Soft-Baked Almond Flour Mini Chocolate Chip Cookies
Tender, chewy cookies made with nutrient-rich almond flour and naturally sweetened with coconut sugar and maple syrup. These bite-sized treats deliver classic chocolate chip cookie satisfaction while being gluten-free and refined sugar-free. The combination of almond flour and arrowroot powder creates a delightfully soft texture that stays moist for days. Perfect for health-conscious families, gluten-sensitive guests, or anyone seeking a wholesome twist on the beloved classic. The mini size makes them ideal for lunch boxes, afternoon snacks, or elegant dessert platters.
Ingredients
- ⅓ cup unsalted butter, melted
- ⅓ cup coconut sugarbrown sugar1:1paleo removes:coconut sugar
regular sugar works but reduces health benefits
Full guide → - ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla
- 2 cups blanched almond flour
- ½ cup arrowroot powdertapioca starch1:1paleo
identical binding properties
- ½ tsp baking soda
- ½ tsp salt
- ⅝ cup mini chocolate chips
Instructions
- 1
Combine melted butter with coconut sugar and maple syrup in medium bowl, whisk until fully combined
- 2
Add egg and vanilla to butter mixture, mix until incorporated
- 3
Add almond flour, arrowroot powder, baking soda and salt, whisk until thick cookie dough forms
- 4
Fold in chocolate chips and refrigerate dough for at least 1 hour
- 5
Preheat oven to 350F and line baking sheet with parchment paper
- 6
Scoop dough with 1 teaspoon measuring spoon, roll into smooth balls and place on baking sheet with 1 inch spacing
- 7
Bake for 10-12 minutes until slightly golden brown
- 8
Cool on baking sheet for 2-3 minutes before transferring to cooling rack
Tips
Chill the dough for the full hour to prevent spreading and ensure the cookies hold their shape during baking.
Don't overbake - cookies should look slightly underdone when removed as they'll continue cooking on the hot pan.
Store in an airtight container for up to 5 days to maintain their soft, chewy texture.
Good to Know
Store in airtight container at room temperature for up to 5 days
Dough can be made 2 days ahead and refrigerated, or shaped cookies can be frozen for up to 3 months
Serve at room temperature with milk, coffee, or as a sweet snack
Common Mistakes
Don't skip chilling the dough to avoid flat, spreading cookies
Don't overbake to avoid dry, hard cookies
Substitutions
regular sugar works but reduces health benefits
Full guide →FAQ
Can I freeze the cookie dough?
Yes, you can freeze shaped cookie balls on a tray, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes to baking time.
What if I don't have arrowroot powder?
Substitute with equal amount tapioca starch or cornstarch. The texture will be very similar with either substitution.
How long do these cookies stay fresh?
Store in an airtight container for up to 5 days at room temperature. They actually improve in texture after the first day.