Crunchy Chocolate Chip Cookies

5 from 12 reviews


Units Scale
  • 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


  • 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!


To store, keep the cookies in an air-tight container.  Will keep fresh for up to five days.

Keywords: gluten free, chocolate chip cookies, cookies, dessert

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