Almond Flour Chocolate Chip Cookies
A delightful and gluten-free version of a classic favorite, these cookies combine almond flour and rich chocolate for a satisfying treat without the guilt.
Ingredients
Dry Ingredients
- 2 cups almond flour Ensure proper measurement to avoid dryness.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup coconut oil, melted Let cool slightly after melting.
- 1/2 cup brown sugar
- 1/4 cup honey or maple syrup Can substitute for agave syrup.
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chocolate chips Choose dairy-free for a vegan option.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Mixing Ingredients
- In one bowl, combine almond flour, baking soda, and salt.
- In a separate bowl, mix melted coconut oil, brown sugar, honey (or maple syrup), and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Fold in the chocolate chips.
Baking
- Drop rounded tablespoons of dough onto the lined baking sheet, spacing them apart.
- Bake for about 10-12 minutes or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
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Notes
Cookies can be stored in an airtight container for 3-5 days or frozen for up to three months.