Name: Almond Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup almond flour; 1/2 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup coconut oil, melted; 1/4 cup maple syrup; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup chocolate chips; 1/4 cup sliced almonds (optional)

These almond chocolate chip cookies offer a delicious twist on the classic recipe. The nutty almond flour complements the rich, sweet chocolate chips, creating a perfectly balanced, chewy, and soft cookie that I know I’ll crave again and again. Plus, they’re quick and easy to make, making them the ideal treat for any occasion.

Ingredients

1 cup almond flour

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup coconut oil, melted

1/4 cup maple syrup

1 large egg

1 teaspoon vanilla extract

1/2 cup chocolate chips

1/4 cup sliced almonds (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

I begin by preheating the oven to 350°F (175°C). Then, I line a baking sheet with parchment paper for easy cleanup.

In a medium bowl, I whisk together the almond flour, all-purpose flour, baking soda, and salt.

In another bowl, I combine the melted coconut oil, maple syrup, egg, and vanilla extract. I mix them until smooth.

Gradually, I add the dry ingredients to the wet ingredients, stirring until everything is fully combined.

I fold in the chocolate chips and sliced almonds (if I’m using them).

Using a tablespoon, I scoop out portions of the dough and place them onto the prepared baking sheet, making sure to space them about 2 inches apart.

I bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set.

After baking, I let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Servings: 12 cookies

Storage/Reheating

I store these almond chocolate chip cookies in an airtight container at room temperature, where they stay fresh for up to 5 days. If I want them to last longer, I can freeze them for up to 3 months. To reheat, I simply pop them in the microwave for 10-15 seconds or heat them in a 350°F oven for about 5 minutes to bring them back to that freshly baked texture.

FAQs

How do I make these cookies vegan?

To make these cookies vegan, I’d swap the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). I would also make sure that the chocolate chips are dairy-free.

Can I use other types of flour?

Yes! While almond flour is a key part of this recipe, I can substitute it with other gluten-free flours like oat flour or coconut flour. Keep in mind that the texture and taste may change a bit depending on the flour I use.

Can I use a different sweetener instead of maple syrup?

If I want to try something different, I could use honey or agave syrup instead of maple syrup. Just note that honey isn’t vegan, but it’s still a great alternative.

What’s the best way to prevent the cookies from spreading too much?

If I want to avoid the cookies spreading too much during baking, I could chill the dough for 30 minutes before scooping it onto the baking sheet. This helps the dough hold its shape while baking.

Can I add other mix-ins?

Absolutely! If I want to get creative, I could add things like dried fruit, shredded coconut, or even some chopped nuts. Just keep the mix-ins to about 1/2 cup total so that the dough still holds together well.

Conclusion

These almond chocolate chip cookies are a fun and delicious spin on a classic favorite. With their chewy texture, nutty flavor, and rich chocolatey goodness, they’re the perfect treat to satisfy my sweet tooth. Plus, they’re simple to make, and I love how customizable they are. Whether I’m making them for a snack, dessert, or a special occasion, these cookies are sure to be a hit every time!

Recipe:

Almond Chocolate Chip Cookies

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Author: Sophia
Total Time: 22 minutes
Yield: 12 cookies
Diet: Gluten Free

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Description

Ingredients

1 cup almond flour

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup coconut oil, melted

1/4 cup maple syrup

1 large egg

1 teaspoon vanilla extract

1/2 cup chocolate chips

1/4 cup sliced almonds (optional)

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Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
In a medium bowl, whisk together the almond flour, all-purpose flour, baking soda, and salt.
In another bowl, combine the melted coconut oil, maple syrup, egg, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
Fold in the chocolate chips and sliced almonds (if using).
Scoop out portions of the dough with a tablespoon and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set.
Let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

To make the cookies vegan, swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use dairy-free chocolate chips.

If using other gluten-free flours like oat flour or coconut flour, the texture and taste may vary.

You can substitute maple syrup with honey or agave syrup, though honey is not vegan.

To prevent the cookies from spreading too much, chill the dough for 30 minutes before baking.

Feel free to add other mix-ins like dried fruit, shredded coconut, or chopped nuts (limit to about 1/2 cup total).