Legendary Almond Flour Chocolate Chip Cookies

Ready for a life-changing gluten-free and grain-free cookie experience? These chewy, soft, and gooey almond flour chocolate chip cookies rival the classic recipe you grew up on. Many testers prefer these homemade treats over traditional versions (just read the raving comments below)! Using 100% almond flour only in cookies greatly enhances the taste and texture. Bake and see for yourself!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F. In a large bowl, or stand mixer fitted with paddle attachment, beat together butter, peanut butter, brown sugar, and sugar for about 3 minutes, or until smooth and creamy, scraping down the sides of the bowl as necessary.

Step 2

Add whole egg, egg yolk, and vanilla extract. Beat until well combined.

Step 3

Slowly mix in almond flour, baking soda, and salt until no flour pockets remain. Stir in the chocolate chips.

Step 4

Use a medium cookie scoop to drop dough onto ungreased baking sheets, about 2 inches apart. For bakery-style cookies, chill the dough for 1 hour (or freeze 30 minutes) and shape the cookie dough balls in tall cylinders (pictured in post).

Step 5

Bake for 12-13 minutes, or until edges are golden brown and set, but middle is still soft and slightly undercooked. Cool on cookie sheets for 10 minutes before transporting to a wire rack to cool completely.

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