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+ servings
5 from 30 votes

Almond Flour Chocolate Chip Cookies

by: claire cary

Chewy & gooey center, sweet chocolate chips, *slightly* crispy edges, classic cookie texture, all without a touch of gluten! These chocolate chip almond flour cookies taste just like the real deal and can be yours in just 30 minutes!
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Prep: 20 mins
Cook: 15 mins
Total: 35 mins
12

Ingredients

  • 7 tbsp (just shy of 1/2 cup) dairy free butter or coconut oil, softened
  • cup light brown sugar or coconut sugar I prefer light brown
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups fine blanched almond flour not meal
  • 1 tbsp corn starch
  • ½ tsp baking soda
  • ½ tsp sea salt
  • cup chocolate chips

Instructions

  • Add the butter or oil to a mixing bowl or bowl of a stand mixer. If it was previously in the fridge, just stick it in the microwave to soften for about 15 seconds. 
  • Add in the sugar and beat with the butter until well combined, about 30 seconds. 
  • Beat in the egg and the vanilla until the egg is completely broken up. 
  • Beat in all remaining ingredients aside from the chocolate chips, making sure to spoon and level the flour into the measuring cup, don't scoop right from the bag.
  • Beat until combined. 
  • Fold in the chocolate chips with a wooden spoon until evenly incorporated.
  • Add the dough to the fridge for 20 minutes. This ensures the cookies don't spread flat while baking. The temperature of the butter is really important with cookies!
  • While you wait, preheat the oven to 350 degrees Fahrenheit. 
  • After 20 minutes, use a medium cookie scoop and scoop the dough into roughly 1 1/2 tbsp balls, but do not flatten.
  • Bake for 13-18 minutes, 15 is perfect in my oven if you want soft centers but a very slight crisp on the edge. 
  • Remove from the oven and let cool as is for 15 minutes, then transfer to a wire rack to finish cooling.

Notes

Make these cookies paleo by using coconut sugar in place of brown sugar and coconut oil for butter.
For best results, I recommend using corn starch, but tapioca or arrowroot will work if that's all you have.
Serving: 1cookie / Calories: 184kcal / Carbohydrates: 16.8g / Protein: 4.6g / Fat: 11g / Fiber: 2g / Sugar: 11.4g

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