A stack of golden-brown chocolate chip cookies surrounded by crumbs.

Easy Almond Flour Chocolate Chip Cookies (with Maple Syrup)

Recipe By : Michelle McCowan

5 from 1 vote

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!

Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Dietary DF, GF, Soy Free

Season(s) All Seasons

Difficulty Easy

Yield 12 Cookies

Equipment

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

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.

Nutrition

Total Servings : Palm-Sized Cookies