Almond Flour Cookies
User Reviews
4.9
Almond Flour Cookies
Description
This recipe for Almond Flour Cookies uses almond flour as the base, which gives the cookies a dense yet tender crumb with a naturally nutty taste. The inclusion of baking powder and baking soda helps them rise slightly despite lacking wheat flour. Ground cinnamon and sea salt provide warmth and balance to the sweetness from maple syrup.
The wet ingredients include beaten egg, melted butter (or coconut oil), maple syrup, and vanilla extract, which bind the cookie dough and add moisture and flavor. The dough is notably sticky, so forming the cookies into shapes before baking is necessary as they do not spread much in the oven.
Dark chocolate chips and chopped raw walnuts are stirred through the batter, contributing bursts of rich chocolate and crunch. The cookies bake at moderate temperature until the edges turn golden brown and crisp while the centers remain tender. Cooling them slightly before transferring to a rack helps them set without breaking.
Ingredients
- 1½ cups almond flour finely ground
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt sea salt
- ½ tsp ground cinnamon
- 1 large egg lightly beaten
- ¼ cup unsalted butter melted, or coconut oil
- 3 Tbsp pure maple syrup
- 1 tsp vanilla extract pure
- 1/2 cup dark chocolate chips
- 2/3 cup walnut chopped, raw
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Stir together the almond flour, baking powder, baking soda, sea salt, and cinnamon in a bowl (dry ingredients).
- Whisk together the egg, melted coconut oil (or butter), pure maple syrup, and vanilla extract in a separate bowl (wet ingredients).
- Pour the dry ingredients into the bowl with the wet ingredients and stir until combined. The dough will be very sticky. This is normal!
- Stir in the chocolate chips and chopped walnuts until they are well-incorporated throughout the dough.
- Scoop heaping mounds of cookie dough onto a non-stick baking sheet. Note: The dough will not spread much during the baking process and will maintain the same shape throughout. For this reason, form the dough into the shape you would like to end up with.
- Bake 8 to 12 minutes (I do 10 on the dot), or until the edges of the cookies are golden brown. Remove from the oven and allow cookies to cool a couple of minutes before transferring them to a wire rack to finish cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Cookies
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 189kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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