I wanted to really play up the almond vibes in these best Almond Chocolate Chip Cookies, so I added a delicious combination of super fine almond flour, almond extract and toasted, sliced almonds. Bonus: these are also dairy-free and use only one bowl!
The texture in these is UNREAL–they are chewy in the center and crispy along the edges *and* stay deliciously so for days. You can bake these for less time to achieve a softer, chewier cookie. For a crispier, crunchier cookie, bake them for longer. See the Notes section below the recipe for more details.
I give instructions using an electric stand mixer (because I want the oil and the sugar to be well beaten), but you could also make these in a bowl with a whisk, as long as you really emulsify the sugar and oil in that first step.
If you’ve baked my cookies before, this texture is a bit different than my usual cookie. The all-oil cookie dough yields a crispier cookie and I’m here for it!
Enjoy this mega fabulous, mega delicious and easy chocolate chip cookie recipe with almonds!
Fantastic results! I used olive oil and nudged the sugar down a tad – (I can never resist), and used cup-for-cup gf flour and they turned out exactly as pictured. And DELICIOUS!
—Lorraine
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
My Favorite Pro Baking Tips
for Perfect Triple Almond Chocolate Chip Cookies
- Really whip up the sugar and oil to help keep the cookie texture light
- Be sure to use ‘super fine’ almond flour for the perfect cookie texture
- Use a cooking oil that has a delicious flavor! My recommendation would be for a light-flavored olive oil, sunflower seed oil or grapeseed oil
Let’s get to baking the best almond chocolate chip cookies recipe!
Step-by-Step Photos (and Captions) to
Make Perfect Chocolate Almond Cookies!
How I Recipe Tested This Almond Chocolate Chip Cookie
My original version of this cookie was baked at 350°F (177°C) for 11 minutes. This yielded a softer, slightly underbaked cookie. What I didn’t love was that it was very blonde (the lack of butter really takes away some of the cookie’s color).
Baking this almond cookie at a higher heat (375°F (191°C)) yields the perfect bronzed cookie color (it’s so pretty!) with a pretty fabulous crunch.
I also love the super fine almond meal that gives it this slightly underdone center (it doesn’t bake like traditional flour). Then there are layers and layers of almond flavor with the crunchy sliced almonds and the almond extract. If you’re a ‘less is more’ person, use 1 teaspoon of almond extract. If you’re in the ‘more is more’ category, then go for a full 2 teaspoons!
I can’t wait to hear what you think about this cookie! I love that it is a no-chill, no-butter, one-bowl wonder. Have fun!
More Delicious Chocolate Chip Cookie Recipes!
I love chocolate chip cookies!! Check out my favorite Chewy Chocolate Chip Peanut Butter Cookies and these Salted Caramel Chocolate Chip Cookies that are a reader favorite!
You can find all of the chocolate chip cookie recipes here.
Enjoy this easy almond chocolate chip cookie recipe!
Easy Toasted Almond Chocolate Chip Cookie Recipe
Ingredients
- 1 cup (224 g) cooking oil my favorites: olive oil, sunflower seed oil or grapeseed oil; see Notes below recipe
- 1 ½ cup (300 g) granulated sugar
- 1/2 cup (110 g) light brown sugar packed
- 2 teaspoons real vanilla extract
- 2 teaspoons almond extract
- 2 large eggs room temperature
- 1/2 cup (48 g) super fine almond flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 1/2 cups (338 g) all-purpose flour
- 1 1/4 cups (213 g) dark chocolate chips
- ¾ cup (85 g) sliced almonds toasted
- flaky sea salt optional
Instructions
- Preheat your oven to 375°F (191°C) and line several baking sheets with parchment paper.
- To the bowl of an electric stand mixer fitted with the paddle attachment, add oil, granulated sugar and brown sugar. Run the machine on medium speed for 3-4 minutes, or until the mixture is completely combined.
- With the mixer on medium low, add in the eggs, one at a time, making sure the first is well blended before adding in the second. Scrape down the sides and bottom of the bowl to make sure everything is well combined.
- Finally, add the almond flour, baking soda, and salt, and run the machine for an additional 1 minute, or until well combined.
- Take the bowl out of the mixer stand and, using a spatula, fold the all-purpose flour into the dough until the mixture is almost combined but you still see traces of flour.
- Stir in the chips and sliced almonds until evenly distributed throughout the dough.
- Using a 2-tablespoon cookie scoop, scoop dough, roll into a ball and place on the prepared baking sheets, leaving 2 inches (5 cm) between each dough ball.
- Bake one sheet at a time in the center of the oven for 9 to 10 minutes. They should be lightly bronzed and may look slightly underbaked in spots; that's fine. The cookies will also be puffy fresh from the oven, and will then relax and crinkle as they cool.
- Let cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely. Sprinkle with sea salt flakes if using.
Notes
This is a Mixer-Optional Recipe
The step-by-step photos use a bowl and a wooden spoon to mix this recipe, while the recipe card references an electric stand mixer. Both of these options are viable. You could also use a handheld mixer. If you use a bowl, a silicone spatula, and/or a whisk would be great for mixing this dough. If you mix the cookie dough by hand, make sure to really mix the sugar and oil together for the perfect cookie texture.Choosing Oil for this Almond Cookie
I have made this cookie with both olive oil and sunflower seed oil, and I loved both. The olive oil may add some color to the cookie.Gluten-Free Cookies
If you’re looking to make this cookie gluten free, replace the all-purpose flour with a 1:1 gluten-free baking flour, such as King Arthur Baking Measure for Measure or Bob’s Red Mill 1-to-1.Cookie Size
In the recipe, it lists a 2-tablespoon cookie scoop per cookie. However, if you’re looking for a large, bakery-style cookie, go for a 3-tablespoon cookie scoop. These are so beautiful as a big cookie! If you find that your cookie is a little puffier than you’d like, make sure you weighed your ingredients. Second, add more cookie dough to your cookies and tap the baking sheet on the counter to deflate the cookies a bit when they’re fresh from the oven. Remember, they will deflate and crinkle as they cool.Bake Time
For a crispier cookie, bake for 11 minutes. For a softer, chewier cookie (that’s still crispy!), bake for 9 minutes. If you use the shorter bake time, you may need to leave them on the baking sheet for an extra 5 minutes to let them firm up.Cookie Storage
Store your cookies in an airtight container, at room temperature, for up to 3 days. The cookies can be frozen for up to several months in an airtight container with parchment paper separating layers of cookies. Defrost in the fridge overnight and then set on the counter to come to room temperature.Cookie Dough Storage
Stored in an airtight container, this cookie dough can be stored in the refrigerator for up to 3 days. To freeze the dough, wrap tightly in plastic wrap and then store in an airtight container for 2 to 3 months in the freezer. Defrost the cookie dough in the refridge overnight before setting it on the counter to come closer to room temperature. Cookie dough that has been stored in the freezer or the fridge will result in a cookie that’s a bit puffier and will need an extra minute or two of bake time.The post Easy Toasted Almond Chocolate Chip Cookie Recipe appeared first on DisplacedHousewife.
