Description
Delight in these rich and chewy Almond Flour Cookies, a gluten-free treat packed with nutty almond flavor and studded with dark chocolate chips. Perfectly balanced with brown sugar and a hint of vanilla, these cookies are easy to make and bake up soft with lightly crisp edges. A touch of flaky sea salt adds a sophisticated finishing note.
Ingredients
Wet 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
Dry Ingredients
- 2 cups almond flour, spooned and leveled
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Add-ins and Garnish
- Heaping ½ cup dark chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, brown sugar, almond butter, melted unsalted butter (or coconut oil), and vanilla extract until the mixture is smooth and thoroughly combined.
- Add Dry Ingredients: Gradually add the almond flour to the wet mixture. Evenly sprinkle the baking soda and sea salt over the top, then use a spatula or wooden spoon to fold everything together. If the dough feels too dry, incorporate 1 to 2 tablespoons of water to achieve a soft but manageable consistency. Finally, fold in the dark chocolate chips evenly throughout the dough.
- Scoop and Shape Cookies: Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheet. Press each scoop down slightly to flatten the tops for even baking. If desired, sprinkle with flaky sea salt for a burst of savory flavor.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the cookies puff up and the edges turn a light golden brown. The centers will still look soft and slightly underdone but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This ensures the cookies set properly and develop the best texture.
Notes
- To make this recipe vegan, substitute the egg with a flax egg and use coconut oil instead of butter.
- If the dough is too sticky, chill it in the refrigerator for 15-20 minutes before scooping.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Almond flour can vary in coarseness; for best results, use finely ground almond flour for a smoother dough texture.
- Feel free to swap dark chocolate chips for dairy-free or sugar-free alternatives if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
