Description
A delicious recipe for almond flour chocolate chip cookies that are gluten-free and easy to make.
Ingredients
Scale
- 2 cups blanched almond flour
- 1/4 cup arrowroot starch (can use tapioca starch or cornstarch)
- 1 teaspoon baking powder
- 6 tablespoons maple syrup (can use agave nectar)
- 2 tablespoons coconut oil (softened, not melted)
- 1 teaspoon vanilla extract
- 1/3 cup milk of choice (* See notes)
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 180C/350F. Line two baking trays with parchment paper and set aside.
- In a large mixing bowl, add your almond flour, arrowroot flour and baking powder and mix well.
- Add your maple syrup, coconut oil and vanilla extract and mix until just combined.
- Using a rubber spatula, fold through your chocolate chips.
- Using your hands, form tiny balls of dough, around 1/4 of an inch in size. Place on the lined baking trays and press each one into a cookie shape.
- Bake for 7-10 minutes, until golden on the edges.
- Remove from the oven and allow to cool on the pans completely, before enjoying with milk or storing for later.
Notes
- Choose your favorite milk substitute to suit your dietary preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg