Description
Soft, chewy, and naturally sweetened, these healthy chocolate chip cookies are made with almond flour, maple syrup, and coconut oil for a guilt-free treat that’s gluten-free and dairy-free.
Ingredients
2 ½ cups almond flour, packed
½ teaspoon baking soda
⅛ teaspoon salt
¼ cup coconut oil, melted
¼ cup maple syrup
1 teaspoon pure vanilla extract
1 egg
½ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, baking soda, and salt.
- In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Fold in the dark chocolate chips.
- Using a cookie scoop or spoon, form 1.5 tablespoon-sized dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each dough ball with your fingers or the back of a spoon.
- Bake for 10–12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
For an egg-free version, replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
Cookies can be stored at room temperature for up to 3 days or in the fridge for up to a week.
To freeze, place in a single layer before transferring to a freezer bag. Thaw at room temperature.
Microwave for 10–15 seconds to soften before serving.
Use mini chocolate chips for more chocolate in each bite, or try chopped nuts for variation.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 7g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
