Description
Deliciously soft and 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 flavored with cinnamon and vanilla, perfect for a healthy snack or dessert.
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
Add-ins
- ½ cup dark chocolate chips
- 2/3 cup raw walnuts (chopped)
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the correct baking temperature before you start making the cookies.
- Combine Dry Ingredients: In a bowl, mix the almond flour, baking powder, baking soda, sea salt, and ground cinnamon until evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together the lightly beaten egg, melted butter or coconut oil, maple syrup, and vanilla extract until smooth and combined.
- Combine Wet and Dry: Pour the dry ingredients into the wet ingredients bowl and stir thoroughly until a sticky dough forms. The dough will be very sticky, which is normal for this recipe.
- Add Chocolate and Walnuts: Fold in the dark chocolate chips and chopped walnuts, evenly distributing them throughout the dough.
- Shape the Cookies: Use a spoon to scoop heaping mounds of the dough onto a non-stick baking sheet. Shape each mound into your desired cookie shape since the dough will not spread much during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 8 to 12 minutes, aiming for about 10 minutes, until the edges turn golden brown.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- The dough will be very sticky; forming the cookies before baking is important because they won’t spread much in the oven.
- You can substitute unsalted butter with coconut oil for a dairy-free option.
- Use finely ground almond flour for best texture; coarse almond meal may result in a different texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Optionally, for extra crunch, toast the walnuts lightly before adding.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
