Almond Flour Chocolate Chip Cookies
These soft, chewy Almond Flour Chocolate Chip Cookies are a gluten-free twist on a classic treat, featuring rich flavors and wholesome ingredients.
Ingredients
Dry Ingredients
- 2 cups almond flour Use blanched almond flour for a finer texture.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup honey or maple syrup Can substitute with a vegan sweetener.
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chocolate chips Use dark chocolate chips for a richer flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, baking soda, and salt. Stir thoroughly.
- In another bowl, mix together the melted coconut oil, brown sugar, honey or maple syrup, and vanilla extract until smooth.
Mixing
- Gradually add the dry mixture to the wet mixture and stir until the dough begins to form; it should be slightly sticky.
- Fold in the chocolate chips until evenly distributed.
Baking
- Using a tablespoon, drop rounded scoops of the dough onto the lined baking sheet, spacing them apart.
- Bake for 10 to 12 minutes, or until the edges turn golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chill the dough for about 30 minutes before baking for thicker cookies. Adjust the sweetness to your taste.