Description
Thick, chewy, and naturally gluten-free, these almond flour chocolate chip cookies are a healthier twist on the classic. Made with simple whole-food ingredients like almond flour, maple syrup, and optional dairy-free chocolate chips, they come together in one bowl for a quick and satisfying treat.
Ingredients
2 cups blanched almond flour
½ teaspoon baking powder
¼ cup butter or vegan butter, softened
3 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup chocolate chips (optional)
Instructions
- Preheat the oven to 180 °C (350 °F) and line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour and baking powder.
- Add the softened butter, maple syrup, and vanilla extract. Stir until a dough forms.
- Fold in the chocolate chips with a spatula.
- Form either 6 large or 12 small dough balls and place them on the prepared baking sheet.
- Press each ball into a thick cookie shape.
- Bake for 10–12 minutes, until the edges begin to turn golden.
- Let the cookies cool completely on the baking sheet before serving.
Notes
Use vegan butter and dairy-free chocolate chips for a vegan version.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze in a single layer for longer storage, up to 3 months.
Do not substitute coconut flour; it will change the texture significantly.
No chilling required — bake immediately after mixing.
For bite-sized cookies, make smaller dough balls and reduce baking time slightly.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150-180
- Sugar: 6g
- Sodium: 40mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
