Almond Flour Chocolate Chip Cookies
Almond flour chocolate chip cookies with crisp edges, chewy centers, and plenty of chocolate. This recipe is simple to make with easy-to-find ingredients and they’re naturally gluten-free.
Servings: 24 cookies
Ingredients
- ½ cup butter softened
- ½ cup brown sugar
- ¼ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups almond flour
- ¼ cup cornstarch or arrowroot starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips
Instructions
- Cream the butter and sugars together until smooth and pale yellow in color.
- Add the eggs and vanilla and mix until fully combined, scraping the bowl as needed.
- In a separate small bowl, whisk together the almond flour, cornstarch, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix well to combine.
- Fold in the chocolate chips.
- Chill the dough for at least 30 minutes or up to overnight.
- When you're ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop into portions about 2 tablespoons in size and roll into smooth balls.
- Place two inches apart on prepared cookie sheets. Bake the cookies for 12 to 14 minutes or until edges are golden brown.
- Let the cookies cool on the pan for at least 5 minutes before moving to wire racks to finish cooling.
