Description
These paleo almond flour cookies are a simple, 5-ingredient dessert that is naturally gluten-free, grain-free, and refined-sugar-free. They are chewy on the inside, slightly crisp on the edges, and ready in under 20 minutes.
Ingredients
Scale
- 2 cups (200g) blanched almond flour
- ½ cup (115g) unsalted butter, softened
- ½ cup (120ml) pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup (80g) dairy-free chocolate chips
- Sea salt flakes, optional for topping
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the softened butter and maple syrup. Mix with a fork or spatula until smooth and well combined.
- Stir in the vanilla extract and salt until incorporated.
- Gradually add the almond flour to the wet mixture, mixing until just combined. The dough should be thick and sticky.
- Fold in the chocolate chips, reserving a few for topping if desired.
- Scoop dough onto prepared baking sheets, spacing them 2 inches apart. Gently flatten each ball to about ½ inch thick.
- Bake for 10-12 minutes, or until edges are lightly golden. Rotate pans halfway through for even browning.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before eating.
Notes
Use blanched almond flour, not almond meal, for a smooth texture. Do not overmix the dough to avoid dense cookies. Almond flour burns easily, so watch baking time closely. Cookies continue to cook on the hot pan after removal, so do not overbake. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 9
- Sodium: 150
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 3
- Protein: 5
Keywords: paleo, almond flour cookies, gluten free, dairy free, healthy cookies, 5 ingredient dessert, grain free, refined sugar free