Almond Flour Chocolate Chip Cookies
Soft, chewy almond flour chocolate chip cookies made with just 5 ingredients—gluten-free, dairy-free, egg-free, vegan, and paleo-friendly. Quick to make, wholesome, and deliciously satisfying.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 1 hour 20 minutes (including cooling)
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups almond flour
- 1/4 cup maple syrup (or agave, coconut nectar)
- 2 tablespoons melted coconut oil (cooled)
- 1/2 teaspoon baking powder
- 1/3 cup dairy-free dark chocolate chips
- (Optional) 1 teaspoon vanilla extract
- (Optional) pinch of salt
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly grease with coconut oil.
- In a bowl, mix almond flour, baking powder, maple syrup, and coconut oil. Add vanilla and salt if using.
- Fold in chocolate chips until evenly distributed.
- Form dough into 12 balls, place on baking sheet, and flatten slightly (cookies won’t spread much).
- Bake 12–15 minutes, until edges are golden brown.
- Cool on baking sheet 10 minutes, then transfer to a wire rack. Let cool completely for at least 1 hour before serving.
Notes
- Swap chocolate chips with vegan white chocolate or chopped macadamias.
- Add cranberries, raisins, or oats for variations.
- Use pecans or walnuts for nutty crunch.
- Make keto-friendly with sugar-free syrup and chocolate chips.
- Store up to 4 days at room temp or 3 months in freezer.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
