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Almond Flour Chocolate Chip Cookies - Tasty and Easy

Perfectly chewy gluten-free cookies made with almond flour and dark chocolate chips - healthy, delicious, and incredibly easy to make.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups almond flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 0.5 cup coconut oil melted and cooled
  • 0.5 cup coconut sugar or brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 1 tbsp honey or maple syrup
Add-ins
  • 0.75 cup dark chocolate chips
  • 0.25 cup chopped almonds optional

Equipment

  • Baking sheets
  • Mixing bowls
  • Wire cooling rack
  • Cookie scoop or spoon

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, whisk together melted coconut oil, coconut sugar, eggs, vanilla extract, and almond extract until well combined.
  3. In a separate bowl, combine almond flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients and mix until a cohesive dough forms.
  5. Fold in chocolate chips and chopped almonds if using, distributing evenly throughout the dough.
  6. Let dough rest for 10 minutes to allow almond flour to hydrate properly.
  7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  8. Gently flatten each cookie slightly with your fingers or the back of a spoon.
  9. Bake for 12-15 minutes until edges are golden brown but centers still look slightly soft.
  10. Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Notes

Store in airtight container for up to 1 week. Can substitute any sugar alternative for coconut sugar. Dough can be frozen for up to 3 months - bake directly from frozen with extra 1-2 minutes.