Almond Flour Chocolate Chip Cookies
These reader-favorite Almond Flour Chocolate Chip Cookies are fool-proof, thick with crisp edges and pillowy soft middles, studded with lots of chocolate chips. Everyone asks for the recipe! No chilling or mixer required. Just as tasty as the classic, you'd never guess they're lower in sugar and gluten-free. Make a batch in 20 minutes!
Price per Serving
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray with [cooking spray].
- 2
Prepare the egg (1 flax) by mixing ground flaxseed meal (1 tbsp) with water (3 tbsp) and letting it sit for 5 minutes to thicken. Meanwhile, melt vegan butter (6 tbsp) and set aside to cool slightly.
- 3
In a large mixing bowl, whisk together super fine blanched almond flour (1.25 cups), coconut flour (0.25 cup), kosher salt (0.25 tsp), and baking soda (0.25 tsp).
- 4
Add pure vanilla extract (1 tsp), the prepared egg (1 flax), brown sugar, packed (0.25 cup), granulated sugar (2 tbsp) and slightly cooled vegan butter (6 tbsp). Stir with a wooden spoon until just combined. Fold in vegan chocolate chips (0.5 cup).
- 5
Scoop and roll dough into 12 balls. Place on the prepared sheet about 2 inches apart and gently flatten with hands, as the cookies will not spread much while baking. Top with more [vegan chocolate chips] and a [sprinkle of flaky sea salt], if desired.
- 6
Bake for about minutes (12) or until golden on the edges. Cool on a wire rack and enjoy!
Nutrition Facts
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