Almond Flour Chocolate Chip Cookies
You can easily make almond flour chocolate chip cookies at home with a few easily accessible ingredients. These cookies can be stored for approximately five days at room temperature. After allowing them to cool fully, put them in a container that is airtight.
Ingredients
- 7 tablespoons Softened butter, dairy-free
- ⅔ cup Light brown sugar or coconut sugar
- 1 Large egg
- 2 teaspoons Vanilla extract
- 2 cups Blanched almond flour, not meal
- 1 tablespoon Cornstarch
- ½ teaspoon Baking soda
- ½ teaspoon Sea salt
- ⅔ cup Chocolate chip
Instructions
- Simply microwave the butter for fifteen seconds to soften if it is refrigerated. Then put it into the bowl of a stand mixer.
- Utilizing an electric mixer, whip the butter and sugar mixture until they're completely mixed for about 30 seconds.
- Add the egg and vanilla extract and beat until the egg is well combined.
- Make sure to level and spoon the flour into a measuring cup rather than dumping it straight out of the bag before whisking in the remaining ingredients, excluding the chocolate chips.
- Beat everything until well blended.
- Using a wooden spoon, fold in the chocolate chips until the chips are evenly scattered.
- Chill the dough for an average of 20 minutes. By following this, you will be sure the cookies won't bake flat. For making cookies, the butter's temperature counts a lot!
- Wait for that and heat the oven to 350 degrees Fahrenheit.
- After 20 minutes, scoop a medium cookie scoop or a portion of the cookie dough into a ball, between the size of 1 1/2 tablespoons; do not press them down.
- Bake for 13 to 18 minutes. 15 minutes work well for soft centers with a crispiness around the edges.
- Take it out of the oven, allow it to cool for fifteen minutes in its initial state, and then move to a wire rack to cool completely.