Almond Flour Chocolate Chip Cookie Recipe
Gluten-free, taste just like classic chocolate chip cookies. Buttery, chewy, melt-in-your-mouth crumbly goodness. Perfect with milk. Warning: addicting.
Equipment
- Flour sifter
Ingredients
- ¾ cup unsalted butter softened (This is 1.5 regular sticks, or 6 ounces.)
- 150 grams brown sugar (This is about 3/4 cup, packed.)
- 1 teaspoon vanilla extract
- 1 large egg + 1 large egg yolk
- 310 grams blanched almond flour (about 3 cups)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheet with sheet of choice.
- In a large bowl, beat butter and brown sugar until well mixed.
- Add egg and egg yolk, vanilla extract.
- Sift in almond flour then add salt and baking soda. Mix with a spatula until ingredients fully mixed. It should look like a doughy batter and not greasy or soft.
- Fold in chocolate chips.
- Optional: leave in fridge for 30 minutes or overnight to firm up.
- Using your tablespoon, spoon balls of cookie dough in onto prepared baking sheet or parchment paper. Make sure dough balls are spaced evenly. You'll be making 2 batches of about 12 cookies each.
- Put cookie tray in the oven in the middle rack. Bake for about 12-15 minutes (the crust will start to get golden brown).
- Remove from oven, let the cookies cool on a cooling rack. Serve when cooled.
Nutrition
Serving: 1 cookie | Calories: 225kcal | Carbohydrates: 15g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 80mg | Potassium: 85mg | Fiber: 2g | Sugar: 11g | Vitamin A: 203IU | Calcium: 44mg | Iron: 1mg