Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 24 cookies
Description
These almond flour chocolate chip cookies are soft, chewy, and packed with melty chocolate chips — all without any gluten! Made with simple pantry staples, they’re naturally grain-free and easy to make in one bowl. Perfect for cookie lovers looking for a healthier, nutty twist on a classic.
Ingredients
- 2 cups almond flour (finely blanched)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil or unsalted butter, melted
- 1/4 cup maple syrup (or honey)
- 1 egg (or flax egg for vegan: 1 tbsp flaxseed + 2.5 tbsp water)
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (dairy-free if needed)
Instructions
Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix wet ingredients: In a large bowl, whisk together melted coconut oil (or butter), maple syrup, egg, and vanilla until smooth.
Add dry ingredients: Stir in almond flour, baking soda, and salt until a dough forms. Fold in the chocolate chips.
Scoop and shape: Using a tablespoon or cookie scoop, drop dough onto the baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
Bake: Bake for 10–12 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
Notes
Cookies will be soft straight from the oven and firm up as they cool.
Store in an airtight container at room temp for 3–4 days or refrigerate for longer freshness.
Add chopped nuts or a sprinkle of sea salt on top for extra flair!
Almond Flour Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
Description
These almond flour chocolate chip cookies are soft, chewy, and packed with melty chocolate chips — all without any gluten! Made with simple pantry staples, they’re naturally grain-free and easy to make in one bowl. Perfect for cookie lovers looking for a healthier, nutty twist on a classic.
Ingredients
-
2 cups almond flour (finely blanched)
-
1/2 tsp baking soda
-
1/4 tsp salt
-
1/4 cup coconut oil or unsalted butter, melted
-
1/4 cup maple syrup (or honey)
-
1 egg (or flax egg for vegan: 1 tbsp flaxseed + 2.5 tbsp water)
-
1 tsp vanilla extract
-
1/2 cup chocolate chips (dairy-free if needed)
Instructions
Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix wet ingredients: In a large bowl, whisk together melted coconut oil (or butter), maple syrup, egg, and vanilla until smooth.
Add dry ingredients: Stir in almond flour, baking soda, and salt until a dough forms. Fold in the chocolate chips.
Scoop and shape: Using a tablespoon or cookie scoop, drop dough onto the baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
Bake: Bake for 10–12 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
Notes
Cookies will be soft straight from the oven and firm up as they cool.
Store in an airtight container at room temp for 3–4 days or refrigerate for longer freshness.
Add chopped nuts or a sprinkle of sea salt on top for extra flair!