Preheat your oven to 350°F. Prepare two large cookie sheets with parchment paper and set aside.
In a medium-sized bowl, combine the almond flour, baking powder baking soda, and salt. Mix with a spoon until well combined.
In a separate large bowl or stand mixer bowl, beat the butter, granulated sugar, brown sugar, eggs, and pure vanilla extract. Be sure to mix the egg in completely.
Add the dry ingredients to the egg mixture. Beat on medium speed until well combined. The dough will be thick and sticky.
Next, add the chocolate chips and mix until evenly distributed.
Using a greased medium cookie-sized scoop, approximately 1 ½ tablespoons, drop dough balls onto the parchment paper lined cookie sheet approximately two inches between dough to allow room for spreading.
Bake for 13-15 minutes or until the tops and edges are golden brown. Please watch your oven because all ovens are different.
When you take the cookies out of the oven they will be puffy, but as they cool the cookies flatten. These cookies are deliciously chewy but need to fully rest to set. Let the cookies cool on the pan for 10 minutes then transfer them to a cooling rack. Enjoy!
Notes
For dairy-free: use Smart Balance butter and Nestle Toll House Allergen Free Chocolate Baking Chips or Enjoy Life Foods dairy-free chocolate chips.
To store: when sealed well in an airtight container, almond flour chocolate chip cookies are good at room temperature for about 5 days.
To freeze: I recommend forming the dough into cookies first then lay them flat on a baking sheet and put them into the freezer for 20 minutes. This will help prevent the cookie dough balls from sticking together once combined. Once they are frozen, you can put them together in a sealed food storage container and freeze up to 2 months. When baking cookies from frozen, add an additional 3-4 minutes of baking time.
The chocolate chips can be swapped out with an equal amount of nuts or dried fruit pieces. Just make sure they’re chopped to about the same size as a chocolate chip.
Do not substitute the light brown sugar for more granulated sugar unless you want thinner, crispy cookies. The light brown sugar is needed to keep these cookies chewy and soft.
Mama says, "Make sure to always check your labels!"