½cupbrown sugarcoconut sugar, or sugar free sweetener
1large egg
1teaspoongluten-free vanilla extract
2cupsblanched almond flour
¼cupflax seed mealground flax seed
½teaspoonbaking soda
¼teaspoonsaltomit if using salted butter
1cupchopped dark chocolate piecesor chocolate chips of choice
Instructions
In a large mixing bowl with an electric beater, beat together the butter and brown sugar (or sugar of choice) until smooth.
Add the egg and vanilla and continue to beat until smooth and creamy.
Add in the almond flour, flax seed meal, salt, and baking soda and beat until combined.
Fold in the chopped chocolate (or chocolate chips). Place in the refrigerator while you preheat your oven.
Preheat the oven to 350ºF. Use a cookie scoop to scoop cookie dough into balls and place them on a parchment lined baking sheet two inches apart.
Bake for 12 minutes or until the center is set and the tops are golden brown. Remove from the oven and slide the parchment paper off the baking sheet onto a cool surface.
Store in an airtight container at room temperature for up to three days. Cookies will stay soft and chewy.
Notes
Remember when measuring almond flour to spoon your flour into your measuring cup, then level it. Do not dip your measuring cup into the flour then level, it will be too much almond flour.
Chill baby chill. Allow your dough to chill while your oven preheats. Skipping this part will result in flat cookies.
You can use coconut oil, dairy-free butter, or butter (if you do dairy).