Description

These Soft and Chewy Almond Flour Cookies are a delightful gluten-free treat that melts in your mouth with every bite. Made with blanched almond flour, they offer a tender texture complemented by rich dark chocolate chips. Sweetened naturally with maple syrup and enhanced with vanilla, these cookies provide a perfect balance of flavor and chewiness without any refined sugars or grains.

Ingredients

Scale

Dry Ingredients

2 cups blanched almond flour (use this fine flour for a soft, tender texture)
1/2 teaspoon baking soda (helps your cookies rise slightly for a chewy finish)
1/4 teaspoon salt (balances sweetness and enhances flavor)

Wet Ingredients

1/3 cup melted coconut oil (or substitute with unsalted butter for a delicious richness)
1/3 cup maple syrup (or honey for natural sweetness and flavor)
1 large egg (binds the ingredients; use a flax egg for a vegan option)
1 teaspoon vanilla extract (adds a warm and inviting aroma)

Add-ins

1/2 cup dark chocolate chips (semi-sweet chips add a rich chocolatey burst in each bite)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, baking soda, and salt, whisking to break up any lumps.
Add Wet Ingredients: Add the melted coconut oil, maple syrup, egg, and vanilla extract to the dry mix, stirring until a cohesive dough forms.
Incorporate Chocolate Chips: Fold in the dark chocolate chips, ensuring an even distribution throughout the dough.
Chill Dough: If the dough is too soft to handle, chill it for 10–15 minutes to firm up for easier shaping.
Shape Cookies: Scoop out dough balls onto the prepared baking sheet, shape them slightly, and flatten each ball gently with your palm.
Bake: Bake for 10–12 minutes until the edges turn golden while the centers remain soft and chewy.
Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
Use parchment paper to prevent sticking and ensure even baking.
Do not overbake to maintain soft and chewy centers.
Almond flour is best used blanched and finely ground for the tenderest texture.
You can swap coconut oil for unsalted butter for richer flavor.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.