Description
This Almond Flour Chocolate Chip Cookies recipe offers a delicious and healthier alternative to classic cookies, featuring grain-free almond flour and natural sweeteners like honey or maple syrup. Perfectly soft and chewy with melty chocolate chips, these cookies are simple to make and ideal for those following gluten-free or low-carb diets.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup coconut oil (melted) or butter
- ¼ cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- ½ cup semi-sweet chocolate chips
- Optional: ¼ cup chopped nuts (e.g., walnuts or pecans)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the almond flour, baking soda, and salt until well combined.
- Mix Wet Ingredients: In another bowl, whisk the melted coconut oil or butter with the honey or maple syrup, egg, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cookies tender.
- Add Chocolate Chips and Nuts: Fold in the semi-sweet chocolate chips and optional chopped nuts evenly into the cookie dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spaced about 2 inches apart. Flatten them slightly with your fingers or the back of a spoon.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges start to turn golden brown but the centers remain soft.
- Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your chewy, almond-flour chocolate chip cookies!
Notes
- For a dairy-free version, use coconut oil instead of butter.
- Honey or maple syrup can be substituted based on dietary preferences or availability.
- Make sure not to overbake the cookies to keep them soft and chewy.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Optional nuts add extra texture and flavor but can be omitted for a nut-allergy friendly version (excluding the almond flour).
