These melt in your mouth almond chocolate chip shortbread cookies are meant to be shared! Tender gluten-free cookies dipped in luscious dark chocolate. Thank you Bob’s Red Mill for sponsoring this post!
It’s the most delicious time of the year, packed with creative and festive treats! I’m a big fan of cookies. Each year I like to challenge my baking skills and step into my test kitchen for some cookie recipe development. Sounds tasty right?
This holiday season I mixed up a NEW irresistible cookie inspired by local California ingredients. Each nibble is sure to make your taste buds do a little happy dance. Let’s just say there’s some dipping involved, and it might even get a little messy. If you are ready for some fun, let’s go!
Ever since I was a little girl, I couldn’t resist buttery shortbread cookies. The simplicity of the ingredients combined in a mini dessert will always be classic. This chocolate chip cookie with almonds recipe is extra special because all the ingredients are from the Golden State.
Dark, milk, semi-sweet and white, whatever is your fancy you can find rich chocolates in California. Even though it may not originate from the state, there are some incredible chocolate makers you can visit to experience some indulgence.
Being from the San Francisco Bay Area, it’s a melting pot of cultures and cuisines. I fondly remember visiting Ghirardelli Square to taste their delicious chocolate confections and always grabbing a big hot fudge sundae to end my visit. If you are in Southern California, you’ll have to stop by See’s Candies to grab a white and gold box filled with truffles, enrobed chocolates, and brittles.
Did you know that California’s top agricultural exported item and largest tree nut crop are almonds? In the past 30 years, the yield has increased four-fold. If you are ever doing a road trip tour of California, make sure to check out the half-million acres of almond trees in the lush Sacramento and San Joaquin valleys. They are so versatile to enjoy whole as a snack or incorporated into recipes for extra crunch, or even as an almond meal flour for baking.
These cookies melt in your mouth and crumble into tiny pieces of bliss. The base is a combination of softened butter, sugar, flour, almond extract, salt and a touch of cinnamon.
I wanted to make sure that almost everyone could enjoy these cookies, so I made them with Bob’s Red Mill Gluten-Free Baking 1 to 1 Flour! The trick was to make sure that the flavor tastes similar to all-purpose wheat flour. Trust me. You would never know the difference unless someone told you.
Baking with Gluten-Free Flour
Gluten-free flour options have come a long way regarding matching the taste and texture of wheat flour. Whether you have dietary reasons for choosing gluten-free flours or just looking for an alternative, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is a great option for your baking needs!
- The flour formula yields a terrific taste and texture that doesn’t require custom recipes or more specialty ingredients added.
- This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum.
- The protein in the sorghum flour helps give baked goods an almost wheat-like texture and aids in browning, for those times you need a perfectly golden brown chocolate chip cookies like this shortbread recipe!
These cookies are so yummy freshly baked from the oven and enjoyed “naked.” You could also take it to the next level and dip it into some super dark velvety chocolate. If you do go the decadent route, make sure to add a little more chopped nuts and a sprinkle of sea salt if you have it on hand. Drool!
If you are looking for something tasty to bring to your next holiday party or give away as edible gifts, definitely wrap these almond chocolate chip shortbread cookies up in a beautiful package and share. Putting a smile on your loved one’s face is a sure thing!
What are some gluten-free flour alternatives?
If you are looking for gluten free flour alternatives, there are many options available on the market. You can either buy a pre-blended flour mixture that has been formulated and tested to be a close replacement or create your own! Some substitutes for wheat include arrowroot, corn, potato, buckwheat, tapioca, beans, amaranth, flax meal, millet, quinoa, sorghum, coconut and ground nuts (almond or hazelnut). Many gluten-free products are a combination of a few flours with a stabilizer (starches or gums) to achieve similar textures to wheat flour in baked products.
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Chocolate Chip Shortbread Cookies
- 14 tablespoons unsalted butter, softened, 7 ounces
- ½ cup granulated sugar
- ½ teaspoon almond extract
- 2 cups gluten-free flour
- ¾ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 cup almonds, chopped, divided
- ⅓ cup mini semi sweet chocolate chips
- 8 ounces dark chocolate chips
- In a bowl of a stand mixer fitted with the paddle attachment, mix softened butter and sugar on low speed to combine. Increase speed to medium and beat for about 3 minutes, until light and creamy. Scrape down the sides of the bowl and mix in the almond extract.
- In a medium-sized bowl combine flour, cinnamon, salt, ⅓ cup of chopped almonds and ⅓ cup mini chocolate chips.
- On the lowest mixer speed, mix in the flour mixture to the creamed butter mixture to combine. Increase speed to medium and beat until the dough begins to cling to the paddle and no longer looks dry, about 20 seconds. Do not over mix, just until it forms a solid mass.
- Preheat the oven to 350°F. Line two large sheet pans with parchment paper.
- Shape the dough into 1 tablespoon-sized balls (1 ½-inch diameter). Transfer to the sheet pans about 1 ½ to 2 inches apart. Use the bottom of a measuring cup or flat bottomed cup to flatten into ¼-inch thick discs. You can smooth the sides of the cookie with your fingers (it cracks on the edges when you flatten), or keep it looking rustic.
- Sprinkle additional chopped nuts and about five mini chocolate chips on top for a nicer appearance. Press them into the surface.
- Bake for 10 minutes in the center of the over. Rotate and bake another 10 to 12 minutes, or until lightly golden in color and bottoms are lightly browned. Cool on a sheet tray for 10 minutes, transfer to a cooling rack to cool completely.
- In a microwave-safe bowl melt the chocolate chips in 30-second increments, stirring in between. Once melted, dip each cookie covering them halfway up the sides. Place on a parchment paper-lined sheet pan. Sprinkle with chopped nuts and sea salt if desired. Allow them to dry completely.
- Add a little sprinkle of sea salt if desired to the dipped cookies.
- Do not refrigerate the dough before shaping, roll and flatten immediately after mixing.
- Store in an air tight container for up to 5 days.
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