Description
Delicious and gluten-free cookies made with almond flour and chocolate chips, perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour (about 192 g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil or unsalted butter, melted (56–60 g)
- 1/2 cup brown sugar or a 1:1 sugar substitute (about 100 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (about 80–90 g)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, baking soda, and salt until evenly combined.
- In another bowl, whisk together the melted coconut oil or butter, brown sugar, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined, avoiding overmixing. The dough will be slightly sticky but should hold together. If too loose, add 1–2 tablespoons more almond flour.
- Fold in the chocolate chips evenly.
- Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheet. Gently flatten each ball slightly with your fingers.
- Bake for 10–12 minutes, or until the edges are golden and centers look set but slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Avoid overbaking as almond flour browns faster than wheat flour. Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6.5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8.2g
- Fiber: 1.1g
- Protein: 2.2g
- Cholesterol: 20mg