Description
These Irresistible Almond Flour Chocolate Chip Cookies offer a deliciously soft and chewy texture with a rich, buttery flavor. Made with gluten-free almond flour and sweetened with brown sugar, these cookies are perfectly balanced with melty semi-sweet chocolate chips, making them a delightful treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 7 tablespoons softened butter
- â…” cup light brown sugar or coconut sugar
- 1 large egg
- 2 teaspoons vanilla extract (or almond extract as a substitute)
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 the oven: Set 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 the mixture is smooth and fluffy, ensuring a rich, buttery base.
- Add egg and vanilla: Beat in the large egg and vanilla extract, mixing thoroughly until all wet ingredients are combined.
- Mix dry ingredients: In a separate bowl, whisk the almond flour, corn starch, baking soda, and sea salt to evenly distribute the leavening and seasoning agents.
- Combine mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until the dough is just combined to maintain the soft texture.
- Fold in chocolate chips: Gently fold the semi-sweet chocolate chips into the dough until they are evenly dispersed throughout.
- Prepare baking sheet: Line a baking sheet with parchment paper and scoop spoonfuls of cookie dough onto it, spacing each about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 10-12 minutes or until the cookie edges turn a light golden brown.
- Cool cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set and prevents breaking.
Notes
- For a unique flavor, substitute vanilla extract with almond extract.
- You can use coconut sugar as a natural alternative to brown sugar for a hint of caramel and lower glycemic index.
- Ensure butter is softened to room temperature for better mixing and texture.
- Store cookies in an airtight container at room temperature for up to 5 days for maximum freshness.
- These cookies are gluten-free thanks to the almond flour base.
