Maple Syrup Chocolate Chip Cookies (Egg-Free)

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These maple syrup chocolate chip cookies come together in one bowl and require only a few ingredients to make. Made with almond flour as the base, they are gluten-free, egg-free, refined-sugar-free, and are the perfect sweet treat!

Chocolate chip almond cookies served with fruits.
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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!

If you love these almond flour-based cookies, you’ll also love these 4-ingredient peanut butter cookies and these almond flour lemon cookies as well!

What You’ll Need

Here is what you’ll need to make these maple syrup chocolate chip 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: I like to use mini chocolate chips, but any type works well! M&Ms are a fun touch and colors can be switched out for each holiday!

See the recipe card below for full information on ingredients and quantities.

Recipe Substitutions & Additions

  • 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!

Step By Step Instructions

Steps to make almond cookies. Specifics provided in recipe card

STEP 1: Stir together the almond flour and baking powder until combined (Image 1).

STEP 2: Add in the butter, maple syrup, and vanilla and mix until combined (Image 2). The dough may seem crumbly at first (Image 3), but keep mixing (using your hands if necessary) until the dough comes together.

STEP 3: Add in the chocolate chips if using (Image 4) and fold them into the dough until combined.

Steps to make almond cookies. Specifics provided in recipe card

STEP 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 (Image 5).

STEP 5: If you’d like, press a few M&Ms and/or chocolate chips/sprinkles onto the top of each cookie (Image 6)

STEP 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.

Tips For Success

  • 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!
Chocolate chip almond cookies served with fruits.

If you tried these Maple Syrup Chocolate Chip Cookies please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

Chocolate chip almond cookies served with fruits.
5 from 6 votes

Maple Syrup Chocolate Chip Cookies

These maple syrup chocolate chip cookies come together in one bowl and require only a few ingredients to make. Made with almond flour as the base, they are gluten-freeegg-freerefined-sugar-free, and are the perfect sweet treat!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 11 small cookies

Ingredients 

  • 1 ¼ cup almond flour
  • 2 tbsp butter, melted and cooled
  • 2 tbsp maple syrup
  • ¼ tsp baking powder
  • ½ tsp vanilla extract
  • 3 tbsp chocolate chips and/or M&Ms, Optional
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Instructions 

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Stir together the almond flour and baking powder until combined.
  • 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.
  • Add in the chocolate chips (if using) and fold them into the dough until combined.
  • 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.
  • If you’d like, press a few M&Ms and/or chocolate chips onto the top of each cookie. 
  • Bake the cookies at 350 degrees F for 10 minutes, or until the edges are slightly brown. Let the cookies cool completely before serving.

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 15 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 about 8 small cookies. If you would like to make a larger batch, feel free to double the recipe!

Nutrition

Calories: 100.55kcal, Carbohydrates: 5.2g, Protein: 2.72g, Fat: 8.36g, Saturated Fat: 1.75g, Polyunsaturated Fat: 0.08g, Monounsaturated Fat: 0.53g, Trans Fat: 0.08g, Cholesterol: 5.47mg, Sodium: 26.35mg, Potassium: 9.08mg, Fiber: 1.35g, Sugar: 2.65g, Vitamin A: 63.61IU, Calcium: 36.66mg, Iron: 0.5mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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5 from 6 votes (5 ratings without comment)

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2 Comments

  1. Jess says:

    5 stars
    Love these so much. I doubled the recipe and used my stand mixer. Very quick, easy, and yummy!

    1. Lily Payen says:

      I’m so happy to hear that!! Thank you for sharing your great review, Jess!😊