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!
7tbspsoftened butter, dairy free or regular(just shy of 1/2 cup)
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.
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.
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.