Almond Flour Chocolate Chip Cookies

Name: Almond Flour Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: ½ cup butter, (softened); ¼ cup creamy peanut butter; 1 cup light brown sugar; ½ cup granulated sugar; 1 whole egg; 1 egg yolk; 2 teaspoons vanilla extract; 2 ¾ cup almond flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ cups semi-sweet chocolate chips ((or a mixture of miniature and regular chocolate chips))

6 steps

Prep:10minCook:12min

Learn how to make the best Almond Flour Chocolate Chip Cookies with this quick and easy recipe. A simple list of ingredients mixes together in minutes for soft, chewy gluten-free cookies made with almond flour!

Updated at: Mon, 18 Mar 2024 10:43:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories165.3 kcal (8%)

Total Fat11.1 g (16%)

Carbs15.7 g (6%)

Sugars13.9 g (15%)

Protein3 g (6%)

Sodium73.6 mg (4%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

32 servings

½ cupbutter

softened

¼ cupcreamy peanut butter

1 cuplight brown sugar

½ cupgranulated sugar

1whole egg

1egg yolk

2 teaspoonsvanilla extract

2 ¾ cupalmond flour

1 teaspoonbaking soda

½ teaspoonsalt

1 ½ cupssemi-sweet chocolate chips

or a mixture of miniature and regular chocolate chips

Instructions

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.

Step 6

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