Almond Flour Chocolate Chip Cookies
These almond flour chocolate chip cookies are rich and satisfying with a slightly lighter twist. Made with a combination of butter and olive oil, less sugar than a traditional cookie, and naturally gluten-free almond flour, they offer a bit more protein and healthy fats while still delivering that classic chocolate chip cookie flavor. Soft in the center, lightly browned on top and around the edges, and finished with flaky salt. They have become a family favorite.
Servings: 20 cookies
Ingredients
Dry Ingredients
- 2½ cups almond flour
- 1 tsp kosher salt
- ½ tsp baking soda
Wet Ingredients
- 1 stick unsalted butter 8 tbsp, softened
- 4 tbsp extra virgin olive oil
- ¼ cup light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
Mix-Ins
- 8 ounces chocolate chunks, chips, or a combination
- Flaky salt, such as Maldon for topping
Instructions
- Preheat oven to 350°F.
- Line 2 sheet pans with parchment paper.
- In a medium bowl, whisk together almond flour, kosher salt, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat softened butter, olive oil, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes, until light and creamy.
- Add egg and vanilla extract. Mix until smooth and fully incorporated.
- Gradually add dry ingredients to the wet mixture and mix on low speed until just combined. Do not overmix.
- Fold in chocolate chunks or chips.
- Using a scoop, portion 1½–2 ounces of dough per cookie (a generous scoop) onto prepared sheet pans, spacing evenly. Gently flatten slightly with your hand.
- Sprinkle tops with flaky salt.
- Bake for 11–12 minutes, or until lightly browned on top and around the edges and just set in the center.
- Cool on the baking sheets set on wire racks for 10 minutes, then transfer to wire racks to cool completely.
Notes
- These cookies soften as they sit. For best texture, store in the refrigerator.
- They are especially delicious cold!