Description
Indulge in these delicious Almond Flour Chocolate Cookies for a gluten-free and paleo-friendly treat. These soft and chewy cookies are perfect for satisfying your sweet tooth while keeping things on the healthier side.
Ingredients
Scale
Dry Ingredients:
- 2 cups almond flour (blanched and finely ground)
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1/3 cup coconut oil or unsalted butter, melted
- 1/3 cup maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
Additional:
- 1/2 cup dark chocolate chips or chunks
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk the melted coconut oil (or butter), maple syrup, egg, and vanilla extract until smooth.
- Mix the dough: Pour the wet ingredients into the dry and stir until combined. Fold in chocolate chips.
- Bake: Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, flatten the tops, and bake for 9–11 minutes until the edges are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, rested for 5 minutes).
- These cookies stay soft and chewy and are naturally gluten-free.
- Store in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
