Wheatless Almond Flour Chocolate Chip Cookies​ Recipe

Ingredients

• 1 cup almond flour

• 1/4 teaspoon baking powder (gluten-free)

• 1/4 teaspoon sea salt

• 1/3 cup almond butter (unsweetened)

• 1/3 cup pure maple syrup

• 2 tablespoons coconut oil, melted

• 1/2 teaspoon vanilla extract

• Optional: 1/4 cup chopped nuts or dark chocolate chips

Equipment

• Mixing bowls (2)

• Measuring cups and spoons

• Whisk or spoon for mixing

• Baking tray

• Parchment paper or silicone baking mat

• Cookie scoop or spoon

• Cooling rack

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the almond flour, baking powder, and sea salt.

3. In a separate bowl, combine the almond butter, maple syrup, melted coconut oil, and vanilla extract until smooth.

4. Add the wet ingredients into the dry ingredients and mix until a dough forms. If using, fold in chopped nuts or dark chocolate chips.

5. Use a cookie scoop or spoon to portion the dough into balls. Place them spaced on the baking tray, then gently flatten each ball into a disc shape.

6. Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden.

7. Remove the cookies from the oven and let them cool on the baking tray for 5 minutes before transferring to a cooling rack to cool completely.

Method

• This recipe uses almond flour as a wheatless base, providing a moist, nutty flavor that is naturally gluten-free.

• The combination of almond butter and coconut oil adds healthy fats and moisture without the need for common wheat flour binders.

• The baking powder offers lift, while the maple syrup naturally sweetens without refined sugar.

Notes

• For a different flavor profile, consider adding cinnamon or a pinch of ground ginger to the dry ingredients.

• These cookies store well in an airtight container at room temperature for up to 5 days.

• Coconut oil should be melted but not hot to avoid cooking the eggs or almond butter prematurely.

• This recipe is ideal for those following wheat-free, gluten-free, or paleo diets.

• For a vegan option, ensure the baking powder is free of animal derivatives and avoid any dairy-based toppings.

  

  This recipe uses almond flour as a wheatless base, providing a moist, nutty flavor that is naturally gluten-free. The combination of almond butter and coconut oil adds healthy fats and moisture without the need for common wheat flour binders. The baking powder offers lift, while the maple syrup naturally sweetens without refined sugar.

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  Ingredients Equipment Method Notes

  Ingredients

    

  • 1 cup almond flour
  • 1/4 teaspoon baking powder gluten-free
  • 1/4 teaspoon sea salt
  • 1/3 cup almond butter unsweetened
  • 1/3 cup pure maple syrup
  • 2 tablespoons coconut oil melted
  • 1/2 teaspoon vanilla extract
  • Optional: 1/4 cup chopped nuts or dark chocolate chips

  Equipment

  • Mixing bowls (2)
  • Measuring cups and spoons
  • Whisk or spoon for mixing
  • Baking tray
  • Parchment paper or silicone baking mat
  • Cookie scoop or spoon
  • Cooling rack

  Method

   

  1. Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the almond flour, baking powder, and sea salt.
  3. In a separate bowl, combine the almond butter, maple syrup, melted coconut oil, and vanilla extract until smooth.
  4. Add the wet ingredients into the dry ingredients and mix until a dough forms. If using, fold in chopped nuts or dark chocolate chips.
  5. Use a cookie scoop or spoon to portion the dough into balls. Place them spaced on the baking tray, then gently flatten each ball into a disc shape.
  6. Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden.
  7. Remove the cookies from the oven and let them cool on the baking tray for 5 minutes before transferring to a cooling rack to cool completely.

  Notes

  For a different flavor profile, consider adding cinnamon or a pinch of ground ginger to the dry ingredients.

  These cookies store well in an airtight container at room temperature for up to 5 days.

  Coconut oil should be melted but not hot to avoid cooking the eggs or almond butter prematurely.

  This recipe is ideal for those following wheat-free, gluten-free, or paleo diets.

  For a vegan option, ensure the baking powder is free of animal derivatives and avoid any dairy-based toppings.

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More wheatless recipes:

https://wheatlessrecipes.com/buckwheat-galettes-with-eggs-cheese-and-ham-wheatless-gluten-free/

“Looking for more delicious wheatless and gluten-free recipes? Check out our Buckwheat Galettes with Eggs, Cheese, and Ham recipe for a savory twist.”

Millet is an ancient grain rich in protein and fiber source{:rel=”nofollow”}

Coconut flour is a popular gluten-free alternative for baking source{:rel=”nofollow”}

Wheatless Almond Flour Chocolate Chip Cookies​ Recipe

Wheatless Almond Flour Chocolate Chip Cookies​ Recipe

Wheatless Almond Flour Chocolate Chip Cookies​ Recipe

Wheatless Almond Flour Chocolate Chip Cookies​ Recipe

Wheatless Almond Flour Chocolate Chip Cookies​ Recipe

Wheatless Almond Flour Chocolate Chip Cookies​ Recipe

Wheatless Almond Flour Chocolate Chip Cookies​ Recipe

Wheatless Almond Flour Chocolate Chip Cookies​ Recipe

Wheatless Almond Flour Chocolate Chip Cookies​ Recipe

Wheatless Almond Flour Chocolate Chip Cookies​ Recipe

Wheatless Almond Flour Chocolate Chip Cookies​ Recipe

Wheatless Almond Flour Chocolate Chip Cookies​ Recipe

Wheatless Almond Flour Chocolate Chip Cookies​ Recipe

Wheatless Almond Flour Chocolate Chip Cookies​ Recipe

Wheatless Almond Flour Chocolate Chip Cookies​ Recipe

Wheatless Almond Flour Chocolate Chip Cookies​ Recipe