Almond Flour Cookies

5 from 2 votes

Naturally grain-free and gluten-free, these Almond Flour Cookies are soft, chewy and packed with flavor from the almond flour and almond extract!

Prep Time40

Cook Time12

Total Time52

Course: Dessert

Cuisine: American

Servings:

⅓ cup melted butter
¾ cup brown sugar
1 large egg
1 teaspoon almond or vanilla extract
2 cups almond flour
½ teaspoon baking soda
½ teaspoon salt
½ cup chopped dark chocolate (for chewy cookies) semi-sweet chocolate chips (for soft cookies)
flaky sea salt

Preheat the oven to 350 and line two large baking sheets with baking parchment.
In a large bowl, beat together the melted butter and brown sugar until smooth. Beat in the egg, followed by the almond extract. In a medium bowl whisk together almond flour, salt, and baking soda.
Adding 1/2 cup at a time, stir the dry ingredients into the wet ingredients until completely combined. Stir in the chopped chocolate or chocolate chips.
For thin chewy cookies: Using a medium cookie scoop, divide the dough into 12, evenly spaced between the two prepared trays. Bake for 12 minutes until flattened and golden. The moment they come out the oven, sprinkle them with sea salt. Leave them to cool on the tray for 5 minutes before transferring to a wire rack to cool.
For thick soft cookies: Chill the dough for 20 minutes. Roll the cookie dough into 12 1 1/2 inch balls and spread them out across the prepared trays. Sprinkle with sea salt and bake for 12 minutes until golden. Leave them to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

The Butter - European butter is preferred in this recipe for the higher butterfat content, but definitely optional!

Almond Extract - For a less pronounced almond flavor substitute vanilla extract for the almond extract.

Storing - These cookies are best eaten the day they’re made but will keep overnight in an airtight container.