Description
These Almond Flour Cookies are a delicious, gluten-free treat made with simple, wholesome ingredients. Lightly sweetened with maple syrup and enriched with the nutty flavor of almond flour, these cookies are soft, chewy, and perfect for a healthy snack or a guilt-free dessert. Optional dark chocolate chips add a touch of indulgence without compromising the nutritious profile.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup coconut oil or butter, melted
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/4 cup dark chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, sift together or thoroughly combine almond flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Add wet ingredients: Pour in the melted coconut oil (or butter), maple syrup (or honey), and vanilla extract into the dry mixture. Stir until a cohesive dough forms. The dough will be slightly sticky.
- Add chocolate chips: Fold in the dark chocolate chips gently, if using, to evenly distribute throughout the cookie dough without breaking them.
- Form cookie balls: Roll tablespoons of dough into balls and place them on the prepared baking sheet. Space the dough balls about 2 inches apart to allow spreading during baking.
- Flatten dough balls: Using the back of a spoon or your hand, gently press each ball to flatten slightly for even cooking and a cookie shape.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges turn light golden brown, indicating they are cooked through.
- Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to set. Then transfer them to a wire rack to cool completely for best texture.
Notes
- For a vegan version, use coconut oil and maple syrup instead of butter and honey.
- Almond flour can vary in texture; for finer cookies, use finely ground almond flour.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- These cookies are naturally gluten-free and can be suitable for many dietary needs.
- If the dough is too sticky, chill it in the refrigerator for 15 minutes before rolling into balls.
