These Easy Almond Flour Chocolate Chip Cookies are so soft and chewy you would never guess they're gluten and dairy-free! They're also high in protein, free of refined sugar, and completely vegan!
Now, I know the gluten-free thing can throw some off. I have to admit there are a lot of Gluten-free recipes and products that do not do justice. And trust me, I know how difficult and frustrating it can be to get the right flours and consistency in gluten-free baking. It took years of experimenting before I finally hit the jackpot on the perfect gluten-free chocolate chip cookie recipe!
I'm not kidding you when I say that either! These Easy Almond Flour Chocolate Chip Cookies don't flake or crumble when you touch them, and they're far from the consistency of rocks or cardboard! Believe it or not, these gluten-free Chocolate Chip Cookies actually hold together when handling! Not to mention, they are so deliciously soft and chewy. I bet you won't be able to have just one!
Besides being super delicious, gluten and dairy-free, these chocolate chip cookies aren't just empty calories. They are made with only real-food ingredients, which is what makes these cookies so great!
What Makes These Almond Flour Chocolate Chip Cookies Healthier?
Gluten & Grain Free
These chocolate chip cookies are made with almond and arrowroot flour, making them not only gluten-free but completely grain-free!
Free of Refined Sugars
The sweetness of these yummy, vegan Almond Flour Chocolate Chip cookies comes from pure maple syrup! Unlike refined table sugar (which is devoid of nutrients), maple syrup is a great source of minerals, including manganese and zinc.
Most chocolate chip cookies contain a fair amount of butter. While that might be okay for some, many of us stop producing the enzyme required to break down lactose by our early twenties. This intolerance can often be the root cause of many gut, hormone, and skin issues.
These dairy-free almond flour chocolate chip cookies use coconut oil as a replacement to butter, a much healthier alternative. Some have demonized coconut oil for its high saturated fat content. However, the studies that showed adverse health effects were using hydrogenated oil. Pure, unrefined coconut oil provides many health benefits, including lowering cholesterol and supporting brain health.
Protein & Fibre Rich
Almond flour is an excellent source of plant protein and fibre! These two factors, along with the maple syrup, make these cookies a much healthier option when it comes to blood sugar balance.
How to Make Almond Flour Chocolate Chip Cookies
These Almond Flour Chocolate Chip Cookies are so easy to make! They only take 20 minutes total and are pretty much a no-fail recipe. You can even adjust the ratios of arrowroot to almond flour to make them crunchier on the outside. If you prefer a crunchier cookie, add more arrowroot flour and less almond flour, keeping the same amount of flour in total.
Mix Dry Ingredients
Start by Preheating your oven to 350° F.
Next, mix the dry ingredients in a large mixing bowl. Start with the almond and arrowroot flour. Then stir in the baking soda and salt.
Mix in Wet Ingredients
First, you will need to melt the coconut oil. Place it in a small saucepan over low heat. It only takes a minute or two, so keep your eye on it!
While you're waiting for the coconut oil to melt, add the vanilla extract and maple syrup to the dry ingredients.
Once the coconut oil is melted, mix it into the bowl with the rest of the ingredients.
Add the Chocolate Chips
Once your cookie dough is all mixed up, stir in the chocolate chips. If your coconut oil got pretty warm while melting, you may want to let the cookie dough sit for a few minutes, so it doesn't melt your chocolate chips.
Bake For 8 to 10 Minutes
Now, scoop out a tablespoon of dough at a time, roll into a ball, flatten between your hands, and place on the baking sheet an inch or two apart.
Repeat until all of the dough is used. You should end up with about 10 to 12 cookies, but it may vary depending on how big or small you made them.
Place your cookies in the oven and bake for 8 to 10 minutes, or until the edges begin to brown.
Remove from the oven and let them cool for few minutes.
Once your cookies are cool enough to handle, you can transfer them to a serving plate or an airtight container. They will last up to seven days in a sealed container and ever longer if you store them in the freezer.
THIS RECIPE IS...
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Almond Flour Chocolate Chip Cookies
- 1 ⅔ cup Almond Flour
- ⅓ cup Arrowroot Flour (you can also use Tapioca Flour)
- ½ tsp Aluminum-Free Baking Soda
- 1 tsp Pure Vanilla Extract
- ¼ cup Pure Maple Syrup
- ¼ cup Coconut Oil (melted)
- ½ cup Chocolate Chips
- Pinch of Salt
- Preheat oven to 350°
- Line a baking sheet with unbleached parchment paper.
- In a large mixing bowl, stir together the almond flour, arrowroot flour, baking soda and salt.
- Once the dry ingredients are mixed well, add in the coconut oil, maple syrup and vanilla. Mix well and then stir in the chocolate chips.
- Scoop out about a tbsp of dough at a time, roll into a ball and then flatten between your hands, then place on the baking sheet an inch or two apart. Repeat until all of the dough is used up. Depending on how big or small you make the cookies, you should end up with 10 to 12.
- Place in the oven and bake for 10 minutes.
- Remove from the oven and let cool a few minutes.
- Store in an airtight container for up to seven days.