Almond Flour Chocolate Chip Cookies

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a stack of two almond flour chocolate chip cookies with a pinch of sea salt on top

5 from 14 votes

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www.theconsciousplantkitchen.com

These 5-ingredient Almond Flour Chocolate Chip cookies are easy, vegan, gluten-free cookies with a delicious chewy texture

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-flour-chocolate-chip-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 223.4kcal

Author: Carine Claudepierre

Ingredients

2 cups Almond Flour (note 1)
⅓ cup Maple Syrup (note 2)
¼ cup Coconut Oil melted, cooled (note 3)
½ teaspoon Baking Powder
½ cup Dairy-Free Dark Chocolate Chips (note 4)

Optional

¼ teaspoon Salt
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil. Set aside.
In a large mixing bowl, stir almond flour, baking powder, maple syrup, and melted coconut oil. Add vanilla extract, and salt if used.
Stir with a rubber spatula until the dough form.
Fold in chocolate chips and stir until well incorporated.
Divide the dough into 12 balls. The dough is sticky, so you may want to oil your hands to roll the dough balls.
Place each dough ball onto the prepared baking sheet leaving a thumb space between each cookie as these expand in the oven.
Bake the cookies in the center rack of the oven for 12-15 minutes at 350°F (180°C) until golden brown on the edges.
Let them cool them down for 10 minutes on the cookie sheet, then slide a spatula under each cookie and cool down on a wire rack for 1 hour.

Notes

Note 1: The recipe works with almond meal.

Note 2: You can use any liquid sweetener like agave syrup or coconut nectar.

Note 3: Make sure the melted coconut oil is cooled or it will melt the chocolate chips when you stir them in the cookie dough. You can swap coconut oil for melted vegan butter, olive oil, or avocado oil.

Note 4: Feel free to use any chocolate chips, vegan milk chocolate chips taste very good in these cookies. You can also swap the chocolate chips for chopped nuts like macadamia, pecans, or walnuts.

Storage: Store the cookies at room temperature for up to 4 days in an airtight container. You can freeze the cookies in Ziploc bags and thaw at room temperature the day before.

Nutrition