Description
These Irresistible Almond Flour Chocolate Chip Cookies are soft, chewy, and packed with rich chocolate chips. Made with almond flour, they offer a gluten-free alternative that’s full of nutty flavor and perfectly sweetened with brown sugar. A delightful treat for cookie lovers looking for a satisfying homemade snack.
Ingredients
Scale
Wet Ingredients
- 7 tablespoons softened butter
- â…” cup light brown sugar or coconut sugar
- 1 large egg
- 2 teaspoons vanilla extract (can substitute almond extract)
Dry Ingredients
- 2 cups blanched almond flour
- 1 tablespoon corn starch
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Add-ins
- â…” cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and light brown sugar until smooth and fluffy, ensuring the sugar is well incorporated for a light texture.
- Mix Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until fully combined, which helps to bind the dough and enhance flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, corn starch, baking soda, and sea salt to evenly distribute the leavening and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and maintain cookie tenderness.
- Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the dough to ensure even distribution without breaking the chips.
- Prepare Baking Sheet: Scoop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn a light golden brown, indicating they are cooked through.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- You can substitute light brown sugar with coconut sugar for a different flavor profile and lower glycemic index.
- Using almond extract in place of vanilla extract provides a unique, complementary flavor to the almond flour.
- Be careful not to overmix the dough once the dry ingredients are added to keep the cookies soft and chewy.
- For softer cookies, slightly underbake and allow them to finish cooking as they cool on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
