Description
Delicious and healthy Almond Flour Chocolate Cookies that are naturally gluten-free and sweetened with maple syrup. These soft, rich cookies combine almond flour, cocoa powder, and dark chocolate chips for a decadent yet wholesome treat that’s perfect for snacks or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup coconut oil, melted
- ¼ cup maple syrup (or honey)
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- ½ cup dark chocolate chips (or semi-sweet chocolate chips)
- 2 tablespoons chopped almonds (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Wet Ingredients: In a separate bowl, mix the melted coconut oil, maple syrup, egg, and vanilla extract until well combined for moisture and sweetness.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. If the dough seems too thick, add 1 tablespoon of water to reach the right consistency for scooping.
- Add Chocolate and Nuts: Fold in the dark chocolate chips and chopped almonds if using, distributing them evenly throughout the dough.
- Form Cookies: Use a tablespoon to scoop portions of dough and roll into balls. Place on the prepared baking sheet about 2 inches apart and gently press down to slightly flatten each cookie.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain soft for a perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes).
- If dough is too dry, add water one teaspoon at a time.
- Chopped almonds are optional but add a nice crunch.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to a month.
