Description
These chewy, healthy chocolate chip cookies offer a wholesome twist on a classic treat. Made with almond flour and sweetened naturally with maple syrup, they provide a delightful, naturally gluten-free snack with rich dark chocolate chips for extra indulgence.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups almond flour, packed
- ½ teaspoon baking soda
- â…› teaspoon salt
Wet Ingredients
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 egg
Add-ins
- ½ cup dark chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to ensure easy removal of the cookies after baking.
- Combine dry ingredients: In a large mixing bowl, whisk together the almond flour, baking soda, and salt until evenly mixed to create a uniform base for your cookie dough.
- Mix wet ingredients: In a separate bowl, stir together the melted coconut oil, maple syrup, vanilla extract, and egg until the mixture is smooth and homogenous.
- Combine wet and dry mixtures: Add the wet ingredients into the dry ingredients bowl and gently stir until all components are thoroughly combined to form the cookie dough.
- Add chocolate chips: Fold in the dark chocolate chips evenly to distribute them throughout the dough for chocolate bursts in every bite.
- Shape the cookies: Using a cookie scoop or spoon, form dough balls about 1.5 tablespoons each and arrange them on the prepared baking sheet, spacing them approximately 2 inches apart to allow room for spreading.
- Flatten the dough balls: Gently press down on each dough ball with your fingers or the back of a spoon to flatten them slightly for even baking.
- Bake the cookies: Place the baking sheet in the oven and bake for 10–12 minutes until the edges turn a light golden brown, indicating they are cooked through.
- Cool the cookies: Allow the cookies to rest on the baking sheet for 10 minutes after baking, then transfer them to a wire rack to cool completely, enhancing texture and flavor.
Notes
- Make sure the coconut oil is melted but not hot to prevent cooking the egg when mixing.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for extended storage.
- For a nut-free version, consider substituting almond flour with oat flour, adjusting baking time slightly.
- Using dark chocolate chips with at least 70% cacao increases the health benefits with less sugar content.
