Almond Flour: Make sure to use blanched almond flour (flour made by grinding blanched almonds without their skins) instead of almond meal (processed whole almonds with skins on).

Egg: The egg is necessary for binding the ingredients together, so make sure you don’t leave it out.

Butter: I used dairy-free butter to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use regular butter instead.

Sugar: I used white sugar, but you can also use cane sugar or light brown sugar instead. Alternatively, if you are diabetic or insulin-resistant, you can use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you aren’t a fan of vanilla, you can swap it out for almond extract to enhance the almond flavor.

Baking Soda: If you don’t have baking soda, you replace it with 1 teaspoon of baking powder instead.

Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.