Description
These Almond Flour Cookies are a deliciously chewy and gluten-free treat made with simple, wholesome ingredients like almond flour, almond butter, and dark chocolate chips. Perfect for those seeking a grain-free dessert, they have a soft center and a slightly crisp edge with an optional touch of flaky sea salt on top for extra flavor contrast.
Ingredients
Wet Ingredients
- 1 large egg
- ½ cup brown sugar or coconut sugar
- ¼ cup almond butter
- 2 tablespoons unsalted butter or coconut oil, melted and cooled slightly
- 1 teaspoon vanilla paste
Dry Ingredients
- 2 cups almond flour, spooned and leveled
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Mix-ins and Optional
- Heaping ½ cup dark chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, brown sugar (or coconut sugar), almond butter, melted unsalted butter (or coconut oil), and vanilla paste until the mixture is smooth and fully combined.
- Add Dry Ingredients: Add the almond flour to the bowl, then evenly sprinkle the baking soda and sea salt over the top. Use a spatula or wooden spoon to mix all ingredients together thoroughly. If the dough feels too dry, incorporate 1 to 2 tablespoons of water until the dough reaches a slightly sticky consistency.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips until they are evenly distributed throughout the cookie dough.
- Form Cookies: Using a 2-tablespoon cookie scoop, drop mounds of dough onto the prepared baking sheet. Press each mound down slightly to flatten and shape the cookies. Optionally, sprinkle flaky sea salt on top for an added savory touch.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, until the cookies puff up and the edges turn lightly golden brown. The centers will appear soft and slightly underbaked but will firm up as they cool.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly while maintaining their chewy texture.
Notes
- Using almond butter and almond flour makes these cookies gluten-free and grain-free.
- You can substitute brown sugar with coconut sugar to keep the recipe refined sugar-free.
- Be careful not to overbake; the cookies will continue to set after removing from the oven.
- If dough is too crumbly, adding a small amount of water helps bring it together without making it wet.
- For a dairy-free version, use coconut oil instead of butter.
- The flaky sea salt topping is optional but adds a wonderful flavor contrast to the sweet chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
