Chocolate Chip Almond Cookies (Print-Friendly Version)
# What You'll Need:
→ Dough Base Items
01 -
213g of any chocolate chips you like
02 -
160g of brown or coconut sugar
03 -
113g of softened butter
04 -
56g coconut oil
05 -
87g toasted walnuts (optional)
06 -
300g almond flour (blanched)
07 -
2 large eggs
08 -
1/2 teaspoon baking soda
09 -
2 teaspoons vanilla extract
10 -
1/2 teaspoon kosher salt
# Step-by-Step Directions:
01 -
Set your oven to 175°C (350°F) and cover a baking tray with some parchment paper.
02 -
Using a stand mixer, mix up the butter, coconut oil, and sugar until super smooth. Toss in the vanilla and eggs, making sure everything blends nicely.
03 -
Sprinkle in the salt and baking soda. Gradually add almond flour bit by bit, mixing after every addition. Finally, mix in the walnuts and chocolate chips by hand with a wooden spoon.
04 -
Scoop out balls of dough about a tablespoon in size. Place them on the lined baking tray, leaving 8 cm (3 inches) of space between each one.
05 -
Bake for 11–13 minutes until the cookies’ edges turn golden. Let them slightly cool before eating. They’re tastiest fresh out of the oven!
# Helpful Notes:
01 -
You can swap blanched almond flour with almond meal, and it works well.
02 -
To keep the cookies from spreading too much, chill the dough for 30 minutes first.