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Literally the best Almond Flour Chocolate Chip Cookies – the only one you will make over and over again! Crispy edges on the outside, and soft chewy on the inside.

This gluten free cookie recipe does not use any dairy or refined sugars except for the chocolate chips which, of course are also optional or can be substituted for other delicious ingreditents such as nuts, seeds, rasins, dried cranberries, dates, or try them just as they are.

I am excited for you to try this recipe and tell us what you think! You can leave a comment below and like, comment and share on Instagram @she_is_italian

Time: 30-40 mins

Bake: 12-14 mins

Yield: 12-14 Cookies

Almond Flour Chocolate Chip Cookies

Ingredients

  • 2 cups almond flour, toasted
  • 1 scoop vanilla protein powder
  • ¼ cup coconut flakes, toasted
  • ½ tsp baking powder
  • ¼ tsp salt
  • ⅓ cup real maple syrup
  • ⅓ cup coconut oil, melted and cooled
  • 1 tsp vanilla extract
  • ½ cup chocolate chips

Directions

Toast the Almond Flour + Coconut Flakes (optional)

  1. In a shallow frying pan on low heat, toast coconut flakes until slightly golden. Stir continuiously with a rubber spatula so it doesn’t burn.
  2. Once the coconut flakes gain some colour, immediately take the coconut flakes off the stove, set aside and let cool.
  3. Preheat the oven to 350°F (180° C)
  4. Line one baking sheet with parchment paper. Spread the almond flour out into a thin layer. Toast the almond flour until golden. Stir continuiously with a rubber spatula so the flour doesn’t burn.
  5. Once the almond flour starts to gain some colour take it out of the oven, set aside and let cool.

Skip This Step

Omit toasting the almond flour and coconut flakes to save prep time. This recipe works GREAT without this step. While it is not necessary, toasting these two ingredients really elevates the taste of these cookies when they are all done.

Skip This Step

Omit toasting the almond flour and coconut flakes to save prep time. This recipe works GREAT without this step. While it is not necessary, toasting these two ingredients really elevates the taste of these cookies when they are all done.

Making the Cookies

  1. Line two baking sheets with parchment paper or silicone baking mats.
  2. In a bowl, mix together all of the ingredients except for the chocolate chips.
  3. Once the ingredients come together into a smooth dough, fold in half of the chocolate chips.
  4. Scoop 1 tablespoon of the cookie dough with a cookie scoop into a ball and place them on the baking sheet about 2 inches apart. Repeat with the remaining dough to make approximately 12 cookies.
  5. Gently top each cookied with the remaining chocolate chips.
  6. Bake the cookies in the center of the oven for 12-14 minutes or until golden brown on the top.
  7. Allow the cokkies to cool on the baking sheet for 10 minutes, then transfer to a wire rack until completly cool. Bottoms should be golden brown.

    Notes

    • These cookies will last 1 week in an air tight container at room temperature.
    • These cookies will be soft immediately out of the oven. Be sure to let them cool for at least 10 minutes on the cookie sheet before you try to transfer them to the wire rack.
    • Substitute chocolate chips for other cookie options like nuts, seeds, dried fruit.

      Did you try this recipe?

      Tag @she_is_italian on Instagram so we can admire your creations! 💬 

      Did you try this recipe?

      Tag @she_is_italian on Instagram so we can admire your creations! 💬