Description
Decadent almond flour chocolate chip cookies with crisp edges, a chewy center, and a gooey salted caramel core. This gluten-free recipe elevates a classic treat to a gourmet experience, perfect for special gatherings.
Ingredients
- 115 g (1/2 cup) unsalted butter, softened
- 75 g (1/3 cup + 1 tablespoon) granulated sugar
- 100 g (1/2 cup) light brown sugar, packed
- 1 large egg, room temperature
- 5 ml (1 teaspoon) vanilla extract
- 200 g (1 3/4 cups) blanched almond flour
- 2.5 ml (1/2 teaspoon) baking soda
- 2.5 ml (1/2 teaspoon) fine sea salt
- 170 g (1 cup) dark chocolate chips (60-70% cacao)
- For the Salted Caramel Swirl:
- 100 g (1/2 cup) granulated sugar
- 60 ml (1/4 cup) water
- 120 ml (1/2 cup) heavy cream
- 2.5 ml (1/2 teaspoon) vanilla extract
- 2.5 ml (1/2 teaspoon) flaky sea salt
Instructions
- Prepare Salted Caramel: Combine 100 g granulated sugar and 60 ml water in a medium saucepan. Heat over medium-high, gently swirling until the mixture turns a deep amber color (8-10 minutes). Remove from heat immediately, then carefully pour in 120 ml heavy cream. Stir constantly until smooth. Stir in vanilla extract and flaky sea salt. Pour into a bowl and let cool completely (1-2 hours) until thick like peanut butter.
- Combine Wet and Dry Ingredients: Cream softened butter with the sugars in a large bowl using an electric mixer until light and fluffy (2-3 minutes). Beat in the room temperature egg and vanilla extract. Whisk together almond flour, baking soda, and fine sea salt in a separate bowl. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. If the dough seems crumbly, add 1-2 teaspoons of milk or cream.
- Chill Dough: Fold in dark chocolate chips. Cover the dough and chill in the refrigerator for at least 30 minutes to firm it up. This step prevents excessive spreading during baking.
- Assemble Cookies: Preheat oven to 175°C (350°F) and line baking sheets with parchment paper. Scoop 2-tablespoon portions of dough. Flatten about 1.5 tablespoons of dough in your palm and place 1-2 teaspoons of the cooled caramel in the center. Top with a smaller piece of dough (0.5-1 tablespoon). Gently pinch the edges to seal the caramel inside and roll into a ball.
- Bake Cookies: Bake for 10-12 minutes, or until edges are golden brown and centers are set but still slightly soft. Do not overbake; almond flour cookies firm up significantly as they cool.
- Cool and Serve: Remove from oven and cool on baking sheets for 5 minutes before transferring to a wire rack. Garnish with remaining caramel drizzle and extra flaky sea salt, if desired, once cooled.
Notes
To achieve the best texture, ensure you do not overmix the almond flour dough. The caramel core must be completely cool and thick (peanut butter consistency) before assembly to prevent leaking during baking. Chilling the dough for at least 30 minutes is critical to prevent spreading. Almond flour cookies look slightly underdone when finished, but they firm up significantly as they cool.
- Prep Time: 120 minutes
- Cook Time: 12 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
- Calories: 240 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 25 mg