Preheat oven to 350°F. In a large bowl, or stand mixer fitted with paddle attachment, beat together butter, almond butter, brown sugar, and sugar for about 3 minutes, or until smooth and creamy, scraping down the sides of the bowl as necessary.
Add whole egg, egg yolk, and vanilla extract. Beat until well combined.
Slowly mix in almond flour, baking soda, and salt until no flour pockets remain. Stir in chocolate chips.
Use a medium cookie scoop to drop dough onto ungreased baking sheets, about 2 inches apart. If you don't have a cookie scoop either chill the dough for 1 hour and roll into 1 ½ balls or use 2 teaspoons to scrape dough onto cookie sheet. If desired, sprinkle sea salt on top the dough balls before baking.
Bake for 12-13 minutes, or until edges are golden brown and set, but middle is still soft and slightly undercooked. Cool on cookie sheets for 10 minutes before transporting to a wire rack to cool completely.
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Tips for Making the Best Almond Flour Cookies
Room temperature ingredients are always best when baking. Separate the egg yolk from the white while cold, and then let it sit for 1 hour.
To soften butter quickly use 20% power on the microwave for 30 seconds – 1 minute.
Slightly underbake cookies to make sure they stay soft, even after cooling.
Chilling isn't necessary, but is helpful if you don't have a cookie scoop and want perfectly round cookies. Chill dough for 1 hour and roll into balls.
For extra chocolate flavor use chocolate chunks or a mixture of semi-sweet, milk, and white chocolate chips.
Additions / Substitutions for Chocolate Chip Cookies with Almond Flour
White Chocolate Macadamia Nut - Substitute 1 cup white chocolate chips and 1 cup chopped macadamia nuts for the chocolate chips.
Almond Flour M&M cookies – Instead of chocolate chips add 1 1/2 cups M&Ms to the cookie dough to the dough at the end.
Almond Flour Raisin Cookies – Mix in 1/2 teaspoon cinnamon and 1/4 cup nutmeg with dry ingredients. Add 1 1/2 cups raisins to the dough at the end.
Coconut Chip Cookies - Add 1 cup shredded coconut and use 1 cup chocolate chips or white chocolate chips.
Salted Chocolate Chip Cookies - Sprinkle on sea salt or fleur de sel before baking.
Almond Flour Chocolate Chocolate Chip Cookies - Instead of almond butter use Nutella for chocolate chocolate chip cookies.
How to Freeze Store and Freeze Almond Flour Cookies
After the cookies have cooled completely, stack and store in an airtight container up to 3 days. If storing longer than that, wrapping a couple cookies together in plastic wrap before placing in an airtight container will extend longevity up to a week. Almond flour cookies can also be frozen a couple different ways.Freezing unbaked cookies: Portion out cookie dough into balls and place on a wax paper lined baking sheet. Freeze baking sheet. Once dough becomes solid, transfer balls to an airtight freezer container. Freeze up to 3 months.Place frozen cookie balls on ungreased baking sheets, 2 inches apart. Bake as directed for 14 minutes. Freezing baked cookies: Bake and cool cookies completely. Stack in groups of 2 or 3 and wrap in plastic wrap. Transfer stacks to an airtight freezer container. Freeze up to 3 months and thaw on counter when ready to eat.