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Soft and Chewy Almond Flour Cookies Recipe

Soft and Chewy Almond Flour Cookies Recipe
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★★★★★

4.7 from 18 reviews

These Soft and Chewy Almond Flour Cookies are a gluten-free treat that combines the rich, moist texture of almond flour with sweet maple syrup and gooey dark chocolate chips. Perfectly soft in the center with golden edges, these cookies stay fresh for days and are easy to make with simple, wholesome ingredients.

Ingredients

Scale

Dry Ingredients

  • 2 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/3 cup melted coconut oil or unsalted butter
  • 1/3 cup maple syrup or honey
  • 1 egg (or flax egg for vegan version)
  • 1 teaspoon vanilla extract

Add-ins

  • 1/2 cup dark chocolate chips or chopped dark chocolate

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the almond flour, baking soda, and salt to break up any lumps and evenly distribute the leavening.
  3. Stir in the Wet Ingredients: Add the melted coconut oil or butter, maple syrup or honey, egg (or flax egg), and vanilla extract to the dry mix. Stir until a soft, cohesive dough forms; it may be slightly sticky.
  4. Fold in the Chocolate Chips: Gently fold in the dark chocolate chips or chunks, ensuring even distribution. Chill the dough for 10–15 minutes if it is too soft to handle.
  5. Scoop and Shape the Dough: Using a tablespoon or cookie scoop, form dough balls and place them on the prepared baking sheet. Gently roll and flatten each ball slightly with your palm as the cookies won’t spread much during baking.
  6. Bake to Golden Perfection: Bake for 10–12 minutes until the edges are golden brown and centers stay soft. They might look underdone in the middle but will firm up as they cool.
  7. Cool and Finish: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt for a sweet-salty finish.

Notes

  • Make sure to use almond flour, not almond meal, for a tender and soft texture.
  • You can substitute coconut oil with unsalted butter for a richer flavor.
  • For a vegan option, replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested).
  • Chilling the dough makes it easier to scoop and shape the cookies.
  • Store cookies in an airtight container to keep them soft and fresh for several days.
  • Flaky sea salt sprinkled on top enhances the flavor by balancing sweet and salty.

Nutrition

Keywords: Almond flour cookies, gluten-free cookies, soft chewy cookies, dairy-free option, healthy cookies, almond flour dessert

Find it online: https://nataliereeve.com/soft-and-chewy-almond-flour-cookies-recipe/