Almond Flour Chocolate Chip Cookies
These almond flour chocolate chip cookies are super easy to make with only 7 ingredients. They're crisp on the outside, soft and chewy on the inside and loaded with gooey chocolate in every bite.
Servings: 12 cookies
Ingredients
- 2 cups blanched super fine almond flour (not almond meal)
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 6 Tablespoons coconut oil melted
- ⅓ cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- ⅓ cup dark chocolate chips or chopped dark chocolate
Instructions
- Preheat oven to 350° F. Line baking sheet with parchment paper or a silpat baking mat.
- In a medium mixing bowl add the almond flour, sea salt and baking soda and stir to combine.
- In a large mixing bowl, whisk together the coconut oil, maple syrup and vanilla until combined.
- Gradually add the dry ingredients to the wet ingredients and stir to combine.
- Gently fold in the chocolate chips.
- Scoop cookie dough with a medium cookie scoop (about 2 Tablespoons) and place on your prepared baking sheet. Gently press down on each cookie and top with extra chocolate chips, if desired.
- Bake for 13-15 minutes or until cookies are golden around the edges.
- Cool on baking sheets for a full 15 minutes before placing on wire racks to cool completely. Definitely let them cool for the full 15 minutes or they will likely break.
- Store in an airtight container at room temp for up to 3-4 days. For longer storage, you can store in the refrigerator for up to 7 days or in the freezer for up to 2 months.
Video
Notes
- Almond Flour: These cookies were specifically designed to be made with almond flour so I don't recommend substituting the almond flour with another flour. If you're looking for a nut-free, gluten-free cookie try my coconut flour cookies instead.
- Coconut Oil: If you don't have coconut oil, melted unsalted butter or another neutral oil like olive oil can be used as a substitute. If you'd like to keep these cookies vegan, you could try using dairy-free butter.
- Sweetener: As a substitute for the honey or maple syrup you could use agave syrup, but I don't recommend using a dry sugar like brown sugar or coconut sugar as it will likely change the consistency of these cookies. For a lower-sugar option you can use monkfruit sugar free maple syrup.
- Chocolate: Instead of chocolate chips feel free to use chopped chocolate. You can also skip the chocolate all together or use a different mix-in like dried cranberries, dried cherries, raisins or chopped nuts.
Nutrition
Serving: 1cookie | Calories: 207kcal | Carbohydrates: 13g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Sodium: 150mg | Potassium: 1mg | Fiber: 2g | Sugar: 3g