Yield: ~30 (depending on scoop size)
Prep Time: 20 minutes
Chill Time: 20 Minutes
Total Time: 40 Minutes
1. In a large bowl using a hand mixer, beat butter until light and fluffy. Add sugar, vanilla, and salt. Beat until combined.
2. Slowly beat in almond flour until no dry spots remain, then fold in chocolate chips. Cover bowl with plastic wrap and place in refrigerator to firm slightly, 15 to 20 minutes.
3. Using a small cookie scoop, scoop dough into small balls. Store in the refrigerator if planning to eat within the week, or in the freezer for up to 1 month.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.