Description
These Almond Flour Cookies are a delicious, gluten-free treat made with simple, wholesome ingredients. They feature a tender texture and a subtle sweetness from maple syrup, enhanced by optional dark chocolate chips. Easy to prepare and perfect for a healthy snack or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup coconut oil or butter, melted
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, baking soda, and salt, stirring to distribute the leavening and seasoning evenly.
- Combine Wet Ingredients: Add the melted coconut oil (or butter), maple syrup (or honey), and vanilla extract to the dry mixture, stirring thoroughly until a consistent dough forms.
- Add Chocolate Chips: Gently fold in the dark chocolate chips if desired, ensuring they are evenly incorporated without overmixing.
- Shape Dough: Roll tablespoons of dough into balls and place them on the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Flatten Cookies: Use the back of a spoon or your hand to gently press each dough ball to flatten slightly, promoting even baking and a cookie shape.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden, indicating the cookies are cooked through.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for best texture and flavor.
Notes
- For a buttery flavor, use melted unsalted butter instead of coconut oil.
- Maple syrup and honey can be used interchangeably as natural sweeteners.
- Make sure not to overbake as almond flour cookies can dry out quickly.
- The cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
- To keep cookies vegan, use coconut oil and maple syrup instead of butter and honey.
