Description
Soft and chewy almond flour cookies with lightly crisp edges and a delicate nutty flavor. Naturally gluten-free and easy to make in one bowl, these cookies are perfect for everyday treats or special occasions.
Ingredients
- 2 1/2 cups almond flour (finely ground)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, baking soda, and salt.
- In a larger bowl, cream softened butter with granulated sugar and brown sugar until light and smooth.
- Mix in the egg and vanilla extract until fully combined.
- Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
- Fold in chocolate chips if using.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet and gently flatten them.
- Bake for 10–12 minutes, until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Cookies firm up as they cool, so avoid overbaking.
- Top with sliced almonds for added crunch.
- Add citrus zest, cinnamon, or almond extract for flavor variations.
- Substitute butter with coconut oil for a dairy-free option.
- Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 75 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
