It’s National Chocolate Chip Cookie Day today and I HAD to share one of my favorite chocolate chip cookies. I love a lot of different chocolate chip cookies, but for some reason, these are the ones I crave most. These almond flour chocolate chip cookies are not overly sweet, has a nutty note (which I LOVE), and crispy exterior with a soft interior.

It’s a pretty basic recipe and I never really thought about sharing it on here because there are so many similar recipes out there. I’ve been making these cookies for the past few years and decided that my favorite cookies should be on MY blog. Who cares if there are similar recipes out there right?! Anyways, it’s super easy to whip up and they taste the best day of.

Ingredients

1 cup almond flour
1 tbsp tapioca starch (or arrowroot works too)
1/4 tsp baking soda
1/4 tsp sea salt
2 tbsp pure maple syrup
2 tbsp melted coconut oil
1/2 tsp vanilla extract
1/2 flax egg (1/2 Tbsp ground flaxseed + 1.5 Tbsp water)
1/3 cup dairy-free chocolate chips, plus more for topping

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
In a small bowl, make the flax egg by combining the ground flaxseed with water. Mix and set aside for 5 minutes to thicken.
In a large bowl, add the almond flour, tapioca starch/flour, baking soda, and salt. Mix until combined. Then add the maple syrup, coconut oil, vanilla, and flax egg. Mix with a spatula until well combined. Fold in chocolate chips.
Using a cookie scooper, scoop dough onto pan. Bake for 12-14 minutes. Allow cookies to cool on the pan for at least 15 minutes. They will firm up as they cool. Enjoy! Best day of, they lose the crisp exterior when stored, but it’s still yummy.

Servings: 12

Author: valeria.chao

Best Almond Flour Chocolate Chip Cookies (vegan, gluten-free, paleo)