Description
A gluten-free cookie with a satisfying balance of crisp edges and chewy centers, made with almond flour and rich dark chocolate. Quick to prepare and perfectly customizable for any occasion.
Ingredients
2 cups (packed) blanched almond flour, measured firmly for correct density
7 tablespoons unsalted butter, room temperature ensures creaminess
2/3 cup brown sugar (substitute coconut sugar for paleo)
1 large egg (omit for egg-free)
2 teaspoons vanilla extract (non-alcoholic)
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2/3 cup chocolate chips (use sugar-free if desired)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat butter and brown sugar until smooth (30-60 seconds with handheld mixer).
Add egg and non-alcoholic vanilla extract; mix until fully incorporated.
Add almond flour, baking soda, and salt. Mix until dough forms.
Fold in chocolate chips. Chill dough for 20 minutes (see Chef Tips).
Scoop 1.5 tbsp balls, spacing 2 inches apart. Flatten slightly with hand.
Bake 10-13 minutes until golden. Edges will crisp; centers stay soft.
Let cool 10 minutes on sheet before transferring. Store in airtight container.
Notes
Measure almond flour firmly packed to ensure correct density.
Chilling the dough enhances the chewy texture.
For an egg-free version, see FAQ in the article.
Swap chocolate chips for other mix-ins like caramelized pecans or nutella swirls.
- Prep Time: 20
- Cook Time: 13
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg