When I first started experimenting with gluten-free baking, I felt like every recipe was a gamble. Would the cookies turn out crumbly?
Too dense? Or worse—so dry you could sand furniture with them?
Then I stumbled onto this gem: almond flour chocolate chip cookies. The first batch came out warm, chewy, and packed with the kind of flavor that made me forget they were gluten-free. These cookies became my go-to, not because they were “good for gluten-free” but because they were just plain good.
Now, whenever I bake these, I think of how food can be more than a snack—it’s a way to connect, share, and indulge without compromise. Let’s bake something amazing, shall we?
Variations and Substitutions
- Nut-Free Option: Replace almond flour with oat flour for a nut-free version.
- Sweetener Alternatives: Honey or agave syrup can be used instead of maple syrup.
- Add-Ins: Mix in chopped nuts, dried fruits, or shredded coconut for added texture and flavor.
Serving Suggestions
- Enjoy these cookies with a glass of cold almond milk or your favorite dairy-free alternative.
- Serve as a delightful dessert alongside fresh berries.
- Pack them as a sweet treat in lunchboxes.
Baking these cookies brings back fond memories and allows me to share a piece of my childhood with my loved ones. I hope this recipe brings warmth and joy to your kitchen, just as it has to mine.
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Almond Flour Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 15 cookies 1x
- Diet: Gluten Free
Description
These almond flour chocolate chip cookies are everything you want in a treat—chewy, slightly crisp around the edges, and loaded with melty chocolate chips. Made with simple, wholesome ingredients, they’re gluten-free and naturally sweetened, so you can feel good about every bite. Whether you’re baking for family, friends, or just yourself, these cookies are guaranteed to bring smiles all around!
Ingredients
- 2 cups (200g) almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (60ml) melted coconut oil
- 1/4 cup (60ml) pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup (90g) dark chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, combine the almond flour, baking soda, and salt. Stir until well blended.
- Combine Wet Ingredients: In another bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth.
- Form the Dough: Pour the wet mixture into the dry ingredients. Stir until a dough forms. Fold in the chocolate chips.
- Shape the Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each scoop with your fingers.
- Bake: Place in the oven and bake for 10-12 minutes, or until the edges are golden brown.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ingredient Sourcing: Whenever possible, use fresh, locally sourced ingredients to enhance flavor and support local farmers.
- Storage: Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
