Almond Flour Chocolate Chip Cookie Recipe

If you’re craving a cookie that’s both indulgent and gluten-free, this Almond Flour Chocolate Chip Cookie Recipe is exactly what you need. These cookies are soft, chewy, and packed with gooey chocolate chips in every bite. The almond flour gives them a rich, nutty flavor that pairs perfectly with the sweetness of the chocolate. Plus, they’re super easy to make, and you’ll love how the whole kitchen smells while they bake. Trust me, these will disappear fast!

Why You’ll Love This Recipe

• Gluten-Free Goodness: Made with almond flour, perfect for those with gluten sensitivities.
• Chewy & Soft: These cookies have the perfect texture—crispy on the edges and chewy in the middle.
• Quick & Simple: No need for fancy equipment, just mix, bake, and enjoy!
• Guilt-Free Indulgence: Packed with healthy fats from the almond flour and no refined flour, they’re a better-for-you treat.

Ingredients

Gather these ingredients for the perfect batch of almond flour chocolate chip cookies:

• Almond Flour: The star ingredient, giving the cookies a rich, nutty flavor and soft texture.
• Baking Soda: Helps the cookies rise and gives them that perfect chewy texture.
• Salt: Enhances the sweetness and balances the flavors.
• Egg: Binds everything together and adds richness.
• Maple Syrup: For natural sweetness and a touch of caramel flavor.
• Coconut Oil: Adds moisture and helps keep the cookies soft.
• Vanilla Extract: For that warm, comforting flavor that every cookie needs.
• Chocolate Chips: The indulgent element of the cookies; feel free to use dark, milk, or dairy-free chocolate chips for your preference.

Note: Ingredients with measurements will be right under the article in the recipe card.

How to Make Almond Flour Chocolate Chip Cookies

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the almond flour, baking soda, and salt. Set aside.

Step 3: Combine the Wet Ingredients

In another bowl, beat the egg, maple syrup, coconut oil, and vanilla extract until well combined.

Step 4: Stir in the Dry Ingredients

Add the dry ingredients to the wet ingredients and stir until the dough comes together. Be sure not to overmix!

Step 5: Add the Chocolate Chips

Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.

Step 6: Shape the Cookies

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press each ball of dough down slightly with your fingers to form a thick cookie shape.

Step 7: Bake

Bake for 10-12 minutes or until the edges of the cookies are golden brown. Keep an eye on them—these cookies can bake quickly!

Step 8: Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm, or store them for later!

Pro Tips for Making the Recipe

• Don’t Overmix: Overmixing the dough can lead to dense cookies, so stir until just combined.
• Chill the Dough: If you want to get a thicker, chewier cookie, chill the dough in the fridge for 30 minutes before baking.
• Sweetener Options: You can swap maple syrup for honey or agave syrup if preferred, but maple syrup gives a nice depth of flavor.
• Chocolate Chips: Use dark chocolate for a more intense flavor or milk chocolate for a sweeter cookie. You can also try dairy-free chips if you want to keep the recipe vegan!

How to Serve

• With a Glass of Milk: A classic pairing that never gets old!
• As a Snack: These cookies are perfect for an afternoon pick-me-up or a post-workout treat.
• For Dessert: Serve them with a scoop of vanilla ice cream for an indulgent dessert experience.

Make Ahead and Storage

Storing Leftovers

Store the cookies in an airtight container at room temperature for up to 1 week.

Freezing

Freeze the cookie dough before baking by rolling it into balls and storing it in a freezer-safe bag or container. When you’re ready to bake, simply place the dough on a baking sheet and bake straight from the freezer (just add a couple of extra minutes to the bake time).

Reheating

Reheat cookies in the microwave for about 10-15 seconds to soften them or in the oven at 300°F (150°C) for 5 minutes.

FAQs

1. Can I use a different type of flour?
   Almond flour works best for this recipe, but you could try other gluten-free flours like coconut flour. Just note that the texture may differ slightly.
2. Can I make these cookies dairy-free?
   Yes! Use dairy-free chocolate chips and swap coconut oil for butter to make the recipe completely dairy-free.
3. Can I double the recipe?
   Absolutely! Just double all the ingredients and bake the cookies in batches.
4. What if my dough is too sticky?
   If the dough is too sticky to handle, try chilling it for 30 minutes in the fridge before baking.

These Almond Flour Chocolate Chip Cookies are a game-changer when it comes to gluten-free baking. They’re soft, chewy, and full of rich flavor in every bite. With just a few simple ingredients, you can make a treat that’s just as indulgent as the classic version—without the gluten. Enjoy! 🍪💖

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