These gluten-free Chocolate Chip Almond Cookies are super quick and easy to make with minimal chill time. They are packed with almond and chocolate flavours and have a delicious chewy yet gooey texture.
If using chocolate chunks, start by chopping a chocolate bar in large chunks. Set aside.
Line a baking sheet with baking paper or a baking mat (see note 1).
Place the very soft Butter, Brown Sugar and White sugar in a large mixing bowl (if using a hand mixer) or the bowl of your stand mixer fitted with the paddle attachment. Cream for a couple of minutes or until it resembles a thick paste (see note 2).
Mix in the Egg and Vanilla Paste on slow speed, then the Almond Meal, Baking Soda and Salt. Mix until a thick cookie dough comes together.
Fold in the Chocolate Chunks (or chocolate chips) and optionally the flaked Almonds (see note 3)
Scoop the cookie dough on the prepared baking tray using a medium size ice cream scoop, leaving enough space between each cookie for them to spread. Place the sheet in the fridge to chill for 30 minutes (see note 4).
Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit.
Bake for 13 to 15 minutes, or until the cookies have spread and the edges are lightly golden. Sprinkle with some Flakey Sea Salt when just out of the oven (optonal).
Optionally: when just out of the oven, carefully tap the baking tray a couple of times on a hard (heat-proof) surface to break any air bubbles. Use a round cookie cutter slightly larger than the cookies to scoot around the edges and create an even round shape.
Leave on a wire rack to cool down completely before moving the cookies (see note 5).
Notes
Depending on the size of your oven, you might need to use two trays and bake the cookies in two batches.
There is no need to cream the batter for too long here as we are not trying to incorporate a lot of air into it - you just want to make sure that the three ingredients are well mixed together.
Optionally, keep a few chunks of chocolate and some extra flaked almond to press over the cookie dough just before baking them.
Alternatively, place the bowl in the fridge for 30 minutes then scoop the chilled cookie dough on the baking tray.
They will be very soft when still warm and will break if you try to move them too early.