Almond Flour Chocolate Chip Cookies
These almond flour cookies with chocolate chips are absolutely delicious, crisp on the outside and chewy on the inside! Naturally gluten-free and vegan.
Servings: 15 cookies
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 6 tablespoons coconut oil in a liquid state
- ⅓ cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- ⅓ cup chopped dark chocolate or dark chocolate chips*
Instructions
- Preheat oven: Preheat oven to 350° F. Line baking sheet with parchment paper or a silpat baking mat.
- Mix dough: Add almond flour, sea salt and baking soda in small bowl. In another bowl, whisk together coconut oil, maple syrup and vanilla until combined. Gradually add dry ingredients into the bowl with the wet mixture. Stir in chocolate.
- Place on baking sheet: Scoop cookie dough with a medium cookie scoop (about 2 Tablespoons) and place on your prepared baking sheet. Top each cookie with extra chocolate, if desired.
- Bake: Bake for 17-20 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: Store in an airtight container at room temp for up to 3 days. For longer storage, you can store in the refrigerator for up to 7 days or in the freezer for up to a month.
Video
Notes
- Coconut oil: You can sub softened butter or softened vegan butter (the stick variety) for the coconut oil if needed.
- Low sugar chocolate: I used Eating Evolved Unsweetened Midnight Coconut Bar to keep the sugar content low. You could also use Lily's chocolate chips!
Nutrition
Serving: 1cookie | Calories: 130kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 78mg | Fiber: 1g | Sugar: 6g