Almond-Flour Chocolate Chip Cookies
Bake up a batch of rich, chewy Almond-Flour Chocolate Chip Cookies. This gluten-free recipe is ready in slightly over an hour for a bakery-worthy treat.
Ingredients
- 1/3 cup salted butter
- 1/2 cup packed brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups packed fine blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 heaping cup chocolate chips
- Maldon sea salt for sprinkling on top
Instructions
- Start by preheating your oven to 350°F. Line a large baking sheet with parchment paper to prevent sticking.
- Brown the butter in a saucepan over medium heat, whisking constantly until it turns golden amber. Transfer to a bowl to cool for 10 minutes.
- In a large bowl, mix the cooled brown butter, brown sugar, egg, and vanilla extract until creamy.
- Stir in the almond flour, baking soda, and salt just until combined, then gently fold in the chocolate chips.
- Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten slightly for thinner cookies.
- Bake for 11-15 minutes until the edges turn golden brown. They may look soft on top, but they will firm up as they cool.
- Let the cookies cool on the baking sheet for 10-15 minutes before moving them to a wire rack to cool completely.
Nutrition
Calories: 153kcalCarbohydrates: 11gProtein: 3gFat: 12gSaturated Fat: 3gSodium: 122mgFiber: 1g
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