About this recipe

Soft, chewy, and naturally gluten-free, these almond flour cookies come together in one bowl with just a handful of pantry staples. Made with blanched almond flour, a touch of vanilla, and your choice of mix-ins, they bake up golden on the edges with a tender, melt-in-your-mouth center. Perfect for anyone avoiding gluten without sacrificing flavor.

Instructions

1. 1

   Preheat your oven to ![350°F]. Line a large baking sheet with parchment paper and set aside.

2. 2

   In a large mixing bowl, whisk together the melted coconut oil (or butter), coconut sugar, egg, and vanilla extract until smooth and well combined, about 1 minute.

3. 3

   Add the almond flour, baking soda, and fine salt to the wet ingredients. Stir with a rubber spatula until a soft, slightly sticky dough forms. Fold in the chocolate chips.

4. 4

   Using a cookie scoop or heaping tablespoon, portion the dough into 16 balls and place them about 2 inches apart on the prepared baking sheet. Gently flatten each ball to about ½-inch thickness with your palm — almond flour cookies don't spread much on their own. Press a few extra chocolate chips on top and sprinkle with flaky sea salt if using.

5. 5

   Bake for 10–12 minutes, until the edges are golden and the centers look just set — they will firm up as they cool. Do not overbake. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.