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These Easy Almond Flour Chocolate Chip Cookies are sweetened with pure maple syrup, contain no dairy, eggs or grains and come together in just 20 minutes!
Soft and chewy with a classic cookie flavour, these Almond Flour Chocolate Chip Cookies are always a hit! Nobody ever guesses they're made with good-for-you ingredients.
Plus, they hold together well (unlike some gluten-free cookies) and are great for taking on the go.
Are Almond Flour Cookies Healthy?
Rich in healthy fats, vitamins, minerals, and fibre, Almond flour cookies are a healthier alternative to traditional cookies.
These Almond Flour Chocolate Chip cookies are also made with pure maple syrup and coconut oil, making them dairy-free, gluten-free and lower in sugar.
Health Benefits
Better for blood sugar. Almond flour is a great low-carb option. Plus, these cookies are maple syrup sweetened, making them free of heavily refined sugars that can spike blood sugar levels far more quickly.
Mineral-rich. Almond flour is a great source of minerals, including calcium, magnesium, iron and potassium. Pure maple syrup also provides manganese and zinc.
Heart healthy. Almond flour is an excellent source of fibre and heart-healthy fats that can contribute to lower LDL (bad) cholesterol levels while increasing HDL (good) cholesterol levels.
Good source of vitamin E. Almond flour is a great source of vitamin E, which acts as a powerful antioxidant that can protect cells from damage and help to maintain skin, brain, eye, heart and reproductive health.
How to Make Almond Flour Chocolate Chip Cookies
These Almond Flour Chocolate Chip Cookies are so easy to make! They only take 20 minutes in total and are pretty much a no-fail recipe.
What You Will Need
Equipment
- Oven to bake the cookies.
- Mixing bowl to mix the ingredients.
- Spoon or spatula to stir the ingredients.
- Measuring utensils for accuracy.
- Small pot to melt the coconut oil.
- Baking sheet to bake the cookies on. A 9 x 13 inch baking sheet is large enough for one batch of these cookies.
Ingredients
- Almond flour provides the main base of these cookies, a slightly nutty flavour and a low-carb, nutrient-rich wheat substitute.
- Arrowroot flour provides a gentle, gut-friendly starch that helps to hold these gluten-free cookies together. You can also use tapioca flour.
- Coconut oil acts as a substitute for butter, helping to bind the ingredients while offering a tender and chewy texture.
- Pure vanilla extract provides an uplifting flavour with a natural sweetness that brings the flavours of these cookies together.
- Dark chocolate chips are lower in sugar and higher in antioxidants.
- Aluminium-free baking soda acts as a leavening agent that gives these cookies a slight rise and a light and airy texture.
Step 1: Mix Dry Ingredients
Start by Preheating your oven to 350° F and grease a stainless steel baking sheet with coconut oil. Alternatively, you can line the baking sheet with unbleached parchment paper to prevent sticking.
In a small saucepan, melt the coconut oil over low heat. By the time the dry ingredients are mixed, it should be melted. Be sure to keep an eye on it and avoid overheating to prevent it from melting the chocolate chips.
Next, mix the dry ingredients in a large mixing bowl. Start with the almond and arrowroot flour. Then, stir in the baking soda, mixing well.
If needed, use a whisk to break up any clumps. If there are still some small clumps, there is no need to worry, as they will smooth out when mixed with the liquid and exposed to the heat.
Step 2: Stir in Wet Ingredients
Once the dry ingredients are well mixed, stir in the vanilla extract and maple syrup. Then, add the melted coconut oil and mix well to form the cookie dough.
Step 3: Mix in Chocolate Chips
Next, stir in the chocolate chips and mix well, ensuring they are evenly distributed throughout the dough.
Step 4: Bake
Scoop out about a tablespoon of dough at a time. Pack each scoop into a ball between your hands and lightly flatten into a cookie shape. You can also use the back of a spoon or the palm of your hand to flatten them on the baking sheet.
These cookies don't spread too much when baking. However, it's best to leave at least ½ an inch of space between them.
Place your cookies in your preheated oven and bake for 8 to 10 minutes or until the edges begin to brown.
Once fully baked, remove them from the oven and let them cool for a few minutes before handling.
Substitutions and Variations
Tapioca flour can be substituted for the arrowroot flour.
Grass-fed ghee or butter can be substituted for the coconut oil if you do not need your cookies to be dairy-free.
A dark chocolate bar can be cut up into chunks to be used in place of dark chocolate chips.
Storing and Saving
These Almond Flour Chocolate Chip Cookies will last up to 7 days at room temperature in a well-sealed container. You can also freeze them for up to 6 months.
Recipe Highlights
Quick and easy. These cookies only require about 5 minutes of hands-on time and 8-10 minutes in the oven.
Lower in sugar. These cookies are lower in carbohydrates than traditional cookies and are made with pure maple syrup, making them free of heavily refined sugars.
Nutrient-rich. Made with better-for-you, whole food ingredients, these cookies are full of minerals, fibre, healthy fats and vitamin E.
Friendly for many diets. These cookies are made with simple ingredients that are naturally free of grains, dairy, eggs and gluten.
More Almond Flour Recipes
FAQs
These Almond Flour Cookies will last up to 7 days at room temperature in a well-sealed container. You can also freeze them for up to 6 months.
Since almond flour is rich in healthy fats, it gives cookies a deliciously soft and chewy texture that melts in your mouth.
It can vary depending on the size of each cookie, what other ingredients are added or if any substitutions or variations are made. However, when making this Almond Flour Chocolate Chip Cookie recipe as written, a single palm-sized cookie provides about 200 calories.
If you try this Easy Almond Flour Chocolate Chip Cookie recipe, let me know how it was by leaving a comment and/or a rating below! And make sure you're following along on Pinterest, Instagram and Facebook for more wildly nutritious recipes!
Easy Almond Flour Chocolate Chip Cookies (with Maple Syrup)
Print RecipeEquipment
- Oven
- Mixing Bowl
- Spoon or Spatula
- 9 x 13 Baking Sheet
- Measuring Utensils
- Small Pot or Saucepan
Ingredients
- 1 ⅔ cup Almond Flour
- ⅓ cup Arrowroot Flour (or Tapioca Flour)
- ½ teaspoon Baking Soda (Aluminum Free)
- 1 teaspoon Pure Vanilla Extract
- ¼ cup Pure Maple Syrup
- ¼ cup Unrefined Coconut Oil (Melted)
- ½ cup Dark Chocolate Chips
Instructions
- Start by Preheating your oven to 350° F and grease a stainless steel baking sheet with coconut oil. Alternatively, you can line the baking sheet with unbleached parchment paper to prevent sticking.In a small saucepan, melt the coconut oil over low heat. By the time the dry ingredients are mixed, it should be melted. Be sure to keep an eye on it and avoid overheating to prevent it from melting the chocolate chips.Next, mix the dry ingredients in a large mixing bowl. Start with the almond and arrowroot flour. Then, stir in the baking soda, mixing well. If needed, use a whisk to break up any clumps. If there are still some small clumps, there is no need to worry, as they will smooth out when mixed with the liquid and exposed to the heat.
- Once the dry ingredients are well mixed, stir in the vanilla extract and maple syrup. Then, add the melted coconut oil and mix well to form the cookie dough.
- Next, stir in the chocolate chips and mix well, ensuring they are evenly distributed throughout the dough.
- Scoop out about a tablespoon of dough at a time. Pack each scoop into a ball between your hands and lightly flatten into a cookie shape. You can also use the back of a spoon or the palm of your hand to flatten them on the baking sheet.These cookies don't spread too much when baking. However, it's best to leave at least ½ an inch of space between them.Place your cookies in your preheated oven and bake for 8 to 10 minutes or until the edges begin to brown.
- Once fully baked, remove from the oven and let them cool for 3 - 5 minutes before handling.
Notes
- Tapioca flour can be substituted for the arrowroot flour.
- Grass-fed ghee or butter can be substituted for the coconut oil if you do not need your cookies to be dairy-free.
- A dark chocolate bar can be cut up into chunks to be used in place of dark chocolate chips
Tawny says
Addicted!! Been making these non stop ?I use organic butter sometimes instead of coconut oil to switch it up. But overall everyone loooooves them! My boys tell me it’s their favourite cookie ???
Michelle McCowan says
Aah Love it!! So happy to hear you and your boys are loving them ?
And that's great to know they also work well with butter!
Thank you so much for sharing, Tawny ??