Description
Enjoy a batch of soft, chewy Almond Flour Cookies made with wholesome ingredients like almond flour, walnuts, and dark chocolate chips. These gluten-free treats are lightly sweetened with pure maple syrup and infused with warm cinnamon, making them a perfect snack or dessert that’s both delicious and nourishing.
Ingredients
Dry Ingredients
- 1½ cups finely ground almond flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- ½ tsp ground cinnamon
Wet Ingredients
- 1 large egg (lightly beaten)
- ¼ cup unsalted butter or coconut oil (melted)
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
Mix-ins
- ½ cup dark chocolate chips
- 2/3 cup raw walnuts (chopped)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, stir together the almond flour, baking powder, baking soda, sea salt, and ground cinnamon until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the lightly beaten egg, melted unsalted butter (or coconut oil), pure maple syrup, and vanilla extract until smooth and blended.
- Combine Dry and Wet: Pour the dry mixture into the wet ingredients and stir thoroughly until you have a sticky, uniform dough. Don’t worry if the dough feels very sticky; that’s expected with almond flour.
- Add Mix-ins: Fold in the dark chocolate chips and chopped walnuts, ensuring they are evenly distributed throughout the dough.
- Shape Cookies: Using a spoon or cookie scoop, place heaping mounds of dough onto a non-stick baking sheet. Form the dough into the desired cookie shape because they won’t spread much during baking.
- Bake Cookies: Bake in the preheated oven for 8 to 12 minutes, preferably around 10 minutes, until the cookie edges turn golden brown.
- Cool: Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely. This helps them set and keeps them from breaking apart.
Notes
- The dough is sticky, so wetting your hands slightly can help when shaping the cookies.
- Cookies will not spread much while baking, so shape them exactly how you want them to look.
- Use high-quality dark chocolate chips for the best flavor balance.
- For a dairy-free option, use coconut oil instead of butter.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
