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Preheat the oven to 350, and line two large cookie sheet pans with parchment paper or a silicone baking mat.
In a small bowl, whisk together the almond flour, baking powder, baking soda and salt. Set aside.
In a medium bowl, add the softened butter and almond butter, and beat until creamy, about 3 minutes. Add the brown sugar and beat for another 2 minutes to combine.
Add the egg and vanilla to the butter mixture, and beat just to combine.
Add the dry ingredients to the bowl with the wet and stir to combine everything; finally, stir in the chocolate chips.
Using a cookie scoop, portion out 12 dough scoops onto the baking sheets.
Bake, rotating the pans half way through for 10-11 minutes. The cookies are done when the edges start to turn golden brown. As they cool, they will deflate.
Let cookies cool for 1-2 minutes on the cookie sheet before moving them to cooling rack. Enjoy immediately, or keep covered at room temperature for up to 3 days.