Then add 1 teaspoon of vanilla extract, 1 egg, and 1 egg yolk. Combine again with the mixer on medium-high speed.
Now place a fine-mesh sieve over the mixing bowl and add in 3 cups of blanched almond flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Sift the dry ingredients right into the butter and egg mixture. Then mix it all together using a spatula.
Now line a baking sheet with parchment paper and preheat your oven to 350 degrees Fahrenheit.
Scoop the dough balls using a trigger-release cookie scoop, then round them out and placed them onto your lined baking sheet. Use about 1/4 cup semisweet chocolate chips to dot the top of the cookies for a prettier appearance. Bake the almond flour cookies for about 10 to 12 minutes.
Notes
Soften the butter- Leave the butter at room temperature until it is soft, but not melted. This helps the cookies to spread so they are soft and chewy, rather than round and cakey.
Only use almond flour- You can't substitute other gluten-free flours, such as coconut flour, because they affect the overall texture and taste of the cookies.
Sift the dry ingredients- Almond flour can easily cake so it's best to sift it with the other dry ingredients through a fine mesh sieve. This will avoid clumps in your cookies.
Let them cool- Let the cookies cool for a few minutes after leaving the oven. They are very delicate when hot and may fall apart if you transfer them to a cooling rack too soon.