Description
Delicious almond flour chocolate chip cookies that are soft and chewy.
Ingredients
Scale
- 7 tablespoons softened butter
- ⅔ cup light brown sugar or coconut sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups blanched almond flour
- 1 tablespoon corn starch
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅔ cup semi sweet chocolate chips
Instructions
- Add the butter to a mixing bowl. Soften in the microwave for about 15 seconds if needed.
- 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 fully broken up.
- Beat in all remaining ingredients aside from the chocolate chips.
- Fold in the chocolate chips with a wooden spoon until evenly incorporated.
- Chill the dough in the fridge for 20 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Scoop the dough into 1 1/2 tbsp balls without flattening.
- Bake for 13-18 minutes, about 15 minutes for soft centers.
- Let cool for 15 minutes, then transfer to a wire rack to finish cooling.
Notes
- Use coconut sugar for a paleo version.
- Coconut oil can replace the butter.
- Corn starch is recommended, but tapioca or arrowroot can be used if necessary.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: almond flour, chocolate chip, cookies