Description

These Gluten-Free Chocolate Chip Cookies are a delightful treat made with almond flour and rich chocolate chips. Perfect for quick snacks or desserts, these cookies are simple to make and incredibly satisfying for anyone craving a homemade delight.

Ingredients

Scale

2 cups (180 grams) blanched almond flour, spooned and leveled
1 ½ teaspoons baking powder
¼ teaspoon fine salt
¼ cup unsalted butter, just melted
⅓ cup maple syrup
1 large egg
1 teaspoon vanilla extract
½ cup chocolate chips (semi-sweet or bittersweet)
flaky sea salt, for sprinkling on top (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large bowl, mix the almond flour, baking powder, and salt.
In a separate bowl, whisk together the melted butter, maple syrup, egg, and vanilla extract until smooth. If the butter hardens, gently warm the mixture in the microwave.
Combine the wet ingredients with the dry ingredients until well mixed. Fold in the chocolate chips with a spoon or spatula.
Scoop out about 1 ½ tablespoons of dough for each cookie and place them on the prepared baking sheet, leaving space between each for spreading.
Flatten the dough slightly with the back of a spoon and bake for 13 to 15 minutes, until golden on top and darker on the bottom.
Once done, take the baking sheet out and let the cookies cool on a rack. Optionally, sprinkle with flaky salt while warm. Store any leftovers at room temperature for one day, in the refrigerator for up to one week, or in the freezer for longer.

Notes

For the best taste, use high-quality chocolate chips.
Make sure the almond flour is blanched for the right texture.
To keep cookies fresh longer, store in an airtight container.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 5g
Sodium: 50mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg