Description
Soft, chewy cookies made with almond and coconut flours, naturally sweetened with maple syrup, and packed with dark chocolate chunks. Gluten-free, paleo-friendly, and incredibly delicious.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted and slightly cooled
- 1/3 cup maple syrup
- 1 large egg (or flax egg for vegan)
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chunks (70% cacao or higher)
- Optional: 1/4 cup chopped pecans or walnuts for extra crunch
Instructions
- Preheat your oven: Set it to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, combine almond flour, coconut flour, baking soda, and salt. Stir until evenly blended.
- Prepare the wet ingredients: In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract.
- Combine: Slowly add the wet mixture to the dry ingredients. Stir until a dough forms. It will be a bit sticky but manageable.
- Add the good stuff: Fold in the chocolate chunks (and nuts if using).
- Shape the cookies: Scoop a tablespoon of dough, roll it into a ball, and flatten slightly on the baking sheet. Repeat, spacing cookies about 2 inches apart.
- Bake: Place in the oven and bake for 10–12 minutes, or until the edges turn golden. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 6g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg