.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can gently flatten the tops with the back of a spoon or your hand for more even baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden (the centers will remain soft).
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies immediately or store them in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
3458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 2516 mg | 109% | |
| Total Carbohydrate | 430.9 g | 157% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 256.3 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 379 mg | 29% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
