Gluten-Free Almond Flour Chocolate Chip Cookies
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I was craving a chocolate chip cookie, but I ran out of flour…
How did I make chocolate chip cookies? Solve the riddle. 😉
I used the almond flour that was at the back of my pantry. Okay, okay – I know almond flour is technically a type of flour…but is it though? It performs and tastes so differently than regular flour, I just can’t seem to categorize it in the same way. So the riddle still works. 😉
My lack of regular flour led to the creation of these Gluten-Free Almond Flour Chocolate Chip Cookies. The flavor of these cookies reminds me of one of my favorite candy bars, an Almond Joy. Meanwhile, the texture reminds me of a coconut macaroon, another love of mine.
Almond Flour Chocolate Chip Cookie Ingredients
Almond Flour: this keeps the cookies gluten-free! Be sure to use a fine blanched almond flour. Unfortunately, I am not able to recommend a substitution for the almond flour for this recipe, so be sure to use it!
Coconut Oil: you’ll need the coconut oil to be melted. I like to add the coconut oil to the small microwave-safe bowl I’m using to mix the wet ingredients in, first. I heat the coconut oil in the microwave for about 20-30 seconds until it’s melted, then add in the other wet ingredients. This saves on dishes!
Egg: you’ll need a room-temperature egg. If you don’t have one ready to go, you can place an egg in a bowl of warm water for about 5 minutes until it’s no longer cool to the touch.
Maple Syrup: this is the main sweetener for the recipe and I don’t use a lot! You could try subbing the maple syrup for another liquid sweetener like honey or agave, though a sweetener like honey may change the flavor profile of the cookies.
Baking Staples: you’ll need baking soda, salt, and vanilla for this recipe.
Chocolate Chips: I use semi-sweet chocolate chips. Feel free to use dark chocolate chips or Enjoy Life Chocolate Chips for an allergy-friendly option. You could also replace the chocolate chips with cacao nibs for some antioxidant benefits and to reduce the sugar in the recipe.
How to Make Vegan Almond Flour Chocolate Chip Cookies
These cookies only require 8 ingredients and they come together in just under 25 minutes! Here is how you make them.
To start, make sure you have a room-temperature egg ready to go. If you don’t, you can place the egg in a bowl of warm water and set it aside for now. Next, you’ll preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. While the oven is preheating, let’s make the cookie dough!
First, mix the almond flour, baking soda, and salt in a large bowl. Then, melt the coconut oil in a small microwave-safe bowl. Add in the vanilla, maple syrup, and egg.
Next, you’ll stir the wet ingredients into the flour mixture until just combined. Then, you can fold in the chocolate chips. Take a spoon or a cooking scoop and scoop the cookie dough into balls and place them on the prepared baking sheet.
Now for the hard part, wait for 13 minutes while your cookies bake in the oven. Okay, now for the really hard part, wait for 5 more minutes while your cookies cool on the baking sheet before you move them to a wire rack to completely cool (or just eat). Enjoy!
More Cookies!
Gluten-Free Double Chocolate Chip Cookies
Vegan Thumbprint Cookies With Raspberry Chia Jam
Healthy Toddler Apple Peanut Butter Cookies
Gluten-Free Almond Flour Chocolate Chip Cookies
Ingredients
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ¼ cup coconut oil
- ¼ cup maple syrup
- 1 egg, at room temperature
- ¼ cup chocolate chips, plus more to top cookies, if desired
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix almond flour, baking soda, and salt.
- In a small bowl, mix vanilla, melted coconut oil, maple syrup, and room temperature egg.
- Stir in wet ingredients into the flour mixture until just combined.
- Fold in chocolate chips.
- Using a spoon or cooking scoop, scoop cookie dough into balls and place on prepared baking sheet, leaving some room between each cookie.
- Bake in the oven for 13 minutes or until the edges of the cookies start turning golden brown.
- Let cool on the baking sheet for 5 minutes before moving to a wire rack to finish cooling. Enjoy!