What’s better than a warm, ooey-gooey chocolate chip cookie? The same cookie in under twenty minutes, of course! This recipe from my friend Caroline is one of my family’s tried-and-true favorites, right up there with our paleo sugar cookies.
Made with almond flour, these absolutely delicious cookies are gluten-free, grain-free, paleo, and GAPS diet friendly . . . oh, and did I mention that they make the entire kitchen smell like happiness?
All you need to make them are a handful of wholesome ingredients and a few minutes of hands-on time. Plus the willpower not to eat all the dough before you start baking, of course. You can totally eat some, though. This recipe is egg-free, too, so feel free to give the dough a thorough taste test. 🙂
Chocolate Chip Cookies With Almond Flour (Gluten-Free, Paleo)
Equipment
- cookie sheet
- medium bowl
- tablespoon
Ingredients
- 1 ¾ cup blanched almond flour
- ¼ tsp unrefined sea salt
- ¼ tsp baking soda
- ¼ cup maple syrup (or raw honey to make them GAPS-friendly)
- ¼ cup butter (or substitute melted coconut oil or sustainably harvested palm shortening if dairy-free)
- 1 tsp vanilla extract (here's how to make it)
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350 degrees.
- Line cookie sheet with parchment paper.
- Mix all dry ingredients together (except chocolate chips) in a medium bowl. Add in wet ingredients and combine well, then mix in chocolate chips.
- Scoop out 1 tablespoon cookie dough with a measuring spoon and place it on your prepared baking sheet, then press down a little with the palm of your hand to flatten the cookie. Place the next cookie about three inches away from the first one and continue until the baking sheet is full.
- Bake for 6-10 minutes. These cookies will be very soft while they’re baking, but will firm up after they’ve cooled for about ten minutes. Don’t rely on firmness to know when they’re ready – to check, gently lift one cookie to see if it is slightly golden brown on the bottom. If it is, they’re ready!
- Allow to cool for 10 minutes on the cookie sheet so they can firm up, then enjoy. These cookies freeze well, so feel free to make a double batch and save half.
Notes
Nutrition
This scrumptious recipe was shared with permission from Caroline of Gutsy. Check out her snickerdoodle recipe here.
Frequently Asked Questions
Can I use all-purpose flour or coconut flour instead of almond flour?
Unfortunately, because they absorb a much higher ratio of liquid than almond flour, using all-purpose flour or coconut flour in this recipe will result in very dry, crumbly dough.
Can I use a different sweetener, like coconut sugar or rapadura sugar?
I have not tested this recipe with a granulated sweetener so I’m not sure, but my guess is that they might be dry. I recommend sticking with a liquid sweetener like maple syrup or honey.
More Family Favorite Desserts
Chocolate Chip Blondies Recipe – These chewy chocolate chip blondies are so easy to bake even a kid can do it. And I really mean that, because this recipe was created by my daughter Katie. It’s from Chef Junior, which she wrote with several of her friends.
Fudgy Brownies – These chewy brownies are one of my favorite recipes from Danielle of Against All Grains book, Meals Made Simple. She was kind enough to allow me to share them with you.
No-Bake Peanut Butter Balls – These satisfying, peanut buttery bites are made with just a few ingredients and take about five minutes of hands-on time to make.
