Description
Soft, chewy, easy-to-make, and gluten-free almond flour cookies! Customize with chocolate chips or nuts.
Ingredients
Scale
- 2 1/2 cups almond flour, blanched
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips, chopped nuts, or sprinkles
Instructions
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the almond flour, baking soda, and salt. Make sure there are no clumps of almond flour.
- Cream Butter and Sugars: In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in Optional Mix-Ins: If using, gently fold in chocolate chips, chopped nuts, or sprinkles.
- Chill the Dough: Cover and chill the dough in the refrigerator for at least 30 minutes (or up to overnight).
- Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop and Shape the Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Optional: Flatten the Cookies: Gently flatten the dough balls if desired.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Almond Flour Type: Use blanched almond flour. Almond meal will result in a coarser texture.
- Butter Temperature: The butter should be softened, but not melted.
- Oven Temperature: Oven temperatures can vary, so keep a close eye on the cookies while they’re baking.
- Don’t Overbake: Overbaking the cookies will result in dry and crumbly cookies.
- Nut Butter Variation: Substitute 1/4 cup of the butter with your favorite nut butter.
- Spice it Up: Add 1/2 teaspoon of ground cinnamon, nutmeg, or ginger to the dry ingredients.
- Citrus Zest: Add the zest of one lemon, orange, or lime to the dough.
- Chocolate Drizzle: Drizzle cooled cookies with melted chocolate.
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Troubleshooting: If your cookies are spreading too much, try chilling the dough for a longer period of time. You can also add a tablespoon or two of almond flour to the dough to help thicken it. If your cookies are too dry, try adding a tablespoon of milk or cream to the dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes