Description
Soft, chewy cookies made with almond flour and studded with chocolate chips. These naturally gluten-free treats have a rich, nutty flavor and come together quickly for an easy, satisfying dessert.
Ingredients
- 2 cups almond flour
- ¾ cup brown sugar
- ½ cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until smooth and fluffy.
- Add the egg and vanilla extract, mixing until creamy and well combined.
- In a separate bowl, combine almond flour, baking soda, and salt.
- Gradually stir the dry mixture into the wet mixture until a thick dough forms.
- Fold in the chocolate chips until evenly distributed.
- Roll tablespoon-sized portions of dough into balls and place on the baking sheet with space between each.
- Bake for 10–12 minutes, or until edges are lightly golden and centers are soft.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Sprinkle sea salt on top before baking for a sweet-salty contrast.
- For extra texture, add chopped walnuts or pecans.
- Use coconut oil and dairy-free chocolate chips for a dairy-free version.
- Chilling the dough briefly can reduce spreading.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
