Step 1

Preheat the oven to 350, and line two large cookie sheet pans with parchment paper or a silicone baking mat.

Step 2

In a small bowl, whisk together the almond flour, baking powder, baking soda and salt. Set aside.

Step 3

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.

Step 4

Add the egg and vanilla to the butter mixture, and beat just to combine.

Step 5

Add the dry ingredients to the bowl with the wet and stir to combine everything; finally, stir in the chocolate chips.

Step 6

Using a cookie scoop, portion out 12 dough scoops onto the baking sheets.

Step 7

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.

Step 8

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.