Chewy almond flour chocolate chip cookies
These almond flour chocolate chip cookies are soft and chewy in the center and crispy on the edges
Servings: 14 cookies
Calories: 130Calories
Equipment
- small cookie scoop
Ingredients
- ⅓ cup butter softened
- ⅓ cup brown sugar
- 2 tablespoon granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 & ⅓ cup almond flour blanched
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup chocolate chips
Instructions
- First, start by preheating the oven to 350F then line a baking sheet with parchment paper and set aside.
- In a stand mixer bowl, cream the butter, granulated sugar, and brown sugar together until creamy.
- Add in the egg yolk and vanilla extract and mix until combined.
- Add in the almond flour, baking soda, and salt and mix until cookie dough forms. Add in the chocolate chips and fold one last time.
- Using the small cookie scooper, scoop out 14 equally sized dough balls and place them on a baking sheet or. a plate and refrigerate for 10 minutes.
- Place them on the parchment lined baking sheet making sure to leave an inch or two of space between each one so they have room when in the oven. Bake the cookies for 11 minutes or until the edges are turning golden brown and the center still looks very light. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy!
Notes
These cookies store in an airtight container at room temperature for up to 7 days!
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Nutrition
Calories: 130Calories | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 102mg | Potassium: 10mg | Fiber: 1g | Sugar: 7g | Vitamin A: 153IU | Calcium: 30mg | Iron: 1mg