Description
Soft and chewy almond flour chocolate chip cookies that are completely gluten free and so easy to make!
Ingredients
Units
Scale
- 1/2 cup butter, room temperature and softened
- 3/4 cup coconut sugar
- 1 egg + 1 egg yolk, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 cups blanched almond flour
- 2 oz chocolate chips
- 2 oz mini chocolate chips
- 3 oz dark chocolate bar, chopped
- flaky sea salt, for topping
Instructions
- Use a hand mixer to cream together softened butter and coconut sugar until smooth. Turn the mixer speed to low and add in egg, egg yolk, and vanilla extract. Mix until well combined.
- Fold in baking soda, salt, and almond flour until well combined.
- Fold the chocolate chips and chunks into the dough until well combined.
- Let the dough chill for 30 minutes.
- After the dough has chilled, line a sheet pan with parchment paper and preheat the oven to 350 degrees.
- Use a tablespoon cookie dough scoop to scoop the dough and drop onto the parchment lined sheet pan 2 inches apart. You can lightly press in a few more chocolate chips or smaller pieces of chocolate in the top of the cookies if you like.
- Bake the cookies at 350 degrees for 8-10 minutes (mine went for exactly 9 minutes). You’ll know they’re ready when the bottom of the cookie is golden, the edges are set, but the middle is still soft and fudgy.
- Remove the cookies from the oven and let cool on the sheet pan for 1-2 minutes before transferring them to a wire rack to finish cooling. Top with flaky sea salt, while warm.
Notes
Freezing Cookie Dough: scoop the cookie dough into balls and place them on a parchment lined baking sheet. Transfer the sheet pan to the freezer and freeze the cookie dough balls for an hour or until solid. Once the cookie dough balls are frozen solid transfer them to a freezer safe storage bag and store for up to 3 months. You can bake the cookies from frozen, just add a few extra minutes to the cook time.
Freezing Baked Cookies: once the cookies have baked, let them come to a complete cool. Transfer the cookies to a freezer safe storage bag and freeze for up to 3 to 4 weeks.
