These soft, chewy cookies are studded with little morsels of chocolatey heaven. They are also completely gluten-free and grain-free thanks to the almond flour.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 24 cookies |
Ingredients
- 3 cups almond flour (see Cook’s Note)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- Flaky sea salt, for topping
Instructions
- Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk the almond flour, baking soda and salt together in a large bowl. Beat the butter and brown sugar in another bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition to incorporate, then beat in the vanilla. Reduce the speed to low, add the flour mixture and beat until just incorporated. Fold in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet, spacing them 2 inches apart. Roll each into a ball with slightly wet hands, then sprinkle the top of each ball with some sea salt. Bake until the cookies are golden but still soft in the center, 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 184 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 4 g |
| Cholesterol | 26 mg |
| Sodium | 87 mg |
| Serving Size | 1 of 24 servings |
| Calories | 184 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 4 g |
| Cholesterol | 26 mg |
| Sodium | 87 mg |
Reviews
I replaced the brown sugar with Coconut Sugar and the chips with sugar free chips. They were a little too soft for my liking so take a page from G. Loves playbook and ‘stick ’em in the fridge, stick ’em in the fridge, stick ’em in the fridge’ for a more traditional consistency (but still soft).
Some of the best cookies I’ve made. Replaced about a quarter cup of the almond flour with coconut flour and used coconut oil instead of butter. Also used dark brown sugar.
These cookies turned out to be so good. I love this recipe.
These are delicious. I made these with my two daughters and it was really fun. I’m glad they came out so good. Thanks for the great recipe. We will definitely be making this again
Very easy recipe to follow. To reduce the sweetness and to reduce some carbs/sugars we left out the chocolate chips and added 1 and 1/2 tbsp of ground cinnamon. They were great!
Hi
Trying to get away from flour based baking, this is the first recipe I tried. Other than almond flour being a little grainy, the cookies came out very tasty.