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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12
Ingredients
- 7 tablespoons softened butter, dairy free or regular (just shy of 1/2 cup)
- ⅔ cup light brown sugar or coconut sugar I prefer light brown
- 1 large egg
- 2 easpoons vanilla extract
- 2 cups blanched almond flour not meal
- 1 tablespoon corn starch
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅔ cup chocolate chips
Instructions
- Add the butter 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 with an electric mixer.
- 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
