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Almond Flour Chocolate Chip Cookies

Deliciously chewy and gluten-free, these Almond Flour Chocolate Chip Cookies feature crispy edges and a soft center, making them a perfect treat for cookie lovers of all ages.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Make sure it is fresh for the best flavor.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
Wet Ingredients
  • 1/4 cup coconut oil (melted)
  • 1/4 cup maple syrup or honey Maple syrup for a vegan option; honey is Halal.
  • 1 teaspoon vanilla extract
Mix-Ins
  • 1/2 cup chocolate chips Ensure they are Halal-certified.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the almond flour, baking soda, and sea salt. Whisk together until blended.
  3. In another bowl, mix together the melted coconut oil, maple syrup, and vanilla extract. Stir until well combined.
  4. Pour the wet mixture into the dry ingredients and mix until a soft dough forms. Fold in the chocolate chips.
  5. Use a small cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
  6. Bake in the preheated oven for 10-12 minutes, until lightly golden around the edges.
  7. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a nut-free version, use oat flour or gluten-free all-purpose flour blend. Keep an eye on the cookies to prevent over-baking. Store in an airtight container for up to a week or freeze for up to three months.