I fell in love with almond flour when I first went gluten free, and I'm constantly coming up with new recipes and ways to use the protein-rich flour. These cookies can be enjoyed in three - maybe two - bites and are oh-so-addicting.
In a medium bowl, combine almond flour, flaxseed meal, brown sugar, baking powder, and salt. Set aside.
Combine egg, oil and vanilla in another bowl, and whisk until well combined.
Add dry ingredients to wet ingredients, folding all the ingredients together by hand until well combined.
Fold in mini chocolate chips, then cover the dough with plastic wrap and refrigerate for 30 minutes.
While dough is chilling, preheat oven to 375º F and line a large baking sheet with parchment paper.
Using your hands, roll about 1-inch dough balls and place on baking sheet about 1" apart. The cookies will not spread, so they do not need a lot of space between them.
Gently press each dough ball to slightly flatten it (do not flatten all the way, just a little).
Bake for 7-9 minutes until tops begin to brown and dough is set. The cookie should be slightly undercooked and will continue to cook as it cools.
Allow cookies to cool for 2-3 minutes on the baking sheet before transferring them to a cooking rack to cool completely. Enjoy!
Do not skip the 30 minute refrigeration of the dough before baking. This will prevent the cookies from spreading.You can prepare the dough up to 24 hours in advance and keep it refrigerated. You can roll the dough into balls and place the balls in your freezer. Defrost one or all of the dough balls in your fridge for a few hours before baking.Almond flour matters. I use Honeyville almond flour. You can use other almond flours but I cannot guarantee the taste and texture will be the same. I have noticed different tastes with different brands of almond flour.