Almond Flour Chocolate Chip Cookies

The Best Almond Flour Chocolate Chip Cookies Recipe! Buttery crisp edges with a soft chewy center, packed with loads of chocolate chips! These delicious almond flour chocolate chip cookies are gluten-free, grain-free, and have a paleo and dairy-free option.

Course cookies, Dessert

Cuisine American

Diet Gluten Free

Prep Time 40

Cook Time 11

Chill Time 10

Servings people

Calories 212kcal

Author Rebecca Taig

Ingredients

½ cup butter, softened to room temperature
⅔ cup dark brown sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1 tablespoon arrowroot powder
½ teaspoon baking soda
½ teaspoon salt
2¼ cups almond flour (225 grams)
1 cup chocolate chips

Instructions

Bring the cold butter to room temperature, at least an hour before baking. To speed up the process *refer to the notes below.*
In a large mixing bowl or stand mixer, cream the softened butter and brown sugar until well combined.
Add the egg and vanilla extract, continuing to mix until light and fluffy.
In a separate medium bowl, whisk together the dry ingredients. Add half of the mixture at a time into the wet ingredients, while continuing to beat. Mix until fully incorporated.
Stir in the chocolate chips, then cover the bowl with aluminum foil and place the bowl in the refrigerator for just 10 minutes (no longer).
Preheat the oven to 350 F°. Line a baking sheet with parchment paper.
Remove the dough from the refrigerator. Scoop or roll about a tablespoon of dough (30-35 grams) onto the prepared baking sheet, placing the cookie dough balls about 2 inches apart. Add extra chocolate chips to the top of each cookie dough mound if desired.
Bake for 11-13 minutes, until golden brown edges.
For softer cookies remove the pan right at 11 minutes (my preference), and for crispier cookies remove at 13 minutes. If the cookies have risen too high for your liking, bang the baking sheet on the counter a few times to help flatten the cookies.
Allow the cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling.
Store the cookies at room temperature in an airtight container for 3 days. These chocolate chip almond cookies are best served the day they are baked.

Notes

3 Ways To Soften Butter:

Leave the butter on the counter for 1 hour, prior to baking. Room temperature butter should be around 65°F and should leave an indent when gently pressing down with your finger.

For faster results microwave the cold butter straight from the refrigerator for 10 seconds. Just be very careful not fully melt the butter.

Another way to melt butter quickly is by microwaving a large bowl of water for 3 minutes to create steam. When the microwave goes off, place the cold butter inside and quickly close the door. Leave the butter in the microwave for 5 minutes. After five minutes open the microwave door and flip the butter onto its opposite side, leaving it in the microwave for another 5 minutes (10 minutes total). If it’s still too hard, microwave the butter for just 5 seconds.

Do I Need to Refrigerate The Dough Prior To Baking?

No, you do not have to refrigerate the dough, but allow the dough to rest on the counter for ten minutes before baking.

If you do refrigerate the cookie dough, only refrigerate for ten minutes, no longer.

The dough is quite sticky, do not be tempted to add more almond flour.

Nutrition