Just imagine, fresh baked Almond Flour Chocolate Chip Cookies with soft edges, chewy yet pillow-y insides, and melted chocolate chips in every bite … are you hungry yet!? These chocolate chip cookies made with almond flour will satisfy your cookie craving while also packing a healthy twist.
Ingredients
WET:
- 1 ea large egg
- 1 tbsp coconut oil melted & cooled
- ¼ cup almond butter natural & unsalted
- 3 tbsp pure maple syrup
- ¼ cup coconut sugar
- 1 tsp vanilla extract
DRY:
- 1 ⅓ cup superfine blanched almond flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips + extra for topping each cookie
- optional: chunky sea salt flakes for topping
Instructions
- Preheat the oven to 350F and line a baking tray with parchment paper.
- In a medium sized bowl, whisk together egg, maple syrup, coconut oil, coconut sugar, almond butter and vanilla extract.
- In a separate small bowl, whisk together almond flour, baking powder, baking soda and salt.
- Blend dry ingredients into wet ingredients until combined. Add ½ cup chocolate chips and stir until just combined. Move to the fridge and chill for 30 minutes
- Drop 2 Tbsp of dough, 2” apart on a parchment lined baking sheet. Top with a few extra chocolate chips per cookie. For the dough, you do not need to press flat as the cookies will spread while they bake.
- Move the tray to the oven and bake the cookie dough at 350F for 10-12 minutes, or until the bottom edges of the cookies have just started to brown.
- Remove from the oven and top with chunky sea salt flakes if desired. Let cool on the baking tray for 10 minutes before moving to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer term storage.
Notes
Can you freeze these cookies?
- Yes! You should be able to freeze both the cookie dough and the cookies.
- To freeze the cookie dough - roll the dough into 2 tbsp balls and move to the fridge to harden (would suggest doing after you’ve refrigerated the dough for 30 minutes so it is easier to handle). Once they are hard, store balls in the freezer in a plastic bag. To bake, just remove the cookie dough balls from the freezer and use as you want for fresh + warm paleo chocolate chip cookies. For bake time, just add an additional 2-3 minutes.
- To freeze the baked cookies - after the cookies have cooled, individually wrap in plastic wrap and store in an airtight container for up to a month. Leave out and bring to room temperature before eating.
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