“In times of trouble, may the Lord answer your cry. May the name of the God of Jacob keep you safe from all harm. May he send you help from his sanctuary and strengthen you from Jerusalem. May he remember all your gifts and look favorably on your burnt offerings.”
-Psalms 20:1-3 NLT
If you’re stuck between baking brownies or cookies, these Almond Flour Brownie White Chocolate Chip Cookies are the answer. They combine everything you love about a rich, fudgy brownie with the convenience and chewy texture of a cookie. Plus they’re a decadent treat that’s completely gluten-free! Packed with chocolate flavor and loaded with melty white chocolate chips, these cookies are my newest obsession.
One of my favorite things about these cookies is their texture. The edges become lightly crisp while the centers stay soft and fudgy. It resembles a brownie more than a cookie with the texture, but if you’re a soft cookie fan, like me, it’s a good thing. The almond flour gives them a tender texture that pairs beautifully with the cocoa flavor.
The white chocolate chips are what truly take these cookies over the top. They’re creamy and sweet, which balances the depth of the unsweetened chocolate, creating the perfect contrast in every bite.
Another reason I love this recipe is that it’s surprisingly simple to make. There’s no complicated technique involved, not even any crazy equipment is involved. The remaining dough comes together quickly with pantry staples. A short chill in the refrigerator helps the cookies hold their shape while baking and creates those beautiful exterior.
After you let these cookies chill in the refrigerator for at least 20 minutes, I recommend slightly wetting your fingers with water and pressing down the tops so the cookie can spread more in the oven. If you like a rounder, denser cookie, you can skip this step. But if you’re looking for the classic cookie shape, this is a key step before baking. Let the cookies have space to bake as well. I used a medium sized sheet tray and one baked 6 cookies at a time with 1 1/2 to 2 inches in between each cookie.
These cookies are perfect for everything from afternoon coffee breaks to holiday cookie trays and homemade gifts.
Almond Flour Brownie White Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350℉ and line a baking sheet with parchment paper
- In a bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, and vanilla until smooth and glossy.
- Add the dry ingredients into the wet ingredients and mix until fully combined. The dough will be soft and slightly sticky.
- Gently fold in the white chocolate chips.
- Refrigerate the dough for 20-30 minutes. This helps the cookies hold their shape and improves texture.
- Scoop the dough into balls (about 2 tablespoons each) and place on the baking sheet.
- Wet your finger tips with water and slightly flatten the tops.
- Bake for 10-12 minutes, until the edges are set and the tops look slightly crackly.
- Let the cookies cool on the baking sheet for at least 10 minutes before transferring, they will firm up as they cool.
