Chewy yet crunchy all the same, these Chocolate Chip Cookies are reminiscent of the beloved Famous Amos cookies from our childhood, plus they are naturally gluten free!
There's an interesting expectation for cookies that they must all be soft and chewy. Well, here's another interesting conclusion I've reached- maybe not so much a conclusion as much as a realization- my favorite cookies growing up happened to be Famous Amos. You know, those mini, crunchy chocolate chip cookies that mom used to pack in all our school lunches? If you really think about it, all the most loved CCCs are usually crunchy.
Surely I wasn't the only kid who begged their parents for Cookie Crisp cereal? Then came the renowned Tate's who perfected the thinnest, crispiest cookie. So, where did the notion that all cookies had to be soft come from?
That's not to say that there is a right way or a wrong way of making cookies; and when it comes to CCCs it might be the greatest debate of the food industry. Should cookies be soft and chewy, cakey and gooey, thin and crispy, or crunchy and thick?
The honest truth is, I'll never turn down a CCC for any reason at all.
I've been dabbling a bit with gluten-free baking lately for health reasons as I'm unable to really indulge in glutenous delights for the time being. That being said, I pulled out an old recipe I had started working on two years ago but was never able to really perfect. Well, now determined more than ever to have a cookie I can enjoy, I finally nailed it.
Today's recipe calls for a mixture of almond flour and oat flour. The oat flour is slightly finer and when combined with ground almonds, creates a crunchy, slightly chewy texture.
Now, I feel it important to point out that because this recipe is gluten-free, that does not mean it's vegan which seems to go hand-in-hand many times with a lot of recipes I come across. Dairy-free baking in particular is not something I've done. So, if you wish to play around and sub with a vegan butter and a flax egg, feel free but note that I have not tested it myself.
The icing on the cake drizzle on the cookie here, is the topping. Not every cookie gets a topping but every cookie deserves one. Let's start normalizing that.
"There's too much chocolate in this chocolate chip cookie," said no one ever.
The drizzle of chocolate took these cookies next level. Sure you just add more chocolate chips to the matter but honestly, it's just not the same and let's face it, everything looks prettier with a drizzle of chocolate. Before the chocolate set, I also sprinkled them with raw sugar which is optional or you could sub for any kind of sprinkle because, well, why not?!
Crunchy Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 dozen cookies 1x
- Category: Dessert
Ingredients
- 1 cup oat flour
- 1 1/2 cups almond flour
- 1/2 cup super fine sugar
- 3/4 cup dark brown sugar
- Pinch of salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup chocolate chips
- 1/2 cup chocolate chips, for drizzling
- Turbinado sugar, for sprinkling
Instructions
- Preheat oven to 350 degrees F. and line two cookie sheets with parchment paper. Set aside.
- In the bowl of a stand mixer with paddle attachment, beat butter and sugars until well combined. Add vanilla and eggs until whipped.
- In a separate bowl, whisk together flours, baking soda, baking powder, and salt.
- Add the dry ingredients to the butter mixture and beat on low until a sticky cookie dough comes together.
- Add 1 cup of chocolate chips to the dough and pulse on low speed until incorporated.
- Spoon tablespoon amounts of dough onto the prepared baking sheets. Flatten slight with the back of a spoon. Baking for 8-10 minutes, until the cookies are golden. Carefully transfer to a wire rack and let the cookies cool completely.
- In a double boiler, melt down ½ cup chocolate chips. Drizzle the chocolate over the cooled cookies and sprinkle with Turbinado sugar if desired. Serve & Enjoy!
Notes
To store, keep the cookies in an air-tight container. Will keep fresh for up to five days.
Freya says
Most cookies in the U.K. are crunchy anyway, so I just know already that I will love this recipe!
Bernice says
These cookies certainly got me in the mood for baking! They are so perfectly chewy and delicious...our batch is almost gone.
Jasmine Martin says
These cookies look absolutely delicious. I am a huge fan of chocolate chip cookies. I am for sure going to have to try making these.
Lavanda Michelle says
I am a huge fan of Chocolate Chip Cookies, I can't wait to try these!
Rhian Westbury says
I love making cookies, and crunchy chunky looking ones like this are my favourite. I love having dough balls in the freezer to bake whenever I want them x
Risa Lopez says
I have been looking for this recipe! My nieces and nephews love this kind of cookie. I will try to make it for them. Thanks for the recipe.
Christine H says
This recipe sounds delicious. Most of my baking has been low carb desserts so I have done quite a bit with almond flower. But have never tried oat flour. I will need to try this!
Mosaics Lab says
These chocolate chip cookies look out of this world. I can't wait to make your recipe, can't wait.
Sarah Stockley says
These sound so good, I like a good mix of chewy and crispy cookies and chocolate chips are my favourite type!
Tiffany S says
Definitely a huge chocolate chip cookie lover. Will be try this recipe!
DAVID J MYERS says
Catherine, These cookies look absolutely delicious! Love the textures in one cookie... We've never baked with either almond or oat flour... Love dark brown sugar and that chocolate drizzle over the top of the cookies looks great. Take Care, Big Daddy Dave