Almond Flour Chocolate Chip Cookies
User Reviews
4.4
Almond Flour Chocolate Chip Cookies
Description
These cookies use 2 cups of almond flour — not almond meal — to provide a fine, tender crumb. Coconut oil adds moisture and richness while keeping the recipe dairy-free. Sweetened with pure maple syrup, the dough also includes baking soda and sea salt to ensure a balanced rise and flavor profile. Vanilla extract enhances the aroma, and dark chocolate chips contribute melty bursts of chocolate.
The batter is scooped into cookies, gently pressed, and baked at 350°F until golden around the edges. Cooling the cookies fully on baking sheets before moving to wire racks prevents them from breaking due to their delicate nature. This recipe creates a dense, chewy cookie with a nut-forward character and soft texture.
Storing these cookies in an airtight container at room temperature keeps them fresh for 3-4 days. Refrigeration or freezing can extend their shelf life. Substitutions for coconut oil or sweeteners are possible but may affect texture and flavor. The recipe notes advise against substituting almond flour for other flours to maintain the cookie’s characteristic texture.
Ingredients
- 2 cups almond flour not almond meal, blanched super fine
- ½ teaspoon baking soda
- ½ teaspoon salt sea salt
- 6 Tablespoons coconut oil melted
- ⅓ cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- ⅓ cup dark chocolate chips or chopped dark chocolate
Instructions
- Preheat oven to 350° F. Line baking sheet with parchment paper or a silpat baking mat.
- In a medium mixing bowl add the almond flour, sea salt and baking soda and stir to combine.
- In a large mixing bowl, whisk together the coconut oil, maple syrup and vanilla until combined.
- Gradually add the dry ingredients to the wet ingredients and stir to combine.
- Gently fold in the chocolate chips.
- Scoop cookie dough with a medium cookie scoop (about 2 Tablespoons) and place on your prepared baking sheet. Gently press down on each cookie and top with extra chocolate chips, if desired.
- Bake for 13-15 minutes or until cookies are golden around the edges.
- Cool on baking sheets for a full 15 minutes before placing on wire racks to cool completely. Definitely let them cool for the full 15 minutes or they will likely break.
- Store in an airtight container at room temp for up to 3-4 days. For longer storage, you can store in the refrigerator for up to 7 days or in the freezer for up to 2 months.
Notes
- Use superfine blanched almond flour as specified for proper texture and crumb.
- Coconut oil can be substituted with melted unsalted butter or neutral oil but may change flavor slightly.
- Sweeteners like honey or pure maple syrup are preferred; dried sugars may alter cookie consistency.
- Allow cookies to cool fully before handling to prevent breakage due to delicate structure.
- Chocolate chips can be replaced with chopped chocolate or omitted for different variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 207kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Sodium | 150mg | 6% |
| Potassium | 1mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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