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Almond Flour Chocolate Chip Cookies

5 from 2 ratings
Hannah Kling
Almond Flour Chocolate Chip Cookies are a sweet twist on the typical Chocolate Chip Cookies. This recipe is made with wholesome ingredients like almond flour, maple syrup and peanut butter. Chocolate Chip cookies are also grain free and gluten-free!
Prep Time 15 minutes
Cook Time 15 minutes
Servings 9 servings

Ingredients  

  • 1 3/4 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup peanut butter
  • 1/3 cup maple syrup
  • 2 Tbsp ground flax
  • 1 tsp vanilla
  • 1 chia egg
  • 1 cup chocolate chips (non-dairy to make vegan)

Instructions

  • Preheat your oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Make your chia egg by combining 1 Tbsp of chia seeds with 3 Tbsp of water. Mix well and set aside to thicken.
  • In a medium mixing bowl, combine almond flour, salt and baking powder then set mixture aside.
  • In a large mixing bowl, combine peanut butter, maple syrup, vanilla, ground flax and chia egg and mix with a rubber spatula until well incorporated.
  • Add almond flour mixture to wet and mix with spatula until a dough starts to form. It may look a little dry at first, but trust the process and keep mixing.
  • Once the two mixtures are well incorporated, add in chocolate chips and mix once more. Then, using a cookie scoop, scoop two spoonfuls of dough into the palms of your hands and roll into a large ball. Place onto the baking sheet and using the palm of your hand press down slightly on the ball to flatten the tops.
  • These cookies will spread only slighting during baking. Bake in the preheated oven at 350F for 12 minutes. Allow the cookies to cool for 5 minutes before removing to a cooling rack.
  • Remove and enjoy warm! Store in an airtight container on the counter and enjoy up to 5 days.

Notes

  • Dough Consistency: The dough may seem dry at first, but keep mixing—it will come together! If needed, add a teaspoon of water or milk to help bind it.
  • Substitutions: You can swap peanut butter for almond or cashew butter, and maple syrup for honey (if not vegan). Just note that different nut butters may slightly change the texture.
  • Storage: Store cookies in an airtight container at room temp for up to 3 days or refrigerate for up to a week. For longer storage, freeze them in a sealed bag for up to 3 months—just let them thaw for a few minutes before enjoying!
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!