These thick Almond Flour Cookies with chocolate chips have soft and chewy centers with perfectly crisp edges.
To a bowl add the almond flour, coconut sugar, tapioca starch, baking powder, and salt, and whisk well.
Then add the wet ingredients (almond milk, cashew or almond butter, vanilla, and chocolate chips and stir again until a moldable batter forms.
Scoop medium-sized cookie dough balls of about 1.5 tablespoon each (approximately 40 g) and place on the baking sheet. You should get about 12 cookies.
Press down on each cookie until they are about 1/4 inch thick.
Bake for 10-11 just until the edges start to brown and have puffed up well. (Be careful not to overbake them or the edges may burn.)
Let the cookies cool on the baking sheet for 10 minutes before cooling another 10 minutes on a cooling rack.
Cookies have chewy centres with crisp edges. These cookies tend to get softer when stored in an airtight container at room temperature, so I recommend you store them in the fridge or freezer.