Healthy Almond Flour Cookies

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5 from 2 votes

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www.theconsciousplantkitchen.com

These Healthy Almond Flour Cookies are soft, chewy gluten-free cookies made with 5 wholesome natural ingredients, no refined sugar, no eggs, no dairy.

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/healthy-almond-flour-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 189.5kcal

Author: Carine Claudepierre

Ingredients

2 cups Almond Flour (note 1)
¼ cup Maple Syrup (note 2)
¼ cup Coconut Oil melted, cooled (note 3)
½ teaspoon Baking Powder
⅓ 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, add all the ingredients except the chocolate chips: almond flour, baking powder, maple syrup, melted coconut oil, vanilla extract, and salt.
Stir with a wooden spoon or the paddle attachment of a stand mixer, until the cookie dough forms.
Fold in the chocolate chips and stir to incorporate.
Divide the dough into 12 small balls, lightly oil your hands to handle the dough as it's a bit sticky.
Place each dough ball onto the prepared baking sheet, leaving a thumb of space between each cookie. Lightly press the top of each one with the palm of your hand. They will not spread a lot, the shape you create now is what you get at the end.
Bake the cookies on the center rack of the oven for 14-16 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 but the texture of the cookies will be grainy and color darker.

Note 2: You can use any liquid sweetener including date syrup, agave syrup or coconut nectar. Any swap will change the flavor and color of the cookies.

Note 3: Make sure you let the melted coconut oil cool down at room temperature for 10 minutes before using. You can use melted plant-based butter or melted real butter if you use dairy in your kitchen. Other options are light flavor oil like light olive oil.

Note 4: Feel free to use any chocolate chips. I like to use a combination of mini and large dark chocolate chips.

Storage: Store the cookies in the fridge for up to 4 days in an airtight container. You can freeze the cookies in a sealed container. Thaw them at room temperature the day before.

Nutrition