Almond Flour Chocolate Chip Cookies {Gluten & Grain Free}
Servings: 28 cookies
Ingredients
- 8 tablespoons (1 stick) butter at room temperature
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2.5 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips I love these SunSpire chips - nothing artificial!
Instructions
- Preheat oven to 325ºF. Line two baking sheets with parchment paper.
- Beat together butter, sugar and vanilla until the mixture lightens in color (I use a KitchenAid with a paddle attachment).
- Add eggs, and mix to incorporate. Scrape sides of the bowl, if needed.
- Stir in 2.5 cups almond flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Mix well.
- Fold in chocolate chips.
- Drop dough with 1.5 tablespoon cookie scoop or heaping tablespoons onto baking sheets 2 inches apart. Flatten a little with your hand.
- Bake for 12-15 minutes, until the tops brown slightly.
- Cool on wire rack.
Notes
It's not necessary to use brown and regular sugar together, but brown sugar makes cookies more chewy and moist.
When you first take cookies out of the oven, they might seem too soft, but they harden as they cool keeping a chewy middle.
I prefer baking one cookie sheet at a time. If you'd like to bake two sheets at once, bake at 350ºF.
When you first take cookies out of the oven, they might seem too soft, but they harden as they cool keeping a chewy middle.
I prefer baking one cookie sheet at a time. If you'd like to bake two sheets at once, bake at 350ºF.