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–+ servings
Prep Time 15 minutes
Cook Time 15 minutes
Cooling time 20 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American

Ingredients
  

  • 8 ounces almond paste
  • 1 cup unsalted butter softened
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ tsp vanilla
  • 2 ½ cups gluten free flour I recommend King Arthur Measure For Measure Gluten Free Flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 ounces semisweet chocolate chips

Instructions
 

  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. Chop or tear the almond paste up into small pieces. Add the almond paste and butter to a large bowl or stand mixer. Cream until light and fluffy and thoroughly combined.
  3. Add sugars and mix well. Add the eggs, one at a time, and the vanilla, and mix until smooth.
  4. Whisk together the flour, baking soda, and salt, and add to the wet ingredients. Stir until just combined.
  5. Stir in the chocolate chips.
  6. Drop the dough in heaping spoonfuls onto parchment lined baking sheets.
  7. Bake for 12 to 15 minutes, or until the cookies are just turning golden brown on the edges and still feel and look soft on top.
  8. Remove from the oven and let cool for a few minutes on the pan before transferring to a wire rack to finish cooling.

Notes

If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.

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