Easy Toasted Almond Chocolate Chip Cookie Recipe

Preheat your oven to 375°F (191°C) and line several baking sheets with parchment paper.

To the bowl of an electric stand mixer fitted with the paddle attachment, add oil, granulated sugar and brown sugar. Run the machine on medium speed for 3-4 minutes, or until the mixture is completely combined.

With the mixer on medium low, add in the eggs, one at a time, making sure the first is well blended before adding in the second. Scrape down the sides and bottom of the bowl to make sure everything is well combined.

Finally, add the almond flour, baking soda, and salt, and run the machine for an additional 1 minute, or until well combined.

Take the bowl out of the mixer stand and, using a spatula, fold the all-purpose flour into the dough until the mixture is almost combined but you still see traces of flour.

Stir in the chips and sliced almonds until evenly distributed throughout the dough.

Using a 2-tablespoon cookie scoop, scoop dough, roll into a ball and place on the prepared baking sheets, leaving 2 inches (5 cm) between each dough ball.

Bake one sheet at a time in the center of the oven for 9 to 10 minutes. They should be lightly bronzed and may look slightly underbaked in spots; that's fine. The cookies will also be puffy fresh from the oven, and will then relax and crinkle as they cool.

Let cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely. Sprinkle with sea salt flakes if using.