Ingredients
Scale
- 2 cups (208g) fine blanched almond flour
- 1 tablespoon cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup (100g) cookie butter
- 1/4 cup (56g) unsalted butter, room temperature
- 1/2 cup (115g) brown sugar (light or dark), packed
- 1/4 cup (55g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup mini dark chocolate chips
- 2–3 tablespoons coarse sugar, for topping
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together the almond flour, cornstarch, cinnamon, baking soda, and salt in a medium bowl until well combined.
- Beat the cookie butter and butter together in a large bowl using an electric mixer on medium speed until smooth and creamy, about 1 minute.
- Add both sugars to the butter mixture and beat on medium-high speed until light and fluffy, about 2-3 minutes.
- Mix in the egg and vanilla extract, beating until fully incorporated and the mixture looks smooth.
- Add the dry ingredients to the wet ingredients and mix on low speed just until combined, scraping down the sides of the bowl as needed.
- Fold in the mini chocolate chips with a spatula until evenly distributed throughout the dough.
- Scoop the dough using a 1 1/2 tablespoon cookie scoop and roll into balls, then roll each ball in coarse sugar to coat.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart, and gently flatten each one slightly with your palm.
- Bake for 10-12 minutes, until the edges are golden brown and the centers still look slightly underdone, they’ll firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Don’t skip the coarse sugar coating, it adds texture and helps the cookies hold their shape during baking.
- If your dough feels too soft to handle, chill it for 15-20 minutes before scooping.
- These cookies will look underdone when you take them out, but they firm up as they cool. Overbaking makes them dry.
- For thicker cookies, chill the dough balls for 30 minutes before baking and skip the flattening step.
- Regular chocolate chips work fine, but mini chips distribute better throughout smaller cookies.
- Store cookie butter and almond flour in the fridge or freezer to keep them fresh longer.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg