It’s not easy to create an Almond Flour Cookie that pleases a whole crowd of discerning teenagers. But I finally did. And it’s become my most sought-after recipe at cookouts, games, parties, sleepovers–well, you get it!
Almond Flour Chocolate Chip Cookies are one of the healthier choices you can make in a cookie. Too bad they usually taste bland, crumbly, and just make you want something different to eat.
Usually.
But not now.
I spent hours and hours crafting this recipe that I kept tweaking until my taste buds were exhausted. I then called in my kids and my kids’ friends to taste it for me. Once I saw that mmmmm face, I knew I had a hit.
These Almond Flour Cookies defy expectations by being chewy, crispy, and full of flavor. They have a nice bite to them and a great texture. If you’re eating gluten-free or grain-free, try these. They’ll quickly become your go-to sweet treat of choice!
Almond flour is a great flour, nutritionally. But some gluten-free bakers have avoided it in the past, finding it too frustrating to work with. You see, people want to use almond flour in baking, they just don’t know how.
So I kept trying different things and I found out what works best for a simple, almond flour–based chocolate chip cookie.
What’s so different about this almond-flour cookie recipe?
First, eggs, applesauce, or bananas can be used in place of grain-based flours and baking soda for a binder. They help firm up your cookie. Almond flour is a very, very absorbent flour, and depending on where you are in the world, you may want to add some of the foods I suggest if your cookies are not holding together. Sometimes they do better in humid environments and don’t need this extra moisture.
Also, since this recipe contains thick maple syrup but no water, you’ll probably need at least a half cup of applesauce. If you go overboard, just add more almond flour to achieve that balance. It’s a learning process, this “getting healthy” thing.
Ingredients
- 2 cups almond flour (blanched preferred)
- 1/2 teaspoon baking powder
- 1/4 cup unsalted butter, softened (or vegan butter for dairy-free option)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (dairy-free if desired)
Instructions
Prep time – 5 minutes
Cooking time – 12 minutes
Yields – 12 cookies
Step 1: Start by preheating your oven to 350°F and lining a baking sheet with parchment paper for easy cookie removal.
Step 2: In a large bowl, whisk together almond flour and baking powder until well combined.
Step 3: Add softened butter, maple syrup, and vanilla extract, stirring until you have a uniform dough.
Step 4: Gently fold in the chocolate chips with a spatula, distributing them evenly throughout the dough.
Step 5: Shape the dough into 12 equal-sized balls and place them on the prepared baking sheet. Flatten each ball slightly to form a cookie shape, leaving room between each for slight spreading.
Step 6: Bake in the preheated oven for 10-12 minutes, or until the edges are just turning golden. Be careful not to overbake to keep that desirable chewy texture.
Step 7: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them set properly.
FAQs & Tips
These cookies can be refrigerated for three days but keep best in a sealed container at room temperature. You can freeze them for three months if you wish.
Fruits like dried cranberries, raisins, figs, and dates add a bit of moisture and chewiness, as well as major flavor to these battered cookies.
You probably live in a drier climate. To combat this, add an egg, or add some liquid in the form of milk or the fruits suggested above to get them wetter.
Serving Suggestions
Serve with my Triple Chocolate Cake Batter Milkshake or my Delicious Vanilla Milkshake for an indulgent sweet sensation.
Almond Flour Cookies
Ingredients
- 2 cups almond flour blanched preferred
- 1/2 teaspoon baking powder
- 1/4 cup unsalted butter softened (or vegan butter for dairy-free option)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips dairy-free if desired
Instructions
- Start by preheating your oven to 350°F and lining a baking sheet with parchment paper for easy cookie removal.
- In a large bowl, whisk together almond flour and baking powder until well combined. Add softened butter, maple syrup, and vanilla extract, stirring until you have a uniform dough.
- Gently fold in the chocolate chips with a spatula, distributing them evenly throughout the dough.
- Shape the dough into 12 equal-sized balls and place them on the prepared baking sheet. Flatten each ball slightly to form a cookie shape, leaving room between each for slight spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are just turning golden. Be careful not to overbake to keep that desirable chewy texture.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them set properly.
