Description
These Almond Flour Chocolate Chip Cookies are a delicious gluten-free and grain-free alternative to traditional cookies. Made with almond flour, coconut oil or butter, and sweetened with brown or coconut sugar, they offer a rich, nutty flavor with gooey chocolate chips in every bite. Perfectly soft and chewy with a slightly crisp edge, these cookies are easy to make and ideal for dessert or a healthy snack.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour (superfine)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup coconut oil or unsalted butter, melted
- ½ cup brown sugar (or coconut sugar)
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- ½ cup chocolate chips (dark or semi-sweet)
- Optional: flaky sea salt for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, baking soda, and salt until well combined. This helps distribute the leavening and salt evenly throughout the dough.
- Combine Wet Ingredients: In a separate large bowl, whisk the melted coconut oil or butter with the brown sugar until smooth and creamy. Then add the egg and vanilla extract, whisking until the mixture is fully combined and smooth.
- Form the Dough: Gradually stir the dry ingredient mixture into the wet ingredients. Mix until a soft, cohesive dough forms. Avoid over-mixing to maintain a tender texture.
- Add Chocolate Chips: Gently fold in the chocolate chips so they are evenly distributed throughout the dough.
- Shape Cookies: Scoop the dough into tablespoon-sized balls using a spoon or cookie scoop. Place them about 2 inches apart on the prepared baking sheet to allow room for spreading. Flatten each ball slightly with your fingers or the back of a spoon for even baking. Optionally, sprinkle flaky sea salt on top to enhance the flavor.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges turn golden and the centers look set but still soft. Keep an eye to avoid overbaking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes after removing from the oven to firm up slightly. Then transfer to a wire rack to cool completely before serving or storing.
Notes
- Cookies will be soft immediately after baking but will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For longer freshness, refrigerate the cookies; they can be warmed briefly before eating for a fresh-baked feel.
- Using coconut sugar instead of brown sugar adds a slightly different caramel-like flavor and may reduce glycemic impact.
- Flaky sea salt topping is optional but adds a lovely contrast to the sweet chocolate chips.
