Almond Flour Cookies
Serves 16
These almond flour chocolate chip cookies are a delicious one-bowl treat! They have lightly crisp edges, chewy centers, and a sweet, nutty flavor. Gluten-free and grain-free.
Ingredients
- 1 large egg
- ½ cup brown sugar or coconut sugar
- ¼ cup almond butter
- 2 tablespoons unsalted butter or coconut oil, melted and cooled slightly
- 1 teaspoon vanilla extract
- 2 cups almond flour, spooned and leveled
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- Heaping ½ cup dark chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the egg, brown sugar, almond butter, melted butter, and vanilla until well combined.
- Add the almond flour and evenly sprinkle the baking soda and salt on top. Use a spatula or wooden spoon to mix until well combined, adding 1 to 2 tablespoons water if the mixture is too dry. Fold in the chocolate chips.
- Use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheet. Press each mound down slightly and sprinkle with flaky sea salt, if using. Bake for 10 to 12 minutes, or until the cookies are puffed and the edges are lightly browned. They will still be soft and seem underdone in the middle, but they will set up as they cool.
- Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For vegan almond flour cookies, make a flax egg: Whisk 1 tablespoon ground flaxseed with 3 tablespoons water. Let thicken for 5 minutes before mixing with the wet ingredients. Use coconut oil or vegan butter instead of regular butter. Increase the baking soda to ½ teaspoon.