30 minute almond flour chocolate chip cookies (from scratch)

Let me preface this post by saying I'm no baker - not even a little, not even at all.

However, I was craving cookies at 10pm on a Wednesday night, and I had just read Alexis' 'what I ate Wednesday' post, and there was a link to a cookie recipe there, and I did feel empowered to give these babies a try.

They're gluten free, low glycemic, and low(ish) carb. I'm not on any special diet, but I am generally mindful of my sugar intake, and carbs turn into sugar in the body, so I'm also generally mindful of how many carbs I'm consuming in a day. That being said, when I take the time to bake cookies from scratch, I want them to taste like cookies, not some healthy cookie-like alternative. Thankfully these fit the bill!

As usual, I made some modifications to the original recipe. I was too impatient to let the dough chill in the fridge, and I added more sweetener because the "6 tbsp" it called for had to be a typo... right? Also, since I'm not a baker, I don't have a stand mixer, so I folded the wet ingredients into the dry instead of whisking them like a professional should/would/could. The best part is whole process took all of 30 minutes from start to finish.

Ingredients

• 1 1/4 cups almond flour
• 1/4 cup coconut flour
• 1 tsp pure vanilla extract
• 1 large egg
• 1/2 cup coconut sugar
• 1/4 cup monk fruit sugar
• 6 tbsp butter, softened 
• 1/4 tsp kosher salt, plus more for sprinkling
• 1/4 tsp baking soda
• heaping 1/2 cup chocolate chips 

Directions

1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
2. In a bowl, add almond flour, coconut flour, salt, sugars and baking soda and mix until combined.
3. Beat the egg and vanilla until it's nice and fluffy.
4. Add the butter and egg mixture to the dry ingredients and fold fold fold, stir stir stir.
5. Keep mixing until everything is combined into a nice, uniform dough.
6. Fold in chocolate chips by hand. 
7. Scoop and roll dough into balls. Place on sheet about 2 inches apart and gently flatten with hands as the cookies won’t spread much while baking.
8. Top with more chocolate chips and a sprinkle of salt.
9. Bake for about 12 minutes or until golden on the edges. 
10. Store completely cooled cookies in an air tight container. 
11. Cookies can be frozen, but this recipe only makes 12, so who's they'll be gone before storing freezing them is even a thought.

adapted from this recipe »»