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Baking fresh almond flour chocolate chip cookies on a kitchen countertop

Almond Flour Chocolate Chip Cookies

Delightfully chewy and subtly nutty, these Almond Flour Chocolate Chip Cookies are a healthier twist on the classic treat, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour A gluten-free flour alternative.
  • 1 tsp baking soda For leavening.
  • 1/2 tsp salt Enhances flavor.
Wet Ingredients
  • 1/4 cup coconut oil or butter, melted Can substitute with avocado oil or sunflower oil.
  • 1/4 cup honey or maple syrup For sweetness.
  • 1 tsp vanilla extract Adds flavor.
  • 1 large egg Acts as a binder.
Mix-ins
  • 1/2 cup chocolate chips Use dark or semi-sweet chocolate as preferred.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour, baking soda, and salt. Stir until evenly mixed.
  3. In another bowl, mix melted coconut oil or butter, honey (or maple syrup), vanilla extract, and the egg. Whisk until smooth.
  4. Slowly add the wet ingredients to the dry ingredients. Stir until fully combined to form a thick dough.
  5. Gently fold in the chocolate chips.
Baking
  1. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
  2. Bake for 12-15 minutes or until the edges start to turn golden brown.
  3. Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container for up to 1 week at room temperature or longer if refrigerated. They can also be frozen for up to 3 months.