Whisked Almond Flour Chocolate Chip Cookies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

These soft and chewy cookies use almond flour for a gluten-free texture and are packed with semi-sweet chocolate chips for a classic favorite. This American-inspired recipe (gluten-free), ready in about 27 minutes, layers almond flour, baking soda, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 18, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 18 American cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Step 2: In a medium bowl, whisk together 2 cups almond flour, 1/2 tsp baking soda, and 1/4 tsp salt until evenly combined.
  3. Step 3: In a large bowl, beat 1/3 cup softened unsalted butter with 1/2 cup packed brown sugar and 1/4 cup granulated sugar using an electric mixer on medium speed until fluffy, about 2 minutes.
  4. Step 4: Add 1 large egg and 1 tsp vanilla extract to the butter-sugar mixture and beat for another minute until smooth.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Step 6: Fold in 3/4 cup semi-sweet chocolate chips evenly.
  7. Step 7: Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Step 8: Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
  9. Step 9: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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