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–+ servings
soft and Chewy Almond Flour Cookies

Soft and Chewy Almond Flour Cookies That Melt in Your Mouth

Soft and Chewy Almond Flour Cookies are a gluten-free delight that offers a nutty flavor and a deliciously chewy texture.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 15 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Gluten-Free
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups Almond Flour Use blanched almond flour for best texture.
  • 1 teaspoon Baking Soda Distribute evenly.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1/2 cup Coconut Oil or Unsalted Butter Melted for easier mixing.
  • 1/3 cup Maple Syrup or Honey Keeps cookies soft.
  • 1 large Egg or Flax Egg 1 tbsp ground flax mixed with 3 tbsp water.
  • 1 teaspoon Vanilla Extract Pure extract is best.
  • 1 cup Dark Chocolate Chips Feel free to swap for other mix-ins.

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment Paper
  • Spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
  2. In a large mixing bowl, combine almond flour, baking soda, and salt. Whisk thoroughly.
  3. Pour in the melted coconut oil or butter, maple syrup (or honey), and egg (or flax egg). Mix until a cohesive dough forms.
  4. Gently fold in the dark chocolate chips.
  5. If the dough is too soft, chill in the refrigerator for 10-15 minutes.
  6. Using a cookie scoop, portion the dough onto the baking sheet, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes until edges turn golden brown.
  8. Let cool on the sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 2gSugar: 5gCalcium: 50mgIron: 1mg

Notes

These cookies can be stored in an airtight container for up to 4 days at room temperature or refrigerated for a week.

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