Almond Flour Chocolate Chip Cookies Recipe

Introduction

These Almond Flour Chocolate Chip Cookies offer a delicious gluten-free alternative to classic cookies, bursting with rich chocolate chips and a subtle sweetness from maple syrup. They’re easy to make and perfect for those seeking a dairy-free treat that doesn’t compromise on flavor.

Ingredients

• 2 cups almond flour
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted and cooled
• 1/2 teaspoon baking powder
• 1/2 cup dairy-free dark chocolate chips
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil. Set aside.
2. Step 2: In a large mixing bowl, stir together the almond flour, baking powder, maple syrup, and melted coconut oil. Add vanilla extract and salt if using.
3. Step 3: Mix with a rubber spatula until the dough starts to form.
4. Step 4: Fold in the chocolate chips and stir until they are evenly incorporated.
5. Step 5: Divide the dough into 12 balls. If the dough is sticky, lightly oil your hands to make rolling easier.
6. Step 6: Place each dough ball onto the prepared baking sheet, leaving space between each. Press the tops slightly for flatter cookies, as they do not spread much during baking.
7. Step 7: Bake in the oven’s center rack for 12–15 minutes until the edges are golden brown.
8. Step 8: Allow the cookies to cool on the sheet for 10 minutes, then transfer them to a wire rack to cool completely, about 1 hour.

Tips & Variations

• For a nuttier flavor, toast the almond flour lightly before mixing.
• Swap dark chocolate chips for chopped nuts or dried fruit for variety.
• If you prefer a less sticky dough, chill it in the fridge for 10 minutes before shaping.
• Use pure maple syrup to keep the cookies vegan and refined sugar-free.

Storage

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. To reheat, let them come to room temperature or warm gently in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe is designed for almond flour, which provides a moist texture and nutty flavor. Using regular flour will change the texture and may require different liquid ratios.

Do these cookies taste very sweet?

The maple syrup gives them a natural sweetness, but they are not overly sweet compared to traditional cookies. You can adjust the amount of maple syrup slightly to suit your preference.

Almond Flour Chocolate Chip Cookies Recipe

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★★★★★

4.6 from 60 reviews

• Author: Simon
• Total Time: 1 hour 25 minutes
• Yield: 12 cookies 1x
• Diet: Gluten Free

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Description

Delight in these wholesome Almond Flour Chocolate Chip Cookies, perfect for a gluten-free and dairy-free treat. Made with almond flour, natural maple syrup, and dairy-free chocolate chips, these cookies offer a rich, nutty flavor with a chewy texture. Easy to prepare and baked to golden perfection, they are an excellent choice for those seeking a healthier, allergen-friendly dessert.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups Almond Flour
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt

Wet Ingredients

• 1/3 cup Maple Syrup
• 1/4 cup Coconut Oil, melted and cooled
• 1 teaspoon Vanilla Extract

Add-ins

• 1/2 cup Dairy-Free Dark Chocolate Chips

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Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly brush it with coconut oil to prevent sticking. Set this prepared sheet aside.
2. Mix Dry and Wet Ingredients: In a large mixing bowl, combine the almond flour, baking powder, maple syrup, and melted coconut oil. Add the vanilla extract and salt, if using, to enhance the flavor.
3. Form Dough: Stir the mixture with a rubber spatula until it forms a dough. The texture will be sticky but cohesive.
4. Add Chocolate Chips: Fold the dairy-free dark chocolate chips into the dough gently to distribute them evenly throughout.
5. Shape Cookies: Divide the sticky dough into 12 equal-sized balls. To prevent sticking to your hands, lightly oil them with coconut oil. Place each ball on the prepared baking sheet, leaving some space between each cookie. Press the tops down slightly if you prefer flatter cookies, as these will not spread during baking.
6. Bake Cookies: Bake the cookies on the center rack of the oven for 12 to 15 minutes, or until the edges turn golden brown.
7. Cool on Baking Sheet: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes, which helps them set and firm up.
8. Final Cooling: Use a spatula to transfer the cookies to a wire rack and let them cool completely for about 1 hour to achieve the best texture.

Notes

• The dough is sticky; oiled hands make shaping easier.
• Do not expect these cookies to spread during baking; shape them as desired before baking.
• Use dairy-free chocolate chips to keep the recipe vegan and dairy-free.
• Ensure coconut oil is melted and cooled to avoid cooking the eggs or altering dough texture (if eggs were used).

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Almond Flour Cookies, Gluten-Free Cookies, Dairy-Free Cookies, Healthy Chocolate Chip Cookies, Vegan Chocolate Chip Cookies, Maple Syrup Cookies