Description
Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they’ve cooled before biting into one (or several). Store any remaining cookies at room temperature – a cookie jar keeps them handy!
Ingredients
- ¼ cup brown sugar, light or dark
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons butter, at room temperature
- 2 teaspoons vanilla extract
- 1 large egg
- 2 cups King Arthur Almond Flour
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a baking sheet
- or line it with parchment.
- Combine the brown sugar
- baking soda
- salt
- and butter
- and mix until smooth.
- Mix in the vanilla
- egg
- and almond flour
- stirring to combine. Scrape the bottom and sides of the bowl
- then mix for 1 minute at medium speed.
- Stir in the chocolate chips.
- Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.
- Gently flatten the cookies to about 3/8-inch thick.
- Bake the cookies for 9 to 12 minutes
- until golden brown.
- Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes
- then carefully transfer them to a rack to cool completely.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 14