Shortbread Cookies with Chocolate Chips and Walnuts (Almond Flour)

almondflourshortbreadchocolatechipwalnuts These Almond Flour Chocolate Chip Cookies - An all-time favourite recipe. Crispy edges on the outside, soft on the inside and slightly buttery.

½ cup butter, softened
¼ cup coconut oil
¾ cup coconut sugar
2 tsp. pure vanilla extract
2 large eggs
½ tsp. baking soda
½ tsp. sea salt
3 cups blanched superfine almond flour
1¼ cups chocolate chips
⅔ cup walnuts, toasted and chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a baking sheet with parchment paper.

In the bowl of a stand mixer, cream together the butter, coconut oil and brown sugar. Add the vanilla and eggs, mixing until incorporated.

Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon.

Form the dough into tablespoon rounds and place on the lined baking sheet about 3" apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy. These cookies are best enjoyed the day they are baked.

Cook's Notes:

You can use almond meal in place of blanched almond flour for this recipe with great results.
You can refrigerate the dough prior to baking for 30 minutes to prevent the cookies from spreading too much.
Storage Instructions:
Once baked, these cookies can be stored in an airtight container at room temperature for up to 3 days.
Make-Ahead/Freezer Instructions:
As with many other cookie recipes, I usually make a batch of dough, then bake half and freeze the other half.
When you want a cookie, just bake the frozen dough by adding 2-4 minutes onto the cook time. These are perfect to have on hand for those nights when you just need a little something sweet.