Prep time: 12 min | Cook time: 10 min | Total: 22 min (+cooling)
Servings: 12 cookies
Storage: Room temp 3 days or fridge 7 days (airtight). Freeze dough balls up to 2 months.
Intro
Soft centers, clean bite—made with Nonpareil Gold Organic Defatted Almond Flour for a less oily feel.
Ingredients
● 80 g (¾ cup) Nonpareil Gold Organic Defatted Almond Flour
● 25 g (3 tbsp) coconut flour or 20 g (2 tbsp) tapioca starch
● ½ tsp baking soda
● ¼ tsp salt
● 90 g (⅓ cup) brown sugar or low-carb sweetener
● 1 large egg + 1 egg yolk
● 60 g (¼ cup) butter, softened (or coconut oil)
● 1 tsp vanilla
● 100 g (½–⅔ cup) chocolate chips
Instructions
- Heat oven to 175°C / 350°F. Line tray.
- Cream butter + sugar; beat in egg, yolk, vanilla.
- Mix in dry ingredients; fold in chips.
- Scoop 12 mounds, lightly flatten. Bake 9–11 min. Cool fully.
Texture targets
Dough should be soft and scoopable (not crumbly), and cookies should look slightly underbaked in the center when removed.
Baking tips using defatted almond flour
● If dough feels dry, add 1 tsp milk at a time until it holds.
● Cooling is part of the set—don’t judge texture hot.
Variations
● Dairy-free: Use coconut oil or vegan butter; chill dough 10 minutes if it spreads.
● Egg swap note: Not recommended—egg + yolk are key for structure.
● Sweetener notes: Brown sugar keeps cookies softer; granular keto sweeteners can bake crisp—consider a touch more fat if needed.
Subtle product reminder
For soft cookies with a clean finish, choose Nonpareil Gold Organic Defatted Almond Flour.