Almond Flour Chocolate Chip Cookies Recipe
Simple almond flour chocolate chip cookies that are quick to make and can be dairy-free when using dairy-free chocolate chips.
Servings: 16 servings
Ingredients
Ingredients
- 2 tablespoonssolid coconut oil
- 3 tablespoonspure maple syrup
- 1 large egg
- 1 teaspoonpure vanilla extract
- 2 cupsalmond flour*
- 1/2 teaspoonbaking soda
- 1/4 teaspoonfine-grain sea salt
- 1/2 cupmini semi-sweet chocolate chips + more for topping if desired we likeEnjoy Life dairy-free chocolate chipsfor a fully dairy-free cookie
Instructions
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a large bowl add 2 tablespoons solid coconut oil and 3 tablespoons pure maple syrup. If the oil is very hard, microwave in short bursts (5–10 seconds) until soft but not melted.
- Whisk the oil and maple syrup briskly until well combined (this may take 1–2 minutes).
- Add 1 large egg and 1 teaspoon pure vanilla extract to the bowl and whisk until smooth and fully combined.
- In a medium bowl, stir together 2 cups almond flour, 1/2 teaspoon baking soda, and 1/4 teaspoon fine-grain sea salt until evenly mixed.
- Add the dry ingredients to the wet ingredients and stir with a wooden spoon until the dough is uniform and no large dry pockets remain.
- Stir in 1/2 cup mini semi-sweet chocolate chips.
- Using a tablespoon or small cookie scoop, drop mounded tablespoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart. Gently press each mound to flatten slightly. Top each cookie with a few additional chocolate chips if desired.
- Bake on the middle oven rack for 8–9 minutes, until the cookies are set and the edges are golden brown.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for 4–5 days.
Equipment
- Mixing Bowl
- Medium Bowl
- Whisk
- Wooden Spoon
- Measuring Spoons
- tablespoon or small cookie scoop
- Baking Sheet
- Parchment paper or silicone mat
- Wire Rack
- Microwave (optional)
Notes
Butter can be substituted for the coconut oil. Just make sure it’s room temperature so it’s soft and easy to stir. And, of course, the cookies will no longer be dairy-free – unless you use dairy-free butter (readers have reported using Earth Balance with success).
One reader shares that they swapped canola oil in for the coconut oil because they don’t like coconut, and that the cookies turned out great!
I’ve swapped the chocolate chips for fresh blueberries and it’s a delicious change! One reader reports 3/4 cup frozen wild blueberries, along with 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon and shared that they were a huge success.
One reader swapped in white chocolate chunks for the chocolate chips and said they were perfect.
Readers have reported swapping in a flax egg for the egg with success! For a flax egg, mix 1 tablespoon flaxseed meal with 3 tablespoons water in a small bowl. Let sit for about 5 minutes until thickened, then add just like you would an egg.
To replace the pure maple syrup, readers have reported agave syrup or honey have both worked well.
One reader shares that they swapped canola oil in for the coconut oil because they don’t like coconut, and that the cookies turned out great!
I’ve swapped the chocolate chips for fresh blueberries and it’s a delicious change! One reader reports 3/4 cup frozen wild blueberries, along with 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon and shared that they were a huge success.
One reader swapped in white chocolate chunks for the chocolate chips and said they were perfect.
Readers have reported swapping in a flax egg for the egg with success! For a flax egg, mix 1 tablespoon flaxseed meal with 3 tablespoons water in a small bowl. Let sit for about 5 minutes until thickened, then add just like you would an egg.
To replace the pure maple syrup, readers have reported agave syrup or honey have both worked well.