When I first starting baking with almond flour I had a slight obsession with chocolate chip cookies. This is the first grain-free version I made. It’s a chocolate chip cookie using almond flour and an egg. This recipe is similar to my other chocolate chip cookie recipe that is egg free (and dairy free if you want to use coconut oil instead of butter).
I can have a batch of about 40 chocolate chip cookies made in about 20 minutes with this recipe. I have three cookie sheets, and non-stick cookie sheet liners (or I use parchment paper).
As for the chocolate chips, I used to make these cookies with mini chocolate chips. More recently I made them with homemade chocolate chips, and the photographs below show how they look. I recommend adding the homemade chocolate chips while cold (from the freezer is preferred) and you can also chill the cookie dough for a bit before baking the cookies.
Another option is to use chocolate chips from a chopped up chocolate bar, or sweetened baking chocolate. I also added finishing salt to the cookies, and I highly recommend this extra touch. Up to you! Enjoy.