½cuppowdered sugar (50 grams)((icing sugar) gluten free if that's important!)
1teaspoonvanilla extract
½cupchocolate chips
Instructions
Preheat oven to 320°F/160ºC. Line 2 baking sheets with non stick baking paper.
Beat butter, powdered (icing) sugar and vanilla extract until well combined and creamy.
Stir in almond flour and chocolate chips to form a soft dough.
Roll heaped teaspoonfuls of dough into balls and place on the prepared baking sheet allowing a bit of room for spreading. Press the balls with the tines of a fork.
Bake for 12-14 minutes until lightly browned.
Allow to cool for 5 minutes before transferring onto a wire rack to cool completely.
Store in an airtight container for up to 4 days at room temperature or freeze for up to 3 months.
Notes
Tips for Success
These cookies will brown really quickly so you’ll need to watch them carefully.
To make the recipe gluten free, ensure you use gluten free powdered sugar and gluten free chocolate chips! Check packaging!
Don't forget to check out the "Variations" section in the post above.