Almond Flour Chocolate Chip Cookies
Deliciously soft, grain-free almond flour chocolate chip cookies with rich, caramel-like flavor from brown butter and gooey chocolate in every bite. These cookies are easy to make and the perfect weekday treat! Plus, get options to add a boost of protein and to make them vegan.
Servings 14 cookies
Calories 166cal
Ingredients
- ⅓ cup (75g) butter (I like using salted butter)*
- ½ cup (107g) packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups (196g) packed fine blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ heaping cup (90g) chocolate chips, dairy free if desired
- Maldon sea salt, for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Brown your butter: add butter to a small saucepan and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the butter from the pan. Set aside to cool for 10 minutes.
- Mix the wet ingredients: In a large bowl, mix together the brown butter (or ghee or coconut oil), brown sugar, egg and vanilla extract until smooth and creamy.
- Add the dry ingredients: Next stir in almond flour, baking soda, and salt until just combined. Fold in chocolate chips.
- Make the dough balls: Use a medium cooking scoop to grab 1 1/2 tablespoons of dough and place onto the prepared baking sheet about 2 inches apart. If you want thinner/flatter cookies, you can flatten them so that they are about ½ inch thick. You can even do ¼ inch thick if you like more flat cookies.
- Bake for 11-15 minutes until cookies begin to turn golden brown on the edges. The longer you bake them the more crispy they’ll be. They may look underdone on the tops, but that’s just because they’re made with almond flour.
- Allow cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling. Enjoy with a glass of your favorite non-dairy milk or freeze them for later! They are amazing if you eat them frozen too! Makes about 12-14 cookies.
Notes
Do not attempt to use coconut flour or any other flour in this recipe. It will not work.
*Please know you cannot brown vegan or dairy free butter. However, you can sub in melted vegan butter, ghee or coconut oil for the butter if you’d like!
To make vegan: I think a flax egg would work well as a replacement for the eggs in this recipe. Let me know if you try it. Also be sure to use melted vegan butter or coconut oil.
To make protein cookies: I’ve made these into protein cookies before by adding in ¼ cup protein powder while I add in the other dry ingredients. I’ve only tested them with Vital Proteins collagen powder but they were delicious.
Nutrition
Serving: 1cookie | Calories: 166cal | Carbohydrates: 12.6g | Protein: 3.3g | Fat: 12.5g | Saturated Fat: 3.6g | Fiber: 1.9g | Sugar: 9.9g