Almond Flour Chocolate Chip Cookies

Gluten free chocolate chip cookies that are chewy in the center, slightly crispy on the edges, and loaded with chocolate chips in every bite.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chill Dough 1

Servings cookies

Calories 228kcal

In a large mixing bowl whisk together coconut oil, light brown sugar, vanilla extract and egg
In a separate bowl combine almond flour, salt, and baking soda
Fold dry ingredients into wet ingredients with a spatula
Fold chocolate chips into the batter with a spatula
Cover the bowl and place in the fridge for an hour
Preheat the oven to 350F and line a baking sheet with parchment paper
Scoop out about 1/4 cup of batter per cookie, place on a baking sheet, and sprinkle with flakey sea salt
Place in the oven and cook for 18-20 minutes
Remove from the oven, allow to cool slightly and enjoy!

Use blanched almond flour, not almond meal - Using almond flour is important for getting the right texture. Blanched almond flour is fine and smooth. Almond meal is coarser and will make the cookies dense.
Chill your dough - For the best texture in your cookie, chill the cookie dough for at least thirty minutes before baking.
Let them cool on the pan - Almond flour cookies are very soft when they first come out of the oven. Let them cool on the baking sheet for at least 5 minutes before moving them or they will fall apart.
Do not over bake - The cookies will look underdone when you pull them out. That is okay! They will firm up as they cool. Over baking makes them dry.