Almond Flour Cookies
This almond flour cookie recipe is a naturally gluten-free version of the classic chocolate chip cookies.
These cookies are soft, chocolate-y, and a huge hit with everyone who has tried them!
Ingredients
- 1 large Egg
- 1/2 cup of Light Brown Sugar
- 1/4 cup of Almond Butter
- 2 tablespoons of Dairy-Free Butter softened to room temperature (recommendation: Earth Balance - Soy Free Butter Spread)
- 1 teaspoon of Vanilla Extract
- 2 cups of Almond Flour
- 1/4 teaspoon of Baking Soda
- 1/4 teaspoon of Sea Salt
- 1/2 cup of Allergy-Friendly Chocolate Chips (recommendation: Guittard Extra Dark Chocolate Chips)
Directions
- Preheat the oven to 350 degrees (Fahrenheit).
- In a large bowl, mix together the egg, brown sugar, almond butter, melted butter, and vanilla until well combined.
- On top of the wet batter, add the almond flour, baking soda, and salt. Use a spatula to mix until well combined.
- Add the chocolate chips and mix again.
- Use a cookie scoop to scoop the dough onto the baking sheet. Press each mound down slightly.
- Bake for 11 minutes, or until the cookies are puffed and the edges are lightly browned.
- Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Tips
- This recipe is inspired by the Almond Flour Cookies recipe from Love and Lemons.
- Make sure to flatten the dough balls with your fingers to ensure that the cookies cook all the way through and come out in the correct shape. There are so many thick ingredients in this recipe that the dough does not spread much.