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Recipe from Simpler Savory

The recipe

Almond Flour Chocolate Chip Cookies

Prep
15 min
Cook
12 min
Total
27 min
Servings
16 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 16 servings.

calories
170

2× the original author values. Recipe yield: 16 servings.

calories
340

3× the original author values. Recipe yield: 16 servings.

calories
510
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 6 tablespoons unsalted butter — softened; or use refined coconut oil for dairy-free
  • 1/2 cup granulated sweetener — allulose or monk fruit erythritol blend; or coconut sugar if not low carb
  • 1 large egg — room temperature; or flax egg for egg-free
  • 2 teaspoons vanilla extract
  • 2 cups blanched almond flour — finely ground
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt — plus flaky salt for topping, optional
  • 1/4 teaspoon espresso powder — optional; enhances chocolate flavor
  • 3/4 cup chocolate chips — dark or semi-sweet; sugar-free if desired
  • 1 ounce dark chocolate bar — chopped; optional for puddles
  • 1 tablespoon ground flaxseed or chia seeds — optional for extra fiber
  • 1 sheet parchment paper — for lining the pan
  • 1 pinch flaky sea salt — for finishing, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk or beat softened butter with the granulated sweetener until creamy and slightly fluffy.
  3. Whisk in the egg and vanilla until the mixture is glossy and smooth.
  4. Sprinkle in almond flour, baking soda, salt, and espresso powder (if using). Switch to a spatula and fold until a soft, cohesive dough forms.
  5. Stir in chocolate chips, chopped chocolate, and flax or chia if using, reserving a few chips for topping.
  6. If the dough feels loose or your kitchen is warm, rest 5–10 minutes or chill 20 minutes to hydrate and prevent excess spread.
  7. Scoop 1½-tablespoon mounds of dough onto the lined sheet, spacing 2 inches apart. Flatten slightly for chewier edges or leave domed for thicker centers.
  8. Press a few reserved chips on top of each scoop for a pretty finish and extra chocolate.
  9. Bake on the center rack for 10–12 minutes, until edges are light golden and centers look just slightly underbaked.
  10. Let cookies set on the tray for 5 minutes, then transfer to a rack. Sprinkle with flaky sea salt if desired.
  11. Enjoy warm with milk or coffee, or let cool completely for neater edges and set chocolate.
  12. Store airtight at room temperature up to 4 days, or freeze baked cookies up to 2 months. Reheat at 300°F for 4–6 minutes. Freeze dough balls and bake from frozen, adding 2–3 minutes.

Notes

Cool completely before storing. Keep cookies in an airtight container at room temperature for up to 4 days, or freeze in a single layer then transfer to a freezer bag for up to 2 months. Reheat from frozen at 300°F for 4–6 minutes until the edges are crisp and the chocolate softens. Freeze dough balls and bake from frozen, adding 2–3 minutes.

Source: https://simplersavory.com/almond-flour-chocolate-chip-cookies/