After emails from a few different folks requesting and almond flour chocolate chip cookie that used eggs, I’m finally satisfied with the way this following recipe turned out. It took a few tries to get it right, so the cookie wasn’t too hard, too soft, too puffy, too crumbly, etc. To get the same results I suggest following *exactly* how I write it out below. I still like my first Chocolate Chip Cookie recipe better (doesn’t use eggs). But for those who asked, I hope this satiates your cravings!
Chocolate Chip Cookies
Makes 16 Cookies
1/2 cup butter, room temp
1/2 cup xylitol, powdered
2 free range eggs
3 cups almond flour, sifted
1 tsp pure vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1 cup 73+% dark chocolate chips / chunks
1.) Preheat oven to 350 degrees F. Line a baking sheet with unbleached parchment paper. In your mixer bowl, cream the butter and xylitol together on Medium-Low. Add vanilla and eggs one at a time, until smooth.
2.) Mix in almond flour, baking soda, and sea salt until just blended. Stir in chocolate chips last.
3.) Scoop out cookies in about 1 1/2″ sized balls onto cookie sheet. Flatten each out with your fingers to the thickness you prefer (they will only rise slightly from the baking soda, but won’t spread on their own while baking. They need your help.). Move to oven and bake for 15-18 minutes until golden brown.
4.) Remove from oven and cool on baking sheet for a few minutes before transferring to cooling rack.