One of my most popular recipes on this site is the almond flour chocolate chip cookies. I never understood why it was so popular; sure, it’s a good recipe. But it didn’t get too much attention when I posted it and the pictures weren’t that great. It all made sense one day when I realized it was the #1 google search result for “almond flour cookies” and “almond flour chocolate chip cookies”. Well I felt humbled.
Ever since I found that out, I’ve been wanting to make these again and take better photos. I mean, if people I don’t know are visiting this website, it’s good to make the best first impression you can, right?
It also so happens that this week was one of my good friend’s birthday, and homemade baked goods sounded like a great gift from someone whose home is 2000 miles away from campus. So cookies it was, with about twice as many chocolate chips as the recipe calls for because who wouldn’t love that for their birthday?
A funny thing happened when I made these this time around: They didn’t spread out nearly as much as I expected, making more of a doughball than a cookie. The taste and texture was nearly the same cooked either way: Crispy on the outside and soft and chewy on the inside. As long as they taste good, I don’t mind so much how they came out.
And then I held on to them just long enough to get these photographs + more before I gift wrapped them and handed them off to the birthday girl. If you want to see more photographs and the recipe, click over to the original recipe page. These make great birthday cookies or just anytime cookies. Of course they’re gluten-free, and also fairly low in sugar for a cookie(since almond flour is naturally sweet) and grain-free, too.