Gluten-Free Chocolate Chip Almond Flour Cookies
Indulge in these rich and nutty gluten-free chocolate chip cookies made with almond flour, perfect for everyone regardless of dietary restrictions.
Ingredients
Dry Ingredients
- 2 cups almond flour Ensure the almond flour is fresh for the best flavor and texture.
- 1/2 teaspoon baking soda Helps the cookies rise.
- 1/4 teaspoon salt Enhances overall flavor.
Wet Ingredients
- 1/4 cup coconut oil (melted) Provides moisture and a subtle coconut flavor.
- 1/4 cup maple syrup Can be adjusted for sweetness.
- 1 teaspoon vanilla extract Adds depth of flavor.
Mix-Ins
- 1/2 cup chocolate chips Use dairy-free chocolate chips for a vegan version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine almond flour, baking soda, and salt. Whisk together thoroughly.
- In another bowl, melt the coconut oil, then add maple syrup and vanilla extract. Stir until well combined.
- Pour the wet mixture into the dry ingredients bowl and mix gently until combined.
- Fold in the chocolate chips.
- Using a tablespoon-sized scoop, portion out dough onto a lined baking sheet, spacing them apart.
Baking
- Bake the cookies for 10-12 minutes, or until the edges turn slightly golden brown.
- Transfer the cookies to a cooling rack to cool before enjoying.
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Notes
Store cookies in an airtight container at room temperature for 3-5 days, or refrigerate for up to 1 week. They can also be frozen for 2-3 months.