Description
Delicious and healthy Almond Flour Cookies made with simple, wholesome ingredients including almond flour, coconut oil, and natural sweeteners. These gluten-free cookies are easy to prepare, bake up soft with a slight crisp on the edges, and optionally include rich dark chocolate chips for a decadent touch.
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
- 1/4 cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large bowl, mix together the almond flour, baking soda, and salt until evenly distributed.
- Mix Wet Ingredients: Stir the melted coconut oil, maple syrup, and vanilla extract into the dry ingredients, combining thoroughly to form a smooth dough.
- Add Chocolate Chips: Fold in the dark chocolate chips gently if you choose to include them for added richness and flavor.
- Shape Cookies: Roll tablespoons of the dough into balls and place them onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Flatten Dough Balls: Gently press down each dough ball with the back of a spoon or your hand to slightly flatten before baking.
- Bake: Place the baking sheet in the oven and bake for 10-12 minutes, or until the cookie edges turn lightly golden, indicating they are cooked through.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute coconut oil with butter for a richer flavor.
- Use honey instead of maple syrup if preferred, noting that it may alter sweetness slightly.
- For vegan option, ensure to use maple syrup and coconut oil instead of butter and honey.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- If you prefer less sweet cookies, reduce maple syrup to 3 tablespoons.
- Flatten cookies more if you want a crisper texture; keep them thicker for a softer chew.
