Almond Flour Chocolate Chip Cookies
Delightful gluten-free chocolate chip cookies made with almond flour, offering a crispy edge and chewy center, perfect for snacks or desserts.
Ingredients
Dry Ingredients
- 2 cups almond flour Spoon into measuring cup and level off to prevent dense cookies.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup coconut oil, melted Can substitute with melted butter or another neutral oil.
- 1/2 cup brown sugar Natural sweetener for enhanced flavor.
- 1/4 cup honey or maple syrup Feel free to experiment with sweeteners.
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, baking soda, and salt; mix well.
- In a separate bowl, combine melted coconut oil, brown sugar, honey (or maple syrup), and vanilla extract; mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until a cookie dough forms.
- Fold in the chocolate chips evenly throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them adequately.
Baking
- Bake in the preheated oven for 10-12 minutes, until the edges are golden brown.
- Remove from oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
For best results, measure almond flour accurately and check dough consistency. You can chill the dough for 30 minutes to improve cookie texture.