Almond Flour Chocolate Chip Cookies Are Gluten Free and Delicious

Gather the ingredients. Preheat the oven to 325 F. Line two rimmed baking sheets with parchment paper. The Spruce / Jennifer Perillo In a small bowl, whisk together the almond flour, baking soda, baking powder, and salt. The Spruce / Jennifer Perillo Add the butter to a deep bowl and beat, using an electric mixer, until creamy, 30 to 60 seconds. The Spruce / Jennifer Perillo Add the sugar, and beat on medium speed until the mixture becomes creamy, 3 to 5 minutes. The Spruce / Jennifer Perillo Add the egg and vanilla. Beat until thickened and fluffy, about 2 minutes. The Spruce / Jennifer Perillo Add the almond flour mixture to the bowl, and with mixer on the lowest speed, mix until just blended. The dough will be very soft (no need to chill). The Spruce / Jennifer Perillo Stir in the chocolate chips. The Spruce / Jennifer Perillo Scoop the dough, 2 tablespoonfuls at a time (a cookie scoop is handy here) onto the prepared sheet pans 2 to 3-inches apart. Bake one tray at a time, until the cookies are barely golden around the edges, and still puffed in the center, 13–15 minutes. The Spruce / Jennifer Perillo Let cookies cool on the tray for 2 minutes (they’ll be too delicate to transfer right from the oven), then use a spatula to transfer to a wire rack and let cool completely. The Spruce / Jennifer Perillo