Almond Flour Chocolate Chip Cookies
A healthier, gluten-free alternative to traditional cookies that are chewy and delicious, made with almond flour and natural sweeteners.
Ingredients
Dry Ingredients
- 2 cups almond flour Use fresh almond flour for best flavor.
- 1/2 teaspoon baking soda Ensure even distribution for rise.
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup coconut oil, melted Can be replaced with plant-based butter.
- 1/2 cup brown sugar
- 1/4 cup honey or maple syrup Maple syrup for vegan option.
- 1 teaspoon vanilla extract
Mix-ins
- 1/2 cup chocolate chips Feel free to use different types.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, baking soda, and salt; mix well.
- In another bowl, whisk together the melted coconut oil, brown sugar, honey or maple syrup, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet mixture, mixing thoroughly to form a dough.
- Fold in the chocolate chips evenly into the dough.
Baking
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness. Cookies can also be frozen for up to 3 months.