Description
These almond flour chocolate chip cookies are deliciously gluten-free, easy to make and use only ten ingredients.
Ingredients
Units
Scale
- 1/2 cup butter cut into cubes
- 1/3 cup coconut sugar or brown sugar
- 1/4 cup white sugar
- 1 egg
- 2 teaspoon vanilla extract
- 1 1/2 cups almond flour 168g
- 1/4 cup tapioca flour 32g
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 3 ozs dark chocolate chopped, 70%
- flaky salt for garnish, optional
Instructions
- In a small pot over medium heat add the butter. Stirring constantly with a spatula, brown the butter until it produces a nutty aroma, around 7 to 8 minutes in total. Then remove from the heat and pour into a large bowl. Let it cool for 1 to 2 minutes.
- Add the coconut sugar, white sugar, egg and vanilla and use a whisk to incorporate, whisk for about 30 seconds.
- Then add the almond flour, tapioca flour, salt and baking soda and stir with a spoon, until the flour is just combined. Add the chocolate chunks to the mix and place in the fridge to sit for about an hour.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Scoop about 2 tablespoons worth of cookie dough onto the pan and flatten slightly with your hands.
- Ensure there is enough space between each cookie. Place in the oven to bake for 8 to 9 minutes. Once you take them out of the oven, sprinkle with flaky salt. Then let them cool on the pan (they will continue to bake somewhat on the pan). Remove with a spatula and place on a cooling rack to cool.
- Store in an airtight container on the counter for a few days, and refrigerate or freeze longer if needed after.