Almond Flour Cookies
User Reviews
5
Almond Flour Cookies
Description
The recipe begins by creaming cold butter and brown sugar to a smooth consistency before incorporating egg and vanilla extract. Almond flour and baking soda, along with a pinch of salt, are mixed in to form the dough. Folding in dark chocolate chips adds bursts of sweetness throughout. Using a cookie scoop ensures uniform cookie sizes for even baking. Baking at 350°F for 8 to 10 minutes produces cookies that are just set in the center with golden edges. Cooling on the pan before transferring helps the cookies hold their shape.
The texture combines a tender crumb from almond flour with a gentle crispness at the edges. These cookies can be stored in an airtight container at room temperature for several days, or frozen for longer storage. Variations include replacing butter with coconut oil for dairy-free versions or using coconut sugar for a Paleo-friendly option.
Ingredients
- 6 tbsp butter cut into cubes, cold
- ⅔ cup light brown sugar or coconut sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 2½ cups almond flour finely blanched
- ½ tsp baking soda
- ½ cup dark chocolate chips
- pinch salt optional, sea salt
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer, beat together cold butter and brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in egg and vanilla. Beat until combined.
- Then, add in almond flour, baking soda and pinch of sea salt. Stir to combine.
- Fold in chocolate chips.
- Use ice cream scoop or cookie scoop to scoop balls of dough onto lined pan.
- Bake for 8 to 10 minutes or until cookies are golden along the edges and middles are barely set.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before placing on a cooling rack.
Notes
- Use cold butter straight from the fridge for best dough texture.
- Cream butter and sugar until no clumps remain to ensure even texture.
- The recipe can be made dairy-free by substituting butter with solid coconut oil.
- Use coconut sugar instead of brown sugar for a Paleo adaptation.
- Use an ice cream or cookie scoop for evenly sized cookies.
- Bake only until edges are lightly golden and centers are set to keep soft texture.
- Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 116mg | 5% |
| Potassium | 25mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 222IU | 4% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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