Almond Flour Chocolate Chip Cookies

Why You’ll Love This Recipe

These cookies are perfect for anyone seeking a grain-free or gluten-free dessert that doesn’t compromise on taste. The almond flour creates a moist, slightly nutty cookie, while the mini chocolate chips provide the ideal sweetness and melty texture. Plus, the recipe is simple, quick, and uses pantry staples.

Ingredients

1-1/2 cups finely ground almond flour
1/3 cup coconut sugar (or brown sugar)
1/2 cup tapioca flour
1/2 cup semi-sweet mini chocolate chips (Enjoy Life recommended)
1/2 teaspoon baking soda
1/4 teaspoon salt
3 Tablespoons milk (any kind; unsweetened almond milk works well)
3 Tablespoons vegetable oil
2 teaspoons vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut sugar, tapioca flour, baking soda, and salt until well combined.
3. Stir in the mini chocolate chips.
4. In a separate small bowl, mix the milk, vegetable oil, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until a dough forms. The dough will be slightly sticky but should hold together.
6. Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon or your fingers.
7. Bake for 10-12 minutes or until the edges are golden and the cookies are set.
8. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Makes approximately 12-15 cookies
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Total time: About 22 minutes

Variations

• Nuts: Add chopped walnuts or pecans for extra crunch.
• Sweetener: Substitute coconut sugar with maple syrup or honey (adjust liquid accordingly).
• Chocolate: Use dark chocolate chips or white chocolate chips for a different flavor.
• Add-ins: Mix in shredded coconut or dried cranberries for variety.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a sealed bag or container for up to 3 months. To reheat, warm gently in a microwave for 10-15 seconds or let thaw at room temperature.

FAQs

Are these cookies gluten-free?

Yes, this recipe uses almond and tapioca flour, making it naturally gluten-free.

Can I use regular all-purpose flour instead?

You can, but it will change the texture and flavor significantly.

Can I use regular chocolate chips instead of mini ones?

Yes, regular-sized chips work fine but may affect the cookie texture slightly.

Is coconut sugar interchangeable with brown sugar?

Yes, brown sugar is a great substitute.

Can I make these cookies vegan?

Yes, use plant-based milk and vegetable oil, and ensure your chocolate chips are dairy-free.

How do I make the cookies less sticky?

Chill the dough for 15-20 minutes before baking to make it easier to handle.

Can I double the recipe?

Absolutely, just double all ingredients and bake on multiple sheets as needed.

Will these cookies spread a lot during baking?

They tend to hold their shape better than traditional cookies but will spread slightly.

Can I add spices like cinnamon or nutmeg?

Yes, adding 1/2 teaspoon of cinnamon or a pinch of nutmeg can add warmth.

Are these cookies crunchy or chewy?

They have a chewy texture with a tender crumb.

Conclusion

Almond Flour Chocolate Chip Cookies offer a wholesome, gluten-free alternative to the classic treat with a tender texture and rich chocolate flavor. Easy to make and adaptable to different dietary needs, these cookies are perfect for satisfying your sweet tooth without the guilt. Whether for a snack or dessert, they’re sure to become a staple in your baking repertoire.

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