Best Almond Flour Chocolate Chip Cookies (vegan, gluten-free, paleo)
These almond flour chocolate chip cookies are nutty, not overly sweet, crispy on the outside, and soft on the inside. So easy to make and so delicious!
Print Recipe
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