Gluten-Free Chocolate Chip Almond Flour Cookies
Soft, chewy gluten-free cookies made with almond flour and naturally sweetened with maple syrup. These dairy-free treats offer rich nutty flavor with melty chocolate chips in every bite. Perfect for those following paleo or gluten-free diets, they're simple enough for weeknight baking yet special enough for gatherings. The almond flour creates a tender texture while coconut oil keeps them moist without butter.
Ingredients
Instructions
- 1
Preheat oven and line baking sheet with parchment paper
- 2
Combine almond flour, baking soda, and salt in mixing bowl
- 3
Add melted coconut oil, maple syrup, and vanilla extract and mix until well combined
- 4
Fold in chocolate chips
- 5
Scoop tablespoon-sized balls of dough onto prepared baking sheet and flatten slightly
- 6
Bake until edges are golden brown
- 7
Let cool on baking sheet for a few minutes before transferring to wire rack to cool completely
Tips
Make sure coconut oil is melted but not hot to prevent cookies from spreading too much during baking.
Don't overbake - cookies will continue cooking on hot pan after removing from oven.
Store in airtight container up to one week or freeze dough balls for quick future baking.
Good to Know
Store in airtight container at room temperature up to 1 week
Dough can be prepared and refrigerated up to 2 days or frozen up to 3 months
Serve at room temperature with milk or coffee
Common Mistakes
Don't use hot melted coconut oil to avoid melting chocolate chips and creating overly soft dough
Avoid overbaking to prevent dry, crumbly cookies
Substitutions
FAQ
Can I make these cookies ahead of time?
Yes, you can prepare the dough up to 2 days in advance and refrigerate, or freeze shaped dough balls for up to 3 months and bake directly from frozen.
What if I don't have almond flour?
You can substitute with other nut flours like hazelnut or cashew, but the texture and flavor will change. Regular flour requires different ratios and won't be gluten-free.
How long do these cookies stay fresh?
Store in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months for longer storage.