Easy Almond Flour Chocolate Chip Cookies

Hey there, cookie lovers! Today, I’m letting you in on a little secret that my kitchen knows all too well… these Easy Almond Flour Chocolate Chip Cookies. Soft, slightly chewy, and all-around glorious, these cookies are the answer to late-night cravings or last-minute dessert emergencies. If you haven’t tried baking with almond flour yet, let this be your delicious introduction. Because trust me, once you’ve had these, there’s no going back.

Alright, picture this: Sunday afternoon, messy hair, comfy sweatpants, and a kitchen that’s seen better days. That’s usually when I whip up these beautiful almond flour cookies, and in doing so, become the hero my family didn’t quite know they needed. My husband knows when he smells that nutty aroma drifting from the oven, it’s game on. The kids? Well, let’s just say they materialize faster than they would for broccoli. This recipe holds up on birthdays, rainy days, and everything in between, and it needs to be part of your world, like yesterday.

Why You’ll Love This Easy Almond Flour Chocolate Chip Cookies

1. Zero gluten. Yup, you heard it right. Gluten-free goodness right here!
2. It’s foolproof. You can’t mess it up…unless you forget to set a timer.
3. Melty chocolate chunks in every bite. Need I say more?
4. It’s like a warm hug in cookie form.

How to Make It

Okay, folks, let’s get real about this. Start by preheating your oven to 350F. Can’t believe how many times I forget to do this first. Then, toss together almond flour, baking soda, and a pinch of salt in a bowl that isn’t currently dirty. Beat some butter and sugars in another bowl like it owes you money until creamy and dreamy, and maybe sneak a taste—hey, quality control, am I right?

Next up, add your egg and vanilla. Give it a whirl with a spoon or whatever’s at hand (once, I used a chopstick). Now, snag that dry ingredient mix from earlier and introduce it to your wet ingredients. The dough should become familiar friends by now. Finally, get those chocolate chips in—don’t skimp, life’s too short for not enough chocolate.

Plonk dollops of this beautiful dough onto a baking sheet with a flair that makes Julia Child proud. Bake for about 10-12 minutes. And remember, cookies will continue to cook after they come out. So don’t sweat it if they look a bit soft in the middle. Let them rest. You’ve earned a coffee break.

Ingredient Notes

– Almond Flour: This is your main squeeze here. It gives that crumbly, tender texture. Beware of substitutions unless dry, cookie disc is the aim.
– Butter: You want it soft, but not liquidy. Think Goldilocks’ dream consistency.
– Chocolate Chips: Because, let’s face it, these are the gems that make life sweet.

Recipe Steps:

1. Preheat the oven to 350F.
2. Mix almond flour, baking soda, and salt.
3. Beat together butter, sugar, and brown sugar until creamy.
4. Add egg and vanilla, beating until combined.
5. Add dry mix to wet ingredients, stirring well.
6. Fold in chocolate chips.
7. Scoop dough onto a baking sheet.
8. Bake for 10-12 minutes. Let cool.

What to Serve It With

Tips & Mistakes

Listen, I’ve burned a batch or two in my time because multitasking is a myth. Watch your timing, or go by nose—your call. Oh, and don’t worry if they seem soft out of the oven; they firm up, I swear.

Storage Tips

These babies go in a sealed container at room temp. But honestly, they won’t last long enough for you to worry about it. Try one cold, it’s like a sweet surprise left in the fridge overnight. Cookies for breakfast? I’ll never tell.

Variations and Substitutions

I’ve danced around with honey instead of brown sugar—sticky but delightful. Switched chocolate chips for chunks? Heck yes. No vanilla? Wing it with almond extract for a change, it brings a fab note.

Frequently Asked Questions

Easy Almond Flour Chocolate Chip Cookies

Deliciously soft and chewy almond flour chocolate chip cookies, perfect for a gluten-free treat.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cups almond flour
• ▢ 0.5 teaspoons baking soda
• ▢ 0.25 teaspoons salt
• ▢ 0.75 cups butter softened
• ▢ 0.75 cups brown sugar packed
• ▢ 0.5 cups granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoons vanilla extract
• ▢ 1 cups semi-sweet chocolate chips

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a medium bowl, whisk together almond flour, baking soda, and salt.
• In a large bowl, beat softened butter with brown sugar and granulated sugar until creamy.
• Add egg and vanilla extract to the butter mixture and mix until combined.
• Gradually add the dry ingredients to the wet ingredients and stir until just combined.
• Fold in chocolate chips.
• Drop rounded tablespoons of dough onto prepared baking sheets.
• Bake for 10-12 minutes until edges are golden brown. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days.