Almond Flour Chocolate Chip Cookies (Gluten Free)

I make these for my husband and he loves them💖


• 3 1/2 cups blanched super fine almond flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup unsalted butter
• 1/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla
• 1 1/2 cups chocolate chips


• Preheat your oven to 350 degrees (F). Prepare two large cookie sheets with parchment paper and set aside.
• In a medium-sized bowl, combine the almond flour, baking powder, baking soda, and salt. Mix well with a mixing spoon.
• In a separate, large-sized bowl (or a stand mixer bowl), beat the butter, granulated sugar, brown sugar, eggs, and vanilla together. Be sure to mix the egg in completely.
• Add the dry ingredients to the wet ingredients mixture. Beat on medium speed until well-combined. The texture of the dough will appear sticky. • Add the chocolate chips and mix well.
• Use a medium-sized cookie scoop, and scoop out a tablespoon-sized amount of dough onto the parchment paper-lined cookie sheet. Make sure the dough balls are 2 inches apart so they don't end up sticking together.
• Bake your cookies for 14-15 minutes or until they turn a golden brown color.


• Make sure you grease your cookie scoop so your cookie dough doesn't stick to the scoop!
• These cookies are gluten free, but not dairy free. You are welcome to sub in dairy free ingredients as needed.
• Don't worry about how fluffy the cookies look when they come out of the oven - that's what you want them to look like as they will flatten themselves out when they cool.

Recipe - Brown Butter Chocolate Chip Cookies...and Butterscotch, Too

Jesus christ, these are my FAVORITE cookies I've ever made.


• 1 3/4 cup all purpose flour (I use King Arthur because it's super fine flour and it doesn't necessarily need sifting)
• 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1 stick butter, either softened or browned
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp vanilla
• Dark chocolate chips and butterscotch chips
• Sea salt for sprinkling on top (optional, but recommended)


• Combine flour, baking soda, baking powder and salt in a mixing bowl. Mix well and set aside.
• In another bowl, add softened butter or browned butter, brown sugar, and granulated sugar together. Once mixed/creamed, add egg and vanilla. Continue to mix until well-incorporated.
• Add wet ingredients to the dry ingredients, and mix until dough is crumbly.
• Stir in the dark chocolate chips and butterscotch chips. I usually go half amount for each of them.
• You will want to chill this dough in the fridge for about an hour or so.
• Take the chilled dough out of the fridge when you are ready to use it, let it thaw a little (the butter will solidify a bit). Roll your dough into small balls, on a non-stick cookie sheet. Sprinkle a dash of seat salt on top of each dough ball, and then gently press down with a spatula.
• Bake your cookies at 350 degrees (F) for 11-15 mins.


• If you prefer not to brown your butter, by all means, you do not have to! The cookies still come out just as delicious without doing all that.
• If you need help on how to brown the butter, you can visit this link - Sally's Baking Addiction - How To Brown Butter
• If you have a stand mixer, this will come in handy and save you loads of time with the mixing process. A hand mixer works just fine, though, too... or you can mix by hand and get some muscles while you're at it!
• I cannot take all the credit for this recipe, I will have to find the original recipe on Google later on (a friend sent me their rendition of this recipe as well and I built off of that).