Description
Delight in these soft and chewy Almond Flour Chocolate Chip Cookies, made with wholesome almond flour and loaded with semisweet chocolate chips. Perfectly sweetened and naturally gluten-free, these cookies offer a rich, buttery flavor and a tender crumb that will satisfy your cookie craving in just 21 minutes.
Ingredients
Wet Ingredients
- 1 stick Unsalted butter (8 tablespoons or 4 oz.)
- ⅓ cup Brown sugar, packed
- ⅓ cup Sugar
- 1 teaspoon vanilla extract
- 1 large Egg
Dry Ingredients
- 2 ¼ cup Almond flour
- ½ teaspoon Baking soda
- ¼ teaspoon Kosher salt
Add-ins
- 1 ¼ cup Semisweet Chocolate Chips
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar on medium speed for about three minutes until the mixture becomes light and fluffy, which helps to create a tender texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated. Be sure to scrape down the sides of the bowl to mix all ingredients evenly.
- Combine Dry Ingredients: Add the almond flour, baking soda, and kosher salt to the wet mixture. Beat on low speed until a cohesive cookie dough forms, making sure not to overmix.
- Fold in Chocolate Chips: Gently fold or beat in the semisweet chocolate chips until they are evenly distributed throughout the dough.
- Scoop Cookies: Using a small cookie scoop, portion out 8 cookies onto the prepared sheet pan, spacing them sufficiently to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 11 minutes or until the edges turn golden brown. For larger cookies, increase baking time by a couple of minutes as needed.
- Cool: Allow the cookies to cool on the sheet pan for at least 5 minutes before transferring them to a cooling rack. Repeat the scooping and baking process with remaining dough.
Notes
- For crispier cookies, bake a few minutes longer, but be careful not to over-bake as almond flour bakes quickly.
- Ensure almond flour is fresh for best texture and flavor.
- These cookies are naturally gluten-free and grain-free, making them a great option for gluten-sensitive diets.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips based on preference.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
