1 large egg
1/2 cup butter, room temp
1 1/4 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup brown sugar, I use Lakanto
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup chocolate chips, I use Choczero
Preheat oven to 350 degrees.
In a small bowl combine the almond flour, baking soda, baking powder, salt and cinnamon and set aside.
In a stand mixer bowl add the soft butter, brown sugar and vanilla extract and mix on medium speed until smooth.
Add the egg to the mixer and continue to mixture but on low this time.
Gradually start adding in your almond flour continue to beat on low until all the almond flour is combined and then shut off the mixer.
Add in the Choczero chocolate chips and give is a good stir to incorporate.
You're going to want to chill the mixture for about 10/15 minutes.
Using an ice cream scoop drop the cookies onto a greased baking sheet, make sure you're leaving a space between each cookie, you don't want them to stick together.
Bake for 8/10 minutes or until the cookies are golden brown.
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