ALMOND FLOUR CHOCOLATE CHIP COOKIES

I have a lot of gluten-free friends, so I love creating recipes that are not only delicious but perfect to share with them. I actually think I like these better than regular chocolate chip cookies – the combination of the almond flour and tahini gives them a subtle nuttiness and they’re the perfect chewiness, even days later! 

INGREDIENTS

½ cup salted butter, softened

¼ cup tahini (or creamy almond butter)

1 cup light brown sugar

½ cup granulated sugar

1 egg

1 egg yolk

2 tsp vanilla extract

2 ¾ cup almond flour

1 tsp baking soda

½ tsp salt

1 ½ cups semi-sweet chocolate chips

Flaked sea salt

PREPARATION

1.     Preheat oven to 350°F

2.     In a stand mixer, mix the butter, tahini, brown sugar and sugar until smooth.

3.     Add the egg and egg yolk and beat until combined. Add in the vanilla. 

4.     Turn off the mixer and pour in the almond flour and sprinkle over with baking soda and salt. Turn back on and mix to combine until smooth. 

5.     Add in the chocolate chips and stir.

6.     Grease a baking sheet and scoop the batter onto it, in small balls 2 inches apart.

7.     Bake for 12-13 minutes until golden. Half way through, pick up the tray about ½ inch from the oven rack and drop it, which helps to flatten the cookies and give them a great texture. 

8.     Remove cookies and immediately sprinkle with sea salt flakes. Cookies will be soft in the middle and not fully-cooked – they will complete cooking on the tray for 10 minutes when out of the oven. 

9.     After 10 mins, remove to a rack to cool. Enjoy!