Preheat the oven to 350F. Line a baking sheet with parchment paper (for easy clean up).
In a medium-size bowl, using an electric mixer, cream together the semi-melted butter (if you're using a microwave to melt the butter, my butter is perfect after 30 seconds) and honey, until well combined and creamy.
Add the egg yolk and beat for a few seconds, until combined. Finally, beat in the vanilla extract.
Add all the dry ingredients to the wet ingredients: almond flour, starch, baking soda, and salt. Mix to combine.
Stir in 1 cup of chocolate chips.
Scoop the batter from the bowl onto a parchment-lined baking sheet to form cookies (about 10 large cookies using an ice cream scoop or large cookie cookie scoop).
Bake the cookies for 12 minutes, until golden on top with crisp, brown edges.
Let the cookies cool on the baking sheet for 5-10 minutes. Because the cookies are made with almond flour, they will feel and look very soft at first. As the cookies cool, they will firm up, so wait until the cookies are cool before enjoying one. The cookies will always be soft, but once they cool, you'll be able to easily pick one up without it crumbling.
Serving Ideas: Add a scoop of vanilla ice cream between two cookies to make a gluten-free ice cream sandwich. It helps to refrigerate the cookies first so they're nice and firm. Or make a coffee-shop drink, like a homemade pumpkin spice latte or chai latte to enjoy with a cookie.
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Notes
Semi-soft butter means that half of the butter is melted and half is soft, but still in a solid state. I know this sounds crazy, but it's worked really well in this recipe. I've used both salted and unsalted butter in this recipe without issue. Weigh the flour. There is one thing that you need for fail-proof baking: a scale. Well, actually, two things: a scale and quality ingredients. My cup of flour is not the same as your cup of flour. Not weighing flour may result in disappointment when making cookies, cakes, or quick breads. Plus, weighing ingredients is much easier; just keep adding ingredients to the bowl until the scale tells you to stop. I’ve been using this digital scale for a few years now.