Chocolate Cookies with Chocolate Chips (Almond Flour and Coconut Flour)

These fudgy almond flour chocolate cookies are made in one bowl, thick and chewy with crisp edges and so easy to make. They're naturally gluten free, dairy free optional and can be made refined sugar free.

Wet:
½ cup white sugar
⅓ cup brown sugar
½ cup butter, softened, room temperature
1 large egg
2 tsp. pure vanilla extract

Dry:
1½ cups blanched almond flour
2 Tbsp. coconut flour
½ cup cocoa powder
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. sea salt
⅔ cup chocolate chips

In a medium mixing bowl or bowl of a stand mixer, cream together the butter and both sugars for about 1 minute.

Beat in the egg and vanilla until well combined.

Add in all dry ingredients aside from the chocolate chips and beat to combine.

Be sure to spoon and level the flours and cocoa, don't scoop right from the bag.

Fold in the chocolate chips.

Add the dough to the fridge to set for 1 hour.

During the final 15 or so minutes, preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Scoop the dough into balls using a medium cookie scoop or about 2 Tbsp. Press a few extra chocolate chips on top of each cookie.

Bake for 10-15 minutes, 12 is usually perfect in my oven but all ovens are different. They will continue to harden as they cool, so take them out when they're still a bit soft.

Use a round cookie cutter to swivel around the edges and create perfect circles.

Let cool, then serve.