Get the Recipe: Almond Flour Cookies
These almond flour cookies have soft golden edges and gooey centers. They taste like soft baked bakery cookies! They are quick and easy to make and the only flour used is almond flour!
Ingredients
- 6 tbsp cold butter, cut into cubes
- ⅔ cup packed light brown sugar, or coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 2½ cups finely blanched almond flour
- ½ tsp baking soda
- ½ cup dark chocolate chips
- pinch sea salt, optional
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer, beat together cold butter and brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in egg and vanilla. Beat until combined.
- Then, add in almond flour, baking soda and pinch of sea salt. Stir to combine.
- Fold in chocolate chips.
- Use ice cream scoop or cookie scoop to scoop balls of dough onto lined pan.
- Bake for 8 to 10 minutes or until cookies are golden along the edges and middles are barely set.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before placing on a cooling rack.
Notes
- Butter must be cold. Use butter straight from the fridge.
- Beat butter and brown sugar until no clumps of butter remain.
- For dairy free, substitute butter with solid coconut oil.
- For Paleo, use coconut sugar instead of brown sugar.
- Use an ice cream scoop or cookie scoop for evenly sized, round balls of dough.
- Bake only until edges are slightly golden and the middles of cookies are set.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Freeze for up to 2 months if desired.
Calories: 320kcal, Carbohydrates: 26g, Protein: 6g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 26mg, Sodium: 116mg, Potassium: 25mg, Fiber: 4g, Sugar: 15g, Vitamin A: 222IU, Calcium: 74mg, Iron: 2mg