Soft-Baked Almond Flour Chocolate Chip Cookies
Soft-baked almond flour chocolate chip cookies with crisp edges, gooey centers, and rich, bakery-style flavor — naturally gluten-free and easy to make.
Ingredients
Cookies
- 2 tablespoons coconut oil solid
- 3 tablespoons maple syrup pure
- 1 egg large
- 1 teaspoon vanilla extract pure
- 2 cups almond flour fine/blanched
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt fine-grain
- 1/2 cup mini semi-sweet chocolate chips plus more for topping, optional
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk the softened coconut oil with maple syrup until creamy. If the coconut oil is too firm, microwave it for just a few seconds to soften.
- Add the egg and vanilla extract to the bowl and whisk until smooth.
- In a separate bowl, stir together the almond flour, baking soda, and sea salt.
- Add the dry ingredients to the wet ingredients and stir with a wooden spoon until fully combined into a thick dough.
- Fold in the mini semi-sweet chocolate chips.
- Scoop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound with your fingers and top with extra chocolate chips if desired.
- Bake for 8–9 minutes, or until the cookies are golden on the edges. Let them rest on the pan for 5 minutes before transferring to a wire rack to cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Notes
For a dairy-free version, use dairy-free chocolate chips such as Enjoy Life. Make sure your baking soda is gluten-free certified, as it can be a sneaky source of cross-contact. Storage Tip: Store cookies in an airtight container at room temperature for up to 5 days.