Chocolate Chip Almond Cookies

These chocolate chip almond cookies come together in one bowl and require only a few ingredients to make. They are gluten-free, egg-free, refined-sugar-free, and are the perfect sweet treat!

I love baking with almond flour as a gluten-free alternative to regular flour. These cookies are similar to my almond banana cookies, but I wanted to make a variation that wasn’t banana-based. These chocolate chip almond cookies are sweetened with a little maple syrup and the chocolate chips can be added in for an extra gooey treat. They are soft and chewy when baked and a treat your whole family is sure to love!

WHAT YOU’LL NEED

Here is what you’ll need to make these chocolate chip almond cookies:

• Almond Flour: The base ingredient for these cookies. I always use the Kirkland brand blanched almond flour!
• Butter: Added fat to help make the cookies more soft and tender. Make sure to use softened or cooled melted butter.
• Maple Syrup: The main source of sweetness for these cookies.
• Vanilla Extract: For added flavor in the cookies.
• Baking Powder: Leavening agent to help the cookies rise.
• Chocolate Chips/M&Ms: Optional ingredient for a fun, gooey treat!

PROCESS

1. Stir together the almond flour and baking powder until combined.
2. Add in the butter, maple syrup, and vanilla and mix until combined. The dough may seem crumbly at first, but keep mixing (using your hands if necessary) until the dough comes together.
3. Add in the chocolate chips (if using) and fold them into the dough until combined.
4. Separate the dough into 8 equal pieces and roll each piece into a ball. Press down on the balls to shape them into cookie shapes. Place these cookies on a parchment paper-lined pan.
5. If you’d like, press a few M&Ms and/or chocolate chips/sprinkles onto the top of each cookie. 
6. Bake the cookies at 350 degrees F for 10 minutes, or until the edges are slightly brown. Let the cookies cool completely before serving.

STORAGE INSTRUCTIONS

Once cooled, store the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between each cookie to prevent sticking for up to 3 months.

SUBSTITUTIONS

• Almond flour: I tested these cookies out with oat flour, and although the taste was similar, the cookies were very dry. Almond flour contains natural oils that add moisture to the cookies, so if you are using oat flour, I would suggest adding in a mashed ripe banana (and decreasing the amount of maple syrup) to add a little more moisture to the cookies.
• Butter: The butter may be replaced with a mild-tasting oil like coconut oil.
• Chocolate chips: The chocolate chips may be replaced with finely ground nuts, raisins, M&M’s, or any other add-ins! You may also omit add-ins and bake the cookies as is!

RECIPE NOTES

• Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
• Do not bake the cookies for more than 12 mins. They may appear light-colored since they do not contain any brown sugar, but they will darken as they cool.
• I used mini chocolate chips in this recipe so that the chocolate pieces wouldn’t be overpowering, but any type works well.
• This recipe makes 11 small cookies. If you would like to make a larger batch, feel free to double the recipe!

You may also like:

• Easy Gingerbread Cookies
• Peanut Butter and Banana Cookies
• Coconut Cookies