Almond Flour Chocolate Chip Cookies

Makes 12 cookies


  • 2 tbsp coconut oil
  • 3 tbsp pure maple syrup
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 2 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine-grain sea salt
  • 1 tbsp of ground flax seeds
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 190 °C. Line a baking sheet with parchment paper or a silicone mat. Set aside.
  2. Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, warm the necessary amount in the oven until it is soft, but not melted. Stir briskly with a whisk or in a mixer until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.
  3. In a medium bowl, stir together the almond flour, baking soda, salt and flax seeds. Add the flour mixture to the wet ingredients and stir until combined. Stir in 1/2 cup chocolate chips.
  4. Scoop batter onto the cookie sheet.  Press down gently with your fingers to flatten slightly. The cookies will not spread so you don’t need to leave a large amount of space between the cookies.
  5. Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.

Cookies keep well in an airtight container at room temperature for 4-5 days.

Adapted from:

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