Description
These almond flour chocolate chip cookies are soft, chewy, and packed with melty chocolate chips — all without any gluten! Made with simple pantry staples, they’re naturally grain-free and easy to make in one bowl. Perfect for cookie lovers looking for a healthier, nutty twist on a classic.
Ingredients
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2 cups almond flour (finely blanched)
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1/2 tsp baking soda
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1/4 tsp salt
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1/4 cup coconut oil or unsalted butter, melted
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1/4 cup maple syrup (or honey)
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1 egg (or flax egg for vegan: 1 tbsp flaxseed + 2.5 tbsp water)
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1 tsp vanilla extract
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1/2 cup chocolate chips (dairy-free if needed)
Instructions
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Preheat oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. -
Mix wet ingredients:
In a large bowl, whisk together melted coconut oil (or butter), maple syrup, egg, and vanilla until smooth. -
Add dry ingredients:
Stir in almond flour, baking soda, and salt until a dough forms. Fold in the chocolate chips. -
Scoop and shape:
Using a tablespoon or cookie scoop, drop dough onto the baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingers or the back of a spoon. -
Bake:
Bake for 10–12 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
Notes
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Cookies will be soft straight from the oven and firm up as they cool.
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Store in an airtight container at room temp for 3–4 days or refrigerate for longer freshness.
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Add chopped nuts or a sprinkle of sea salt on top for extra flair!