dessert
The most perfect almond flour chocolate chip cookie
The best part of these almond flour chocolate chip cookies is that, along with being delicious, they are super fast and easy to make. The worst part? They are super fast and easy to make. So really at any point in your day you’re only about 30 minutes and a few dirty dishes away from a fresh batch of these. But is that really a bad thing? They are a true ‘soft baked’ cookie, and are just sweet enough to absolutely addicting.
A little about this recipe
The best part of these almond flour chocolate chip cookies is that, along with being delicious, they are super fast and easy to make. The worst part? They are super fast and easy to make. So really at any point in your day you’re only about 30 minutes and a few dirty dishes away from a fresh batch of these. But is that really a bad thing? They are a true ‘soft baked’ cookie, and are just sweet enough to absolutely addicting.
Made with almond flour, grass-fed butter, and organic maple syrup, these are a fairly guilt free treat. The healthy fats and protein make them basically a protein bar, so even if you’re not avoiding gluten in your diet, these can still be a healthy and nutritious treat.
Unlike some cookie recipes, you don’t need perfectly softened butter and the batter doesn’t need to rest in the fridge. I don’t even whisk my dry ingredients separately before adding them, because that’s what living on the edge is all about. Yet, these cookies still come out perfectly every time. If all of that doesn’t earn them the title of “most perfect almond flour chocolate chip cookie ever” then I have no idea what would.
GREEN BEE GLUTEN FREE
The most perfect almond flour chocolate chip cookie
Ingredients
Instructions
Pre-heat your oven to 375° and line a baking sheet with parchment paper or a slipat.
Melt your butter in a small sauce-pan, then add it to a large bowl. Add in the maple syrup and whisk until completely combined. I like to use my electric hand mixer, because it is much faster and easier than hand whisking. But either method works well.
Once butter/syrup mixture is combined, add your egg and vanilla and whisk again.
Dump all your dry ingredients, including chocolate chips, on top of the wet ingredients. You don’t need to mix them all separately, but you can use a fork and mix the salt and baking soda into the almond flour briefly before beginning to stir all the wet and dry ingredients together. Since almond flour doesn’t behave like a regular wheat flour, there is no need to worry about over mixing. So stir well until all your ingredients are well combined.
Scoop into 1 tbsp sized balls, roll and slightly flatten. When using a tablespoon sized cookie scooper, I typically get about 18 small cookies. You can easily make them larger, although I love them small and bite-sized, since they are very rich and filling.
Bake for about 9-10 minutes, until they are just set and the edges begin to get slightly browned. These will never get super firm or crispy, so even if you overcook them the almond flour should keep them moist and soft. But the texture will be better if not overbaked. Let them cool for at least 10 minutes to firm up before eating, although no one here ever follows that rule.
