These Gluten Free Almond Flour Chocolate Chip Cookies are a delightful mix of crispy edges and soft, chewy centers. Their texture is simply divine, thanks to the perfect combination of almond and oat flour.
Reasons to Love This Recipe:
- These cookies boast crispy edges and a gooey center that’s just right.
- Blending almond and oat flour gives them a lovely nutty taste.
- Sweetened with maple syrup, they’re free from refined sugars.
- The maple syrup adds a delightful caramel flavor that’s irresistible.
- This recipe is vegan, dairy-free, and gluten-free, catering to various dietary needs.
Helpful Tips:
- Start by mixing the wet ingredients before adding the dry ones.
- Easily make oat flour by blending oats until they become a fine powder.
- Use a cookie scoop for uniformly sized cookies.
- Feel free to sprinkle extra chocolate chips on top for added indulgence.
Frequently Asked Questions:
- Are these cookies vegan?
Yes, following the recipe as written ensures they are entirely vegan. - Can I use a different flour?
While this recipe is tailored for almond and oat flour, you can explore my other chocolate chip cookie recipes for alternative options. - What are the best dairy-free chocolate chips to use?
Popular choices include Lilys, Hu Kitchen, and Enjoy Life Foods.
Almond Flour Chocolate Chip Cookies
Ingredients
- 1/2 cup maple syrup
- 1/2 cup creamy almond butter
- 1 teaspoon vanilla extract
- 3/4 cup almond flour
- 1/2 cup oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup dairy-free chocolate chips plus extra for topping
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix together the maple syrup, almond butter, and vanilla extract until well combined.
- Add the almond flour, oat flour, baking powder, and sea salt to the wet ingredients. Stir until fully incorporated.
- Fold in the chocolate chips, then use a cookie scoop to portion out the dough onto the prepared baking sheet.
- If desired, add additional chocolate chips on top of each cookie.
- Bake for 20 minutes, then allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack.
- Store the cookies in an airtight container at room temperature and enjoy them within 4-5 days.
Notes
- Start by mixing the wet ingredients before adding the dry ones.
- Easily make oat flour by blending oats until they become a fine powder.
- Use a cookie scoop for uniformly sized cookies.
- Feel free to sprinkle extra chocolate chips on top for added indulgence.